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Smoking on the AKORN®

When it comes to achieving mouthwatering smoky flavors, nothing beats the versatility of a Kamado grill. Whether you're a seasoned grill master or just starting your barbecue journey, smoking on a Kamado grill is a culinary adventure waiting to be explored. In this guide, we'll walk you through the art of smoking on a Kamado grill, with a focus on our AKORN grill. Get ready to elevate your barbecue game and create delicious smoked masterpieces that will leave your taste buds begging for more.

The AKORN Advantage

Our AKORN grills offer a unique blend of affordability and performance. Its innovative design features a double-walled steel construction that retains heat and moisture, allowing for consistent and efficient smoking. The ceramic grill's egg-style shape further enhances its heat retention and distribution, making it a powerful tool for both grilling and smoking enthusiasts.

AKORN dimensions: height 48 inches, width width shelves 46 inches, depth 31 inches. Cook area is 447 square inches.  Weight, 85 lbs

Getting Started

Selecting the Right Wood

The type of wood you use greatly influences the flavor of your smoked dishes. Choose from a variety of smoking woods, such as hickory, mesquite, apple, or cherry, depending on your preference and the meat you're smoking.

Prepping Your Kamado Grill

Start by filling the grill with lump charcoal, leaving enough space for air circulation. Open the vents for proper airflow. Place smoking wood chunks or chips on top of the charcoal to infuse your food with rich, smoky flavors.

Setting Up the Smoke

For low and slow smoking, aim for a temperature range of 225-250°F (107-121°C). Adjust the vents to regulate the airflow and maintain a consistent temperature. Remember, patience is key to achieving perfectly smoked results.


Tip: Open your bottom damper first and make small adjustments to the top damper to dial in your desired temperature. Less air means less heat, more air means more heat. Both dampers have numbered settings. 0 is no air, 5 is the most air.

Temperature (°F) Type of Meat / Cooking Top Damper Bottom Damper
200 - 225 Smoking



300 Chicken Tenders
Grilling Burgers and Ribs

2 to 3


325 Poultry and Turkey Breast

2 to 3


350 Roast Beef and Pork



450+ Searing Steaks



CLOSED Solid black, closed


Solid white, open

The Smoking Process

Prepping the Meat

While your Kamado grill is heating up, prepare your meat by seasoning it with your favorite rub or marinade. This is the time to let your creativity shine, experimenting with different flavor profiles to create a masterpiece.

Placing the Meat

Once your Kamado grill reaches the desired smoking temperature, place the meat on the cooking grate. For larger cuts, like brisket or pork shoulder, use indirect heat by setting up a heat deflector or placing the meat on the opposite side of the charcoal.

An open AKORN grill with a variety of food cooking on it

Monitoring and Misting

Keep an eye on the temperature and the meat's internal temperature using a reliable meat thermometer. To prevent the meat from drying out, periodically mist it with a water or apple juice mixture. This will help create a beautiful, flavorful bark while keeping the meat juicy.

Pro Tips

Experiment with different smoking woods and combinations to find your signature flavor profile. Consider using a water pan to maintain moisture and enhance smoke absorption. Keep the lid closed as much as possible to maintain a steady cooking temperature.

Smoking on a Kamado grill, especially the Char-Griller AKORN, is a journey of flavors and creativity. From selecting the right wood to achieving that perfect smoke ring, mastering the art of smoking takes time and practice. As you embark on this culinary adventure, don't forget to explore Char-Griller's lineup of Kamado grills, each offering unique features to suit your smoking and grilling needs. Ready to take your barbecue skills to the next level? Shop Kamado Grills now and unlock a world of smoky possibilities.

Ready to learn more about the art of smoking and grilling? Check out Your Guide to Cooking with Smoke for more tips and tricks. Using the AKORN Auto-Kamado? Check out How to Smoke on the AKORN Auto-Kamado and How to Cook Over Night on the AKORN Auto-Kamado for specific grilling tips!