Char-Griller 16619 Kamado Kooker Charcoal Barbecue Grill and Smoker

November 19, 2013 - Comment

Kamado style cooking comes from ancient cooking methods that used large clay ovens for insulation. Kamados of recent years are made of heavy ceramics. King-Griller by Char-Griller has developed this product for Kamado style cooking using innovative technology to make it more durable, convenient, affordable and lighter weight than traditional ceramic Kamados. This Kamado Kooker

Buy Now! $331.64Amazon.com Price
(as of 10/17/2017 10:34 am CDT - Details)

Kamado style cooking comes from ancient cooking methods that used large clay ovens for insulation. Kamados of recent years are made of heavy ceramics. King-Griller by Char-Griller has developed this product for Kamado style cooking using innovative technology to make it more durable, convenient, affordable and lighter weight than traditional ceramic Kamados. This Kamado Kooker can cook anything from burgers to fish to ribs to pizza. Truly the best food you will ever cook on a grill.

Product Features

  • Cooking space is 306-inch and a warm rack of 165-inch
  • Insulated design means more heat uses less charcoal and less airflow means insulated heat for juicy meat
  • Cooking surface is cast iron and will hold up to 23 burgers
  • Cart is constructed of tubular steel with rubber wheels
  • Features locking lid, two folding wood shelves, easy dump ash pan, double wall insulation, heat gauge

Comments

Ben M. Van Ord says:

Trouble in Paradise? I have had this grill for a week. I absolutely love it. Its ability to QUICKLY climb to high heat or to HOLD heat and bake in a moist sealed environment puts it into a different category than a gas grill or a Weber Kettle grill.I have cooked a pork rib roast at 350 that came out great. With a moist and smoky environment.I have had it up to 650 and did fabulous burgers. They had a brown and crispy surface with out being dried out.The problem comes in when I want to get it below 300.There is too much air coming in from the bottom vent. I was going to seal the back of the vent where it seals to the ash pan. When I removed the ash trap to work on the vent– I found that the entire round ash trap bottom is just tacked to the top in a butt joint and there is already a gap at one place where it is separating from the flat top part that butts up against the sealing gasket for the ash trap. The metal is deformed in another area directly behind…

M. Frank says:

Big Red-excellent performer We compared the Big Red with Big Green Egg, Primo, Kamado Joe, and the Big Keg. The price differential was substantial and we doubted whether it could perform up to the competition. However, for $300 vs $1,000 how could we go wrong?Since our recent purchase, we have smoked pork back ribs twice, pot roast, smoked salmon, and a pork roast (we only missed one weekend for grilling). The results have been wonderful. There is a learning curve in shifting from a traditional gas grill. We had to gain experience utilizing the right proportion of fuel and the proper air flow on the Big Red through the vents at top and bottom. But we are having great success and learning quickly. Now, we really crave the slow cooking/smoking of the ribs (210 degrees for 6 to 7 hours with a Kansas City style rub and the last hour with Sweet Baby Rays.)The slow cooking is a very easy and low-attention cooking process. This is in sharp contrast to the higher temp cooking on a gas…

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