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Char-Griller

Q: The cooking grate is cast iron, do I need to do anything to season it?

Yes. Take a thick slab of freshly cut onion, (some say a big slice of potato works as well) and rub it through out the grill. Do it before each session, and the grate will not stick and will look . . . eh . . . grate. The juices react to the high temps and prevent staining and sticking. One of the top chefs in Chicago swears by this. Having tried it, I use it every time I grill.

Q: How is it in terms of smoking by itself? I saw there are a few aftermarket stones, but are they even necessary?

I have three other smokers but this is replacing them except for large smoker because it can do more volume. The acorn works great. Definitely get the smoke stone and the pitmaster 101. It's the best way to smoke and keep temp constant. Example I'm smoking a one pound piece of pork belly that's been bringing. It'll smoke at 225. Yesterday I made belly burnt ends then let the komodo heat up to 400;for shrimp skewers. It's definitely worth the money. If you want to know more just contact me. BBQ ers help each other. I have at least 35 years BBQ smoking experience. Enjoy. Peter

Q: How do you add coals or lump coals while you are slow cooking a big peice of meat for 8 hours ? the only place I see to add coals is through top ?

I have had this grill for over a year and have done a few brisket and Boston butt roasts. I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot. I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long. Set at 225 degrees it would easily go the entire cook without need to add coals. The thermal efficiency with this smoker is amazing.

Q: How difficult is it to clean the old ashes from this grill?

I used to take the bottom off. But it was a bit of a hassle getting it back on. So now I just take the lower great out and scoop out about 2/3 of the ashes leaving some there so that the next fire will have a residual bed. It's the same message you use when cleaning out a wood stove you don't want to take all the ashes because then there's nothing there for the next fire for the coals to nest.

Product ID: 3485408

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Details

Brand
Char-Griller
Model Name
AKORN Kamado
Power Source
Charcoal
Color
Graphite
Outer Material
Alloy Steel
Item Weight
97 Pounds

🍔Cooks 27 burgers

🔥High heat grilling

🛠️Easy assembly

Frequently Bought Together

Char-Griller® AKORN® Kamado Charcoal Grill and Smoker with Cast Iron Grates, Warming Rack and Locking Lid with 445 Cooking Square Inches in Graphite, Model E16620

Char-Griller 6755 AKORN Grill Cover, Black

Char-Griller 6201 AKORN Kamado Grill Smokin' Stone, Ivory

Description

🔥 Grill Like a Pro, Eat Like a King! 🍔

EFFORTLESS CLEANUP - Spend more time enjoying and less time cleaning up.
STURDY STYLISH DESIGN - Triple-walled insulation meets sleek graphite finish.
VERSATILE COOKING POWER - From searing steaks to slow-smoked ribs, master every technique.
MOBILITY MEETS STABILITY - Locking caster wheels for easy movement without compromising safety.
UNLEASH YOUR INNER PITMASTER - Experience the art of grilling with precision and style.

The Char-Griller® AKORN® Kamado Charcoal Grill and Smoker is a versatile outdoor cooking powerhouse, featuring a spacious 445 square inches of cooking area, durable cast iron grates, and a triple-walled insulated design for optimal heat retention. With easy-to-use controls and a sleek graphite finish, this grill is perfect for both high-heat grilling and low-and-slow smoking, making it an essential addition to any backyard BBQ setup.

Specifications

Required Assembly	Yes
Installation Type	Free Standing
Number of Racks	1
Fuel Type	Charcoal
Additional Features	Warming Rack
Color	Graphite
Finish Types	Powder Coated
Material Type	Stainless Steel
Frame Material	Alloy Steel
Handle Material	Stainless Steel
Item Weight	97 Pounds
Item Dimensions D x W x H	45"D x 31"W x 47"H
Cooking Surface Area	445 Square Inches
Item Dimensions	45 x 31 x 47 inches

Have a Question? See What Others Asked

The cooking grate is cast iron, do I need to do anything to season it?

How is it in terms of smoking by itself? I saw there are a few aftermarket stones, but are they even necessary?

How do you add coals or lump coals while you are slow cooking a big peice of meat for 8 hours ? the only place I see to add coals is through top ?

How difficult is it to clean the old ashes from this grill?

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