Char-Broil Kamander Charcoal Grill - Hands On Review

[@sideyardbarbecue3214]

I have this grill and loaded it with as much charcoal as I could without interfering with drip pan. I held a 250 - 275 temp for 12 hours. No need to add charcoal for low and slow cook. Great grill for price.

[@marvinfox6014]

I've had my grill for over a year I always put a brisket on before I go to bed and by morning my brisket is done never adding coals never added more water because I add enough coals to burn through the night with wood chunks and set the air gauges at 2 and 1/2 no problems perfect brisket

[@gwchambers]

I have this grill and just smoked a brisket for 12 hours on a single load of lump. The book recommends using one pan full of the lump charcoal, since i knew i was going to be smoking for a really long time, i added 2 pans, and had tons of the charcoal still unburned when I was finished. I had my vents in between 1.5 and 2 the whole time.

[@tigersaint124]

What temp?

[@gwchambers]

@@tigersaint124 hovered around 250. Sometimes it crept up to close to 300

[@bms2550]

We respectfully disagree with your assessment on longer cooking sessions. If you use a good lump charcoal, you can get a 12+ hour burn/cooking session easy...😃

[@vinstinct]

I have the Chargriller Akorn and I have done 15 hour long cooks with it and had fuel left over. I have no doubt that this grill could achieve the same.

[@CookingJoeFoods]

I couldn't agree anymore. I personally don't have a Akorn but I've cooked on my brother in law's for a long cook and on a full load we did 15hrs and still had plenty of lump left.

[@wind-inmy-face7949]

What is the best brand? Thank you.

[@gamingwithsmart3733]

I have a vision kamado and kamado joe and either will do 24 hours on a full load of lump

[@seasonings2taste115]

Yeah that grill's okay for a quick searing. But try a brisket on it and lemme know how it goes.

[@gilbertpataky8221]

love this grill. good quality. you can place the charcoal grate on top of the ring that holds the water/drip tray. gets the coals quite a bit closer to the grille grate. with lump charcoal you can cook 10-11 hours easily without adding coal.

[@itsbCool]

this channel is such a mixed bag, I love it

[@lakegreer9885]

I actually just bought this grill and glad to finally see a video on it, I'd like to see MORE videos of cooks on it. For the long and slow, instead of one pile of coals or charcoal, why not try the pyramid snake method where you start a line or snake of unlit coals around the outside of the firebox spiraling in, then light only the end piece, as it burns it starts the next piece of coal, kind of like a domino effect. I've used this method even in my basic charcoal grill to grill pork butts and hams with excellent success.

[@nWo_-vq4oc]

bought this grill about 3 months ago already smoked brisket,pork butt with no problem just use lump charcoal with some wood chunks and temp will hold until your brisket done

[@AtafalgiFarm]

I have the previous model, the akorn, I use lump charcoal in a basket, burned from the top down NOT the bottom up, super long cooks, this is known as the Minion Method and after a little practice you can make a small amount of lump charcoal, use komado joe XL lump for best results, burn a long time. This grill is the akorn 2.0. I love my akorn but this looks good too.

[@witherow321]

AtafalgiFarm Akorn is made by Char griller the kamander is made by char broil a far less superior company when it comes to build quality.

[@AtafalgiFarm]

Thanks for pointing that out, love my char griller, maybe I should wear my eyeglasses more often!

[@joonaslehtonen7965]

Im really liking what i hear about this grill. Pretty much everyone just says good things of this grill. And its double walled metal so it holds temp but not as efficiently as ceramic, it also is more durable, so it can be more easily cooled if overheated.

[@pmuellerblue22]

Good video. Rookie mistake using briquettes. Switch over to lump to maximize the kamado's cooking ability.

[@kevinonthank]

pmuellerblue22 I agree and way better. Throws way more heat i feel

[@nataliehutchins6291]

Just burnt my grill up... how much lump col should u add for an hour or two cooking?

[@inndeep7020]

Is this Kamando model actually stainless steel lid and base? The older akorn is bad for rusting from salty drippings and ashes.

[@yaomoua1135]

have you tried snake method charcoal setup to see how well that works for a longer cooking session?

