Char-Griller Akorn Kamado vs Char-Griller Smokin' Champ
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Quick take: The Char-Griller Smokin' Champ costs $70 less; the Char-Griller Smokin' Champ offers more cooking space (680 vs 314 sq in); the Char-Griller Akorn Kamado reaches a higher max temp (700 vs 400°F).
| Spec | Char-Griller Akorn Kamado | Char-Griller Smokin' Champ |
|---|---|---|
| Price | ~$399 | ~$329 |
| Rating | 4.7★ (761) | 4.5★ (1,882) |
| Type | Kamado | Offset Smoker |
| Cooking Area | 314 sq in | 680 sq in |
| Max Temp | 700°F | 400°F |
| Fuel Type | Charcoal | Wood/Charcoal |
| Build Material | Powder-Coated Steel | Powder-Coated Steel |
| Hopper Capacity | — | — |
| Burners | — | — |
| WiFi / App | No | No |
| App control | No | No |
| Meat probe | No | No |
| PID controller | No | No |
| Side burner | No | No |
| Rotisserie | No | No |
| Searing | Yes | No |
| Dimensions | 31 x 45 x 47 in | 63 x 30 x 50 in |
| Weight | 97 lbs | 146 lbs |
| Warranty | Limited (parts vary) | 5 years |
Pros & cons
Char-Griller Akorn Kamado
- ✓At ~$350 it delivers most of the kamado experience for a quarter of a ceramic Egg's price - the best budget on-ramp to kamado cooking
- ✓Triple-wall insulated steel gives surprisingly good heat retention and fuel efficiency, close to ceramic for the money
- ✓Because it's steel, it's far lighter (97 lbs) than ceramic kamados and won't crack if it tips over
- ✓314 sq in of cast-iron grate plus a warming rack gives more usable space than a Large Egg costing three times as much
- ✓It holds low-and-slow temps well once dialed and easily reaches high searing heat too
- ✓The easy-dump ash pan makes cleanup much simpler than scooping ash out of a ceramic kamado
- ✓The locking lid and built-in thermometer add convenience at the budget price
- ✓A huge owner community shares mods (gasket upgrades, etc.) that make it perform even closer to ceramic
- ✗Steel doesn't retain heat as well as ceramic, so it's more sensitive to wind and ambient temperature swings
- ✗The thin steel can rust over time, especially at the bottom and around the firebox, shortening its lifespan versus ceramic
- ✗The stock felt gasket wears out and many owners replace it to fix air leaks and temp control
- ✗It can't hold temps for marathon overnight cooks quite as effortlessly as a thick ceramic kamado
- ✗Build quality and longevity are clearly budget - expect maybe 3-6 years versus a ceramic kamado's lifetime
- ✗The warranty is limited and shorter than the lifetime ceramic coverage of premium kamados
- ✗Paint can chip and the metal can warp with repeated high-heat cooks
- ✗The accessory ecosystem is far smaller than Big Green Egg or Kamado Joe
Char-Griller Smokin' Champ
- ✓It's a budget powerhouse - around $350 gets you a big barrel charcoal grill plus an offset firebox for real smoking
- ✓Huge total cooking capacity (over 800 sq in with the warming rack) handles big cookouts and multiple racks
- ✓The barrel can be used as a straightforward charcoal grill or paired with the side firebox for Texas-style offset smoking
- ✓The easy-dump ash pan makes cleanup far simpler than digging ash out of a fixed-bottom smoker
- ✓Cast-iron cooking grates retain heat well and give good sear marks for grilling
- ✓Dual damper controls let you manage airflow and learn fire control without a big investment
- ✓A 5-year warranty is generous for a budget charcoal unit
- ✓It responds well to the same cheap mods (sealing, baffle plates) that the pricier offsets use to even out heat
- ✗Thin powder-coated steel leaks smoke and heat from the factory, so sealing mods are basically required for steady temps
- ✗Heat is uneven, running much hotter near the firebox without a tuning plate to balance the chamber
- ✗Thin metal means big temperature swings with wind and weather, demanding more babysitting
- ✗Like any offset it requires constant fire-tending and isn't remotely set-and-forget
- ✗Durability is budget-grade - the steel can rust and the firebox warps with repeated use
- ✗Assembly is fiddly and QC is inconsistent, with reports of misaligned doors and panels
- ✗It burns through charcoal and wood, so per-cook fuel cost and prep add up
- ✗The lid thermometer is approximate and serious cooks add their own probe at grate level