Kamado Akorn Char-Griller is a steelcharcoal kamado with upper and lower vents and a stable dome for cooking with moderate fuel loads. Available in two versions: Akorn Normal (trolley and second height) and Akorn Junior (portable with seals and three closures).
The Standard is designed as a complete workstation with side shelves, utensil hooks and a warming rack included. It also incorporates a grate lifter and ash tray for handling and cleaning.
The Junior shares the same approach to control via upper and lower vents, but adds sealing and retention elements designed for transport: a lid seal, an ash tray seal and three latches, along with two handles and three legs that make it portable without sacrificing the performance of a kamado.
In both, temperature adjustment is based on a simple and straightforward rule from the manufacturer: more air = more heat, less air = less heat, and the amount of burning charcoal also modulates the temperature response.
🧱 Materials and construction
The Akorn uses a steel body with a fire bowl, fire grate and double cooking grate (inner and outer). The dome incorporates a top regulator and thermometer with trim and gasket, which promotes stable readings during cooking. In the Akorn Junior, the official parts list specifies a lid seal, ash pan seal, three fasteners, two side handles, three legs with their supports and an ash tray, and also includes a grate lifter as standard.
All of this is assembled with common tools, and two people are recommended to speed up assembly. In the Akorn Normal, the parts list confirms the presence of a warming rack, two side shelves, six hooks and the grate lifter, along with the grates, thermometer and regulator. This modular architecture not only facilitates daily use, but also makes maintenance and replacement of parts easier if necessary.
🔥 Key features
Visual guide: adjusting vents
Both versions feature a removable ash tray and a grate lifter for safely handling the hot grate during tasks such as refuelling.
The Akorn Normal adds a warming rack that acts as a second height, useful for keeping pieces warm or finishing convection cooking without occupying the main grill. The Junior, meanwhile, reinforces the closure of the lid and ash pan with specific seals and three latches, maintaining the focus on portability and the secure fit of the components during transport.
In both models, the amount of lit charcoal. This straightforward operating logic, emphasised by the manufacturer, is the basis of the Akorn’s performance: opening the upper/lower damper increases the oxygen supply and raises the temperature, closing them reduces the air supply and lowers the temperature.
🍖 Cooking styles and results
Visual guide: direct vs. indirect
The Akorn range covers everything from prolonged smoking to sealing or direct roasting. The manual summarises the thermal operation in two areas: flaps and amount of lit charcoal. With a light load and restricted dampers, low and slow cooking is facilitated, with medium load and open facilitates rapid reaction for grilling and searing. Indirect cooking with a deflector is described as ideal for large cuts, because it allows for “low & slow‘ cooking and helps trap moisture inside the dome, so large roasts remain juicy without direct exposure to the charcoal.
🛡️ Safety and ease of use
Char-Griller specifies outdoor use only on a level surface, with no obstructions above and a minimum distance of 10 ft / 3 m from walls, railings and combustible materials. It states not to exceed 700 °F (371 °C), not to use liquid accelerants and not to move the grill while hot.
During ignition, leave the lid open until the flames disappear and the smoke is white, then regulate with the dampers. For cleaning and maintenance, the recommendation is to empty cold ashes into a metal container with water and use mild agents for exterior cleaning, do not use oven cleaners.
🧑🍳 Benefits for different cooking styles
For barbecuing and smoking, the manual recommends starting with small loads, lighting from above and working with restricted openings to set the temperature range. For direct grilling and searing, it recommends medium loads, lighting from below and open dampers. Partial refilling without dismantling the entire grill—thanks to the removable centre and grate lifter—allows for prolonged sessions with control, bearing in mind the possible increase in smoke when adding new charcoal.
🧳 Applications outside the barbecue
In indirect mode with deflector, the Akorn behaves like an oven-smoker suitable for large pieces and long cooking times, where the objective is to maintain a stable low and slow temperature and preserve moisture inside the chamber.
This approach, described by the manufacturer itself as ideal, allows for prolonged exposure time without direct heat from the charcoal.
📋 Compare models
Feature
Akorn Standard
Akorn Junior
Mobility
Trolley with two 8-inch wheels, axle and swivel wheels, side shelves
Three legs, 2 side handles, lid locks
Second height
Yes (heating rack)
Not indicated
Max. coal load
3 lb / 1.36 kg
1 lb / 0.45 kg
Hot reloading
Removable grill centre with grate lifter
Removable grill centre with grate lifter
Oven-smoker mode
Compatible with Smokin’ Stone (optional)
Compatible with Smokin’ Stone (optional)
Air control
Top and bottom dampers
Top and bottom dampers
Recommended use
Families, long sessions, mobile park in the courtyard
Balconies, travel, couples, camping
Initial seasoning and curing
Before first use, season the surfaces and stabilise the dome so that it performs at its best from the outset. Follow these steps:
Coat grates with cooking oil and pre-season: bring dome to 400°F (204°C) for 1 hour, remove and oil again, then maintain 200°F (93°C) for 2 hours.