[@jeraboo]

The plastic vent tube is on older models. I got my Kommander for $179, with metal vent tube, marked down at Aldi last summer. Unbelievable deal. I called CharBroil for another issue and the rep adked me if I needed the metal vent tube. Call them, 10 min on the phone you'll have a new vent tube in a week, free. I havent tried to see how long it wiil hold 225-250 but have run mine for 7-8 hrs and had wood left over. And, only using a scant chimneys worth. Im pretty sure it can be made to go 10-12 hours with a bigger charcoal load. It's not perfect but for the money its a steal.

[@MrWayne69396]

On a Kamado style grill need to use lump charcoal then briquettes . The benefit of lump is that you can choke out your fire and keep reusing the charcoal over and over with briquettes you can't one time use. The other benefit of lump charcoal is when you do go to smoke like a boston but can get longer cook times that you need for the 12 hour cook times then with briquettes because lump charcoal is actually wood.

[@AdamS-nv5oo]

Wayne Gafke you can snuff out and reuse briquettes

[@MrWayne69396]

never had any luck snuffing out and reusing briquettes . But in a kamado stye cooker you want something that produces less ash and lump charcoal does that especially with long cooks and also long time in between cooks with cleaning out the ash

[@Wittyusername82]

Wayne Gafke lump charcoal is great for short hot cooks but for low and slow briquettes are where its at. They burn way longer than lump. I did 16 hour cook on my weber kettle recently and only added fuel once during that time. Also, I snuff out and re use my briquettes all the time.

[@rogue109]

I shut down the vents on my Weber after a cook, then reuse the charcoal briquettes all the time. Maybe that doesn't work in a fancy kamado cooker, but it works fine in a cheap Weber grill.

[@rm5282]

@@Wittyusername82 actually you are both correct. You can reuse briquettes and. Lump produces less ash and is easier to restart. I have used both for long cooks. In ceramic kamado grills lump is the preferred fuel.

[@natnathutchins]

How is the grill holding up 2 Years later???

[@mikepilawa6113]

Great review! Try the snake method with Briquettes if you must! For slow cooking its a given - three layers for a slow cook into 15 hours. Stainless? nope! New models are of steel construction, no plastic.

[@jcbever1511]

Did you keep using the plastic air intake tube & damper, or replace it with the metal kit? I was able to buy the metal intake tube, but unfortunately the metal damper is unavailable, and I have not been able to to locate from sources other than Char-broil.

[@kenBard]

After seeing this and reading a many reviews on this Kamander I liked the concept and the price so I bought one on sale at True Value Hardware just after July 4th .. they had them marked down to $299. Good price - decent Kamado but not so good support from Char Broil though. Like many others commenting here.. I did not want to spend $1000 plus on a ceramic unit at this time (though if I did I would go with Komado Joe not BGE) With that said, when I purchased this I did a burn in... then a few days later did a test run. I am more of a low and slow guy - I have WSM, offset, and Weber Kettle. The first test run.. I found I could not keep the temperature down on the Kamander. I had read one review where a guy said he had to seal the input vent / channel. Well as it turns out I had to do that too. (I called Char Broil about this and they are in denial) Anyway I did this by putting thermal tape at any found cracks (not broken) and potential cracks where the connections are made, now that I have done that I am impressed with how it holds temperature and the efficiency of the use of charcoal. I did a 14hr pork butt the other day.. and it was very stingy with charcoal use I did NOT have to add charcoal... a lot was left over. I like a lot of smoke in my meats so I put lots of wood chunks in with the charcoal. It is not as smokey as the offset, but it was very tasty - and I was able to put the butt on at 11pm and go to sleep while it cooked... I know that this will not likely last more than 5 yrs, but by that time I will have the skill for using this and move on toward buying a Kamado Joe or Primo (not a BGE)

[@danwhite8856]

How well insulated is it can you feel the heat on the outside of the barbecue

[@Riley1524]

You should definitely get long cooks on this without having to add coal. A really good lump, lighting just a small amount to get the temp up slowly and you should be set. It would suck if you had to add some for whatever reason, though.

