JR. AKORN - Home Depot
JR. AKORN ™
Kamado Kooker ™
Char-Griller through new innovative technology, offers a
more durable, convenient, affordable, and lighter weight JR.
AKORN Kamado Kooker™.
COMPARE TO CERAMIC GRILL
New Technology allows for Better Cooking
Lighter Weight
Easy Dump Ash Pan
Lower Price
More Durable
Triple Wall & Insulation Legs & Shelves Included
Features:
 Dual Dampers
 Heat Gauge
 Triple Wall Steel with Insulation
Juicy Moist Meat
 Easy Dump Ash Pan
 Cast Iron Cooking Grates
Enhances Flavor
Constant & Even Heat
Long-Lasting
 Cooler Surface Than Traditional Grills
 Easy & Forgiving Grill
WARNING: This product and combustion byproducts produced when using this product contain
chemicals known to the State of California to cause
cancer, birth defects, or other reproductive harm.
Multiple Patents Pending
Keep your receipt with this manual for Warranty.
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Use Lump Charcoal for Best Results and Flavor
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. Supervision is necessary and do not leave grill unattended when
in use. Use caution when moving grill to prevent strains. Keep grill at least 15 feet from any combustible material (decks, buildings, fences, trees, bushes, etc).

When adding charcoal and/or wood, use extreme caution.

Never move grill when it is in use or when it contains hot coals or ashes, keep the grill in a level position at all times while in use. ALWAYS latch lid when lid is in closed position.

Do not place grill near flammable liquids, gases or where flammable vapors may be present.

When opening grill, first open slightly to let a small amount of air in for a few seconds. This prevents
large amounts of oxygen from getting to suffocated coals which may cause dangerous flash back.

Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the lid, keep hands, face and body safe from hot steam and flame flare-ups.

Removing excess fat before cooking will help prevent flare-ups.

Keep your grill clean to help prevent flare-ups.

Always put charcoal on top of the fire grate and not directly into the bottom of the grill.

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.
Use extreme caution as hood could fall back to a closed position and cause bodily injury.

Close lid and all dampers to help suffocate flame.

Always hold an open lid from the handle to prevent it from closing unexpectedly.

Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must
be removed. Use caution to protect yourself and property. Carefully place remaining coals and ashes
in a noncombustible metal container and saturate completely with water. Allow coals and water to remain in metal container 24 hours prior to disposing.

