Char Griller Akorn Kamado Kooker

Awesome grill/smoker – Note: Product Review lists this as discontinued but it is still in stock at Bunnings. I love this thing. The double wall (or whatever it is) construction means it is super efficient on the charcoal, keeps the heat, and is easy to regulate. Coming from using a generic brand kettle grill the Akorn is a dream. Some of the reviews complain about the… Read more

ash collector and the grill rusting. You need to look after this. Ash absorbs moisture from the air so if you don't clean it out it will rust. The grill is cast iron, so you need to keep it clean, oiled, and seasoned, same as a cast iron pan. If you are not sure how to do this there are plenty of videos online.

Great at first, then grills break down – This is a handy little machine, but after about 6 months the grill plates, and bottom grate are seriously corroded. I doubt they will last another 6 months. I'd like to buy quality replacements grates, but none seem to exist. Nowhere as good as Webber grates. Show details

Great BBQ, worth the $$$ – We purchased this bbq in Bunnings to predominantly cook over coals but now have turned into smoking our meats. We just love it and definitely recommend. The only downside is the build quality is not as good as the more expensive model. If I was to buy again I'd probably outlay the cash and go to the better model. Still rate it a 10/10 Show details

Best bbq I have ever had – Easy to assemble .well worth the money spent. Cooked baked potatoes in foil perfectly as well as steak and sausages . Will do a slow cooked roast later today. Used heat beads and will use charcoal for slow cooking Show details

Perfect entry to charcoal BBQs – Got it at Bunnings almost a year ago for $399 as an impulse purchase and am fully satisfied. Have tossed out the old gas and use this about 3 times a week. Invest in a chimney to start the coals. Very forgiving for a novice and much of it is trial and error but I have had very few failures. Fro. 45 min Cedar plank salmon to 7hr 5kg pork shoulders… Read more

the little acorn has really been outstanding. I always keep a water bath and follow tips from the bbq forums and pages but it’s fun to try things like pizza and chips.

I’d like to graduate to a ceramic Kakamdo Joe in time but this thing is a revelation! Maybe because you need a little bit of prep to start it means we are more considered in how we use it but it’s a bit of a ritual at our place. Has inspired a couple of friends to follow suit.

Make sure you pick good coal - Heat Beads Lump charcoal I’ve found to be best.

This is the product of the century – I originally come from a country that only wood or wood charcoal and grill is used. And, yes, we eat cows....... Had a Weber for 19 years but needed something bigger and that will not shut the fire off. I knew that Kamado existed and the original on was ceramic. Yes, I had all the money to buy them cash, but having the money and burning it for… Read more

the sake of it, is not my style. Maybe that is why I have some money?

One day stepping into Bunnings I see the Akorn model made in USA but using multi wall metal technology for 499 dollars.

Had it now for 5 years, I do not like smoke things too much. As an oven or direct grill, this is fabulous.

I buy 100 Kgs of lump wood charcoal and the world is not enough......

I have baked, ducks, drakes (big 4.5 male duck), turkeys (not from Istanbul) , chickens, roast beef, wrapped lamb......................pizza, of course.

In my case, will never touch or eat with gas or hot plate.

This is life and a great product. Simple as that.

BBQ Heaven in an Egg – Wow this thing is good. All my life I’ve been a charcoal rotisserie spit kind of guy and recently I thought I’d add smoking meat to my box of bbq tricks. I did the research and discovered that the kamado cooker is extremely versatile. Now, they can cost upwards of $2000...yikes! Though the reviews and the videos all pointed to the same thing:… Read more

great tasting, juicy, tender meat. But I came across the Akorn at Bunnings priced MUCH cheaper at just $499.

So my research turned towards it and I was surprised that all the reviews gave it a big thumbs up, so I decided to purchase my own.

Oh...my...goodness. The first chunk of eye fillet I put in there was probably the best I’ve tasted. The ribs have been extremely tasty...of course it depends on what you rub on them in the first place. Chicken comes out moist, tender and delicious. Veges were disgusting...took on too much smoke...thought I was being poisoned :)

But this gadget has been so great...I love using it. This week is a big fat rib eye on the bone for four people. Should take around 1.5 - 2 hours at around 160 degrees.

Assembly Time: 45 minutes

Build Quality: Excellent, robust, sturdy, professional

Ease Of Use: Really simple if you understand heat and temperatures. Research the recipes, throw in the charcoal, light it, wait ten minutes, add wood, get it to the desired temp using the two valves (top and bottom), add meat, monitor, enjoy!

Heat Retention: Superb

VERSATILITY: Awesome. You can smoke, do pizzas and baked dishes, cook bread and steaks...the list goes on.

Most Importantly, The Result: You will be thrilled with what the meat comes out tasting like from the Akorn. Drool!

NEGATIVES: Putting on weight if you sit around it drinking too much beer enjoying the smokey goodness. One of life’s pleasures I reckon. Really there are no negatives. It’s easy to keep clean, easy to operate, and just turns out great food. You honestly don’t need to spend so much on the expensive ones...this really does the job extremely well. One thing I recommend is to buy a third party external thermometer that connects to your phone or tablet. They’re available at BBQs Galore and necessary in my opinion because it’s important to get your temperatures right. And with the fancy thermometer you can monitor within the comfort of your home and not have to babysit the Akorn.

TIP: Australian ribs are so skimpy compared to American ribs, therefore slash the cooking times you see on videos.

TIP: Very small adjustments on the vents can mean ten degree differences in temperature. You’ll get the hang of it after three or four cooks.