Yo yo, what's good YouTube? This is boy Mr. B for Ben Yo, Barbecue. Doing any and everything y'all. Let's see here, topic of the day. Not just the topic, but some action. Ain't putting up food on here, but I want to show you guys how to actually start the Commodore. Brand new, so you don't see all this dirt and the darkness of the Commodore's brand new. First time, I'm going to show you how to start it up and how you get your fire out in the tip. Without further ado, let's roll it to how to start a Commodore. We back. Yeah, how do I light up? Ceramic grill. We're going to do this together y'all. I bought me one of these. You know when you get a new toy you got about it, Sessers. So instead of me buying the little cubes which I do have, I'm going to take them back since I don't need them now. Well, first I'm going to try this electric charcoal starter where you just put your point of light beans. Stick this in there. Take some plugs though, so if that's inconvenience then you keep the cubes. So I may just keep them. But yeah, we're going to just put this in there and light the grill y'all. So I'm going to show you how we go about doing this. You look old. Got this from load. I mean, uh, Sam's cheap with 20 pound bag. I don't know how well it works, but we're going to find out. So actually let me show you this. If you see the holes in there, uh, I'm going to see if I can get you a view. If you see the holes in there, they recommend that you don't pour over, you know, just above the hole for your cook. But since it's my first cook, we're going to test this go out. So all I'm going to do is pour these in there. And then go from there. Awesome look. So, alright. Another thing, buy your container to keep your lung cold and that way you don't leave them in the, uh, the bag. This is an extra, extra one I have when I bought the container for my dog food, for my dog. Which you'll probably period up in my video, see running around. Put, uh, this is a great, historic. I just pour all my lung in there. And then that'll be it. And then, uh, they'll be ready for the next time. Also, supposedly the, uh, the ceramic grill is great about preserving charcoal that you don't need. Once you're done, you just, uh, close all your vents and then, uh, you preserve coal that you can use next time. But we're going to see. Oh, okay. And then, uh, go for that. Okay, I'm going to be moving open anyway. I put that to the side. And then we're going to light this. So I'll be back once I find me an extension cord, um, I'm sticking this just in here. They say you put it in a volcano shape and then let it do what it do after that. So we're going to come back and see what you see if that works. And then we'll be back in a little bit. Alright, barbecue land. Let's show you real quick how much lump I have in there. Keep mind this is brand new, y'all. So we're going through this together. Alright. I got my electric starter plugged up, extension cord. Alright, safety first. They even got a lip right here so you can sit it up here so it comes to the tip. As it comes to the tip. So once you plug it in, it's automatically on. I don't have an on off switch on this one. So what I'm going to do is just stick this in here. Actually, I'm going to show you as I'm doing it. So you know, just stick it right in there. And then let it sit for about, I recommend between 18-10 minutes. You're going to let it sit there. And then I'll come back in a minute once it's, uh, I guess when the lump cold is blowing, y'all. We'll be back in a minute. Alright, back, y'all. Barbecue is weak back. Uh, as you guessed it, this thing is on fire, y'all. I don't need a little bit of on fire. As you can see, my little one here is doing this thing. I'm going to unplug it so it comes up the tip. Let me give you another look at that. See that lump cold? It's in the center? Coming up the tip. So I'm about to close the lid. Let me unplug this real quick. Safety, y'all. Alright. You get my bag of hickory out the way. And I will sit this over here. So that it comes down and move my lid inside of the way. And I'm going to close it. So one of the things it recommends you do is I have my, so I have from smoke, grill, and sear. I'm going to open it all the way. And I'm going to keep my eye on my temps. I'm going to go ahead and close the lid. And I'm going to open this all the way to sear too. You can already feel the heat coming out of it. So real quick, I don't know if you can see that. See if you see it moving. It's kind of slow. Anyway, I'm going to let it come until it comes up to about 250. Because I'm cooking it into 225 range. So what I'm going to do is since I'm cooking it into 225 range, and this is recommendation on the grill. Because the food you introduce to your grill is colder than, I'm assuming it's at room temperature. If you took it out maybe 15 to 20 minutes prior to cooking. But if it's coming straight out of the refrigerator, it's probably going to be about less than 40 degrees. So when you put cold stuff on heat, guess what the heat does. It cools off. So I'm going for about 250. As soon as I see it in 250, then that's when I'm going to go ahead and close my, throttle my vents back to smoke. And I'm going to put my turkey on there, y'all. At some point. So what I'd further do, that is how you start a fire y'all with the ceramic. Pretty easy. Right? Like I said, remember, as soon as you fire, all your heat source comes to temp, maybe do a 25 to 50 degrees heavier. Like if I'm doing a pool of pork, so I'm using a Boston butter or a shoulder, I'm going to let it go to maybe 300. Because that's a big piece of meat or a brisket. And then it will throttle back. You will see the temp go down, and you can manage it. It's easier to bring the temp up than it is to bring the temp down on any grill. I don't care what kind of grill you got. So keep that in mind, y'all. This is your boy Mr. Bee from Bat Your Barbecue. Show you how to start a Commado. Appreciate you all watching. Don't forget to like, comment, subscribe. And even share it out, y'all. So other people can learn from what we do here on this channel. It's biggin' in me, y'all. But anyway, this is boy from Mr. Bee. Well, from Bat Your Barbecue, you can follow.