To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in refrigerator or microwave; keep raw meats separate from other foods; wash everything that contacts raw
meats; cook thoroughly; and refrigerate leftovers immediately. Cook meats medium to well done.
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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. Char-Griller® will also repair or replace the body
(bottom half) of its grillers/smokers if the metal is rusted through or burned through for a period up to five years. Char-Griller will repair or replace any defective part of its side fire boxes
for a period up to one year from the date of purchase.
Proof of purchase, proof of purchase date, photo and prepaid return of the item in question
may be required. Misuse, abuse, or commercial use nullifies all warranties. Paint/finish is not
warranted. Products are not warranted against rust. Warranty applies to original purchaser
only whose name appears on credit card, check, or receipt.
The warranty is for replacement of defective parts only. Manufacture will not be responsible
for damage resulting from accident, alteration, misuse, abuse, hostile environments, improper
installation, installation not in accordance with local codes of service of unit.
This limited warranty does not cover any scratches, dents , corrosion or discoloring by heat,
abrasive and chemical cleaners nor any components used in the installation of the appliance.
Save your receipt for all warranty claims.
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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 Grate
1
24
Grate Lifter
1
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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.
No Returns on Used Grills
HARDWARE LIST AND TOOLS REQUIRED
(Tools Not Included)
7/16" nut driver
Hardware:
Hardware: 551014
Picture
STOP! CALL
Description
QTY
HEX BOLT—¼-20X½”
25
HEX BOLT—¼-20X3/4”
4
FIRST! DO NOT RETURN PRODUCT TO STORE.
CALL (912) 638-4724. This product has been built to the highest quality standards.
Call us should you have any questions not addressed in these instructions, or for service information.
Have your grills serial number (located on the back of the grill body or on the leg) when
calling.
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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
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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
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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
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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
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Step 7: Install Fire Bowl, Fire Grate, and Cooking Grates
Inner Cooking Grate
Outer Cooking Grate
Fire Grate
Fire Bowl
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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.
Seasoning Your Cast Iron Cooking Grate:
Before you use your grill it is important to season it, this will burn off coating used to protect
your grill during shipping, help protect your cast iron grates from rusting and prepare it for use.
First wash your cooking grates in warm soapy water. Rinse thoroughly and dry completely with
a towel. DO NOT AIR DRY. NEVER PUT YOUR COOKING GRATE OR ANY PART OF YOUR GRILL
IN YOUR DISHWASHER.
Once your cooking grate is dry apply a coating of vegetable oil or shortening to your cooking
grate, be sure to coat both sides thoroughly. To finish seasoning your grill start a fire in your grill, we recommend using Lump Charcoal, Heat your grill to 400 ˚F for an hour, this will burn off any chemical residues left from shipping and manufacturing and season your cooking grate. Seasoning should be done
periodically to lengthen the life of your cooking grate.
Clean grates while warm using gloves and a baseball sized aluminum foil ball.
Lighting Your Grill:
Note: we recommend using Lump Charcoal because they contain no additives or fillers. This makes for
more efficient burning, less ash than charcoal briquettes and much better tasting food.
Damper Adjustments
More air flow means more heat.
General Rules:
 Make pyramid of Lump Charcoal in center of fire grate. Use fire starters with no Kerosene.
 Do Not Use Lighter Fluids.
 Leave lid open until coals are ignited and smoke burns white with no flames.
 After coals are lit and before the coals turn white, Close Lid.
 Start regulating internal dome temp with dampers. (If you wish, begin grilling.)
