Features:

  • 314 square inches of primary cooking space, warming rack 133 square inches for a total of 447 square inches
  • Insulated design means more heat uses less charcoal and less airflow means insulated heat for juicy meat and folding side shelves
  • Cooking surface is cast iron, Body is constructed of 22 gauge steel, Exterior finish is powder coated steel, Interior finish is porcelain coated steel
  • Cart is constructed of tubular steel w/rubber wheels, locking caster on front, Indexed damper is numbered so you can note the position of the damper
  • Features Locking Lid, 2 folding black metal shelves, Easy dump ash pan, Double wall insulation, Heat gauge
This is the way humans were designed to eat. Get in line with your destiny and enjoy food again.

After 1 month I wish I had bought this much sooner. A great entry level Kamado, and I now know I will always have a Kamado. Assembly was easy for my wife and I, even though we don't always work well on on projects, we enjoyed this one. Very easy to use, and lives up to claims of holding temps efficiently. My neighbor, who is a well seasoned griller/smoker was not a believer in Kamados (thinks they are over priced), but when I told him the price, and he saw me smoking, grilling, searing, baking cookies and pizza, he became interested. His patio is littered with 3-4 grills, and carcasses of cannabalized grills, and mine has one grill neatly tucked in a corner. He has begun asking me how much charcoal I use, and asked me if I would be interested in making some with him. I told him maybe, when I finish this bag, but I barely use any charcoal compared to him. Get the Kamado Smoker book and smoking stone suggested with the grill, they are awesome. Also, do not trust the thermometer, get the orange Thermpro with 2 probes for about $50 bucks. I waited for a moth before I got a good thermometer, and it made a huge difference. Have fun and eat well.

Simply the greatest thing you can do to your backyard.

If you have never used a Kamado cooker before, this will change your life. I have been grilling and smoking for years. Usually about 3 times a week, more in the summer.I bought my first one in May and my second one in August. Why do I need two? I don't (don't tell my wife) but I thought it would be good for partys where I am doing a long low and slow smoke. I could use the other for side and other dishes that need done at a higher temp. This is rarely the case. You usually need to let the smoked meat rest for an hour or so for optimum results. This leaves plenty of time for veggies, fruits, burgers, and dogs after the smoke but before the meal. I really can't say what I like best about it. It is a better smoker than any offset barrel smoker I have owned. It is a better grill than any gasser or kettle I have ever used. And it gives you the added benefit of a convection oven. We cook pizza, cornbread, desserts, cobblers, etc. on ours. The possibilities are endless. There are better alternatives out there (Big Green Egg, Kamado Joe, Primo XL), but these are four and five times as expensive. And only moderately better. If you want to research peoples opinions who own these (multiple of these) go to Kamado Guru .com. It is a great resource.

Excellent value in a Kamado

I bought this kamado grill for a second home. I have an XL BGE at my primary home, as well as a smaller kahuna kamado. I wanted the large kamado experience without the full price tag...enter the Akorn. I had read reviews of it that were good, and it was marked down to $250, so I decided to give it a try. Overall it's an excellent product for the money. Assembly was very straightforward, and it's a very sturdy unit. it's clear the Akorn folks did their homework in creating their grill, as it has a few design features that are superior to the original, ceramic eggs. Notably, the entire bottom ash pan detaches for easy cleaning...no more removing the guts of the egg to scrape/sweep out the ash. Also, the center of the grill surface pulls out, which makes adding/adjusting charcoal much easier than other eggs. In terms of cooking, I have not noticed any significant differences between the Akron and the other eggs, and that's a good thing. If you're looking to get the kamado experience, without the huge price tag, it's hard to beat the Akorn.

This changed my whole attitude on grilling

I avoided charcoal grilling for 30yrs, switching to gas for convenience. The results were mediocre at best, but it was convenient. This all changed when we moved south in retirement. We wanted a new grill for the house and I decided to try charcoal now that there was a low-cost alternative to the Green Egg. At pretty much the price of a low-cost gas grill I could now purchase an "Egg" style grill. The Grill could probably be made with a more solid stand but I figure that's how they got the price down. I'm not moving it constantly and so far it is doing the job exceptionally well. I've heard some encounter issues with rust but so far this one is OK and my thinking is if it last the same 3yrs I would get from a cheap gas grill it will take me 9-10yrs to equal the expensive of the more expensive Eggs. So much for the economics involved with the decision. On to the grilling. This is the best damn grill I've ever used. the more I learn, the more I like it. The grill holds temperature, you need 250 for 5hrs to slow grill/smoke ribs just keep an eye on the vents and it stays where you want it. Sear a NY Strip, no problem to get the best damn steak you've ever had. Superbowl Party smoked wings crisp and juicy with plenty of room for mini franks. I'll admit to being unsure when I started using the Akorn. The little secret I discovered was YouTube. I searched ideas for the different types of foods, and usually, I biased my video choice to the somewhat larger chefs, figuring they knew what they were doing. The idea worked, every meal has been perfect: Pizza, slow cooked ribs, strip steaks, lamb loins, wings. I used to hate grilling now I can't get out there enough ADDENDUM 2/3/2019: The grill is now 2 yrs old, still dependable and I still love it. No further issue with rust, the problem was originally on the shelves and I sprayed them with Rustoleum and they've been fine since. I now picked up a Ceramic Pit Boss Grill for our other home but only because it was a Costco close-out at $400, otherwise I would have gotten another of these. IF YOU STILL HAVEN'T GOTTEN AN EGG THEN GO FOR IT, there's no looking back.