[@LouisFarraconn]

This should be able to achieve long cooks using minion method with lump or briquettes. Cool vid tho. That has an interesting take on air flow.

[@marknewman3153]

Since this cooker uses a grate for fuel vs a bowl that is typical of kamado style cookers,you can use the same methods to achieve a long extended cook as you would on say,a weber kettle..ie,minion method or snake type setup. You could also pull off an indirect cook by piling the coals on one side as well. Thats something not doable on the pricier types out there as well

[@joeocnj]

Almost forgot, if you go through the "Retail Me Not" website it also has a coupon for K-mart of $30.00 off of any purchase of $125.00 or more. Which they deposit into your paypal account. It takes about a month to show up but it still worth the discount. Which than after everything is said and done bring your grill to $209.00 "Very Cool" for this grill.

[@mikepilawa6113]

Yep! Rookie stuff! Surely you have heard of the Snake method of arranging briquettes - for LOW & SLOW... Great review tho' - I really like my Char-Broil Kettle

[@tonyallen3138]

Solid review , thanks for the comparison.

[@ExTrumpet]

I had an Akorn, kept it covered and out of the weather, and the lid hinges still broke. How is this one holding up? Seriously considering this one and just reinforcing the inside of the hinges on original assembly. Thanks in advance!

[@ExTrumpet]

Also, has anyone had problems with moisture getting in the intake and pooling in the bottom?

[@SandmanOutdoors613]

I love my Kamander. I've made a few related videos on my channel and look forward to doing more shortly.

[@robertguy23]

you have to add a lot of good charcoal to just under that lid and light from the top. slowly bring up to the temperature you want, you won't have to add coals.

[@miamitreasurehunter]

After having my Char Broil Smoker (Same type, just on a cart with the Plastic tray (I hated that tray, it never lasted and is ugly a few years on, impossible to clean) Any any way using Charcoal/Lump Charcoal I smoke Ribs, Pork Shoulders just fine. Rare did I go over 6 hours and It was fine. That said I am looking to upgrade to the Komando Grills for various reasons. 1) This style Ash Removal rust within the first year and 3 years on, it is almost rusted through, meaning Buy new Grill time. This is the #1 failure point of Grills 2) I will say this grill (The Egg Part) was fine, kept heat just fine. The problem is where the 2 points meet. Where as on my Model you have to use clips to remove bucket to remove the Ash (Pain in the Ash) this looks to have a nicer bucket you can lift out. I see a fast replacement as you put 500 degree in that thing and in Florida Humidity you can see rust instantly. But this model is better than nothing at removing ash. At 300 $ vs 800 for my projected Grilla Grill I have to ponder... But this was a Great Review!

[@mikepilawa6113]

To add... I remove the Ash every BBQ - Ash is hydroscopic (absorbs moisture from the air) if left in the bowl over time there is the propensity for the bowl to rust - mine hasn't - also I spray the internals with cooking oil every 5 cooks.

[@jello022170]

Thanks for an excellent review 😀

[@captainsiv5746]

You should use lump charcoal for long and short cooks...there's no additives and no off tastes. It burns cleaner and longer and can be used multiple times.

[@darrylbrooks4227]

Very good choice.

[@davidciesielski8251]

Hi, put your coals in a pyramid, take 5 or 6 lit pieces from your chimney put them on top of your pile and you will have 250f for 10 hours, easy

[@garyc4647]

How did you manage to remove the large label off the side table? Seems impervious to Goo Gone.

[@kenBard]

Pulled off slowly then the residue I removed with a little cooking oil.. you could use WD40 or something too

[@dont_talk2me]

nicely done

[@randyscott1074]

I prefer to use the grill off the old storm door sitting on top of four concrete blocks .

[@bbjnimens]

Well done review. Thank you.

[@pahanin2480]

I like my kamander more than my ceramic Kamado

[@mikepilawa6113]

Totally agree with you - My neighbour has one (a Ceramic) so I could compare much rather have the Kamander - Ceramics are so over-rated

[@ManuelMijaresCh]

Awesome review!

