Char-Griller AKORN Ceramic 6020, Owner'S Manual, Page: 25 / 80

C-3
For Smoking:
1. Follow instructions for lower temperature cooking (350˚F and below).
2. Pre-soak wood chips for 35 minutes. Soak chunks for 1 hour and 30 minutes, or until wood is
completely saturated.
3. After grill has reached desired temperature, sprinkle two handfuls of soaked wood chips or chunks
over the lit charcoals.
4. Let the chips begin to smoke by closing the lid.
5. You can begin cooking after a few minutes. More soaked chips may be added to the fi re later if
necessary,
Heat Gauge:
This heat gauge is accurate to +/- 10% of the actual temperature. We suggest verifying this with your
oven. If you require more precise temperature control, the use of a meat thermometer is recommended.
NOTE: Smoke may escape from areas other than the smokestack. This should not affect cooking.
NEVER EXCEED 700°F BECAUSE THIS WILL DAMAGE THE FINISH OF THE GRILL.
Cooking with INDIRECT Heat on a Kamado:
Smokin’ Stone™ and Pizza Stones are sold separately at CharGriller.com.
Both Stones can be used interchangably.
Smokin’ Stone, Grate, Drip Pan & Meat Rack
This is ideal for ROASTING large cuts of meat (low and slow). The meat
stays fl avorful and juicy as it slowly roasts and is basted in it’s own juices.
Add apple juice or beer to drip pan if desired.
Place a Pizza Stone or Smokin’ Stone™ directly on the Fire Grate in the
bottom of the AKORN; followed by the Cooking Grate, a Drip Pan (any
shallow aluminum pan will work), and a Meat Rack (sold separately).