Read the comments on how the ash pan rusts out ...

Read the comments on how the ash pan rusts out fairly quickly. Decided after I'd assembled the grill to scuff up the ash pan with some 80 grit sandpaper, then sprayed 4 coats of VHT SP102 FlameProof Coating spray paint. Going to season grate this evening then throw some meat on it this weekend. Will update on grill performance and ash pan durability in a couple months after I've used it several times. After first 40lbs of charcoal and at least 15 uses the ash pan is still rust free. Love this grill!

Char-Griller Akom Kamado Kooker

This is my first Kamado style cooker. I wish I had bought one years ago. Kamado Kooker works much better as a smoker that my old off set fire box Texas style smoker. We love smoking meats. I was first attracted to the Big Green Egg, but the $1,000 cost with stand was a bit much for me. I bought this Char-Grill Kamado grill smoker for $340 with stand and delivered. Very easy to assemble. Parts all fit well. It took about 40 minutes and the only tool you need is a 7/16" nut driver. I first heated it up to season the grills and then cooked hamburgers at 600 degrees. It takes some time to get used to heat control. The key is keep it low and slowly increase. It is very easy to raise temp, but slow to reduce. I next tried ribs and chicken in smoke mode on plate setter. I also bought the dual temp remote reading thermometer. This was great and I highly recommend. I am not sure you can hold temp at 200 degrees for a long time. I am trying smoking turkey today and I will start low. I also bought the automatic fire box controller and I will see how it works. So far I love the Char-Griller Kamado. I am not sure what else the BGE offers for $1,000. I suspect the bottom vent seal on BGE is tighter to provide better temp control at low temps. I also suspect the thick ceramic shell on BGE will provide better temperature control as a heat sink.I also suspect the BGE has an almost unlimited life span versus probably 10 or 15 years for the metal Char-Griller. I may need to add some high temp sealant on the lower vent. The ash removal is much easier on the Char-Griller versus the BGE where you have to scrape out the ashes. So far, I am extremely satisified. Best griller and smoker I have owned. I have now smoked a 14 lb turkey since my last posting. The Char-Griller Kamado worked very well. I put in 2 layers of hardwood charcoal and used a single Weber fire starter on top. I cooked for over 4 hours at about 250 degrees using indirect smoking with plate setter. Kooker held temperature extremely well. I never opened the lid until the meat thermometer reached 165 degrees in breast. We used a drip pan filled with water under the turkey rack. This was the most moist turkey we ever cooked. We always brine soak the turkey for over 18 hours also. I never added any charcoal during the entire cook and when I opened the Kooker after it was cold, most of the original hardwoodcharcoal was still unburned on the fire grate. It looks like the amount of hardwood charcoal used will be about 25% of the briquetts I used on my old offset Texas style smoker. I was initially concerned with the higher cost of the hardwood charcoal, but I am now convinced with the lower usage, my cost as compared to charcoal briquetts will be lower. I doubt you could ever maintain 200 degrees for a long period without adding additional heat sealing on lower vent. I am able to maintain about 225 degrees for a long period with no adjustments. I have now used my Char-Grill Kamato at least 15 times since my original review. I remain very satisified with the units performance and overall results. We cooked a Pizza on a Pizza disk with plate setter installed this weekend and brought the temp up to 600 degress and the results were excellent. I have now added a strip of 1"X1/8" Nomex self sticking tape to back of the lower air vent slide and this greatly improves temp control at low temps in the 200 degree range. I also found water (from moisture condensate)collected in the lower ash pan even thought the Kamaodo was sealed and covered. This water comes from the moisture laden air as the moisture condenses in the unit as the moisture laden air is cooled. I simply drilled a 1/4" hole in both the outer and inner shell and this allows any moisture to drain. I do not believe the small hole will impact amount of air entering the unit. I do not understand why Char-Griller does not add gasket sealer to the lower air vent slide and add a petcock type drain to ash pan. I purchased a lower vent temp automated electric air controller for about $150 and I am not satisfied with the unit at all. It was a waste of money. The Kamado can control temp for long periods with almost no adjustments. I can recommend the Char-Griller Kamado to anyone who does not want to spend $1,000 for a BGE. I am not sure I could ever justify this added cost beyond $340 for the Char-Griller. I am sure the BGE will last for ever and the Char-Griller will eventually begin rusting out. I have now sold my Texas style offset smoker and moth balled my propane grill. This is the only unit I use now and it so easy to start the lump hardwood charcoal and be cooking in 20 minutes and the food is much moister.

