Char-Griller Akorn Jr 06614 Manual

Char-Griller Grill Akorn Jr 06614

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AKORN® Jr.

Keep your receipt with this manual for

Warranty.

CUSTOMER SERVICE

1-912-638-4724

Service@CharGriller.com

Model #06614

Contents of this manual are Trademarked and Copyrighted by Char-Griller | A&J Manufacturing.

Using the information contained in this manual without consent of Char-Griller and/or A&J

Manufacturing is strictly prohibited.

OM_06614_ED_ B.3

OWNER’S MANUAL

This Page Intentionally

Left Blank

A-2

• Do not exceed a temperature of 700˚ F.

• Do not allow charcoal and/or wood to rest on the walls of grill. Doing so will greatly reduce the life of

the grill

• Always wear oven mitts to protect hands from burns, especially when adjusting dampers. Avoid

touching hot surfaces.

• When opening lid, make sure it is pushed all the way back so it rests against the lid support bracket.

Use extreme caution as hood could fall back to a closed position and cause bodily injury.

• Close lid and all dampers to help suffocate ﬂ ame.

• Always hold an open lid from the handle to prevent it from closing unexpectedly.

• Never leave coals and ashes unattended. Before grill can be left unattended, coals and ashes must

be removed. Use caution to protect yourself and property.

• Carefully place remaining coals and ashes in a noncombustible metal container and saturate

completely with water. Allow coals and water to remain in metal container 24 hours prior to

disposing.

• To protect against bacteria that could cause illness, keep all meats refrigerated and thaw in

refrigerator or microwave. Keep raw meats separate from other foods, and wash everything that

comes in contact with raw meat.

• Cook meat thoroughly, and refrigerate leftovers immediately.

• Use a calibrated food thermometer and the USDA guidelines to ensure that meat, poultry, seafood,

and other cooked foods reach a safe minimum internal temperature.

• Grill is for use outdoors and in well-ventilated areas, only.

• Always have a ﬁ re extinguisher near at all times. Maintain and check your ﬁ re extinguisher regularly.

IMPORTANT SAFETY WARNINGS

(Continued)

B-

B- B-

ASSEMBL

ASSEMBLASSEMBLY INSTR

Y INSTR

Y INSTRY INSTRUCTIONS

UCTIONS

UCTIONSUCTIONS

B-2

B-2 B-2

HARD

HARDHARDW

WWARE LIST AND

ARE LIST AND

ARE LIST AND ARE LIST AND T

TTOOLS REQ

OOLS REQ

OOLS REQOOLS REQUIRED

UIRED

UIRED UIRED

(T(Tools Not Inc

ools Not Inc

ools Not Incools Not Included)

luded)

luded) luded)

7/16" nut driver

Hardw

HardwHardware P

are P

are Pare Packag

ackag

ackagackage:

e:e: 551014

551014

551014 551014

Description QTY

HEX BOLT ¼- — 20X½” 25

HEX BOLT ¼- 4 — 20X3/4”

Item Description QTY

1 Hood 1

2 Hood Damper 1

3 Thermometer Bezel 1

4 Thermometer 1

5 Left Handle End Cap 1

6 Handle 1

7 Right Handle End Cap 1

8 Leg Socket 3

9 3 Leg

10 Leg Cap 3

11 Center Cooking Grate 1

12 Outer Cooking Grate 1

Item Description QTY

13 Charcoal Grate 1

14 Fire Bowl 1

15 Hinge 1

16 Body 1

17 Side Handle 2

18 Ash Pan 1

19 Thermometer Gasket 1

20 Body/Hood Sealer 1

21 Body/Ashpan Sealer 1

22 Ashpan Handle 2

23 Latch 3

24 Grate Lifter 1

B-3

B-3 B-3

Step 1: Install Side Handles

Step 1: Install Side Handles Step 1: Install Side Handles

Step 2: Install Leg to Leg Socket (3 Sets)

Step 2: Install Leg to Leg Socket (3 Sets) Step 2: Install Leg to Leg Socket (3 Sets)

(8) Hex Bolt --1/4”-20 x 1/2”

Leg

Leg Socket

Hex Bolts

(6) Hex Bolt --1/4”-20 x 1/2”

Side Handle

Hex Bolts

Firebox Assembly

Side Handle

B-4

B-4 B-4

Hex Bolts

Firebox Assembly

Leg Assembly

(9) Hex Bolt --1/4”-20 x 1/2”

