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  • Char-Griller 16619 Kamado Kooker Charcoal Barbecue Grill and Smoker, Black (Discontinued by Manufacturer)
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Char-Griller 16619 Kamado Kooker Charcoal Barbecue Grill and Smoker, Black (Discontinued by Manufacturer)

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List Price: $399.00
Price: $377.53 & FREE Shipping
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Only 14 left in stock.
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  • Cooking space is 306-inch and a warm rack of 165-inch
  • Insulated design means more heat uses less charcoal and less airflow means insulated heat for juicy meat
  • Cooking surface is cast iron and will hold up to 23 burgers
  • Cart is constructed of tubular steel with rubber wheels
  • Features locking lid, two folding wood shelves, easy dump ash pan, double wall insulation, heat gauge
3 new from $359.99
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Frequently Bought Together

Char-Griller 16619 Kamado Kooker Charcoal Barbecue Grill and Smoker, Black (Discontinued by Manufacturer) + King-Griller by Char-Griller 6655 Kamado Kooker Akorn Grill Cover + Weber 7416 Rapidfire Chimney Starter
Price for all three: $420.94

These items are shipped from and sold by different sellers.

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Product Details

Color: Black
  • Product Dimensions: 45.2 x 31.3 x 47.4 inches ; 90 pounds
  • Shipping Weight: 97.3 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B005ELWI7S
  • Item model number: 16619
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (224 customer reviews)
  • Amazon Best Sellers Rank: #81,176 in Patio, Lawn & Garden (See Top 100 in Patio, Lawn & Garden)
  • Product Warranty: For warranty information about this product, please click here

Product Description

Color: Black

Kamado style cooking comes from ancient cooking methods that used large clay ovens for insulation. Kamados of recent years are made of heavy ceramics. King-Griller by Char-Griller has developed this product for Kamado style cooking using innovative technology to make it more durable, convenient, affordable and lighter weight than traditional ceramic Kamados. This Kamado Kooker can cook anything from burgers to fish to ribs to pizza. Truly the best food you will ever cook on a grill.

Customer Questions & Answers

Customer Reviews

The grill did set up great and seems very solid and well made.
Mark Reynolds
You could spend 4 times as much on a Big Green Egg, and I'm sure you might really enjoy it.
Controling temperature is very easy and the grill stays cool on the outside.
the swede

Most Helpful Customer Reviews

315 of 326 people found the following review helpful By Ben M. Van Ord on April 22, 2012
Color Name: Black
I have had this grill for a week. I absolutely love it. Its ability to QUICKLY climb to high heat or to HOLD heat and bake in a moist sealed environment puts it into a different category than a gas grill or a Weber Kettle grill.

I have cooked a pork rib roast at 350 that came out great. With a moist and smoky environment.

I have had it up to 650 and did fabulous burgers. They had a brown and crispy surface with out being dried out.

The problem comes in when I want to get it below 300.

There is too much air coming in from the bottom vent. I was going to seal the back of the vent where it seals to the ash pan. When I removed the ash trap to work on the vent-- I found that the entire round ash trap bottom is just tacked to the top in a butt joint and there is already a gap at one place where it is separating from the flat top part that butts up against the sealing gasket for the ash trap. The metal is deformed in another area directly behind where the vent attaches. Said another way the metal had already deformed behind the vent slot.

I question the long term air tightness with this construction detail.What use is a sealing gasket on the ash trap when the whole area below it is just butt jointed and tack welded in several places?

The photos are available on the customer images when you are viewing the product. Take a look it is quite startling.

This detail is on the removable ash trap and in theory this small part of an otherwise great grill could easily be improved. It looks like this joint may become more and more leaky over time.

The photos for what I am describing are the customer photos when you are viewing the product page.

UPDATE 4-25-2012

I contacted CharGriller about this problem.
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249 of 263 people found the following review helpful By M. Frank on November 22, 2011
Color Name: Red
We compared the Big Red with Big Green Egg, Primo, Kamado Joe, and the Big Keg. The price differential was substantial and we doubted whether it could perform up to the competition. However, for $300 vs $1,000 how could we go wrong?

Since our recent purchase, we have smoked pork back ribs twice, pot roast, smoked salmon, and a pork roast (we only missed one weekend for grilling). The results have been wonderful. There is a learning curve in shifting from a traditional gas grill. We had to gain experience utilizing the right proportion of fuel and the proper air flow on the Big Red through the vents at top and bottom. But we are having great success and learning quickly. Now, we really crave the slow cooking/smoking of the ribs (210 degrees for 6 to 7 hours with a Kansas City style rub and the last hour with Sweet Baby Rays.)

The slow cooking is a very easy and low-attention cooking process. This is in sharp contrast to the higher temp cooking on a gas grill coupled with the very irregular hot spots. The cooking on the Kamado is warm, moist (less air), and uniform heat.

The quality of the Big Red unit is high, it is easy to assemble, easy to clean, easy to start with electric starter ($8 at Menards). Big Red will get up to temp in a about 10-15 minute for low-temp cooking. For low temperature cooking, we do not ignite all the fuel at once and keep the temperature low. Creating a high temperature and scaling back can take 45 minutes. The unit is incredibly well insulated and the only way to reduce the temperature is to suffocate the embers.

High temperatures can be obtained in about 10 minutes. This is quicker than the low temp. cooking since there is no concern for slow steady heat.
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57 of 63 people found the following review helpful By Longhorn on September 10, 2012
Color Name: Black Verified Purchase
I got my new grill last week, and spent the weekend learning to use it.

First I should mention the previously mentioned air leak issue. In the current version of the grill, there is no air leak issue. The new cast iron top vent is designed to stop all air, except what you have dialed in to pass through the vent. If you turn it off, it will stop the air flow, and extinguish the fire. It has a high-temperature o-ring made of a silicone rubber, and has a nice tight feel to it. The lower vent seems to be fit good enough to do what it needs to do. But with two dampers (top and bottom) the airflow is controlled by the most closed of the two. Since the top one closes enough to kill the fire, any small leaks in the bottom one don't really matter. So I think the air-leak problem is in the past, the manufacturer really stepped up and addressed the issue. They are listening!

The grill I got should have been black, but instead it has a nice hammered two-tone finish. It is black on grey for the main shell, and black for the legs. It looks like a nice finish that should hold up well.

My goal is to learn to properly regulate the temperature, for low-slow cooking. One thing I learned is that even at a low temperature, the radiant heat from the fire will tend to overcook anything that gets direct heat if you are doing a long cook, so the first accessory that is a must have is some kind of heat deflector, such as a pizza stone. I used a sheet of foil with a drip pan on top, that worked too.

As for temperature regulation, learning that will require some patience and understanding. In a test cook, I was trying to get a temp in the 225 range. It turns out the vent setting for that temp is around .5 to .75 on the upper vent.
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Most Recent Customer Reviews

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