One Grill, Three Ways to Cook: Master the AKORN Kamado

Who says you need a different grill for every cooking style? From crispy chicken wings to slow-smoked pulled pork and perfectly seared steaks, the Char-Griller AKORN® Kamado Charcoal Grill is ready for just about anything you throw its way.

Whether you're firing up the grill for a quick meal or spending the weekend perfecting your BBQ skills, knowing how to work with different cooking temperatures and techniques can completely change what's possible in your backyard.

Three techniques. Three delicious recipes. One grill that can do it all.

One Grill. More Ways to Cook.

The beauty of kamado grilling is versatility. With the right setup, you can go from grilling over direct heat to smoking low and slow, or even combining both techniques for the perfect reverse sear.

The Char-Griller AKORN Kamado Charcoal Grill makes it easy to explore different cooking styles thanks to its insulated construction and adjustable top and bottom dampers. By controlling airflow, you can manage your cooking temperature, whether you're turning up the heat or keeping things low and steady.

For recipes that call for indirect heat, adding the Char-Griller Smokin' Stone helps create a barrier between the charcoal and your food, making it easier to roast and smoke without cooking directly over the flames.

Ready to put your AKORN to work? Here are three ways to fire it up and a few recipes worth trying.

Grill It: Crispy, Juicy & Full of Flavor

Grilling over charcoal is a classic for a reason. From crispy chicken wings to juicy burgers, charcoal brings bold flavor to everyday favorites. But great grilling isn't always about cranking the heat as high as it will go. Knowing how to manage your cooking temperature can make the difference between perfectly cooked food and dinner that's a little too well done.

With the AKORN, adjustable dampers help you control airflow and maintain the right heat for whatever's on the menu. For chicken, that means giving the outside time to develop color and texture while the inside cooks through without drying out.

Try This Recipe: Boneless Wings Made from Chicken Thighs on the AKORN Kamado Grill

Forget the usual wings. This recipe uses juicy chicken thighs to create boneless bites with a crispy, flavorful coating. It's a fun way to change up your wing game while putting your charcoal grilling skills to work.

Grilling Tip: Don't assume hotter is always better. For breaded chicken, controlled temperatures help the coating crisp up without burning before the chicken is fully cooked. Use a meat thermometer to check for a safe internal temperature of 165°F.

Smoke It: Low, Slow & Worth the Wait

Some of the best barbecue takes time, and that's where low-and-slow smoking comes in.

Unlike grilling over direct heat, smoking uses lower temperatures and indirect heat to slowly break down tougher cuts of meat. The result? Tender, flavorful barbecue that's worth the wait.

The key to a successful low-and-slow cook is consistency. Using the Smokin' Stone creates a barrier between the charcoal and your food, allowing heat to circulate around the meat instead of cooking it directly over the coals. Add your favorite smoking wood for another layer of flavor, and let time and steady heat do the heavy lifting.

The AKORN's insulated construction helps retain heat, making it a great option for longer cooks where consistent temperatures matter. Pair it with the Smokin' Stone to create an indirect cooking setup, and you're ready to tackle everything from pork shoulder to classic backyard BBQ favorites.

Try This Recipe: Pork Butt on the AKORN

Pork butt is a backyard BBQ staple for good reason. With enough time and steady heat, this cut transforms into tender, flavorful pulled pork that's perfect for sandwiches, tacos, nachos, or feeding a hungry crowd.

Smoking Tip: Keep an eye on your grill temperature, but resist the urge to constantly lift the lid. Every peek releases heat and can make maintaining a consistent cooking environment more difficult. Make small damper adjustments and give the grill time to respond.

Reverse Sear It: The Best of Both Worlds

Why choose between a perfectly cooked center and a flavorful seared crust when you can have both?

Reverse searing flips the traditional steak-cooking process on its head. Instead of starting with high heat, you cook the meat slowly over indirect heat until it's just below your desired internal temperature. Then, finish it over high heat to develop that rich, flavorful crust.

This two-step approach gives you more control over thicker cuts of steak, helping you achieve an evenly cooked interior without overcooking the outside.

On the AKORN, start with an indirect cooking setup using the Smokin' Stone, then carefully transition to direct heat for the final sear. It's a great technique to master when you're ready to take your charcoal grilling skills up a notch.

Try This Recipe: Reverse-Seared Picanha Steaks on the AKORN with Chimichurri Sauce

This recipe takes a flavorful cut of beef and pairs it with fresh, vibrant chimichurri sauce. The reverse-searing technique helps develop a delicious crust while keeping the inside juicy and tender.

Reverse-Searing Tip: A reliable meat thermometer is your best friend. Monitor the steak's internal temperature during the indirect cooking stage and account for additional cooking during the final sear. Follow the recipe's temperature guidance for the best results.

Three Techniques. One AKORN. Endless Possibilities.

The best part about charcoal grilling? There's always something new to try.

From crispy chicken wings to slow-smoked pulled pork and perfectly reverse-seared steaks, the AKORN gives you the versatility to take on just about anything. All it takes is a little charcoal, the right technique, and an appetite for something different.

Ready to see what else your grill can do? Explore more Char-Griller recipes and find your next backyard favorite.