Nope - that's a good question, not a dumb one.
From my own experience, "char-grilled" now means anything that wasn't deep-fried or fried on a griddle. So basically, if the meat has been touched by a flame at some point in its cooking, it qualifies. For example - Dairy Queen has an automated flame broiler and the burgers that come off it are only touched by human hands when they are put on the conveyor belt. However, Dairy Queen still figures those burgers to be "char-grilled". Another name for them is "flame-broiled" - you gotta love marketing, folks.
That's like the so-called "pulled pork" a ton of fast food joints are now serving - it just barely qualifies because a) it's been shredded (usually by a machine) and b) it was once a part of a pig.
Brad's right - if it says charcoal
-grilled that's a different thing altogether (and a better thing in most cases, too). And I wish the restaurant he posted on the link had a location close to me as well. Tending a big commercial charcoal grill takes a little bit more skill than running a commercial gas grill (I've done both), because you've also got to tend the fire as well as cook. But the charcoal adds the smoke and to me that makes the difference.