Step 3: Install Leg Assembly from step 2 to Firebox

Step 3: Install Leg Assembly from step 2 to Firebox Step 3: Install Leg Assembly from step 2 to Firebox

B-5

B-5 B-5

Step 4: Install Hood Handle to Hood

Step 4: Install Hood Handle to Hood Step 4: Install Hood Handle to Hood

(4) Hex Bolt --1/4”-20 x 3/4” Left Handle End

Handle

Right Handle End

Hex Bolts

Step 5:

Step 5:Step 5: Install Damper

Install Damper

Install Damper Install Damper

(2) Hex Bolt --1/4”-20 x 1/2”

Damper Assembly

Hex Bolts

Hood

B-6

B-6 B-6

Step 6: Install Ash Pan

Step 6: Install Ash Pan Step 6: Install Ash Pan

Ash Pan Hanger Tab

Ash Pan Hanger

PUSH ASH PAN INWARD TO CENTER (MAKE

SURE THAT THE ASH PAN HANGER TAB IS

ABOVE THE ASH PAN HANGER WIRE).

PUSH THE ASH PAN UP FROM UNDERNEATH THE

BODY, MAKING SURE THAT THE ASH PAN HANGER

TAB CAN GO ABOVE THE ASH PAN HANGER WIRE

BY HAVING THE ASH PAN SLIGHTLY OUT TOWARD

THE FRONT OF THE GRILL.

Ash Pan Hanger

Ash

Pan

Ash Pan

Body

B-7 Step 7: Install Fire Bow

Inner Cooking

Outer Cooking

Fire Grate

Fire Bowl

C-2

Lighting Instructions

We recommend using Lump Charcoal because it contains no additives or llers. This makes for more

efcient burning, less ash and better tasting food than charcoal briquettes.

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

of the re grate.

2. Light coals in several places. Fire starters 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 ames.

4. After coals are lit but before they turn white, start regulating internal dome temp with dampers.

(Or, if you wish, begin grilling.)

MORE AIR FLOW MEANS MORE HEAT.

Refer to the chart above to help control the temperature in your AKORN grill.

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

down than to go up.

ALWAYS FOLLOW CHARCOAL AND LIGHTER FLUID MANUFACTURERS’

INSTRUCTIONS AND WARNINGS. USE OUTDOORS ONLY ON NONCOMBUSTIBLE

SURFACE – 15’ AWAY FROM WOOD AND COMBUSTIBLE MATERIAL.

Grill Operation & Tips

• Control heat with amount and type of fuel, Dual dampers, and (optional) adjustable re grate. Wood

burns hotter than coals and more airow equals more heat.

• Add water soaked hardwood chips for a smoked avor.

• 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 avor. Burn lighter uid completely before

closing lid.

• After each use, coat vegetable oil on the interior grates to reduce rust

C-3

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 re in center of

re grate. Start re 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

re in center of re grate. Start re as described above.

When coals ignite, CLOSE LID and begin to regulate

temp with Dampers to desired setting.

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 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 AND CONTRIBUTE TO RUST.

PAINT IS NOT WARRANTED AND WILL REQUIRE

TOUCH-UP. THIS UNIT IS NOT WARRANTED AGAINST RUST.

Light charcoal pile on TOP

for low re temperature

Light charcoal pile on

BOTTOM for low re temperature

This Page Intentionally

Left Blank

D-2

TIPS FOR AKORN GRILLING

(Direct Heat Above Coals)

• Leave grill Lid down while cooking to eliminate ﬂ are ups & to provide even cooking

• Add wood chips for ﬂ avor. When smoking, soak chips in water for 40 mins. prior to placing in the grill

• Meat Thermometers give internal temperatures for rare, medium or well done. WHen testing

temperatures, insert the probe into thickest part of meat.

• If using a WIRED digital thermometer, we suggest running the probe’s wire thru the top damper so

it’s not necessary to open lid to read the meat’s temperature. Opening the lid adds extra smoking

time.

• Over cooking causes the meat to dry out

• Damper adjustments lowers or raises heat. Remeber, more air equals higher temperature.

• EASIEST TEMPERATURE SETTING: Open bottom damper and only adjust the top damper.

Opening or closing the top damper ¼” generally adjusts the temperature up or down approximately

25°F.