 Do not let temp go too far beyond desired temp because it is harder to bring temp down than to go up.
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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.
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 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.
CAUTION: Use extr eme car e
when opening hood at high temperatures. Flashback can occur.
Slightly open hood, then pause
before slowly opening fully.
Light charcoal pile at
“bottom” for high temp fire.
For Smoking:
Follow instructions for lower temperature cooking (350˚F and below). Pre soak wood chips for 35
minutes. Soak chunks for 1 hour and 30 minutes, or until wood is completely saturated, After grill has
reached desired temperature, sprinkle two handfuls of soaked wood chips or chunks over the lit charcoals. Let the chips begin to smoke by closing the lid. You can begin cooking after a few minutes.
More soaked chips may be added to the fire later if necessary,
Heat Gauge:
This heat gauge is accurate to +/- 10% of the actual temperature. We suggest verifying this with your
oven. If you require more precise temperature control, the use of a meat thermometer is
recommended.
When you are finished grilling:
After your are finished grilling you can shut down your grill by closing both dampers and allowing the fire
to suffocate.
Emptying the Ashes: ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE.
After the fire is completely extinguished wait several hours before emptying the ashes to be sure they are
not still hot. Knock any ashes that did not fall into the ash pan from the fire grate. (if there are pieces
of partially burned charcoal on the fire grate you can save them for next time, they are still good). Tap
the sides of the fire bowl to knock loose any ash that is on the sides. Unclip the ash pan from the bottom of the grill and slide out towards the front. Give the ash pan a few firm taps to loosen any ash that
may be stuck. Place the ashes in a metal container and cover with water to ensure there are no lit
coals then you can dispose of the ashes. Charcoal is porous and holds moisture, DO NOT leave charcoal in your grill while you are not using it as charcoal or ashes left, especially outside, may reduce the
life of your grill.
We encourage you to search the internet for more information about
Kamado style cooking.
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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
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.)
Check the meat and smoking chamber temperatures from
inside the house – up to 300 feet away
*Actual Product may vary from photo.
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
Name________________________________________
Street Address_________________________________
City / State / Zip_______________________________
Telephone_________________________
Email_________________________________________
Please bill my credit card:
Expiration Date
Check or Money Order (Sorry—No C.O.D.s)
Check orders will be held 2 weeks before shipment
SHIPPING CHARGES FOR ACCES.
Orders up to $25 $9.95
$25 to $50
$12.95
$50 to $75
$75 to $150
$150 to $300
Product
Smokin' Stone
WOK Kooker
Remote Thermometer
Poultry Roaster (Chicken)
Poultry Roaster (Turkey)
Grill Cover
Apron
Price
$16.95
$23.95
$28.95
Visit our online store at:
Prices & policies subject to change. 15% Restocking Fee on all returns
www.CharGriller.com
No Returns on Used Product. Please visit our website for updated
for more Char-Griller®
Professional Accessories™ Pricing and Product Availability.
Georgia Customers add a 7% sales tax.
Washington State Customers add a 10% sales tax
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Total
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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 and juicier meats. The easiest and best grilling method ever offered.
More you use your AKORN™, the more feel you have for cooking times and amount of charcoal.
For More Kamado style recipes, visit to the following websites, OR meerly Google “Green
Egg Chicken Recipes”. (Or whichever meat you desire.)
www.scribd.com/doc/4561485
www.greenegggrilling.com/blog/
www.nibblemethis.com
www.CharGriller.com
General Rules for all
GRILLING & SMOKING
Methods & Foods
 Leave grill Lid down while cooking to eliminate flare ups & to give even cooking
 Add wood chips for flavor. When smoking, soak chips for 40 mins.
 Meat Thermometer gives internal temperatures for rare, medium or well done. Insert probe into thickest part









