I got a pellet smoker and tried smoking during snowy winters but it used tons of fuel and struggled to stay even close to the programmed temp. I learned about Kamado grills and how insulated they are, but also learned how expensive and fragile they are. So when I saw this 20” kamado grill made with steel and for a fraction of the price, I had to try it. Turns out this was my answer. I’ve smoked a Boston Butt, a chicken, pork ribs, and they’ve all been amazing! I smoked for 11 hours and still had enough coal for my next cook! And that was in below freezing temperatures. This thing is so efficient it’s crazy. There is some frustration as you learn how to slowly bring it to temp and get it to maintain, but once you learn the grill, it’s life changing!
So my other problems with pellet smokers besides the lack of insulation and amount of fuel needed, is the inability to grill over an open flame. My burgers were super juicy, easy and fast. Then the pizzas. I accidentally blew past the 700 degree temp when I opened it up all the way! You only need 625 for a Neapolitan style pizza so this grill is plenty capable! And even at that temp, the lid was not too hot to touch. The pizzas are amazing with this thing, and that was unexpected.
So now for the cons. There is a lack of accessories I believe. Well, one in particular: a rotisserie. Kamadojoe makes a joetisserie that I want so desperately for this but they didn’t make a 20” grill. So I’m crossing my fingers someone starts making a rotisserie attachment that will work with this size.
The other thing is the grate. And it’s really not fair to list it as a con bc it’s a quality cast iron grate. But trying to access your coals after it’s loaded up is a nightmare. I’ll be purchasing a wire grate that opens on the sides for my smokes. I’ll use the cast iron for steaks, burgers, and the like.
Now for some tips. Pay close attention to you selection and arrangement of your coals. The manual did a good job of instructing to use only a pound of the larger pieces of coal for a low n slow smoke. Save the smaller coal for the hotter shorter cooks. I also like to put my coal in a ring or “snake” and ignite one end and let it burn across the circle in a controlled manner. I can hold 230 for hours with that. I also had the bottom vent open to 2 and the top to 1.5. Be patient and allow yourself an hour to slowly bring the grill up to that temp. When you overshoot, you have to bust out the spray bottle and spray down the inside of the grill and some of the coals and hope you didn’t put out the fire.
Another tip is with the pizza. The manual also did a good job of telling you to spray the pizza stone to cool it some before adding a pizza. This will help TONS for an evenly cooked pizza.
The diffuser plate is a must and you also need it for the pizzas plus, a very thick quality pizza round to lay on top of the grate.
My last tip is to get a cloud enabled thermometer so you can go to church and be alerted if you have to go home to make an adjustment (until you master your kamado at least). I don’t feel like I have to stay home all day when I can monitor my smokes from afar. If your on a budget like me, look at the GrillEye Pro and google how to work past the current flaws in the product. It’s not perfect, but it’s close enough and for another fraction of the price of others.
Good luck and enjoy the trial and error of becoming a master of outdoor cooking!
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From the manufacturer
Char-Griller AKORN Charcoal Barbecue Grill and Smoker
Kamado-style Grilling at home!
Enjoy Kamado style cooking with the Char-Griller AKORN Kamado BBQ Grill and Smoker. Easily sear meat with high heat or enjoy a low and slow roast. This versatile grill and smoker is built to last with triple walled 22 gauge steel and will easily maintain cooking temperatures ranging from 200-700 degrees Fahrenheit.
Easy Temperature Control!
Top and bottom adjustable dampers maintain even air flow into and out of the grill while cooking or smoking. The Kamado design makes it fuel efficient so you can use less charcoal when cooking.
Built to Last!
The Char-Griller AKORN features a powder coated exterior finish, porcelain coated steel interior finish, 314 square inch cast iron cooking surface, 133 square inch removable warming rack, an easy dump ash pan, and built in temperature gauge.
AKORN Specifications:
- Triple-walled insulation retains heat
- Durable steel construction built to last
- Adjustable top and bottom dampers
- Easy dump ash pan for quick and easy clean ups
- Removable Stainless Steel Grill warming rack
- Stainless Steel BBQ heat gauge
- Cast iron cooking grates
- Maintains temperatures from 200°- 700° F
The Char-Griller AKORN Kamado is loaded with grilling features!
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DURABLE STEEL CONTRUCTIONBuilt to last with triple walled steel. Exterior finish is powder coated steel while the grill interior is porcelain coated steel. |
EASY HEAT CONTROLThe AKORN Kamado has top and bottom indexed dampers allowing you to easily control heat levels. The grill body is triple-walled to retain heat and moisture and maintain temperatures from 200 - 700 degrees Fahrenheit. |
LARGE LOCKING WHEELSThe AKORN Kamado BBQ Grill features two large 8 inch front wheels and a rear locking caster wheel for easy mobility. |
EXTRA LARGE GRILL SPACEThe AKORN grill has a 314 square inch cast iron grilling area with a 133 square inch removable warming rack. |
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ADJUSTABLE TOP DAMPERAdjustable top damper maintains airflow and heat control along with a built in temperature gauge. Perfect for high heat searing or a slow and low smoking. |
ADJUSTABLE BOTTOM DAMPERBottom damper to control airflow for precise temperature control. The easy dump ash pan makes for quick and easy clean up. |
FOLDING SIDE SHELVESTwo convenient side shelves with BBQ Tool utensil hooks fold away when not in use or for storage. |
STAINLESS STEEL WARMING RACKEach AKORN grill comes with a stainless steel grill warming rack giving you even more cooking space. |
Reviews with images
OMG this thing ROCKS 😻 LFG!
This is an amazing grill! The fire is a perfect distance from the grill surface allowing you to get a nice char but not burn your meat! If you're debating whether to buy this grill or another for a lesser price, I highly recommend you spend that extra money and go for the acorn. Don't look back!UPDATE 1:I forgot to mention, that this grill is super clean. because the bottom vent is on the side, you can go 7-10 cooking sessions without needing to empty the used coal ashes. I think that's pretty cool and in a windy area (like here in Hawaii) the coals don't get blown all over the deck/patio.Also, the damper on the top is really high quality and lets you easily control the temperature and smoke. Within a few minutes, you can get 10-degrees of temp change with minor adjustments of the dampers (top and bottom).Finally, this is the most charcoal-efficient grill that I've owned. By closing both dampers after the grilling session, most of the coals will remain usable for the next time. I find myself adding only 10 or so coals per cook. That saves a lot of money over time, as charcoal isn't cheap. amirite? Yes, yes I am.
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