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Char-Griller

Char-Griller E16620 Akorn Kamado Charcoal Grill, Graphite & 6201 AKORN Smokin Ceramic Smoking Stone, Ivory

    • Based on 3,466 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Apr 27
Order within 15 hours and 11 minutes
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Color: Graphite


Style: Grill/Smoker + Smoking Stone


Features

  • Triple-walled steel construction makes this grill fuel-efficient | Large 8" Locking Caster Wheels | Features Locking Lid, 2 folding black metal shelves, Easy dump ash pan, Double wall insulation & Heat gauge
  • Product dimensions | 45 L x 31 W x 47 H | Weight 97 lbs. | Temperature range 200o F to 700o F | Total cook area 447 Sq. In. | Recommended clearance Min 3 Feet from side and rear, keep grill at least 15 feet away from any combustible material
  • Insulated design means more heat uses less charcoal and less airflow means insulated heat for juicy meat
  • 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
  • Ceramic Smoking Stone | Transforms your grill into an outdoor Convection oven, Cordierite material withstands temps over 1200 degrees | Unique design that diverts heat around the perimeter of the grill

Description

Char-Griller E16620 Akorn Kamado Charcoal Grill, Graphite Looking for great searing, smoking, & superior low & slow cooking? Look no further than the Char-Griller AKORN Kamado charcoal grill, slate. With features like an easy dump ash pan & Dual adjustable dampers, this grill is easy to use & delivers great results. Cast iron grill grates & a warming Rack make cooking for the whole crew A breeze. Char-Griller 6201 AKORN Smokin Ceramic Smoking Stone, Ivory Char-Griller smoking' Stone transforms your AKORN Kamado into an outdoor convection oven. This unique design diverts heat around the perimeter of the grill, while protecting food from direct heat & flame. Ideal for low or slow smoking to keep your meat moist & tender. Perfect for baking bread or cookies! For use with the Char-Griller AKORN Kamado.


