Question 1

The cooking grate is cast iron, do I need to do anything to season it?

Accepted Answer

Yes. Take a thick slab of freshly cut onion, (some say a big slice of potato works as well) and rub it through out the grill. Do it before each session, and the grate will not stick and will look  . . . eh  . . . grate. The juices react to the high temps and prevent staining and sticking. One of the top chefs in Chicago swears by this. Having tried it, I use it every time I grill.

Question 2

How is it in terms of smoking by itself?  I saw there are a few aftermarket stones, but are they even necessary?

Accepted Answer

I have three other smokers but this is replacing them except for large smoker because it can do more volume. The acorn works great. Definitely get the smoke stone and the pitmaster 101. It's the best way to smoke and keep temp constant. Example I'm smoking a one pound piece of pork belly that's been bringing. It'll smoke at 225.  Yesterday I made belly burnt ends then let the komodo heat up to 400;for shrimp skewers. It's definitely worth the money. If you want to know more just contact me. BBQ ers help each other. I have at least 35 years BBQ smoking experience. Enjoy. Peter

Question 3

How do you add coals or lump coals while you are slow cooking a big peice of meat for 8 hours ? the only place I see to add coals is through top ?

Accepted Answer

I have had this grill for over a year and have done a few brisket and Boston butt roasts.  I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot.  I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long.  Set at 225 degrees it would easily go the entire cook without need to add coals.  The thermal efficiency with this smoker is amazing.

Question 4

How difficult is it to clean the old ashes from this grill?

Accepted Answer

I used to take the bottom off. But it was a bit of a hassle getting it back on. So now I just take the lower great out and scoop out about 2/3 of the ashes leaving some there so that the next fire will have a residual bed. It's the same message you use when cleaning out a wood stove you don't want to take all the ashes because then there's nothing there for the next fire for the coals to nest.

ASIN	B00GJEPTJS
Best Sellers Rank	#10,442 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #14 in Charcoal Grills
Brand Name	Char-Griller
Color	Graphite
Cooking Surface Area	445 square_inches
Cooking System	Kamado
Customer Reviews	4.6 4.6 out of 5 stars (2,349)
Finish Types	Powder Coated
Frame Material	Alloy Steel
Fuel Type	Charcoal
Global Trade Identification Number	00789792166209
Grill Configuration	Cart
Handle Material	Stainless Steel
Included Components	User Manual
Indoor Outdoor Usage	Outdoor
Installation Type	Free Standing
Item Dimensions	17.72 x 12.2 x 18.5 inches
Item Dimensions D x W x H	45"D x 31"W x 47"H
Item Type Name	Charcoal Grill
Item Weight	97 pounds
Main Burner Count	1
Manufacturer	Char-Griller
Manufacturer Part Number	16620
Material Type	Alloy Steel
Model Name	AKORN Kamado
Model Number	E16620
Number Of Racks	1
Number of Heating Elements	2
Number of Items	1
Number of Packs	1
Other Special Features of the Product	Warming Rack
Primary Cooking Method	grilling
Recommended Uses For Product	Outdoor
UPC	789792166209
Unit Count	1 Count
Warranty Description	Repair or replace for a period of 1 year

AKORN 20-Inch Kamado Charcoal Grill and Smoker, Triple-Wall Insulated Steel with Cast Iron Grates, Warming Rack and EasyDump Ash Pan, 445 Sq. In. Cooking Area, Graphite

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