of meat. Suggest thermometer with wire running from the probe thru top damper (wireless & alarm available)
so not necessary to open lid to read meat temp. Opening Lid adds extra smoking time.
Over cooking causes the meat to dry out
Damper adjustments lowers or raises heat according to food or cooking method. Easy temp control: Leave
bottom Damper open & adjust top Damper. ¼” top Damper adjustment can mean 25°F change.
To lower Dome temp: Close both dampers & open lid intermittently to release hot air. Could hand spray little
water on coals. Closing both dampers after cooking preserves some charcoal for next time.
LUMP CHARCOAL is recommended as fuel because it lights faster, burns hotter, cleaner, adds flavor, less ash
clean up, last longer 18 to 24 hrs and uses less charcoal than briquette.
Do not use Lighter Fluid, but use an electric starter or fire starters. No after taste.
When cooking at high temperature, open Lid slowly or open top damper 10 seconds before opening to avoid
fireball or flash back.
Bring meats to room temp before cooking.
When Smoking, in addition to these Tips, follow “Grill Set- Up for Smoking” under Smoking Section.
When starting fire, after coals are lit and before coals turn white, Lid can be closed to start regulating dampers to control internal dome temp and if you wish, begin grilling.
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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.
Dry rub (per steak): Mix 1/8 cup kosher salt, ¼ tsp white pepper, 1/8 tsp cayenne pepper, 1 tsp
black pepper and apply to both sides. Or Marinate steaks in glass pan with mixture of: 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 for 3 hrs in refrigerator.
BURGERS: Grill ½ lb Burgers exactly the same as Steaks except grill for 2 minutes before
each flip. Before grilling, mix Burgers with Meat Magic, Worcestershire sauce, ketchup,
kosher salt, ground pepper, chopped onions & let sit for 20 minutes at room temperature.
MEAT MARINADE: For steaks, chops, and burgers: Combine 1 cup soy sauce, 2 coarsely chopped large
onions, and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until
mixture is smooth. Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet & Gravy Master) and 2 tsp Beau
Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt). Marinate meat at room temp for 2 hrs
or refrigerate up to 24 hrs in a covered dish. Bring meat to room temp before cooking.
RACK of LAMB: A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is
perfect for two people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of
meat, which on the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask butcher remove the thin skin from outside of the rack & cut off the chine bone to make easier to carve.
Preparation:
 Wrap bare long bones sticking up from rack with foil (to avoid crusting). Do not overcook or cook at
too high a temperature because these bones can burn and crumble. Keep the bones up, away
from the fire by placing in a “U” Rack.
 Remove loose pieces of fat. Dry with paper towel & season with mustard, salt, pepper & garlic
 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. Creates perfect caramelized crust and keeps center
tender and juicy.
 Close AKÖRN’s ™ 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 AKORN™ and tent under foil for 10 mins before carving. Allow the rack to gain a
couple of degrees after you remove it from the grill. It will continue to cook on the inside
To carve the rack of lamb, stand it up on the meat side with the bones curving away from you. Slide a
sharp knife down, between the bones cutting gently through the meat. You should be able to see the
bones all the way down along the back side of the rack.
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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.
 First, cut and remove the center bone from the chicken.
 Flatten the breast by pressing flat until the cartilage is broken.
 Rub olive oil over the chicken and sprinkle thyme, parsley, sage, rosemary, salt & pepper.
 Grill with skin side down for approximately 17 minutes at 350° F or until skin is crispy;
 Flip and grill for approximately 28 minutes or until internal chicken temperature is 160° F.
CHICKEN MARINADE: Combine ½ cup soy sauce, ¼ cup vegetable oil, ¼ cup red wine vinegar, 1 tsp
oregano, ½ tsp sweet basil, ½ tsp garlic powder w/ parsley, ¼ tsp pepper. Pour over chicken pieces in
glass dish. Cover and refrigerate overnight. Use marinade to baste chicken while cooking
CEDAR PLANK SALMON:
Ingredients
Fresh salmon
Dizzy pig BBQ rub
Lemon juice
Olive oil
Preparation
Soak planks for 3-4 hrs before cook. Rub salmon with olive oil, dizzy pig raging rub & lemon.
Prepare AKORN™ at 425°
Place plank on grill. Once it starts ‘crackling,’ Place salmon on grill (around 5 minutes)
For thick salmon filets, estimate about 10 - 13 minutes for the fish to start 'flaking'. .. it will still
be a tad underdone in the center. Go 15 - 20 minute if you want it done all the way through
HOT DOGS: Grill at 275° F for about 20-30 minutes. Turn them every 5 minutes to achieve a even
golden brown and remove when they start to split.
SHRIMP (peeled) & CRAYFISH: Place on skewers, coat with melted butter and garlic salt. Grill
for 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES: Rub with butter and wrap in foil and grill with lid down for 50 minutes. Turn
after 25 minutes (no need to turn if smoked). Squeeze to check for doneness.
CORN (sweet) ON COB: Soak in water for 1 hour & grill at 325° F for 28 to 32 min turning often.
 Trim loose silk from the end of the cobs, leave husk on and put on grill.
 Or, pull husk back, remove silk, apply butter & sprinkle commercial rub. Pull husk back over cob
and tie top with piece of husk. Grill as above. When finished, husk will twist off.
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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. Important to use oil in the mix to “coat” the veggies
Mix 2 TBS of each of the following: soy sauce, peanut oil, fish sauce & wine; also mix in 1 tsp of
each of the following: garlic (powder or fresh), sugar, favorite rub, lime juice, olive oil pepper.
Pour mixture over veggies and mix in with your hands. Let sit 15-30 minutes. Any longer the salt will
take the moisture out of the veggies and they shrink.
Start coals and bring Dome temp between 500 - 600° F. Open lid carefully at high Temp.
Place empty Wok Kooker (sprayed with oil) on cooking grate directly above coals & close Lid
After 1 min, dump veggies into Wok. Makes a sizzling noise. Spread out veggies & close Lid
After 2 or 3 minutes, open and stir well. Should see hint of browning.
Close Lid, wait 2 or 3 mins before stirring again. Repeat process until it has a crunch taste.
Cooking in a regular Wok is good and you end up with plenty of juices, but it is not the same. There
is something special about the effect high heat, open coals and smoke have.
SMOKING
(Indirect Heat w/ optional Smokin’ Stone™)
Combination of thick triple walls & insulation provides ideal insulation for long, slow cooking that tenderizes all meats. AKORN™ retains temperature for many hours. Cooking slowly at low temperature for
hours is key to great smoking. Smokin’ Stone™ turns AKORN™ into Convection Oven.
Grill Set-Up
for All “SMOKING” Methods & Foods





