Manual Char-Griller 6520 - AKORN Kamado Kooker (page 15 of 28) (English)

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OM6520 D.1 ™ & © Char-Griller / A&J Mfg. 15

When you are finished grilling:

After your are finished grilling you can shut down your grill by closing both dampers and allowing the fire

to suffocate.

Emptying the Ashes: ONLY EMPTY ASHES WHILE GRILL IS NOT IS USE.

After the fire is completely extinguished wait several hours before emptying the ashes to be sure they are

not still hot. Knock any ashes that did not fall into the ash pan from the fire grate. (if there are pieces

of partially burned charcoal on the fire grate you can save them for next time, they are still good). Tap

the sides of the fire bowl to knock loose any ash that is on the sides. Unclip the ash pan from the bot-

tom of the grill and slide out towards the front. Give the ash pan a few firm taps to loosen any ash that

may be stuck. Place the ashes in a metal container and cover with water to ensure there are no lit

coals then you can dispose of the ashes. Charcoal is porous and holds moisture, DO NOT leave char-

coal in your grill while you are not using it as charcoal or ashes left, especially outside, may reduce the

life of your grill.

We encourage you to search the internet for more information about

Kamado style cooking.

For LOW, SLOW and LONG grilling & Smoking (200 to 350 ˚F)

Use approx one pound of computer mouse size or larger size pieces of LUMP CHARCOAL to build fire in

center of fire grate. Start fire as described above. When coals ignite, CLOSE LID and begin to regulate

temp with Dampers to desired setting.

For HIGH Temp SEARING & grilling (350 to 650˚F)

Use approx two - three pounds of mostly smaller golf ball size pieces of LUMP CHARCOAL than normally to

build fire in center of fire grate. Start fire as described above. When coals ignite, CLOSE LID and begin to

regulate temp with Dampers to desired setting.

For Smoking:

Follow instructions for lower temperature cooking (250˚F and below). Pre soak wood chips for 35

minutes. Soak chunks for 1 hour and 30 minutes, or until wood is completely saturated, After grill has

reached desired temperature, sprinkle two handfuls of soaked wood chips or chunks over the lit char-

coals. Let the chips begin to smoke by closing the lid. You can begin cooking after a few minutes.

More soaked chips may be added to the fire later if necessary,

Heat Gauge:

This heat gauge is accurate to +/- 10% of the actual temperature. We suggest verifying this with your ov-

en. If you require more precise temperature control, the use of a meat thermometer is recommended.

TIP: Easier to raise the tempera-

ture than to lower it. As cooking

temp rises, begin closing damp-

ers to ease into desired tempera-

ture.

CAUTION: Use extreme care

when opening hood at high tem-

peratures. Flashback can occur.

Slightly open hood, then pause

before slowly opening fully.

Light charcoal pile at “top”

for low temp fire.

Light charcoal pile at

“bottom” for high temp fire.

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Char-Griller 6520 - AKORN Kamado Kooker Manual

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