OWNER’S MANUAL AKORN® Model #06620 Keep your receipt with this manual for Warranty. CUSTOMER SERVICE 1-912-638-4724 Service@CharGriller.com Contents of this manual are Trademarked and Copyrighted by Char-Griller | A&J Manufacturing. Using the information contained in this manual without consent of Char-Griller and/or A&J Manufacturing is strictly prohibited. OM_06620_ED_ C.
TABLE OF CONTENTS Safety Warnings & Warranty............................... A-1 Assembly Instructions ..................................... B-1 Product Usage .................................................. C-1 Recipes .............................................................. D-1 Accessories .......................................................
IMPORTANT SAFETY WARNINGS READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR GRILL Read the following instructions carefully and be sure your appliance is properly assembled, installed, and maintained. Failure to follow these instructions may result in serious bodily injury and/or property damage. If you have any questions concerning assembly or operation, call 912-638-4724.
IMPORTANT SAFETY WARNINGS (Continued) • Do not exceed a temperature of 700˚ F. • Do not allow charcoal and/or wood to rest on the walls of grill. Doing so will greatly reduce the life of the grill • Always wear oven mitts to protect hands from burns, especially when adjusting dampers. Avoid touching hot surfaces. • When opening lid, make sure it is pushed all the way back so it rests against the lid support bracket.
STOP! CALL FIRST! Do NOT Return Product to Store. This grill has been made according to the highest of quality standards. If you have any questions that are not addressed in this manual or if you need parts please call our Customer Service Department at 1-912-638-4724 (USA) or email Char-Griller at: Service@CharGriller.com and have your serial number handy. Document Your Grill Model and Serial Numbers HERE: (Model and Serial number are located on the back of the grill body or on the leg.
WARRANTY INFORMATION A COPY OF THE DATED PROOF OF PURCHASE (RECEIPT) IS REQUIRED WHEN REGISTERING OR SUBMITTING A WARRANTY* CLAIM. PLEASE RETAIN A COPY OF THE RECEIPT FOR YOUR RECORDS. Char-Griller will replace any defective part of its grillers/smokers, under warranty, as outlined below. PLEASE READ THIS INFORMATION IN DETAIL AND IF YOU HAVE ANY QUESTIONS CONTACT CUSTOMER SERVICE AT 912-638-4724 OR SERVICE@CHARGRILLER.COM.
ASSEMBLY INSTRUCTIONS Parts List 1 3 2 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 B-1
Parts List Item QTY. Part Name 1 1 THERMOMETER 2 1 BEZEL 3 1 STACK DAMPER 4 1 HOOD 5 1 HOOD HINGE 6 1 GRILL BODY 7 1 LOGO PLATE 8 1 HOOD HANDLE 9 1 RIGHT HANDLE BRACKET 10 1 LEFT HANDLE BRACKET 11 2 SIDE SHELF 12 1 COOKING GRATE SET 13 1 WARMING RACK 14 1 GRATE LIFTER Item QTY.
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 4 Install one WASHER, COTTER PIN and HUB CAP onto the AXLE then slide the AXLE through WHEELS and legs as shown. Finish by attaching 2nd WASHER, COTTER PIN and HUB CAP. Axle Wheel Cotter Pin Hub Cap Washer 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.
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. NOTE: Always latch lid when lid is in the closed position, especially while moving. Right Handle Bracket Hood Handle Left Handle Bracket NOTE: Install nuts towards outer side of shelf bracket.
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. Next, install THERMOMETER GASKET, THERMOMETER, and BEZEL with wing nut, as shown below. Damper O-Ring Hex Bolt Bezel Thermometer Thermometer Gasket NOTE: Heat Gauge: This heat gauge is accurate to +/- 10% of the actual temperature.
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.
OPERATING INSTRUCTIONS Setting Up Set grill up on solid, flat surface with adequate wind shelter. Do not move grill while hot, and do not leave unattended during operation. This appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 3 feet (90cm) from the side or rear of the appliance. It is important that the ventilation openings of the appliance are not obstructed.
Lighting Instructions 1. 2. Light coals in several places. Fire starters are helpful during this step. NOTE: 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. 3. 4. After coals are lit but before they turn white, start regulating internal dome temp with dampers. (Or, if you wish, begin grilling.) MORE AIR FLOW MEANS MORE HEAT.
For LOW, SLOW and LONG grilling & Smoking (200° to 350° F) Use approx one pound of computer mouse size or larger CLOSE LID and begin to regulate temp with Dampers to desired setting. Light charcoal pile on TOP For HIGH Temp SEARING & grilling (350° to 650° F) Use approx two - three pounds of mostly smaller golf ball size pieces of LUMP CHARCOAL than normally to build When coals ignite, CLOSE LID and begin to regulate temp with Dampers to desired setting. Light charcoal pile on For Smoking: 1.
Cooking with INDIRECT Heat on a Kamado: Smokin’ Stone™ and Pizza Stones are sold separately at CharGriller.com. Both Stones can be used interchangably. Smokin’ Stone, Grate, Drip Pan & Meat Rack This is ideal for ROASTING large cuts of meat (low and slow). The meat stays flavorful and juicy as it slowly roasts and is basted in it’s own juices. Add apple juice or beer to drip pan if desired.