• To lower the temperature: Close both dampers & open lid intermittently to release the hot air.

Additionally, you can hand spray a little cold water on the coals to reduce the temperature faster.

• Closing both dampers after cooking will extinguish the ﬁ re and preserve some charcoal for next

time.

• LUMP CHARCOAL is recommended as fuel because it lights faster, burns hotter, cleaner, adds

ﬂ avor, has less ash clean up, lasts longer (18 to 24 hrs) and you can use less lump charcoal than

briquettes.

• In order to avoid unnatural after-taste on your food, do not use lighter ﬂ uid. Rather, use an electric

starter or ﬁ re starters.

• When cooking at high temperature, open lid slowly or open top damper 10 seconds before opening

to avoid ﬁ reball or ﬂ ash back.

• Bring meats to room temp before cooking.

• When starting ﬁ re, after coals are lit but before they turn white, you can close the lid and start

regulating dampers to control internal dome temperature.

STEAKS

• Trim excess fat and apply a dry rub to both sides of steaks.

• Sear 1 ½ inch steaks on the AKORN™ directly over the coals for 2 or 3 minutes at 650° F.

• Flip the steaks and grill for another 2 or 3 minutes.

• Flip steaks again and shut both top and bottom dampers and let steaks remain on grill for another 3

or 4 minutes before removing.

• Internal meat temperatures: 145° F - Med Rare; 160° F -Med; 170° F -Well Done.

D-3

Dry Rub Seasoning:

• Mix 1/8 cup kosher salt

• ¼ tsp white pepper

• 1/8 tsp cayenne pepper

• 1 tsp black pepper

• Apply to both sides.

BURGERS:

Grill ½ lb Burgers exactly the same as Steaks EXCEPT... grill for 2 minutes before each ﬂ ip.

Char-Griller “Special” Burger: For a special burger treat, mix hamburger with Meat

Magic , Worcestershire sauce, ketchup, kosher salt, ground pepper, chopped onions & let sit for 20 ®

minutes at room temperature.

HAMBURGER (or, really any meat!) MARINADE:

• Combine 1 cup soy sauce

• 2 coarsely chopped large onions

• 2 cloves garlic (halved)

• Place in an electric blender; cover, process at high speed for 1 minute or until mixture is smooth.

• Stir in ¼ cup bottle gravy coloring (Kitchen Bouquet & Gravy Master ) ® ®

• 2 tsp Beau Monde seasoning (or substitute 1tsp MSG & 1tsp seasoned salt)

• Marinate meat at room temp for 2 hrs or refrigerate up to 24 hrs in a covered dish.

• Bring meat to room temp before cooking.

RACK OF LAMB:

A typical rack of lamb is 8 bones and weighs 1 1/2 to 2 pounds. A single rack of lamb is perfect for two

people. A big investment, but a fantastic meal. Bottom end has a thick, round piece of meat, which on

the rack is like a long, thin roast. Once cut it is like a small pork chop. Ask your butcher to remove the

thin skin from outside of the rack & cut off the chine bone to make it easier to carve.

Preparation:

• Wrap bare long bones sticking up from rack with foil (to avoid crusting). Do not overcook or cook at

too high a temperature because these bones can burn and crumble. Keep the bones up, away from

the ﬁ re by placing in a “U” Rack.

• Remove loose pieces of fat. Dry with paper towel & season with mustard, salt, pepper & garlic

Steak Marinade:

In a glass pan mix:

• ½ cup olive oil

• 1/3 cup soy sauce

• ¼ cup wine vinegar

• 2 tsp lemon juice

• 1 tsp dry mustard

• 1 minced garlic clove

• small minced onion

• ¼ tsp pepper

Place the meat in the marinade and refrigerate for 3 hours.

D-4

• Sear lamb quickly over hot ﬁ re at 500° F for 3 mins per side then drop heat and/or move the rack to

a cooler part of the grill to let center roast. This creates a perfect caramelized crust and keeps the

center tender and juicy.

• Close lid and let sit for another 5 minutes.

• Test internal temperature as you go. Do not overcook. Lamb is rare at 120° F; medium 150° F

• Remove from grill and tent under foil for 10 mins before carving (this is called, “Resting”). The rack

will continue to cook and increase a couple degrees on the inside while resting.

• To carve the rack of lamb, stand it up on the meat side with the bones curving away from you.

