lowes AKORN 6719 Kamado Charcoal Grill Instruction Manual

lowes AKORN 6719 Kamado Charcoal Grill

Setting Up

Set grill up on solid, flat surface with adequate wind shelter. Do not move grill while hot, and do not leave unattended during operation.
This appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 15 feet (366 cm) from
the side or rear of the appliance. It is important that the ventilation openings of the appliance are not obstructed. The barbecue must be used on a level, stable surface. The appliance should be protected from direct drafts and positioned or protected against direct penetration by any trickling water (e.g. rain).
PLEASE NOTE: NO RETURNS ON USED GRILLS

Seasoning and Preparing the Grill

IMPORTANT! BEFORE YOU USE YOUR GRILL FOR THE FIRST TIME
YOU MUST SEASON THE CAST IRON COOKING GRATE.
Before you use your grill it is important to season it. Seasoning will burn off coating used to protect your grill during shipping and help protect your cast iron grates from rusting while preparing them for use.

1. Wash your cooking grates in warm soapy water.
   Rinse thoroughly and dry completely with a towel. DO NOT AIR DRY. NEVER PUT YOUR COOKING GRATE OR ANY PART OF YOUR GRILL IN YOUR DISHWASHER.

2. Once your cooking grate is dry apply a coating of vegetable oil or shortening to your cooking grate, be sure to coat both sides thoroughly.

3. Build a medium-sized fire on the fire grate. Always put charcoal on top of the fire grate and not directly into the bottom of the grill. For best results, we recommend using Lump Charcoal.

4. After coals ash over, spread out coals, replace cooking grates, close lid and heat at approximately 400° F for an hour. This process will burn off any residue left from shipping and manufacturing as well as season your cast iron cooking grate.

5. Seasoning should be done periodically to lengthen the life of your cooking grate.

TIP: Clean grates while warm using gloves and a baseball-sized aluminum foil ball.

Lighting Instructions

We recommend using Lump Charcoal because it contains no additives or fillers. This makes for more efficient burning, less ash and better-tasting food than charcoal briquettes.

1. To start a charcoal fire, stack 3 lbs of Lump Charcoal (50-60 briquettes) into a pyramid in the center of the fire grate.

2. Light coals in several places. Firestarters are helpful during this step.
   NOTE: Do not use gasoline, kerosene, or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury.

3. Leave lid open until coals are ignited and smoke burns white with no flames.

4. After coals are lit but before they turn white, start regulating internal dome temp with dampers.
   (Or, if you wish, begin grilling.)

MORE AIRFLOW MEANS MORE HEAT.
Refer to the chart above to help control the temperature in your AKORN grill.

NOTE: Do not let the temperature go higher than the desired temp because it is harder to bring the temperature down than to go up.

ALWAYS FOLLOW CHARCOAL AND LIGHTER FLUID MANUFACTURERS’ INSTRUCTIONS AND WARNINGS. USE OUTDOORS ONLY ON NON-COMBUSTIBLE SURFACES – 12’ AWAY FROM WOOD AND COMBUSTIBLE MATERIAL.

Grill Operation & Tips

• Control heat with amount and type of fuel, dual dampers, and (optional) adjustable fire grate. Wood burns hotter than coals and more airflow equals more heat.
• Add water-soaked hardwood chips for a smoked flavor.
• Ashes left in bottom too long hold moisture and will rust through any thickness of steel. This grill is made of steel and cast iron, which WILL RUST, ESPECIALLY IF NOT PROPERLY CARED FOR.
• Do not use self-starting charcoal as it will give unnatural flavor. Burn lighter fluid completely before closing lid.
• After each use, coat vegetable oil on the interior grates to reduce rust.

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. Light charcoal pile on TOP for low fire temperature

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 the center of the fire grate. Start fire as described above. When coals ignite, CLOSE LID and begin to regulate temp with dampers to the desired setting.

Light charcoal pile on BOTTOM for high fire temperature

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 the 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 fire 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 AND CONTRIBUTE TO RUST. PAINT IS NOT WARRANTED AND WILL REQUIRE
TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.

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