Smoke long and slow in the 200° to 350° F range
Adjust the Dampers for desired temperature
Lump Charcoal: (preferred over briquettes) Put several layers 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. For slow cooking, (250 to 350°) build small fire and
light with Fire Starter at top of the charcoal pile. Light charcoal pile at bottom for high temp fires.
Easy to heat up, harder to bring down.
Bring meat to room temp before cooking and use Meat Thermometer to know when done.
Also follow all rules above under “General Rules for all Grilling & Smoking”
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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. Cover with foil & cook 1 hr at 325°F or until Pork’s internal meat temp is: Med 160°F; Well Done 170°F; Insert tooth picks to test tenderness.
 Remove and serve. To serve later, wrap & refrig, To serve, re-brush honey BBQ sauce & warm
Rub: cup each of dry BBQ rub & honey, 1 ½ cup apple juice and 2 cups honey BBQ sauce.
RIBS - Low & Slow: (set-up grill for smoking; see above) Some prefer direct heat for thicker bark.
The following ribs will have texture and ‘bark’ to them. For other hints, visit www.nakedwhiz.com
Ingredients: Baby Back Ribs (preferred over side ribs); Mustard and favorite rub; “U” shaped Rib
rack
Preparation: Use Smokin’ Stone™ for indirect heat
 Remove membrane (or have butcher remove). Pliers & grabbing it with a paper towel helps.
 Rub generously with mustard and favorite rub
 Stabilize the AKORN™ to 250° (both vents almost closed)
 With The AKORN™ temp stabilized, Cook ribs for five hours.
 Apply favorite hickory sauce if after five hours, the rub has not formed a nice crust and the
meat has not pulled back about an inch on the bone.
 After 5½ hrs, If rib pulls off easily when twisted, they are done. Or cook 15 mins or done.
RIB ROAST: (set-up grill for smoking; see above)
Preparation Directions:
 Place 4 lb standing Rib Roast in casserole dish. Rub seasonings to entire roast (as listed)
 1 TBS paprika, 3 TBS crushed garlic, 2 TBS Worcestershire & 2 tsp Adolph’s tenderizer.
 Apply salt & pepper to suit your tastes.
 Set roast aside in V rack.
 In casserole dish, mix 1 cup rock salt, 1 TBS flour, one egg wht, 1 TBS water to tacky paste.
 Place roast back in casserole dish and press the salt/flour mixture on to the roast surface. Continue to do so until the entire roast surface is covered with the salt/flour mix.
Note: Use cheese cloth to hold the salt to the surface of the roast if desired.
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
 Let roast set for 10 mins, 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.
Au Jus Sauce:
 In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.
 Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.
 Add 1 to 2 cups of water and increase heat under pan.
 When water just starts to boil, add 2 teaspoons of beef bullion crystals.
 Stir until crystals are completely dissolved.
 Remove from heat, strain to remove any chunks of roast used for flavoring and serve.
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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.
TURKEY or WHOLE CHICKEN: (set-up grill for smoking; see above)
 Place Bird vertically (up right) on cone wire rack (in Drip Pan) placed directly on Smokin’ Stone™
(w/o cooking Grate) or on Cooking Grate. Can lay bird horizontal in “U” Meat Rack.
 Apply commercial dry rub, salt & pepper on entire bird and apply rub under the breast skin at
neck and some inside.
 Fill drip pan with 2 cups chicken broth, wine, water, celery & onion.
 Cook approx 12 minutes per lb at 325°F until internal meat temp (in breast) is 160°F.
 Use drippings in the Drip Pan to make gravy. Use up to a 15 lb Turkey or 8 lb Chicken.
 Carve turkey while on rack. DELICIOUS! (use meat thermometer to know when done)
Follow General Rules for GRILLING & SMOKING and AKÖRN’s ™ set-up for SMOKING
BEER CAN CHICKEN: Take ½ full can of beer, with top either entirely removed or popped opened. Certain chicken racks, the can wedges in the center of the wire chicken rack or chicken stands on the beer
can with no rack.
Prepare and cook chicken the way you normally would or above, except add some of the Rub used for
the chicken to the can of beer (can also add spring onion, garlic or spices) before sliding the chicken
over the beer can. You can also pour some excess beer into drip pan with water added.
GRILLED PORK CHOPS: (set-up grill for smoking; see above)