Finishing Up When your are finished grilling you can shut down your grill by closing both dampers and allowing the fire to suffocate. Be patient. This make take an hour or more. Emptying the Ashes: ** ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE ** After the fire is completely extinguished you should wait several hours before emptying the ashes to ensure they are not still hot and a burn hazard. 1. Knock any ashes that did not fall into the ash pan from the fire grate.
GRILLING RECIPES Know Your Cuts of Meat D-1
TIPS FOR AKORN GRILLING (Direct Heat Above Coals) • Leave grill Lid down while cooking to eliminate flare ups & to provide even cooking • Add wood chips for flavor. When smoking, soak chips in water for 40 mins. prior to placing in the grill • Meat Thermometers give internal temperatures for rare, medium or well done. WHen testing temperatures, insert the probe into thickest part of meat.
Dry Rub Seasoning: Steak Marinade: • • • • • In a glass pan mix: • ½ cup olive oil • 1/3 cup soy sauce • ¼ cup wine vinegar • 2 tsp lemon juice • 1 tsp dry mustard • 1 minced garlic clove • small minced onion • ¼ tsp pepper Place the meat in the marinade and refrigerate for 3 hours. Mix 1/8 cup kosher salt ¼ tsp white pepper 1/8 tsp cayenne pepper 1 tsp black pepper Apply to both sides. BURGERS: Grill ½ lb Burgers exactly the same as Steaks EXCEPT... grill for 2 minutes before each flip.
• Sear lamb quickly over hot fire at 500° F for 3 mins per side then drop heat and/or move the rack to a cooler part of the grill to let center roast. This creates a perfect caramelized crust and keeps the center tender and juicy. • Close lid and let sit for another 5 minutes. • Test internal temperature as you go. Do not overcook. Lamb is rare at 120° F; medium 150° F • Remove from grill and tent under foil for 10 mins before carving (this is called, “Resting”).
QUAIL OR DOVES: • • • • • Cover birds in Italian dressing and marinate overnight. Pour remaining dressing and cover with Texas Pete® Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. Place on grill. Keep turning until bacon is black. Grill for 20 minutes. Sear with lid open at HIGH temperature (500-700° F) for 1 minute on each side before closing lid and lowering temperature.
TIPS FOR AKORN SMOKING (Indirect Heat) • • • • • • • • • • • • • • • • • • Smoke long and slow in the 200° to 350° F range Adjust the dampers for desired temperature. Remember, more air equals higher temperature. Lump charcoal is preferred over briquettes. Put several layers of charcoal in firebox with soaked hickory chips (soak 40 min to 3 hrs) mixed in or on top of coals for a wood smoke flavor to the meat. Use less lump charcoal than you would briquettes.
RACK OF BABY BACK RIBS: • • • • • • • • • 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. Wash the ribs under cool water. Apply dry rub to all sides and let stand at room temperature for 30 minutes. Smoke for 1½ hr at 325° F. Remove meat from grill and brush all sides with honey BBQ sauce. Put meat into a rib rack in a foil pan with 1” apple juice.
Cooking Directions: • • • • • • Over a drip pan with no water, place roast in to roasting rack Cook roast 15 minutes per pound at 500 to 525°F for medium rare Put meat thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done When cooking is done, remove roast and allow it to sit uncovered for 10 minutes Break shell of salt away from roast & remove. Salt will be brittle and may have to scraped from meat surface. Let roast sit another 5 mins, slice and serve.
• • • Place in center of cooking grid directly above foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion. Use a meat thermometer for best results (190F internal). SMOKED BAKED HAM: You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion. Glaze • 1 cup of light brown sugar, firmly packed • 1/2 cup orange juice • 1/2 cup honey • • • • • • • • Combine sugar, juice and honey.
Bacon Marinade • • • 2 oz. wine vinegar 2 oz. Worcestershire 4 dashes Tabasco • Place leg of venison in a container or “hefty bag” and marinate for 2-4 days, turning daily. Marinate bacon overnight in its marinade. Remove roast from refrigerator at least an hour before cooking. Season generously with seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do not overcook.
BAKING on the AKORN Bake pizza, bread, cornbread, biscuits, cobblers, cookies and pies. We recommend purchasing the Smokin’ Stone™ and/or Pizza / Baking Stone accessory for best results. The stone allows moisture to be drawn from dough and provides crispy and light crusts. 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™.
ACCESSORIES AKORN Cover Custom-fit, weather-resistant cover to protect your grill from the elements Smokin’ Stone Circulates air around meat & protects meat from direct flame and heat. Enhances tastes and tenderness Adjustable Fire Grate For precise heat control (Hot, Medium, and Low) Charcoal Basket Confines Coals to One Side for Smoking Indirect Cooking Apron Machine Washable Two Front Pockets Adjustable Straps Pizza Stone Circulates air around dough.
For pricing or to order accessories visit: www.CharGriller.com OR CALL: 912-638-4724 P.O. Box 30864 Sea Island, GA 31561 912-638-4724 www.CharGriller.com Service@CharGriller.