AKORN Charcoal Grill and Smoker Ceramic Smokin' Stone Accessory for Low-and-Slow Indirect BBQ Smoking Methods in Ivory, 15”L x 15”W x 1”H, Model 6201

Perfect

I am new to the Komado grill, and a friend recommended this for indirect heat when cooking pizzas or turkeys. I used it this year to grill my turkey and it worked great. Perfect balance of crispy outside without burning, and fully cooked inside, which is very difficult to do with direct heat on a grill. Drops right into the grill, and because of the heat, it is basically self-cleaning. Not cheap, but worth every penny when you get the “oohs and ahhs” when the turkey hits the table.

My husband uses this every time he grills, takes his grilling to the next level.

I purchased this stone for my Akorn Kamado Grill - and it definitely does the job well. I don't really cook pizzas on it - so I kinda wish it was made of some type of metal so I won't accidentally break it someday. If you cook pizzas on your grill but don't want to put a pizza stone on it - this will double as that. I don't, so if this was metal, I would feel better about its longevity. As it is - I'm worried about breaking it because I am admittedly a clumsy person. So far though, it has performed exactly as I'd hoped, and as long as I don't inevitably break the damn thing, it really helps me with my longer, slower indirect cooks. What I do is, I wrap it in foil before each cook because since it's made of stone, it will stain and retain some of the fat that may drip on it. I dunno - maybe any fat that drips on it and smokes will add flavor to whatever I'm cooking, but I cover it for now anyway. Overall - for the price, it's a nice heat deflector - I just hope it lasts me a few years.

If you are going to some with the Kamado, then you really want this. It feels solid and fits perfectly. I have used it two or three times now and it does a good job of moving the heat around to the right places. My best advice would be do not drop it. I suspect it would be less than happy if you did.

Worked great, fits the Akorn perfectly and great for smoking.

This smoking stone is a must have for cooking low and slow on the AKORN Kamado. It keeps the direct heat away from your food when you want to slow cook or “smoke” meats. Great for whole chickens, doesn’t burn the skin, just crisps it. The meat is super tender too. You’ll never buy a store made rotisserie chicken again. See YouTube videos for Spatchcock chicken. That’s just one example. The smoking stone can be used to cook anything you would cook on direct heat without over cooking the outside and under cooking the inside.

I have owned my kamado-style Acorn smoker for 2 years and have really enjoyed it versus a standard charcoal grill or gas grill. I finally got this stone and I have definitely not regretted it. This stone is thicker and heavier than the pictures portray. My first cook with it was a pork picnic shoulder at 225 degrees. I have also smoked a chicken using the stone. I want to try a pizza next. If you have the Char-griller Acorn, you will not regret getting this stone. There is an art to cooking on a grill and this stone will allow you to unlock the potential of your smoker. One word of caution, the stone is ceramic, so let the stone warm-up with the smoker; never put the stone into a pre-heated smoker. The sudden heat change could shatter your stone (like putting cold tempered glass from your fridge shelves into hot/warm water). It your looking for a cheaper work around, search for man cave meals on the web and see how he uses a Weber grill grate with a pizza pan to accomplish the same thing. If you are just getting into smoking/grilling like I am, you will not regret this purchase.

Excelente piedra para convertir tu parrilla en horno muy recomendada .

This works perfectly in the Expert Grill Steel Kamado. I use it to deflect the direct heat/flame when I Barbecuing a while lamb leg/ chicken/turkey or chicken legs and veggies

Fits and does the job on my Akorn Smoker

Great lasterva few years

Muy buen producto. De verdad lleva a otro nivel el asado y da mucha versatilidad de alimentos a cocinar. Para su limpieza les paso un tip, lleven su kamado a 280 C por unos 15 mins y cierren, eso pirólisa todo y queda como nuevo.