 Marinate for 2 two hours (4) pork chops (1.5–1.75 inches thick; approx 1 lb each) in 1 cup orange juice, 4 TBS jerk sauce and 2 jiggers rum.
 Smoke chops at 275°F until internal meat temp is 135°F. Remove from grill & cover in foil
 Increase heat in the grill to 600° F
 Dust the chops with Char Crust original hickory and grill for approx 1 minute per side to give grill
marks and to crisp the fat.
APPLE STUFFED BBQ PORK ROAST: (set-up grill for smoking; see above)
(5 lb pork tenderloin or loin roast) Wash roast & pat dry.
 Cut pockets all around the roast and insert slices of 2 tart apples through the length of the roast.
Score roast & rub Tony Chachere’s® Creole Seasoning generously.
 In a bowl, combine ½ cup Creole or spicy brown prepared mustard, 1 cup chopped walnuts and
1/8 cup tequila. Work into a paste and coat roast. Cover and chill overnight. Remove covered
roast from refrigerator and let warm to room temperature.
 Place 2 cups of soaked (overnight, in sealable container, in 7/8 cup tequila) hickory or apple
wood chips on Lump Charcoal.
 Cook roast for 2 hours at 350° F or until internal meat temperature is 160° F with Drip Pan under Cooking Grate on the Smoking’ Stone to catch drippings.
 Remove and cover immediately with foil to keep heat and moisture in.
Sauce: In a sauce pan, mix drippings from roast, 2 cups half & half cream, 1 cup cream sherry, 1
TBS mustard & 2 TBS Toney Chachere’s Roux & Gravy Mix. Bring to boil, stir constantly to avoid
burning and sticking. Reduce heat and simmer 5 minutes. To serve, cut slices of roast at an
angle about ¾ inch thick to expose apples. Ladle sauce over roast. (10-12 serving)
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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.
½ cup brown sugar
¼ cup maple syrup (use dark grade B real maple syrup if available)
¼ cup honey
2 Tbsp cider vinegar
1 – 2 Tbsp Worcestershire sauce
2 Tbsp instant coffee granules (use a good brand because it makes a difference)
1 Tbsp dry ground mustard
2 Tbsp orange juice concentrate (a good brand provides better flavor)
 Score skin of ham ½” deep in crisscross diamond pattern to allow glazing sauce to penetrate ham. Place
ham (un-glazed) into a shallow roasting pan or roasting rack. Add pineapple and cherries if desired on the
outside when starting glazing process. Do not tent.
 Place water soaked hickory or pecan chunks on coals 5 mins before putting ham on allows max smoke
flavor. This is the second cook cycle, the first being the one the processor used. If more smoke flavor is
desired, place ham in freezer for 1 to 1 ½ hrs prior to cooking to allow outer edges to start to freeze. Go
easy on procedure; don’t want ham frozen hard!
 Use a drip pan filled ¾ full when cooking, filled with 50/50 mix of water & orange juice.
 Cook @ 275°- 300° for 25 to 30 mins per lb. Baste with glazing sauce last hr of cooking time. Continue
cooking until ham reaches a max 140° internal temp. Do not overcook.
 Remove & allow to sit covered for 20-30 mins before carving. Internal temp will continue to climb to 145°
after removing from AKORN™. This way, ham will retain moistness and flavor.
Blog Update: Remove ham from grill at 135° internal, even if an "uncooked" ham. 135° internal will carry the
ham to 145° internal while it rest double wrapped in heavy duty foil for an hour or so. Seals juices in and
keeps ham from starting to dry out during resting period. Start cooking at 225°. Let it creep to 250° to 260°.
The 275° suggested temp is a bit too high, in my opinion. Spiral cut ham dries out easily.
Baste ham with glazing sauce every 10 to 15 mins during the last hr of cooking time. Glazing compound will
burn, start glazing the ham at 120° and will only have to apply glaze twice at 30 min intervals. Then you won't
lose cooking time trying to apply it every 15 mins. Two applications of glaze will do if you get it into the cut
areas. Secret is plenty of smoke and real maple syrup & granular coffee crystals in the glazing sauce.
SWEET KISS of DEATH INJECTABLE HAM MARINADE: takes the ham up 3 notches
Ingredients: 1 Cup of Good clean water (if your city or well water has an offensive taste, use bottled water)
1 Cup of light Karo syrup (make sure it is light Karo brand syrup)
1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference)
2 TBS of Watkins brand Butter Pecan extract
1 TBS of Rum extract (again, I used Watkins because of the better taste than store bought)
1 tsp of Orange extract
1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run)
Directions for blending:

