Take a look at this could this be the big green egg killer? Beautiful grill. It's from Charbroil. Hey there everybody it's Bill West barbecue tricks.com this is the commander that spelled K-A-M-A-N-D-E-R charcoal grill. This isn't really a grill review as much as just kind of an unboxing but I do put it into use here in a little bit so stick around for the end of the video to see how well it cooks but as the boxes go this is what it's actually shipped like. It's the model number 17302051 and not too heavy. I'd probably needed two people to put it together, took about 90 minutes to put it together. This is really time lapse of what that looks like. It's a brand new they say this does everything a regular Commado would do without compromising the experience and the thing I like about is you know the big green eggs are ceramic super heavy and to me they look pretty fragile and you pay for every single expert like these legs I'm putting on here for the big green egg I think you pay extra for it so I think the the price on this thing is unbelievable and for the record it does say two people which means I'm super human barbecue man. So actually when it comes to putting this thing together you actually may there's an interesting service that I saw Amazon offers. The price of this was 350 on Amazon and Amazon now offers expert assembly and so I could bypass all this for about 59 bucks. I'll send a link down below in the description here but you can have an expert expert assemble the product at a time that works for you so there's no hassles. In general this thing was a lot lighter than I expected I was able to handle it single handedly and let me just tell you a little bit about the construction of it. It's double wall steel that's insulated and kind of unlike one of those big green eggs you don't have to buy the wheels separately. You don't have to buy some stand separately. The shelving the drip pan porcelain grates it's really I mean super great construction look at that it's beautiful that little tube there has got an interesting way to feed the air down below the grill. So it took me a while to put this in together but really not too bad. I was really impressed with the structure of it all like that. A stainless steel shelf you see there and the lid really heavy duty. So I really like that officially the weight 115 pounds and actually I guess that's comparable to the big green egg but the thing with the big green egg it always makes me concerned that like the egg could break since it's ceramic. This is steel and you really don't worry about that sort of stuff. Really cool controls really pretty easy for me to put together. All in all it really I'm not like that handy but I've been doing some of these unboxes. It really wasn't that hard for me to put together. I was super impressed with even just me putting it together the quality the strength it really sturdy construction that stainless steel shelf is really good the drip pans. Someone told me that you pay extra for certain drip pans and stuff with a big green egg. It's really I think a pretty good steel for 350 bucks for this Commado cooker. And as of right now only a few washers left beyond it. Let's see if we can figure out where that goes. Actually I did find every screw had a home so that was a good sign at the end when every single bolt and everything was accounted for so that's perfect. One thing I really liked is the air damper. I don't like that sticker this on there. That's one thing why I wish some manufacturers wouldn't put a big sticker on there because that was a pain to take off but the charcoal here that I used. Charcoal has got this new boxed whole lump wood charcoal really good and as much for the box. Anyway the first thing I needed to do is fire it up everything wide open and get it up to like as hot as it can go for about an hour just to burn off any like impurities or oils and things like that that were in the cooker from shipping. I thought this was kind of interesting this is the initial firing you want to just kind of burn it out for about an hour before you actually cook food so I've got it just about a pan of charcoal in there. It's up to about 800 degrees and it is hot to the touch. I can one two three four how it gets a little bit warm but even down here on the bottom I can leave my hand on there. That's pretty much cool to the touch and on all sides so one point of warning I saw in the manual was when you open up the net's cool to the touch still when you open up the grill give it a second to they call it burping it just give it allow it to get some air in so you don't get a whoosh of heat and burn your hands so that's what kind of fire we got inside it's been going for a little bit I'm gonna lock it up again it's holding 700 degrees pretty good wide open here wide open here the tapers just to burn things in for an official first burning in up the grill so so far so good so once I got it really burning for about an hour I did dial it way down to like one on those valves to try and get to a smoking temperature which is about 250 so I set it there to get a 250 degree and I figured I'd season up a Boston but just to see how well it could slow smoke something like that so here's the seasoning I just use like chili powder some coarse salt and I got the smoker low and slow it really held that low temperature pretty well closed it up latched it down and again one more note on this charcoal char broil I'm impressed because the one thing I always hate about charcoal especially hardwood lump charcoal is just a messiness a sack you drag around and just get sturdy this is really high quality and note they do say it doesn't have to be heavy to be high quality lump charcoal but the thing I like most is just it's packaging in a box that bag inside just kept it really clean so look here I got about 250 degrees it's holding it nice and steady that's just simply by getting that damper the top damper down to just over one and then the bottom damper same deal just over the one just about to and I didn't I just left it and it did hold its temperature and after a few hours of slow smoke and really did a good job on this Boston but so yeah definitely can be a smoker and it can get intensely hot as well so thumbs up for the commander charcoal grill I really like it for all types of cooking not just low smoking you can do really high temperature searing and low and slow smoking as well all that for like hundreds and hundreds of dollars less than one of the eggs or one of the ceramic cookers so I really like it the commander charcoal grill more details on that on the website barbecue tricks.com