[@johncoyne7437]

Can you use pellets in this Kamander????

[@vinstinct]

No.

[@GunnySGT1911]

The bad thing about the Kamander is the plastic tube for the bottom air intake. It has a tendency to deform if the grill gets really hot (searing temperature). This can cause air leaks that lead to lack of temperature control. If they would replace it with a metal part, it would be an outstanding kamado at an unbeatable price.

[@samhunt9308]

Call Char Broil and tell them that you have an older model with the plastic intake and they will send you an all metal replacement free. Thats the way they make them now.

[@darrylbrooks4227]

GunnySGT1911 Char -Broil will send you a free metal tube replacement the girll.Just give them a call.

[@samhunt9308]

Wish I would have said that.

[@darrylbrooks4227]

Sorry Sam my son must didn't read all of it.Sorry for the reply.

[@GunnySGT1911]

Darryl Brooks I do appreciate the heads up from both of yoy about the available upgrade. I decided to go with a Akorn instead. It arrived yesterday. "Some assembly required," doesn't begin to cover it. Looks like I'll have about 2 solid hours dedicated to assembly. Then a 4hour burn in and seasoning period before she's ready to use. I'm really looking forward to it.

[@bms2550]

GR8 review, thanks...

[@4000marcdman]

It's the gasket metallic or rubber?

[@mikepilawa6113]

Its a fire retardent fibre.

[@africantwin173]

I miss a front door to add extra coals for normal sessions.

[@sideyardbarbecue3214]

And yes, that sticker is awful. Saten himself adhered that.

[@michaelhenderson4170]

LOL, that sticker is a B****.

[@Tiersmoke92555]

Are you sure it's stainless steel construction?

[@mikepilawa6113]

Yep doubt it!

[@africantwin173]

Not for sale in the Netherlands

[@drewksidetour]

Korean style?

[@HealthyYummy]

super

[@perfectsmoked1674]

I like this video content - its so usefull and helpfull.

[@Josh-ly9mi]

Can you atleast tell us how much you paid your buddy to borrow his grill, so you could play on the internet?

[@witherow321]

Akorn and broil king keg both options in this category as well

[@Grizzleback07]

2:25 Typical Char-Broil rusting within the first year. I already see rust on the inner liner. ☹

[@charlesgajeway2861]

I agree with others, your cooking technique is mediocre at best, starting with the use of briquettes. Never use a water pan for normal cooking, and NEVER use cold water in the pan. A user should easily get 15-20 hours of cooking time with a good hardwood lump charcoal. And the competing Char-Griller Akorn with an bottom air feed is much more reliable, because plastic WILL warp and melt when heat gets to grilling levels. (Charbroil has actually switched to a metal air intake, and will supply the new system to those who got the original model for free.) The Kamander is an entry level product, and far from amazing. Contrary to your description, the body of the Kamander is NOT stainless steel, but is probably powder-coated regular steel. Char-broil is not noted for quality materials or construction, and I have read several comments to that effect in various places on the Web.

[@DM-sg3cj]

They make these things called gloves, look into it.

[@ross6716]

If you need to add more charcoal your not cooking with a Komodo Joe.

[@paulgrimm7842]

You can cook a Brisket in five hours on this pit.

[@erichall7540]

Wonder how come he didn't put the water pan in there she wouldn't I know he was probably wasn't going to use it but I just wondered

[@scottberling3652]

Don't buy this Grill. I just bought it the air vent underneath it is made of cheap plastic which melted the very first time I used it to season the grill. Why would you make everything steel or iron and then put a cheap piece of plastic for an air vent

[@daviddurgam7172]

Scott Berling I've used mine several times since i got it in August no problems at all cooks great take it back and get a new one have fun grilling

[@chowmonkey2002]

You can get the metal upgrade for free under warranty. That solves the problem.

[@matthewjohn1]

No smoking stone like the ACORN-👎🏼

[@nWo_-vq4oc]

It's has a stone don't know what this guy was doing

[@paulgrimm7842]

I love mine. This baby gets hot!

[@Linux_Lucy]

GRILL ! ! DIGITAL ??? WTF ......