In medium size sauce pan add water, Karo syrup & Amaretto. Stir frequently & heat slowly to avoid scorching
syrup

Add remaining ingredients, stir & heat slowly. When color is uniform & smooth, remove from stove. Cool to rm
temp
Directions for use:
 Wrap ham in 2 layers of plastic wrap before starting the injection process.
 Using a marinade hypodermic syringe, inject at least 2 fluid oz, up to 3 oz, per lb of meat in a grid pattern
evenly throughout entire ham. Use “Double Smoked Ham” recipe above.
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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. Crush pepper
corns by rolling and pressing them between a cutting board and heavy pot. Chop or slice finely garlic.
Cover bottom of marinade pan or dish with marinade, does not need to cover top of venison. Marinade
meat 6 to 16 hrs. Turn meat 4 times. Longer & soy sauce flavor will be too strong.
Cook at 350°. Not less than 300° or outside will look unappealing. Over 400° may cause a dry and
burned piece of venison. Liquid will not rise to the top of the uncooked meat surface. Game meats are
leaner & thinner than steak & cooks faster. Turn when bottom looks like it needs to be turned.
Cook until internal meat temperature reaches 140 - 145°.
Ask what butcher calls a roast. Above marinade is great for salmon, beef, chicken or game.
SMOKED VENISON: Place leg of venison in container or “hefty bag”. Marinate 2-4 days, turning daily.
Marinate bacon overnight in its marinade. Remove roast from the refrigerator 1 hr 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 minutes per pound, or until tender . Do not overcook.
VENISON MARINADE: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, ½ oz. Tabasco, 2 TBS. Season All, 1 to 2 chopped jalapeños, 3 oz. Soy sauce. Bacon Marinade: 2 oz. wine vinegar, 2
oz. Worcestershire, 4 dashes Tabasco.
TWICE BAKED POTATOES: (set-up grill for smoking; see above)
Wash and coat 4 large bakers with x virgin olive oil and Kosher Salt
Bake for 1 hour at 400° F or until soft. Then cut length wise and gut.
Mix all of the following ingredients together: Insides of 4 Potatoes, 1/4 cup milk, 1/2 lb fried &
crumbled bacon, Scallions as you like, 1 Egg, Cheese (Colby/Jack), ½ cup Mayo/ Mir Whip.
Place mixture back into the potato shell
Bake again for 30 mins at 400°F; Keep potatoes moist because the twice bake will dry out
SMOKED BAKED BEANS: (set-up grill for smoking; see above)
Mix all the following ingredients in a kettle or Dutch oven pot: 2 quarts (64 fl oz) Pork & Beans
drained, ¼ lb pork BBQ, ½ of a 4oz can of chopped green chilies, ¼ cup dried onion or ¾ cup
fresh onion, ¼ cup BBQ sauce, 1 cup ketchup, 1/8 tsp cayenne pepper, 1/3 cup honey, 1/3 cup
Worcestershire sauce, 1/3 cup brown sugar.
Cook uncovered for 3 or 4 hrs (til liquid decreases to desire consistency) at 300 to 375°F
Do not stir during cooking. When finished cooking, the beans will appear dark on the surface because smoke is lying on the top.
Stir to mix the beans and serve hot.
PORK BUTT or VENISON: (set-up grill for smoking; see above) (bone in – 6/9 lbs):
Work the rub into the butt until it is moist. Wrap in saran and place in refrigerator for 3 to 5
hours. Cook the butt for 18 hours at 235° F or when internal meat temperature reaches
200°F. Remove & double wrap in foil and let sit 30 minutes before pulling apart.
Rub: 1 cup commercial dry BBQ rub and/or deeply inject seasoning of your choice.
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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. Make white gravy pepper heavily. Use a precooked
Mama Mary’s pizza crust and spread a layer of white gravy onto it. Next mixed hash browns,
eggs and bacon into a bowl and place them onto the pizza crust topped with cheese and more
gravy. Cook on your AKÖRN’s ™ stone Smokin’ Stone™ at 450° for 13 mins & then it is chow time.
12 inch HOME MADE PIZZA:
Ingredients
Sauce: 1 Tbsp olive oil, 1/2 onion diced small, 1 clove garlic minced, 1 x 15-oz can whole
tomatoes, 1 sprig Fresh Oregano, 1/2 tsp sugar, 1/2 tsp kosher salt, 1/8 tsp ground pepper
Crust: 1½ cups warm water, 2 TBS olive oil, 2 tsp kosher salt, 3 x 3/4 cups bread flour,
½ corn meal, 2 tsp sugar, 2 tsp rapid rise yeast
Preparation
Sauce:

