JR. AKORN ™ Kamado Kooker ™ Char-Griller through new innovative technology, offers a more durable, convenient, affordable, and lighter weight JR. 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.
Parts List Item Description QTY Item Description QTY 1 Hood 1 13 Charcoal Grate 1 2 Hood Damper 1 14 Fire Bowl 1 3 Thermometer Bezel 1 15 Hinge 1 4 Thermometer 1 16 Body 1 5 Left Handle End Cap 1 17 Side Handle 2 6 Handle 1 18 Ash Pan 1 7 Right Handle End Cap 1 19 Thermometer Gasket 1 8 Leg Socket 3 20 Body/Hood Sealer 1 9 Leg 3 21 Body/Ashpan Sealer 1 10 Leg Cap 3 22 Ashpan Handle 2 11 Center Cooking Grate 1 23 Latch 3 12 Outer Cooking
WARNING: DO NOT OPERATE ABOVE 700 ̊ F / 425 ̊ 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.
Step 1: Install Side Handles Hex Bolts (8) Hex Bolt --1/4”-20 x 1/2” Side Handle Firebox Assembly Side Handle Step 2: Install Leg to Leg Socket (3 Sets) (6) Hex Bolt --1/4”-20 x 1/2” Leg Leg Socket Hex Bolts OM06614B.1 ™ & © Char-Griller / A&J Mfg.
Step 3: Install Leg Assembly from step 2 to Firebox (9) Hex Bolt --1/4”-20 x 1/2” Firebox Assembly Leg Assembly Hex Bolts OM06614B.1 ™ & © Char-Griller / A&J Mfg.
Step 4: Install Hood Handle to Hood (4) Hex Bolt --1/4”-20 x 3/4” Left Handle End Cap Handle Hex Bolts Right Handle End Cap Step 5: Install Damper (2) Hex Bolt --1/4”-20 x 1/2” Damper Assembly Hex Bolts Hood OM06614B.1 ™ & © Char-Griller / A&J Mfg.
Step 6: Install Ash Pan PUSH THE ASH PAN UP FROM UNDERNEATH THE BODY, MAKING SURE THAT THE ASH PAN HANGER TAB CAN GO ABOVE THE ASH PAN HANGER WIRE BY HAVING THE ASH PAN SLIGHTLY OUT TOWARD THE FRONT OF THE GRILL. Ash Pan Hanger Wire Body Ash Pan Hanger Tab Ash Pan Ash Pan Hanger Wire PUSH ASH PAN INWARD TO CENTER (MAKE SURE THAT THE ASH PAN HANGER TAB IS ABOVE THE ASH PAN HANGER WIRE). Ash Pan Hanger Tab OM06614B.1 ™ & © Char-Griller / A&J Mfg.
Step 7: Install Fire Bowl, Fire Grate, and Cooking Grates Inner Cooking Grate Outer Cooking Grate Fire Grate Fire Bowl OM06614B.1 ™ & © 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 LOW, SLOW and LONG grilling & Smoking (200 to 350 F) Use approx one pound of medium size or larger size pieces of LUMP CHARCOAL to build fire in center of fire grate. Start fire as described above. When coals ignite, CLOSE LID and begin to regulate temp with Dampers to desired setting. Light charcoal pile at “top” for low temp fire. TIP: Easier to r aise the temperature than to lower it. As cooking temp rises, begin closing dampers to ease into desired temperature.
™ JR. AKORN Kamado Kooker ™ Visit www.CharGriller.com For Pricing SMOKIN’ STONE™ #6211 Circulates air around meat & protects meat from direct flame and heat Enhances tastes and tenderness APRON #8805 2 Pockets Adjustable GRILL COVER #6659 Custom Fit Weather Resistant Protects grill finish WOK KOOKER # 6203 POULTRY ROASTER TURKEY # 6207 CHICKEN #6208* *IDEAL FOR BEER CAN CHICKEN REMOTE THERMOMETER # 6206 Monitor temperatures of both meat and smoking chamber up to 572 ̊F. Withsthndst p h 95 ̊F.
RECIPES - GRILLING & SMOKING TIPS AKÖRN 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 • Easy Forgiving Grill • Constant even Temp than standard grills AKORN™ through new innovative technology offers these many features and insulated heat with less air flow, which gives more flavor
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 AKORN™ 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 AKORN™. 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 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 AKÖRN’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 AKORN™. Next scramble 4 or 5 eggs on the stove, or use Cast Iron skillet and make on the AKORN™. While the eggs are cooking, brown several cups of hash browns.
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.
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™ JR. AKORN Kamado Kooker™ Visit www.CharGriller.com For Pricing SMOKIN’ STONE™ #6211 Circulates air around meat & protects meat from direct flame and heat Enhances tastes and tenderness APRON #8805 2 Pockets Adjustable WOK KOOKER # 6203 Ideal for veggies GRILL COVER #6659 Custom Fit Weather Resistant Protects grill finish POULTRY ROASTER TURKEY # 6207 CHICKEN #6208* *IDEAL FOR BEER CAN CHICKEN REMOTE THERMOMETER # 6206 Monitor temperatures of both meat and smoking chamber up to 572 ̊F.