Brand: Char-Griller


Model Name: kamado


Power Source: charcoal


Color: Graphite


Outer Material: Ceramic,Iron,Metal,Steel


Item Weight: 97 Pounds


Inner Material: stainless steel


Fuel Type: Charcoal


Product Dimensions: 45"D x 31"W x 47"H


Item Weight: 97 pounds


Manufacturer: Char-Griller


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Apr 27

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Almost a Home Run
Color: Graphite Style: Grill/Smoker
I don't think I'm quite ready to give this a 5-star review, because this isn't a perfect grill, but I do love this grill. I've always enjoyed grilling, but I'd say I've always been probably what you'd classify as "amateur". I've never been one to keep track of temps of the fire on my old grills... I'd tend to throw chicken or burgers on without much in the way of really understanding vents. I'd have issues with fires being too hot, or not hot enough before my impatience would kick in and I'd go ahead and put meat on the grill while thinking "the fire will warm up eventually." The vast majority of times, the meat would all be fine. And occasionally you'd have a blackened chicken skin (but who doesn't love those?). All that being said.... those were my grilling experiences up to owning the Akorn - decent griller; not a connoisseur. So yeah... this grill does come with some steep learning curves. I knew I wanted to do a lot of slow and low cooking, but I didn't want to pay the thousand dollar crunch to get a BGE. The first things I bought in addition to the grill were the Char-Griller brand plate that allows you to do indirect cooking, Therma-Pro wireless probes to monitor grill and meat temps, and a set of grilling accessories that included heat resistant gloves and "bear claws" for shredding meat. After my first couple of cooks, I bought a few other items after my first experiences. First couple of experiences... labor day weekend I cooked ribs one evening and picnic ham the next. I'd bought hardwood charcoal to use and did my traditional pyramid stack. I was experimenting with the vents and trying to figure out how they would affect the temperature of the fire. The ribs cooked in 2 or 3 hours (I forget the exact time) at around 250 to 300 if I remember correctly. I'd used soaked apple-wood chips, which added a nice smokey flavor to the ribs. BUT! I found I had difficulty controlling the temps, which can mostly be chocked up to inexperience. For the next cook, I did a ton of research into slow and low grilling hams for BBQ. I bought lump charcoal, and started the grill around 8pm that Saturday night. Still learning how the vents would/could affect the temps (because the manual doesn't explain it AT ALL), I was up until around 2am going out every 20 or 30 minutes trying to get the temps down from 300 to 225 and THEN trying to get it back up after it went below 200, and THEN relighting the charcoal because the fire died, and so on and so on. Around 7am I woke up, checked the Therma-Pro monitor, and saw the temps were down around the 170s.... because of course the fire had died again. So I pulled the grill racks off, pulled out the indirect heat stone, added more charcoal, and put the meat back on for another 2 hours to cook. I do want to stress this though... what I just said wasn't any fault of the grill necessarily, it was my inexperience (again, only my second grilling session on this) with slow and low cooking and how to maintain temps. I would say that the manual SHOULD have done a much better job of indicating how to position the vents. The BBQ, despite the sleepless night and stress and frustration, turned out INCREDIBLE! So it was kinda worth it... I just did my third grill with the Akorn yesterday, and it was my second slow and low grill session, and it did immensely better this time around, though a lot of it I can chalk up to some additions I made to the grill. So here we get into some of the frustrations and misgivings with the grill: 1. I'm assuming I received a newer model of the grill - when a lot of forum posts speak of controlling temps through the vents, they often mention "set your top vent to 1/2", or 2, or 4, etc etc etc.My top vent is completely smooth... there are no numerical indications that dictate that you're setting the top vent to the "One" position or whatever. So it really is a guessing game in that aspect trying to interpret how open to set this vent. I have seen videos of guys cooking on the Akorn and their top vent DOES show numbers on it. So either they bought an aftermarket top vent or I received a model which doesn't have it. 2. The grill leaks. Yesterday it leaked a loooooooot from where I had the wires of the thermometer probes going into the grill. I had previously bought some of the fiber gasket tape that is used for resealing a BGE, and I used it to further seal the botton vent. I'm thinking I'll probably put some on the inner lid lip and see if that helps seal better where those probe wires are coming out. The wires aren't even that big, so I'm curious why it was leaking so bad. 3. I really wish the manual had been more user friendly in how to control the vents and temps of the grill. Thank God for Google, YouTube, and various grill forums! They were really instrumental in helping me figure out how to make the grill do what I wanted it to. So here are some helpful additions that I really think will help anyone when it comes to controlling the temperature inside your grill.... 1. Buy some of the gasket tape and use it to further seal your grill!!! 2. If you, like me, didn't want to risk another sleepless and frustrating night of checking temperatures on your grill, OR if you just didn't have the patience to learn proper vent control (like me), the PartyQ BBQ temperature control PartyQ BBQ Temperature Controller for Char-Griller Akorn King Griller Cooker Adaptor is incredible! Once it got temperatures to where I wanted them, it was able to maintain the temp pretty consistently. Even when I thought guests were going to be here earlier than I thought so I kicked the temp up to 300 to cook the boston butt faster, and then found out that they were coming much later, I was able to decrease the temps back down to a cooler temperature without much hassle. The supplied batteries did get me through an 8-hour cook before giving me the low-battery sign, but still, totally worth it and I don't regret that purchase at all. A person was asked if using that was "cheating" and the response was "about as much as using the temp knob on your oven." This is a great addition for much better control over the fire. 3. Not a product, so much as a technique. Instead of using the traditional pyramid charcoal pile like I've always done, I used a technique called "ring of fire" this time and it worked wonderfully. Google it. It's perfect for slow and low grilling. You won't be sorry. So to sum it up... the Akorn is a great grill, but unless you already have a firm grasp on how to naturally control grill temperatures, I really think, like me, you need to invest another $150-200 into this grill to get it into tip-top shape. And still, even at $500 for the grill and those accessories like the PartyQ that I mentioned, you're still have the price of a BGE and capable of performing just as well! I'm excited to do more grilling with this beast! ... show more
Reviewed in the United States on June 19, 2016 by Smoke
    • A minor learning curve, but it cooks FANTASTIC
Color: Graphite Style: Grill/Smoker
This is my seco... Really, it's my third one, because I bought the smaller one to take camping. Aannyway. I have a tendency to leave my drippings pan in the grill for WAY longer than I should, and I let the bottom rust out of my first one. I'm going to take better care of this one, so it should last considerably longer than the 5 years or so I've had the other one. I love the way these grills cook! Everything comes out tender and juicy. Slow cooked ribs or chicken. Turkeys. Hot and Fast steaks, Pork Chops, You name it! For Low and Slow, make sure you get the ceramic Smokin' Stone. It makes a world of difference with indirect heat. I set the aforementioned aluminum dripping pan full of spices and beer on the stone, and the meat on the grill above it and let the grill do it's magic. When you're done, all you have to do is close the vents, and the fire will snuff itself out, saving your charcoal for next time. If I cook on it 2 or 3 times a week, I might put (lump) charcoal in it every 3 weeks or so. The 40 lb bag I bought last August is just now down to its last 3 or 4 lbs. It's the middle of July as I write this. Before I got my Acorn Kamado, I was buying an 11 lb bag of briquets at LEAST once a month. One word of caution. Using real wood chips to make this a smoker WILL bring the temps down until the chips burn up. That can be a problem if you are frequently switching back and forth between smoking and searing meat. Really, that's the only drawback I've found to cooking on this wonderful piece of equipment. ... show more
Reviewed in the United States on July 17, 2023 by Kirk B.
    • Works great, definitely worth the money
Color: Graphite Style: Grill/Smoker
Review Image by Darryl Richman Darryl Richman
Review Image by Darryl Richman Darryl Richman
The media could not be loaded. Update 12/5/19 --- I've had this now for 1.5 years, and I still really like it. I'm not seeing any signs of rust, and all the seams still seal, even though I've been using this probably twice a week on average. I still think it's a great price to get into a Kamado BBQ. I smoked a 20lb. turkey for Thanksgiving last week, it was moist and juicy and smokey, with crisp skin. Then I reverse seared a 3lb. prime rib roast the next day. You can make great veggies on it, too. Maybe the biggest hit has been the baba ganoush (smokey eggplant and garlic dip), but any roasted veggies will come out excellent. Original review --- 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 a year 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. ... show more
Reviewed in the United States on December 16, 2018 by Darryl Richman Darryl Richman

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