Heat the oil in a 1-1/2 qt sauce pan. Cook the onion and garlic until softened and translucent,
about 3 minutes. Stir as necessary.

Add tomatoes, crush lightly with hands as added. Add juice too. Strip leaves from oregano stem &
chop

Add oregano & sugar. Simmer, stir occasionally for about 20-30 mins, until thickened. Add salt /
pepper.

If you prefer a non-chunky sauce, puree the ingredients before putting in pot
Crust
 Purchase ready-made crust or dough, or…..
 Place ingredients in the order listed into bread machine. Run machine on pizza cycle. To use immediately, move to Pizza Screen (or place in oiled bowl, cover & place in refrigerator until ready to
use).
Pizza
 Add the sauce and other ingredients (if you like) to the crust.
 The pizza can be cooked two different ways.
1. Preheat grill to 650°. Wet pizza stone (to cool), place pizza on stone and cook 6 mins.
2. If grill cannot achieve hot temp, then pre-heat grill to 350° and cook 15-20 mins (until
golden brown)
 Let sit for 5 minutes and enjoy! Pizza screen will help take pizza on and off grill.
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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.
 Add 1 cup bread flour (buy best), 1 tsp salt, 1TBS olive oil – give a few quick pulses
 Add 1 ½ cup more flour and process to form a ball – adding more flour as needed. The dough
should not be sticky, so adjust the flour used to get a fairly firm , smooth dough.
 Remove from processor bowl & place on a floured surface, knead it a few more times by hand.
 Place dough in a covered bowl to rise until doubled (plus or minus1 ½ hours)
 Remove from bowl, punch down & form two balls that can be rolled out into (2) 12” pizzas. (You
may want to fold over the edges, to give an edge crust/rim to contain sauce and ingredients)
The Pizza:
 Spread sauce on Pizza dough
 Layer with favorite toppings (cheese, sausage, mushrooms, peppers, onions, anchovies, ect.)
 Place Pizza on the stone Smoking Plate. Bake Pizza at 400° F for 35 - 40 minutes. Cover Smokin’
Stone™ with cornmeal to keep Pizza from sticking.
RIB
RIB ROAST, LARGE END
RIB ROAST, SMALL END
RIB STEAK, SMALL END
RIB EYE STEAK
RIB EYE ROAST
BACK RIBS
BEEF CUTS
SHORT LOIN
TOP LOIN STEAK
T-BONE STEAK
PORTERHOUSE STEAK
TENERLOIN ROAST/STEAK
SHORT
LOIN
CHUCK
CHUCK
CHUCK EYE ROAST, BONELESS
TOP BLADE STEAK, BONELESS
ARM POT ROAST
SHOULDER POT ROAST,
BONELSS
MOCK TENER ROAST
BLADE ROAST
UNDER BLADE POT ROAST
BRISKET
SIRLOIN
RIB
PLATE
SIRLOIN
TOP SIRLOIN STEAK
SIRLOIN STEAK
TENDERLOIN ROAST/STEAK
BEEF TRI-TIP
The Tri-Tip roast is boneless cut
from the bottom sirloin. It is also
called a “triangle” roast because of
it’s shape.
FLANK
PLATE
SKIRT STEAK
BRISKET
WHOLE BRISKET
BRISKET, POINT HALF, CORNED
BRISKET, FLAT HALF
SHANK
SHANK CROSS CUT
FLANK
FLANK STEAK
FLANK STEAK ROLLS
National Cattlemen’s Beef
Association
444 North Michigan Avenue
PORK CUTS
BOSTON-STYLE
SOHOULDER
ROUND
ROUND STEAK
TOP ROUND ROAST
TOP ROUND STEAK
BOTTOM ROUND ROAST
TIP ROAST CAP OFF
EYE ROUND ROAST
TIP STEAK
BONELESS RUMP ROAST
ROUND
BLADE
END
CENTER
LOIN
SIRLOIN
LOIN
BELLY
FOOT
PICNIC SHOULDER
OM06614B.1
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SPARE RIBS
™ & © Char-Griller / A&J Mfg.
FOOT
23
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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. Withsthndst p h 95 ̊F.)
Check the meat and smoking chamber temperatures from
inside the house – up to 300 feet away
*Actual Product may vary from photo.
OM06614B.1
™ & © Char-Griller / A&J Mfg.
25
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