The best grill I have ever owned; Great smoker as well.

This grill is by far the best I have ever owned and the first smoker I have owned. I took a long break from charcoal grills and used a gas grill, now that I have come back I realize I was cheating myself and everyone I cooked for. The flavor imparted by cooking over charcoal can not be matched on a gas grill. The start time does require a little bit of extra planning but it is so worth it. The efficiency of this grill is incredible. One bag of lump charcoal will last me a month grilling 3-4 times a week. It is really nice being able to smother the coals and save the charcoal for next time unlike a traditional charcoal grill that uses a 1/2 bag of charcoal regardless of what you cook. This grill while not as efficient as the BGE I would say it is 90% as efficient, which in my opinion is good enough. One pro about it not being as efficient is you don't have to worry so much about burping it so you don't get all you body hair singed off by a back draft. With the efficiency comes the ability to use this grill like a convection oven which is very nice. Due to the efficiency it takes a little while to get the hang of temperature control but with a little experimentation and note taking the grill is very consistent. The taste of the food has changed my family's menu. My brother-in-law got a BGE (Big Green Egg) and eating the food he cooked is what inspired me to make this purchase. However, I can not justify spending $1200 on a grill, not to mention the accessories for the BGE. With the change in flavor in what I grill/smoke my family's menu went from grilling once a week to 3-4 times a week. Everything has tasted better and been moister so far. Build quality is very good. While putting together the grill I was impressed by the build quality. Everything seemed well made and built to last. Everything assembled like it should with no modification required. So far I have grilled steak, burgers, chicken, pizza, corn, asparagus, potatoes, and okra. I have smoked pork butts, whole chickens, and ribs. Everything has turned out fantastic. See pictures for proof, be prepared to get hungry.

A short guide to using the Acorn

Love this grill. Having said that, I have by no means mastered it. This ain't your daddy's grill (throw-back to the Oldsmobile commercial if you're old enough to appreciate it). I'm thinking I may do a video to help people transition from a conventional grill to the Acorn. In a nutshell (pun intended) here is the primary difference between this and the grill you used before: 1) This grill is extremely well insulated. As a matter of DEMONSTRATION ONLY - when it's 425 degrees inside, I can put my hand on top of the grill without injury. Oh, it gets warm, but I can leave my old callous hands on it for some time before they feel like I'm going to get burned. (NOTE: the very top, the seam where the top half of the grill and the bottom meet and the bottom in general all get hot like a conventional grill and will burn you quickly.) 2) As a result of this great insulation there are two bi-products: a) you have to sneak up on the temperature that you want. After lighting the grill, if you blow through 225 degrees it will not be quick or easy to get the temperature back down to 225. Period. It can be done, but patience is required. b) This means the grill will carry its heat a long time. You can achieve very long cooks at 225 degree if that is what you want. In summary: you can use this grill like a conventional, get it hot and cook it fast, type grill or you can use it to slow cook your meal. For slow cooks patience is the first ingredient, followed by lump charcoal and a Rutland fire starter square. Be patient as you wait for the desired temp to be achieved. When you need to make adjustments, do so in small increments and then patiently wait (10 minutes) to note the affect on your temp. Did I mention that you need to exercise patience? Thank you for patiently reading this and hopefully it helps you in some small way appreciate your new grill. Edit 10/13/2016 - I continue to really enjoy the grill and thought I'd pass along a couple of other tips that have worked well for me. 1) When you want to cook "fast" like burgers perhaps, conventional, small charcoal seems to work well. Examples: For a quick burger or two, just use small charcoal chunks instead of large, LUMP charcoal. I just use the dregs from my lump charcoal bag, but I'm pretty sure conventional briquettes would work just as well. For lots of burgers, use a combination of small and lump charcoal to keep your heat going strong for a longer amount of time. 2) Don't forget to clean the bottom trap out. It's easy to overlook this chore and it really has an affect on how well the air can move through the unit.

