Woot has
Char-Griller Akorn Kamado Charcoal Grill & Smoker (Blue, E56720) for
$244.99.
Shipping is free for Amazon Prime Members (must login with your Amazon account) or is otherwise $6 per order.
Thanks to Community Member
tenken for finding this deal.
Note: If you are checking out with Amazon Prime and you are seeing a shipping cost during checkout, look for and tap/click the "Use this address" button. The order page will finish loading and shipping will update.
Product Features: - Triple-walled insulation retains heat
- Durable steel construction built to last
- Adjustable top and bottom dampers
- Easy dump ash pan
- Removable warming rack
- Stainless Steel BBQ heat gauge
- Cast iron cooking grates
- Maintains temperatures from 200°- 700° F
- 447 sq. in. total cooking area
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Top Comments
You need to be a bit cautious as it will start to eventually rust out, but you'll get many years out of it if you take care of it properly. Cover it up from the elements or put in the garage.
I ended up buying a Flame Boss for my Kamado grill to make life easy. It's basically like a raspberry pi that has probes for grill temp, meat temp, and a fan. It controls the fan based on the temps. This makes long smokes for things like Brisket and Pork butts stupid easy. Basically set and forget. It's a bit expensive, but when you are doing a 18 hour smoke on a brisket, you don't need to adjust the temps and that has value.
I actually have some ribs on the grill right now that'll be done in maybe hour and a half.
For those that can't justify springing for a kamado joe, BGE, or other ceramic brands, i don't think you'll be disappointed.
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You need to be a bit cautious as it will start to eventually rust out, but you'll get many years out of it if you take care of it properly. Cover it up from the elements or put in the garage.
I ended up buying a Flame Boss for my Kamado grill to make life easy. It's basically like a raspberry pi that has probes for grill temp, meat temp, and a fan. It controls the fan based on the temps. This makes long smokes for things like Brisket and Pork butts stupid easy. Basically set and forget. It's a bit expensive, but when you are doing a 18 hour smoke on a brisket, you don't need to adjust the temps and that has value.
I actually have some ribs on the grill right now that'll be done in maybe hour and a half.
For those that can't justify springing for a kamado joe, BGE, or other ceramic brands, i don't think you'll be disappointed.
My two cents.
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You need to be a bit cautious as it will start to eventually rust out, but you'll get many years out of it if you take care of it properly. Cover it up from the elements or put in the garage.
I ended up buying a Flame Boss for my Kamado grill to make life easy. It's basically like a raspberry pi that has probes for grill temp, meat temp, and a fan. It controls the fan based on the temps. This makes long smokes for things like Brisket and Pork butts stupid easy. Basically set and forget. It's a bit expensive, but when you are doing a 18 hour smoke on a brisket, you don't need to adjust the temps and that has value.
I actually have some ribs on the grill right now that'll be done in maybe hour and a half.
For those that can't justify springing for a kamado joe, BGE, or other ceramic brands, i don't think you'll be disappointed.
Was kinda hoping that this one was the smaller version. Would be nice to have a durable/portable Kamado grill to take on vacations/tailgates...
http://www.nakedwhiz.c
I'll caveat that I stored it in the garage when not in use and it rarely got rained on.
Pro-Tip get some fire brick from tractor supply so that when you use it to smoke do the C method with lump and wood chunks in a C pattern around the firebrick. Light one side and let it come to temp and get all the bad smoke gone. Wrap the diffuser in foil to keep clean and put it on. That will last you at least 8-10 hours at 225-250. Made some awesome BBQ with this thing.
Works great for searing and smoking meats both. Burgers, veggies, etc have all turned out great. Haven't done a pizza on it, so no comment there.
Stock thermometer sucks. I use a Bluetooth probe on the grate.
Mine struggles to maintain temp for long periods under 230F. I can hold 240F for ~15hrs with nearly zero maintenance though. Add lump charcoal, mix in a few chunks of your preferred smoking wood, dig 3 small pits in a triangle shape, toss an iso soaked cotton ball in each pit, then light each one. Put the "smoking stone" in place. Keep the vents wide open until ~200F, then start throttling it down. Don't overshoot your temp, it takes forever to come down.
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No desire to get a heavy ceramic. I can hold temp between 225 and 250 for 8 - 10 solid hours.
Am tempted to sell it (FB Marketplace) and replace it with the Akorn Auto so I don't have to monitor temp so closely during the first hour plus. Regarding this deal - get it if you have any thoughts about cooking on a Kamado. Strongly suggest you get a cover to keep the elements off of it. Its an excellent product for smoking AND grilling AND searing.
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