Char-Griller 16620 Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker, Black
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- 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
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From the manufacturer
Char-Griller Akorn Kamado Kooker Charcoal Barbecue Grill and Smoker
Enjoy Kamado style cooking with the Char-Griller Akorn Kamado Kooker 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.
- Triple-walled insulation retains heat.
- Durable steel construction built to last.
- Adjustable top and bottom dampers.
- Easy dump ash pan.
- Removable warming rack.
- Stainless heat gauge.
- Large 8 inch front wheels with locking rear caster.
- Cast iron cooking grates.
- Maintains temperatures from 200°- 700° F.
- 447 sq. in. total cooking area.
Your Food Never Tasted So Good
Solid Steel Construction
Built to last with 22 gauge steel. Exterior finish is powder coated steel, interior is porcelain coated steel.
Easy Heat Control
The Akorn Kamado Kooker is triple-walled to retain heat and maintain temperatures from 200 - 700 degrees Fahrenheit.
Large Locking Wheels
Two large 8 inch front wheels and a rear locking caster wheel for easy moving.
The Akorn Kamado Kooker is 314 square inches of cast iron grill space with a 133 square inch removable warming rack.
A Versatile Grill and Smoker
Adjustable Top Damper
Adjustable top damper maintains airflow and heat control along with a built in temperature gauge.
Perfect for high heat or a slow smoke.
Bottom Damper and Ash Pan
Bottom damper to control airflow for precise temperature control.
The easy dump ash pan makes for quick and easy clean up.
Folding Side Shelf
Two convenient side shelves with utensil hooks fold away when not in use or for storage.
Removable warming rack
A removable 133 square inch warming rack above the cast iron grilling space.
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|Item Dimensions||26.6 x 24.8 x 21.65 in||15.8 x 17.8 x 6.3 in||20.5 x 21.5 x 25.3 in||41 x 27.5 x 47 in||21.5 x 21 x 24.5 in||38.5 x 22.5 x 27 in|
|Material Type||Steel||Ceramic||Ceramic||Stainless Steel||Ceramic||—|
|Power Source||Charcoal||—||propane, charcoal||Charcoal||Charcoal||Charcoal|
Kamado style cooking comes from ancient cooking methods that used large clay ovens for insulation. Kamados of recent years are made of heavy ceramics. 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! Easy to assemble.
Top customer reviews
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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.
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.
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.