Char-Griller AKORN Kamado Review 2026: Steel Kamado Value

Key Specs

How Well Does the AKORN Smoke?

Well, for steel. The insulated walls held a low fire steady once it settled, and the overnight pork shoulder ran on one load of lump.

• Pork shoulder: a full shoulder fit with lots of room, and it came out with a dark, even bark.
• Ribs: two racks fit flat on the 20-inch grate, more than an 18-inch ceramic kamado takes.
• Weather: on the damp, windy evening the fire needed more attention than a thick ceramic kamado, but it stayed in range.

Like any kamado, it needs a heat deflector for low-and-slow smoking, and none comes in the box. Char-Griller sells one made for the AKORN (the Smokin' Stone), or a pizza stone that fits works too. Our pork shoulder guide and rib smoking guide both suit this grill.

A full pork shoulder leaves room to spare on the 20-inch cast iron grate.

Pro tip: Steel kamados are less forgiving of overshoots than ceramic. Start closing the vents earlier as you approach your target, and you'll avoid chasing the temperature back down.

Can It Sear Steak and Bake Pizza?

Yes. With both dampers open, the fire climbed to searing heat quickly, and the cast iron grate left deep marks on the ribeyes.

• Ribeyes: four to six fit for a hard sear; use the reverse sear method for thick cuts.
• Burgers: ten or more fit, which suits a big family or a small party.
• Pizza: on a stone set over the fire, it baked a crisp crust, though the steel lid cooled faster between pies than ceramic does.

The cast iron grate holds heat for good sear marks but rusts if left wet, so oil it after cleaning. Open the lid in two steps at high heat: crack it for a few seconds, then lift, to avoid a flare. Pair it with our steak grilling guide for timing.

The cast iron grate leaves deep sear marks on thick ribeyes.

How Easy Is It to Control the Temperature?

Easy, with a little more attention than ceramic. The bottom damper on the ash pan makes the big moves, and the top slide damper fine-tunes.

• Big changes: open the bottom damper a little for smoking, about halfway for roasting and fully for searing.
• Fine-tuning: move the top damper a little and wait 10 to 15 minutes before changing again.
• Dome gauge: it reads the dome air, which differs from the grate. A two-probe thermometer at grate level gives you the real number.

Steel reacts faster than ceramic, which is handy when you want to go from smoking to searing, but it also means wind and rain move the temperature more. Turn the bottom damper away from gusts; the locking casters make that easy. Our charcoal grill temperature control guide explains the basics, and direct vs indirect grilling covers zone setups.

The top slide damper fine-tunes the fire once the bottom damper sets the range.

What Is It Like to Set Up and Live With?

Assembly

Plan about an hour. The AKORN ships mostly built; you attach the cart, shelves, casters and ash pan.

• Build it near where it will live, on a flat surface.
• Lock the casters before lifting the body onto the cart.
• Two people make lifting the body easier, though it is much lighter than ceramic.
• Check that the lid closes evenly and the gasket meets all the way round before the first fire.
• Run a moderate first fire to burn off manufacturing oils and let the paint cure before searing.

Assembly is mostly the cart, shelves and casters; the body arrives built.

Lighting and fuel

Use hardwood lump with a natural starter cube or an electric starter. Skip lighter fluid, which leaves off flavors. Briquettes work in a pinch but make more ash, which can choke airflow on long cooks.

Loading and lighting the lump

• Load: fill the firebox well for long cooks, big pieces at the bottom so air can flow.
• Light: one spot in the center for low and slow, two or three spots for searing or pizza.
• Settle: leave the lid open for about 10 minutes after lighting, then close it and let the grill stabilize before cooking.

Adding smoke wood

Bury two or three fist-sized wood chunks in the lump before lighting for long cooks. Chunks give steadier smoke than chips, which burn up quickly in a kamado. Our wood chips and chunks guide covers which wood suits which meat.

Shutting down

Close both dampers fully. The fire starves and goes out, and leftover lump relights next time. Once cold, empty the EasyDump ash pan so damp ash doesn't sit against the steel.

Cleaning and care

• Grate: brush the cast iron while warm, then wipe it with a little oil (see how to clean grill grates).
• Ash: empty the ash pan after every cook, once cold.
• Shell: wipe it down and touch up any paint chips with high-heat grill paint before rust starts.
• Cover: none is included. A fitted AKORN cover is the single best thing you can buy for this grill's lifespan.

For cold months, follow our winterizing checklist.

What to cook first

Start with something short at a moderate heat, like a spatchcocked chicken. It teaches you how the dampers behave before you risk an expensive cut.

• First week: chicken or sausages at a moderate temperature, to learn the dampers.
• Second cook: a steak night with the reverse sear, to learn how fast the fire climbs.
• Then: pizza on a stone, and only after that an overnight pork shoulder.

Accessories worth buying

The box holds the basics, so plan for a few extras. Buy parts sized for the 20-inch AKORN; 18-inch ceramic kamado parts may not fit.

Running costs and warranty

Lump charcoal is the main ongoing cost, and the insulated walls keep fuel use low for a steel grill. Because you shut the dampers to put the fire out, leftover lump relights next time. Budget for a replacement gasket and some high-heat paint every few seasons, especially if the grill lives outside.

Char-Griller lists its warranty terms on its own warranty page rather than the product listing. Register the grill, keep your order record, and check the body for dents or paint damage when it arrives.

Who Should Buy the Char-Griller AKORN Kamado (and Who Shouldn't)

Char-Griller AKORN Kamado vs. Alternatives

Is the Char-Griller AKORN Kamado Worth the Money?

Final Score