Works great, definitely worth the money

TL;DR: You have to consider this $300 Kamado in comparison to spending 2-8x as much for other Kamado style grills. I am sure I would love to have a Weber Summit or a Kamado Joe, but I can buy this over and over again for the cost of one of those units. I have had this for 6 months now, and it's been great. It's much lighter and less fragile than the ceramic units, and provides great control over temperatures. By buying bags of different types of wood chunks, you can tailor the smoke flavor to the food easily. The Akorn took me about 1.5 hours to assemble, and I had no issues. All the parts were present, and all the fasteners were packaged in a blister pack that identified everything, so it was easy to see that I had all the parts. All the parts lined up and everything mounted the way the instructions said it should. The gaskets both sealed perfectly, and have continued to seal for the 6 months I've had it. This is the only Kamado grill I've owned, but it has been easy to figure out. I've cooked half a dozen pork butts on it, I've done a couple full briskets, lots of spare ribs, 3 or 4 prime rib roasts, probably 8 turkeys and a bunch of steaks. I love doing a "reverse sear" on prime rib or steaks (smoke the meat low at 225°F until it reaches about 120°F internal, take the meat off and crank up the heat to 500°F or more, then sear the meat for about 2 minutes on each side). Everything has been at least good, and after a bit of practice, most things have come off great! I've also roasted peppers, done artichokes, eggplants and a bunch of other veggies, in different ways, on this grill. It gives you super control and a wide range of temperatures, and you can raise the temperature really fast. It only takes 5-10 minutes to do the raise from smoking to searing I mentioned above. Speaking of which, it's very important, especially for cooking at lower temperatures, to keep a careful eye on the grill temperature as it heats up. It's much easier to bring the heat up than to try to cool the grill down. This isn't a knock on the Akorn itself, it's a property of all the Kamado style grills. Be very careful not to let it run away, or it will take you a long time to get it back down to where you want it. You also definitely want to buy a pizza stone/heat deflector stone for this, in order to do low and slow cooking. I think I paid $35 for the one I bought to go with the Akorn. This is what allows you to cook over indirect heat, to smoke low and slow, to put a water pan in to keep the food moist for longer cooks, and to catch drippings for sauces and gravies. The cast iron grate is easy to use and keep clean, if you season it first. Mine is black and somewhat glossy, like a cast iron pan, and food doesn't stick to it. The ash removal system is easy to use and effective. After removing the ash pan, try to pour the ash out away from the air intake or you'll get some between the walls. A number of reviews talk about rust problems. I'm about 6 miles from the Pacific Ocean, and we can have a lot of fog, so I was concerned about that. I haven't seen any rust forming yet, but I did buy a cover for the grill to try and protect it. At this price, if it rusts out in 5 years and I have to buy another one, I'll be dead before it costs me as much as a Weber Summit. As others have reported, the thermometer in the lid is not accurate. I factored that into my expectations, and I already had a wireless thermometer that I was using on my gas grill. Consider, if you don't already have one, getting a 2 (or more) probe wireless thermometer. You want to have a probe for the grill temperature and another for the food. This will allow you to do longer cooks without opening the lid and losing heat. Also, I would recommend that you get some heat proof gloves, so you can add or remove the heat deflector while it's hot or there's a fire going.

This great grill costs less - so you can spend your money on some really good meat!

I bought this three weeks ago. It arrived on time. Assembly was pretty easy and straightforward, although it required NOT a 7/16in wrench, as the instructions said, but an 11mm wrench. That was no big problem, since I had one. Assembly took, as others have said, a little over an hour. I did it without assistance. We discovered, however, that once assembled it would not fit through the slider to the patio! Not a big problem - the big wheels are large enough to easily roll through the grass if you lift the end with the caster. I have not used a Kamado-style grill before, so I purchased several books to read about technique and get recipes. The best one of the three I found (but the most expensive of the three) is linked here.Hot Coals: A User's Guide to Mastering Your Kamado Grill I was anxious to use this, so we bought two really nice round steaks AND a skirt steak. Brought the grill up to 450 - left it on for an hour to cure the cast iron rack which I had previously cleaned and coated with oil. Grilled all the steaks to a nice medium-rare. They were really awesome! The round steaks were big and provided two meals' worth. The skirt steak I had marinated overnight with a marinade that when heated (after I removed the steak for broiling) and thickened with a tiny amount of cornstarch made a great fajita sauce. So the skirt steak - which was great on its own - was thinly sliced and eaten for several take-to-work-and-make-your coworkers-envious lunches with soft flour tortillas with fajita sauce, some guacamole, and a nice spicy "chipotle cole slaw" mix - WOW! I am pretty sure I am going to be using this grill a lot! The only problem is that my wife works every other weekend....but next weekend I am going to smoke a pork butt roast for six hours to make pulled pork! "eatin' good in the neighborhood"!

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