Use and Care Manual


OM6201A.2 
™ & © Char-Griller / A&J Mfg.  1
SMOKIN’ STONE
AKORN
™
™
GRILL SET-UP for “SMOKING”
Place Smokin’ Stone into fire bowl of the AKORN.
Use lump charcoal with soaked hickory chips (soak for 40 min) mixed in for flavor
Adjust the dampers for desired temperature
OPTIONAL: For added flavor, place a drip pan, with apple juice or beer added, under cooking grate & on top of the Smokin’ Stone. (drip pan sold separately)
Char-Griller’sSmokin’Stone™isaceramicheatdiffuserthatisusedforindirectcookingontheAKORNKamadoKooker™.ThedesignoftheSmokin’Stone
allowssufficientairflowaroundthesurfacewhileprevenngthedirectheatofthefirefromreachingthefood.Aconveconoveneffectisachieved,giving
greaterversalitytoyouroutdoorcooking.
GuidetousingtheSmokin’Stone™
TheSmokin’Stoneisplacedinthefirebowl,underthecookinggrate.Inthisposion,theAKORNbecomesaconveconoven.
Youcancook
low-and-slowfoodssuchasBostonbus,briskets,roastsandribsdirectlyonthecookinggridorinaU-rack.
Clean-upiseasysincetheceramicisself-cleaning.
Adrippan(soldseparately)canalsobeputdirectlyontothe Smokin’Stone.Thisallowstocapturedrippings.Fillthedrippan

withyourfavoritejuicetoradiateflavorintoyourmeats.
TheSmokin’Stonecanalsobeusedasabakingstone,whichisgreatforpizza,bread,oranyotherdishthatyoucouldbake.
ChocolatechipcookiesareafavoriteontheAKORN!
Char-GrilleralsooffersmeatracksthatfurtherincreasetheAKORN’sversality.SeebelowforRecipes!
Model#6201
RACK of BABY BACK RIBS or RACK of LAMB
Follow General Rules for GRILLING & SMOKING, and set AKORN up for
Smoking. See above.
First remove the membrane. Work membrane loose and peel it off. Then
wash them.
1.) Apply the rub to all sides and let stand at room temp for 30 minutes.
2.) Smoke for 1 ½ hrs. at 325°F.
3.) Remove from grill & brush all sides with honey BBQ sauce.
4.) Put meat in aluminum foil pan with 1 in of apple juice. Cover with foil &
cook for another hour at 325°F.
Remove from grill and serve. To serve later, wrap and refrigerate. When ready
to serve, re‐brush with honey BBQ sauce & warm on hot grill.
Pork’s internal meat temperature: Med 160°F and Well Done 170°F. Test for
tenderness by inserting tooth picks.
Rub: 1 cup each of dry BBQ rub & honey, 1 ½ cups apple juice and 2 cups
honey BBQ sauce.
TURKEY or WHOLE CHICKEN:
Follow Generals Rules for GRILLING & SMOKING and the set‐up for Smoking.
See above.
1.) Place Bird vertically (up right) on an upside down cone shaped wire rack
and place on grate.
2.) Apply commercial dry rub, salt and pepper onto the bird.
3.) Place drip pan on Smokin’ Stone (under fire grate) filled with 2 cups of
chicken broth, wine, water, celery & onion.
4.) Cook 12 to 15 minutes per lb. at 325°F until internal meat temperature (in
breast) is 165°F.
Use the drippings in the drip pan to make gravy. Use up to a 14lb turkey or 8lb
chicken.
Can carve turkey while on rack.
REMOTE THERMOMETER #6206
DRIP PAN #6205
POULTRY ROASTER
TURKEY #6207 CHICKEN #6208
Actualproductmayvaryfromphoto.
OtherAccessories
U-RACK #6204
Cleaning: Toclean,removefooddrippingswithspatulaorbrush.Fordrippingsthathavecharred,placesidefacingdownduringnextuse,whichwillburnthemoff.
Note: DonotusecleaningsoluonsontheSmokin’Stone.TheStoneismadeofaporousmaterialthatwillabsorbcleaners.