Do not exceed 700°F (371°C).
Charcoal limit: Normal 3 lb / 1.36 kg,Junior 1 lb / 0.45 kg.
Temperature control
The Akorn regulates heat with air alone: adjust the dampers and make small adjustments so you don't exceed your target.
Adjust the upper and lower dampers to regulate airflow. More air = more heat, less air = less heat.
Indirect / Smokin' Stone
For large pieces and long sessions, use the oven-smoker mode with a deflector to retain moisture.
Place the deflector under the grill and a drip/water tray to retain moisture during long cooks.
Reloading during cooking
If you need to extend the session, add fuel without dismantling the entire grill.
Remove the centre of the grate with the grate lifter and add small amounts of charcoal.
Shutting down and cleaning
Close the air to shut down, allow to cool and clean gently to preserve the finish.
Brush, lightly oil, lower to 350 °F (177 °C) and close dampers to extinguish.
Empty the ash tray into a metal container with water.
Clean with mild agents,do not use oven cleaners. Steel may show surface rust: sand lightly and repaint with heat-resistant paint (exterior).
Store in a protected place and only when cold.
Essential safety
Observe these conditions whenever cooking to avoid risks.
Outdoors only, keep 3 m / 10 ft away from combustible structures and materials.
Danger of carbon monoxide,do not use indoors or in living spaces.
Initial seasoning and curing
Before first use, season the surfaces and stabilise the dome so that it performs well from the very first minute. Follow these steps:
Coat the racks with cooking oil and pre-season: heat the dome to 400 °F (204 °C) for 1 hour, remove and grease again, and maintain at 200 °F (93 °C) for 2 hours.
Do not exceed 700 °F (371 °C).
Charcoal limit: Normal 3 lb / 1.36 kg; Junior 1 lb / 0.45 kg.
Temperature control
The Akorn regulates heat using only air: it acts on the dampers and adjusts in small increments so you don't overshoot your target.
Adjusts the upper and lower dampers to regulate air flow. More air = more heat; less = less heat.
Indirect / Smokin' Stone
For large pieces and long sessions, use the oven-smoker mode with deflector to retain moisture.
Place the deflector under the grill and a drip/water tray to retain moisture during long cooking times. ul>
Recharge during cooking
If you need to extend the session, add fuel without dismantling the entire grill.
Remove the centre of the grate with the grate lifter and add small amounts of charcoal.
Shutting down and cleaning
Close the air to shut down, allow to cool and clean gently to preserve the finish.
Brush, lightly oil, lower from 350 °F (177 °C) and close dampers to extinguish.
Empty the ash pan into a metal container filled with water.
Clean with mild agents; do not use oven cleaners. The steel may show surface rust: sand lightly and repaint with heat-resistant paint (exterior).
Store in a protected place and only in a cool place.
Essential safety
Observe these conditions whenever you cook to avoid risks.
Outdoors only; distance 3 m / 10 ft from combustible structures and materials.
Danger of carbon monoxide; do not use indoors or in living spaces.
Initial seasoning and curing
Before first use, season the surfaces and stabilise the dome so that it performs well from the very first minute. Follow these steps:
Coat the racks with cooking oil and pre-season: heat the dome to 400 °F (204 °C) for 1 hour, remove and grease again, and maintain at 200 °F (93 °C) for 2 hours.
Do not exceed 700 °F (371 °C).
Charcoal limit: Normal 3 lb / 1.36 kg; Junior 1 lb / 0.45 kg.
Temperature control
The Akorn regulates heat using only air: it acts on the dampers and adjusts in small increments so you don't overshoot your target.
Adjusts the upper and lower dampers to regulate air flow. More air = more heat; less = less heat.
Indirect / Smokin' Stone
For large pieces and long sessions, use the oven-smoker mode with deflector to retain moisture.
Place the deflector under the grill and a drip/water tray to retain moisture during long cooking times. ul>
Recharge during cooking
If you need to extend the session, add fuel without dismantling the entire grill.
Remove the centre of the grate with the grate lifter and add small amounts of charcoal.
Shutting down and cleaning
Close the air to shut down, allow to cool and clean gently to preserve the finish.
Brush, lightly oil, lower from 350 °F (177 °C) and close dampers to extinguish.
Empty the ash pan into a metal container filled with water.
Clean with mild agents; do not use oven cleaners. The steel may show surface rust: sand lightly and repaint with heat-resistant paint (exterior).
Store in a protected place and only in a cool place.
Essential safety
Observe these conditions whenever you cook to avoid risks.
Outdoors only; distance 3 m / 10 ft from combustible structures and materials.
Danger of carbon monoxide; do not use indoors or in living spaces.
Safety: Outdoors, level, unobstructed; 3 m / 10 ft; ≤ 700 °F; no accelerants; do not move when hot.
Maintenance: Cold ashes to metal container; gentle cleaning; no oven cleaners.
🐟 Pomfret and fine smoke
Smoke gently at 120–130 °C for juicy meat and firm skin; finish briefly with more air to set the texture.
