OWNER’S MANUAL MODEL #16620 AKORN ™ Kamado Kooker™ Char-Griller through new innovative technology, offers a more durable, convenient, affordable, and lighter weight AKORN Kamado Kooker™.
IMPORTANT SAFETY WARNINGS READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR GRILL Use caution when assembling and operating your grill to avoid scrapes or cuts from sharp edges. Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury. Do not used lighter fluid on already lit coals. Keep children & pets away from grill.
SERIAL # ___________________ P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Register your Grill online at www.CharGriller.com to insure your satisfaction and for follow-up service. STOP! CALL FIRST! DO NOT RETURN PRODUCT TO STORE. Warranty Information — Charcoal Grill Char-Griller® will repair or replace any defective part of its grillers/smokers for a period of up to one year from the date of purchase.
1 2 Parts List 3 27 28 4 8 9 7 5 10 14 12 13 11 11 16 6 15 19 18 20 23 26 23 17 26 21 22 24 25 Item QTY. Part Name Part Number 1 1 THERMOMETER 55-0012 2 1 BEZEL 10-0305 3 1 STACK DAMPER 90-0012 4 1 HOOD 90-0095 5 1 HOOD HINGE 90-0030 6 1 GRILL BODY 90-0099 7 1 LOGO PLATE 90-0091 8 1 HOOD HANDLE 10-0303 9 1 RIGHT HANDLE BRACKET 90-0028 LEFT HANDLE BRACKET 10 1 90-0029 11 2 SIDE SHELF 90-0110 12 1 COOKING GRATE SET 30-0023 13 1 WARMING RACK 20-0041 14 1 GRATE LIFTER 10-0045 OM16620 C.
CAUTION: Do not attempt to move grill unless the lid is latched, failing to do so may lead to damage or injury. NOTICE: Read all operating and assembly instructions before attempting to use your grill. NOTICE: Always have a fire extinguisher near at all times. Maintain and check your fire extinguisher regularly. No Returns on Used Grills HARDWARE LIST AND TOOLS REQUIRED (Tools Not Included) 7/16" nut driver Hardware: STOP! CALL ¼-20X½” HEX BOLT…………...26 PCS 1/4” LOCK WASHER….
Step 1 Place GRILL BODY upside down and install LEG BRACKETS with three (3) ½ inch hex bolts each. Next install LEGS (3) with two (2) ½ inch hex bolts and two 1/4 inch lock washers each into LEG BRACKETS, DO Not Tighten Bolts Until After Step #3. Screw CASTER onto rear leg, lock CASTER before tightening. Make Sure the leg with the caster is in the back and wheel support braces on the front legs are facing outward.
Step 5 Turn grill upright, LOCK CASTER and place HOOD on the GRILL BODY. Attach hinge on back of HOOD to GRILL BODY using four (4) 3/4 inch hex bolts with thread locking compound. Hood Grill Body Hex Bolt with thread locking compound Step 6 Attach FRONT HANDLE to HOOD with four (4) 1/2 inch hex bolts. First attach one HANDLE BRACKET to the Lid and then hold the HANDLE in place while attaching the other HANDLE BRACKET to the Lid. HANDLE BRACKETS are left and right handed.
Step 8 To install ASH PAN, hold ASH PAN up against the bottom of the GRILL BODY from the front with the center pin on the inside. Slide the ASH PAN back and use clips on the sides of the grill to snap into position as shown. Step 9 Position O-Ring on bottom of damper by rolling it up to the bead. With O-Ring in position, install DAMPER with two (2) 1/2 inch bolts from inside the HOOD. Damper coating will scratch with use. This does not affect the function or performance of the damper.
Step 10 Install: FIRE BOWL, FIRE GRATE, COOKING GRATES and WARMING RACK inside of the lower body. Step 11 Attach six (6) UTENSIL HOOKS to the underside of the two side shelves (3 each). Use depressions in the wood as a starting point for screwing in the UTENSIL HOOKS. Warming Rack Cooking Grates Fire Grate Fire Bowl Side Shelf Side Shelf Utensil Hooks Utensil Hooks Please Note: No Returns on Used Grills OM16620 C.2 ™ & © Char-Griller / A&J Mfg.
GRILL PREPARATION & OPERATING INSTRUCTIONS PLEASE NOTE: NO RETURNS ON USED GRILLS Read all safety warnings and instructions carefully Before assembling and operating your grill. IMPORTANT! BEFORE YOU USE YOUR GRILL FOR THE FIRST TIME YOU MUST SEASON THE CAST IRON COOKING GRATE.
For lower temperature (250 ˚F and below), long duration grilling and smoking: Use approximately 1lb. of mostly computer mouse or larger sized pieces of Lump Charcoal to build a fire in the center of the fire grate. Start fire as described above. Once the fire has reached your desired cooking temperature adjust dampers to let less air through, monitor your grill temperature and adjust accordingly. TIP: It is easier to raise the temperature than to lower it.
AKORN ™ Kamado Kooker™ Visit www.CharGriller.
RECIPES - GRILLING & SMOKING TIPS King-Griller Kamado Kooker ™ RECIPES - GRILLING & SMOKING TIPS Compare Features with Ceramic or any Cooker • Larger Grilling Area • Lighter Weight • More Durable • Tripled Wall & Insulated • Ash Pan - easy cleaning •Legs w/wheels • Shelves • Porcelain Coated Interior • Cooler Surface than standard grills • Easy Forgiving Grill • Constant even Temp • Cooks @ 700° to 250°F Char-Griller® through new innovative technology offers these many features and insulated heat with
GRILLING RECIPES GRILLING (direct heat above coals) STEAKS: First trim excess fat and apply dry rub to both sides of Steaks. Sear 1 ½ inch Steaks on the KAMADO KOOKER™ directly over the coals for 2 or 3 minutes at 650° F. Flip the Steaks and grill for another 2 or 3 minutes. Flip Steaks again and shut both top and bottom dampers and let Steaks remain on grill for another 3 or 4 minutes before removing. Internal meat temperatures: 145° F - Med Rare; 160° F -Med; 170° F -Well Done.
