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$299 Char-Griller Kamado First Looks

JS-TX said:
Each cooker is different, I wouldn't be surprised if another identical cooker could zero in on 225*. But yea, there's nothing magical about 225*, too bad so many books and other references use this # w/out explaining that it's ok go higher like 250-275*.
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In all fairness though, if I'm going to 'review' a product like this I need to include that information as my results show. I still think it could be made to cook at 225 by various methods, one of which would be to put a water pan underneath the grate on my diffuser rack.
 
kingranch450 said:
jm....i've been wanting an egg type cooker but didn't want to spend the big bucks for a bge since i just bought a gator. Your recommendation and videos for the akorn was very appreciated. With all that being said, i went to my local lowes today and bought the akorn, put it together and seasoned it this evening.
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awesome! :)
 
Have you tried a water pan on the diffuser? That'll help keep temps stable, and absorb some of that powerful heat.

Got mine today, assembled, and am seasoning right now. Ribs tomorrow!
 
This is a great thread and great reviews Jim. You have me convinced. The wife is scared of charcaol, she likes propane becasuse of the supposed chemicals in charcoal.
I almost have her convinced and your videos are the reason why I am going to continue to work until I get to pickup this up. Hopefully this week. Thanks and keeps the videos coming
 
JM.....I'm trying to find the digital thermometer you used in the videos. I found the Maverick Redi Check but it was only a single probe. Can you tell me the model number? Thanks.
 
Funky D said:
Have you tried a water pan on the diffuser? That'll help keep temps stable, and absorb some of that powerful heat.

Got mine today, assembled, and am seasoning right now. Ribs tomorrow!
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If this is anything like the broil king keg (which it probably is) DO NOT USE WATER in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!
 
I just saw this at my local Menards for $279 with a $30 mail in rebate making it $249. sale ends 3/11. it had wooden shelves.
 
pinkelephant said:
I just saw this at my local Menards for $279 with a $30 mail in rebate making it $249. sale ends 3/11. it had wooden shelves.
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That is the deal I got, seasoned it today, closed the vents and the lump turned off, a couple hours later fired it back up and did 2 T bones. This thing is beyond what I thought it would be. I am very happy with it. Except for my Lang this is the only cooker I can see that would use
 
Garyt said:
That is the deal I got, seasoned it today, closed the vents and the lump turned off, a couple hours later fired it back up and did 2 T bones. This thing is beyond what I thought it would be. I am very happy with it. Except for my Lang this is the only cooker I can see that would use
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It's actually sturdier than I was expecting. CG has a terrible rep for cheap paint but they used a better coating on this. Being a CG, I would keep it well away from water but it does look like something well worth $250
 
My Ripe Avocado is about 3 hours into its first burn. :thumb:

Mine had some real QC issues out of the box (we'll see how customer support responds) but the overall design and build is quite good, they did however miss the bus on the bottom vent. Overall I love it, thanks JM for starting this thread and the videos.

avocado2.jpg
 
Thanks JM! Just got mine home and put together in the living room,lol. Wife loves it there. Going to season it tomorrow while my stumps is putting out 12 chickens and 2 butts.
 
bel4_20 said:
If this is anything like the broil king keg (which it probably is) DO NOT USE WATER in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!
Click to expand...

Any more info on this? Dozens of charcoal cookers and kamados use water... is there something special about this one?

Maybe the flow keeps too much moisture?
 
Tonight's pizza cook was so hot that it completely de-seasoned my cast iron grate. I'm not sure if I could get it seasoned well enough to withstand those temps. If I elevated the pizza stone an inch or two above the grate, it might help that but I doubt it.
 
JMSetzler said:
Paul, what sort of issues did you have if you don't mind me asking?
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No problem I have pics here http://s1176.photobucket.com/albums/x332/Q-TADO/Acorn/

Out of the box the finish had various scuffs and scratches, I figured care was not taken when packed because this was a brand new unopened box.

The first problem with assembly was that the lower hinge bracket was not formed correctly and would not line up with the nutserts (I had to use a C clamp to finish forming the bracket which also made the flanges match the contour of the shell better).

When I went to put on the shelves I noticed the brackets that were pre-attached to the shell were done so with a philips screw driver and they stripped the screw heads. Having been in manufacturing for over 20 years one thing that really burns my arse besides about a 3 1/2 foot flame is damage done to a new product during assembly. The scuffs I mentioned earlier were probably done during assembly and not packing. I would rather do 100% of the assembly myself than to deal with poor workmanship.

The bottom vent is where they really missed the bus, if you look inside the vent in the area that is not sealed off there is a seam that leaks air (easy fix with rtv). The embossed numbers have slots cut below them and the center hole is counter sunk. Well you cant counter sink material that thin without deforming it which creates a standoff so all those slots are air leaks which can be fixed with a gasket. The embossed numbers create another problem with the damper having to be raised in the center which is another air leak. I was at Costco and was looking at the medium BGE they had and they really get the bottom vent (no embossed numbers, slots or steps) the damper
is tight inside the side rails of the vents mounting plate making it air tight.

That said I glad I bought the Acorn over the Costco BGE and it has nothing to do with warranty. I have an idea for an adapter for the guru pics to follow.
 
Couple more notes on the NEGATIVE side I have discovered so far:

A couple people here mentioned the outside of their cookers graying after use. I didn't notice any of that until today. I believe the bottom ash pan is not as insulated as the rest of the smoker body and dome. I noticed some smoke coming from somewhere during my high heat pizza cook tonight and I looked at the bottom and noticed that some of the paint on the bottom of the ash pan may have been smoking. I'll have to take the pan off and look at it closer a little later. I think the smoke coming up around the sides of the smoker from the bottom may have cause a little graying of the surface. A damp cloth seems to have cleaned it up.
 
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