Ingredients (4 servings)
Whole, cleaned pomfret (≈ 1.2–1.6 kg)
Salt and pepper to taste
Olive oil (2–3 tbsp)
Zest of 1 lemon + thin slices (for the tray)
Pieces of citrus or olive wood (1–2 small pieces)
Charcoal and accessories
Charcoal (lump): ~1 lb / 0.5 kg
Ignition:from above (low & slow)
Flue dampers: ~¼ or less to stabilise at 120–130 °C
Deflector:Smokin’ Stone
Tray with water (≈ 250–400 ml) and a few slices of lemon
Steps
Prepare the fish. Dry, season with salt and pepper. Brush with oil and add lemon zest.
Light the fire. Place ~1 lb of charcoal in a pyramid shape, light it from above and let it catch fire. Adjust the dampers to ~¼ or less until 120–130 °C and fine/white smoke.
Deflector and humidity. Place the Smokin' Stone and tray with water and lemon under the rack.
Provides clean smoke. Place 1–2 pieces of citrus/olive wood; wait for the smoke to become mild.
Indirect cooking. Place fish skin side down on the grill. Cook for 45–75 minutes (depending on size) until the internal temperature of the loin reaches 60–62 °C. Maintain 120–130 °C.
Finish the skin. Open the vents slightly for 2–3 minutes to set the skin. Remove and serve.
🐔 Rock & Crunch Chicken
Whole chicken with crispy skin and juicy breast, baked indirectly at 175–185 °C and finished with high air.
Ingredients (4–5 servings)
Whole chicken (≈ 1.3–1.8 kg)
Salt (for simple dry brine) and data-start=‘2188’>paprika
Pepper to taste (optional)
Charcoal and accessories
Charcoal (lump): ~1 lb / 0.45 kg
Lighting:from below (live response for grilling/baking)
Dampers: ~¾ open for 175–185 °C
Deflector:Smokin’ Stone
Drip/water tray under the bird ‘>Steps
Season beforehand. Dry the chicken and apply dry brine with salt and paprika (ideally 6–8 hours in the refrigerator).
Build the fire. Load ~1 lb of charcoal and light it from below. Adjust dampers to ~¾ to 175–185 °C.
Set up indirect heat. Place the Smokin' Stone and tray; place the chicken on the grill, breasts facing upwards.
Stable cooking. Bake for 60–90 minutes (depending on size) until 74 °C in the breast. Maintain 175–185 °C with ~¾ opening.
Crispy finish. Open the oven doors for the final 5–8 minutes to enhance the crispiness. Remove, rest for a few minutes and cut.
Grilled Picanha with Chimichurri Recipe on Kamado Akorn
Picanha, one of the most prized cuts in Brazilian and Argentine cuisine, is famous for its layer of fat, which, when grilled, gives it an incredible flavour and juicy texture. Preparing this cut on the Kamado Akorn elevates the experience, as controlled cooking and searing at high temperatures result in perfectly tender and golden meat. In this recipe, we combine picanha with classic fresh chimichurri, which adds a burst of citrus and herbal flavours that beautifully complement the richness of the meat. It's an ideal choice for any barbecue or outdoor celebration!
Follow the steps below for perfectly cooked, juicy and flavourful picanha.
Ingredients:
1 piece of picanha (approximately 1.5 kg)
Coarse salt
Freshly ground black pepper
For the chimichurri:
1 cup finely chopped fresh parsley
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon ground chilli pepper (optional)
1/2 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Juice of half a lemon
Instructions:
Prepare the picanha: Wash the picanha and dry it thoroughly with kitchen paper. Leave the fat cap intact, as this will add flavour and juiciness during cooking. Season generously with coarse salt and black pepper, making sure to cover both sides of the meat.
Prepare the Kamado Akorn: Preheat the kamado to 200°C with the cast iron grates. Adjust the air regulators to maintain a constant temperature during cooking.
Initial searing: Place the picanha on the grill with the fat layer facing down to seal the fat and allow it to melt slightly. Cook for about 3-5 minutes until the fat is golden brown and crispy.
Indirect cooking: Once sealed, turn the picanha over and move the meat to an indirect cooking zone in the kamado. Close the lid and cook the picanha for 20-30 minutes or until the internal temperature of the meat reaches 50-55°C (for medium doneness). This will allow the meat to cook slowly, retaining all its juices.
Prepare the chimichurri: While the picanha is cooking, mix the chopped parsley, garlic, oregano, ground chilli, olive oil, red wine vinegar, salt, pepper and lemon juice in a bowl. Stir well and leave to rest so that the flavours blend together.
Rest the meat: Once cooked, remove the picanha from the kamado and let it rest for 10 minutes before cutting. This helps the juices redistribute within the meat, keeping it juicy.
Serving: Cut the picanha into thin slices, serving each portion with a generous spoonful of fresh chimichurri on top. You can accompany it with grilled vegetables or roast potatoes.