GRILLING RECIPES PORK CHOPS: Ingredients 4 Pork Chops; 1 – 1.3” thick pork chops Marinade (olive oil, salt, and pepper, or use Dizzy Pig BBQ Rub and garlic) Preparation sear at very high temperature (steak temp) for 90 seconds per side put on a side plate and let sit for 15-20 minutes return to KAMADO KOOKER™. Dome temp should be around 400 – 450° F cook 5 minutes per side internal chop temp should be 150 degrees max CHICKEN: Requires slower grilling.
GRILLING RECIPES WOKKED VEGETABLES: Use a grill “WOK Kooker” with small holes. A favorite combo of veggies is asparagus, mushrooms, sweet onions & pineapple, but other combos work great also. Green beans, red peppers, onions, zucchini is one more example. Possibilities vast, unlimited to imagination. Mushrooms, sweet onions & pineapple add a lot. Slice veggies and put in large bowl for 30 minutes prior to cooking. Then in a small bowl mix up seasonings. Again let imagination run wild.
SMOKING RECIPES SMOKING ACCESSORIES and their Use: SMOKIN’ STONE™: (sold separately) (heat diffuser for indirect cooking) (sits 2¾” under Cooking Grate on top of Fire Bowl) Circulates air around meat & protects meat from direct flame & heat. Set-Up grill for smoking in one of the following combinations using Smokin’ Stone™, Drip Pan & Meat Racks.
SMOKING RECIPES RACK of BABY BACK RIBS: (set-up grill for smoking; see above) First remove membrane by placing the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Work membrane loose and peel it off. Then wash them. Apply the rub to all sides and let stand at room temperature for 30 minutes. Smoke for 1½ hr at 325° F. Remove and brush all sides with honey BBQ sauce. Put rib rack in foil pan with 1” apple juice.
SMOKING RECIPES PRIME RIBS: (bone in) (set-up grill for smoking) smaller end often juicier (2 bones = 4 people) Ingredients: mustard, garlic, BBQ rub Preparation Season prime rib with garlic, pepper, BBQ rub, and wrap in plastic & let sit for at least 1 hr. Place drip pan below to catch drippings Sear the outside for a crust or others prefer to cook at 350° for 3 hours for 8 lb prime rib (use a wireless thermometer) Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.
SMOKING RECIPES DOUBLE SMOKED HAM: (set-up grill for smoking - see above) Indirect heat, low/slow cooking) A fully cooked Ham or partially cooked ½ shank variety or shoulder variety (water added can be used, if it does not exceed 23% water added product. Pre-smoked with hickory works best. Update: Use full shank ham if you want. Uncooked ham works well too. Don't limit yourself to ham Glazing Sauce: Blend ingredients in sauce pan with wire whip. Heat slightly into viscous, thick sauce.
SMOKING RECIPES SMOKED VENISON: 1 Venison Roast, Backstrap, Tenderloin or Ham Ingredients:2/3 Cup Soy Sauce; 1/3 Cup Shao Wine (dry sherry acceptable); 5 Clove Garlic, 1 TBS of one or all if fresh herbs: parsley, mint, oregano, sage, basil, mint; 2 TBS Black Pepper Corns Instructions: Defrost in refrigerator overnight. Backstrap or Roast is large. Steak cut from hams is thinner than beef steak & will cook very quickly. Trim off fat, bones and as much gristle as possible.
BAKING RECIPES BAKING Bake pizza, bread, cornbread, biscuits, cobblers, cookies and pies. The KAMADO KOOKER’s ™ design for temperature control along with the Smokin’ Stone™ and Pizza Baking Stone allows the moisture to be drawn from the pizza crust, providing that desired crispy crust. BAKED BREAKFAST PIZZA: Start by smoking center cut bacon on the KAMADO KOOKER™. Next scramble 4 or 5 eggs on the stove, or use Cast Iron skillet and make on the KAMADO KOOKER™.
BAKING RECIPES: HOMEMADE PIZZA & SAUCE: Sauce: In a skillet, sauté 1 small finely chopped onions in 1 TBS olive oil for a few minutes, then add 1 (15oz) can of crushed tomatoes, 1 tsp salt, black pepper, 1TBS of basil and oregano. On medium heat, stir from time to time cooking for 20 minutes. Pizza Crust: Use a precooked Mama Mary’s pizza crust or buy a dough ball or… Pour 1 cup water into processor, add 1 pack (2 ½ tsp) yeast – give a quick pulse.
AKORN ™ Kamado Kooker™ For Pricing or to Order, Visit: www.CharGriller.com or CALL: 912-638-4724 or FAX: 912-638-2580 or MAIL: P.O. Box 30864 Sea Island, GA 31561 Visit our online store at: www.CharGriller.com for more Char-Griller® Professional Accessories™ Easy Forgiving Grill SAME GRILLING CHARACTERISTICS AS CERAMIC Insulated heat requires less air flow across meat, which gives more flavor & taste without drying out. Sear meat up to 700 ̊F or slow cook at 250-360 ̊ F.
