The cooking grate is cast iron, do I need to do anything to season it?

Yes. Take a thick slab of freshly cut onion, (some say a big slice of potato works as well) and rub it through out the grill. Do it before each session, and the grate will not stick and will look . . . eh . . . grate. The juices react to the high temps and prevent staining and sticking. One of the top chefs in Chicago swears by this. Having tried it, I use it every time I grill.

How is it in terms of smoking by itself? I saw there are a few aftermarket stones, but are they even necessary?

I have three other smokers but this is replacing them except for large smoker because it can do more volume. The acorn works great. Definitely get the smoke stone and the pitmaster 101. It's the best way to smoke and keep temp constant. Example I'm smoking a one pound piece of pork belly that's been bringing. It'll smoke at 225. Yesterday I made belly burnt ends then let the komodo heat up to 400;for shrimp skewers. It's definitely worth the money. If you want to know more just contact me. BBQ ers help each other. I have at least 35 years BBQ smoking experience. Enjoy. Peter

How do you add coals or lump coals while you are slow cooking a big peice of meat for 8 hours ? the only place I see to add coals is through top ?

I have had this grill for over a year and have done a few brisket and Boston butt roasts. I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot. I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long. Set at 225 degrees it would easily go the entire cook without need to add coals. The thermal efficiency with this smoker is amazing.

How difficult is it to clean the old ashes from this grill?

I used to take the bottom off. But it was a bit of a hassle getting it back on. So now I just take the lower great out and scoop out about 2/3 of the ashes leaving some there so that the next fire will have a residual bed. It's the same message you use when cleaning out a wood stove you don't want to take all the ashes because then there's nothing there for the next fire for the coals to nest.

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🔥 Elevate your backyard BBQ game with precision, power, and style!

EFFORTLESS CLEANUP - Easy dump ash pan and hinged locking lid streamline post-grill maintenance so you can get back to the fun.
PRECISION HEAT CONTROL - Indexed damper and built-in heat gauge let you master every grilling temp from 200°F to 700°F.
MOBILITY MEETS STABILITY - Large 8" locking caster wheels make repositioning effortless while locking firmly in place.
CONVENIENT COOKING WORKSPACE - Two fold-down metal shelves and utensil hooks keep your tools and prep space organized and accessible.
FUEL SMART TRIPLE WALL STEEL - Maximize heat retention and minimize charcoal use for longer, juicier cooks.

The Char-Griller E56720 AKORN Kamado is a premium charcoal grill and smoker featuring triple-walled steel construction for superior heat insulation, a wide temperature range of 200°F to 700°F, and a spacious 447 sq. in. cast iron cooking surface. Designed for fuel efficiency and ease of use, it includes locking caster wheels for mobility, fold-down shelves for prep convenience, an indexed damper and heat gauge for precise temperature control, plus an easy dump ash pan for quick cleanup. Its durable powder-coated steel exterior and porcelain-coated interior ensure lasting performance and style in a striking sapphire blue finish.

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Brand Name	Char-Griller
Model Info	E56720
Product Dimensions	114.3 x 78.74 x 119.38 cm; 45.36 kg
Installation Type	Wall Mount
Part Number	E56720
Special Features	Locking Caster
Heating Elements	1
Color	Blue
Racks	1
Fuel type	Charcoal
Material Type	Alloy Steel
Inner Material Type	stainless steel
Included Components	Cast Iron Grates, Warming Rack, Locking Lid, 2 Folding Black Metal Shelves, Easy Dump Ash Pan, Heat Gauge, Indexed Damper
Batteries Included?	No
Batteries Required?	No
Item Weight	45.4 Kilograms

Char-Griller E56720 AKORN Kamado Charcoal Grill & Smoker, Pack of 1, Blue

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