• Slide a sharp knife down, between the bones cutting gently through the meat. You should be able to

see the bones all the way down along the back side of the rack.

CHICKEN (Requires Slower Grilling):

• First, cut and remove the center bone from the chicken.

• Flatten the breast by pressing ﬂ at until the cartilage is broken.

• Rub olive oil over the chicken and sprinkle thyme, parsley, sage, rosemary, salt & pepper.

• Grill with skin side down for approximately 17 minutes at 350° F or until skin is crispy;

• Flip and grill for approximately 28 minutes or until internal chicken temperature is 160° F.

CHICKEN MARINADE:

• Combine ½ cup soy sauce

• ¼ cup vegetable oil

• ¼ cup red wine vinegar

• 1 tsp oregano

• ½ tsp sweet basil

• ½ tsp garlic powder w/ parsley

• ¼ tsp pepper.

• Pour over chicken pieces in glass dish.

• Cover and refrigerate overnight. Use marinade to baste chicken while cooking

CEDAR PLANK SALMON:

• Soak planks for 3-4 hrs before cook. Rub salmon with olive oil, dizzy pig raging rub & lemon.

• Prepare AKORN™ at 425°

• Place plank on grill. Once it starts ‘crackling,’ Place salmon on grill (around 5 minutes)

• For thick salmon ﬁ lets, estimate about 10 - 13 minutes for the ﬁ sh to start ‘ﬂ aking’.

SWEET CORN IN HUSKS:

• Trim excess silk from end and soak in cold salted water 1 hour before grilling.

• Grill 25 minutes – turning several times.

D-5

QUAIL OR DOVES:

• Cover birds in Italian dressing and marinate overnight.

• Pour remaining dressing and cover with Texas Pete Hot Sauce for 6 hours.®

• Wrap birds in thick bacon secured by a toothpick.

• Place on grill. Keep turning until bacon is black.

• Grill for 20 minutes. Sear with lid open at HIGH temperature (500-700° F) for 1 minute on each side

before closing lid and lowering temperature.

KABOBS:

• Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms,

zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp,

scallops, lobster, chicken, sausage, pork, beef, etc.

• Marinate the meat in refrigerator for several hours.

• Grill each side approximately 7 minutes turning occasionally while basting with marinade. Leave a

small amount of room between pieces in order to cook faster.

• Grill with lid up and the ﬁ re grate in the lowest position. See marinade recipe on last page.

Kabob Marinade:

• 1 cup soy sauce

• ½ cup brown sugar

• ½ cup vinegar

• ½ cup pineapple juice

• 2 tsp salt

• ½ tsp garlic powder

• Mix all ingredients in a saucepan and bring to boil.

• Allow marinade to cool before marinating your meat in it.

• Marinate beef in mixture a minimum of 4 hours.

SHRIMP (Peeled) & CRAYFISH:

• Place on skewers.

• Coat with melted butter and garlic salt.

• Grill 4 minutes on each side or until pink. Cocktail sauce optional.

BAKED POTATOES:

• Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.

• Turn after 25 minutes (no need to turn if smoked).

• Squeeze to check for doneness.

D-6

TIPS FOR AKORN SMOKING

(Indirect Heat)

• Smoke long and slow in the 200° to 350° F range

• Adjust the dampers for desired temperature. Remember, more air equals higher temperature.

• Lump charcoal is preferred over briquettes.

• Put several layers of charcoal in ﬁ rebox with soaked hickory chips (soak 40 min to 3 hrs) mixed in or

on top of coals for a wood smoke ﬂ avor to the meat.

• Use less lump charcoal than you would briquettes.

• For slow cooking, (250 to 350°) build small ﬁ re and light with ﬁ re starter at top of the charcoal pile

• Light charcoal pile at bottom for high temp ﬁ res. Easy to heat up, harder to bring down.

• Bring meat to room temp before cooking and use meat thermometer to know when done.

•

PORK BUTT or VENISON (bone in – 6/9 lbs):

• 1 cup commercial dry BBQ rub and/or deeply inject seasoning of your choice into meat

• Work the rub into the butt until it is moist.

• Wrap in saran and place in refrigerator for 3 to 5 hours.

• Cook the butt for 18 hours at 235° F or when internal meat temperature reaches 200°F.

• Remove & double wrap in foil and let sit 30 minutes before pulling apart.

Indirect Heat

•

D-8

Cooking Directions:

• Over a drip pan with no water, place roast in to roasting rack

• Cook roast 15 minutes per pound at 500 to 525°F for medium rare

• Put meat thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done

• When cooking is done, remove roast and allow it to sit uncovered for 10 minutes

• Break shell of salt away from roast & remove. Salt will be brittle and may have to scraped from meat

surface.

• Let roast sit another 5 mins, slice and serve.

Au Jus Sauce:

• In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.

• Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.

• Add 1 to 2 cups of water and increase heat under pan.

• When water just starts to boil, add 2 teaspoons of beef bullion crystals.

• Stir until crystals are completely dissolved.

• Remove from heat, strain to remove any chunks of roast used for ﬂ avoring and serve.

PRIME RIBS: (Bone In)

Smaller end often juicier (2 bones = 4 people)

• Season prime rib with garlic, pepper, BBQ rub, and wrap in plastic & let sit for at least 1 hr.

• Place drip pan below to catch drippings

• Sear the outside for a crust or others prefer to cook at 350° for 3 hours for 8 lb prime rib

• Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.

TURKEY or WHOLE CHICKEN:

Use up to a 15 lb Turkey or 8 lb Chicken.

• Place Bird vertically (up right) on cone wire rack in a drip pan. You can also lay the bird horizontally

in “U” Meat Rack.

NOTE: Using the optional Smokin’ Stone AKORN accessory is ideal for this method. Simply

remove the cooking grate and place the Smokin’ Stone directly above the ﬁ re grate. This provides

indirect heat, keeps the meat juicy, and offers more cooking space for large cuts of meat.

• Apply commercial dry rub, salt & pepper on entire bird and apply rub under the breast skin at neck

and some inside the cavity.

• Fill drip pan with 2 cups chicken broth, wine, water, celery & onion.

• Cook approx 12 minutes per lb at 325°F until internal meat temp (in breast) is 160°F.

• Use drippings in the Drip Pan to make gravy.

SMOKED TURKEY:

• Empty cavity rinse and pat dry with paper towel.

• Tuck wing tips under the back and tie legs together.

E-1

ACCESSORIES

Charcoal Basket

Conﬁ nes Coals to One

Side for Smoking

Indirect Cooking

Quick Release

Chimney Starter

E-Z starter with patented

Trigger release

ABS handle with heat shield

Zinc coated galvanized steel

Makes starting charcoal grill

fast and easy

Smokin’ Stone

Circulates air around meat

& protects meat from direct

ﬂ ame and heat. Enhances

tastes and tenderness

AKORN Cover

Custom-ﬁ t, weather-resistant

cover to protect your grill

from the elements

Adjustable Fire Grate

For precise heat control

(Hot, Medium, and Low)

Pizza Stone

Circulates air around dough.

Use for baking, pizzas or other

delicate food items

Apron

Machine Washable

Two Front Pockets

Adjustable Straps

AKORN® Jr.

- FUERA DE EE.UU. -

DEVOLVER A LA TIENDA PARA CUALQUI-

ER PREGUNTA O DUDAS SOBRE ESTE

PRODUCTO

Modelo #06614

Lo contenido en este manual es Marca Registrada y Propiedad con Derechos de Autor de Char-

Griller | A&J Manufacturing. Está terminantemente prohibido utilizar la información suministrada en

este manual sin el consentimiento de Char-Griller y/o A&J Manufacturing

OM_06614_SPA_ B.3

MANUAL DEL USUARIO

B-5

B-5 B-5

Pernos

hexagonales

Ensamble de la pata

Caja del fogón

(9) Perno hexagonal --1/4”- 20 x 1/2”

Paso 3:

Paso 3: Paso 3: Instalar el ensamble de pata del paso 2 a la caja del fogón

B-6

B-6 B-6

(2) Perno hexagonal --1/4”- 20 x 1/2”

Ensamble del regulador

Pernos

hexagonales

Tapadera

Paso 4:

Paso 4: Paso 4: Instalar el agarrador de la tapadera a la tapadera

Paso 5:

Paso 5: Paso 5: Instalar el regulador

Extremo derecho del agarrador

Extremo izquierdo

del agarrador

Agarrador

Pernos hexagonales

(4) Perno hexagonal --1/4”- 20 x 3/4”

Produkt Specifikationer

Mærke:	Char-Griller
Kategori:	Grill
Model:	Akorn Jr 06614

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