At 24″, the Kong is a large charcoal ceramic kamado grill, truly one of a kind. Grilla Grills Kong is aceramic kamado grillmade of heavy-duty ceramic for grilling, smoking, baking, and roasting. The Kong uses lump charcoal for excellent flavor, something that your average gas grill can’t touch. The ancient design of kamado grills goes back at least 3,000 years. These grills, also sometimes referred to as “egg smokers” due to their shape, are able to retain heat and moisture for extended cooking. The Kong does an amazing job withgrilled pizza, as the ceramic dome absorbs and radiates heat much like a professional pizza oven while reaching temperatures as high as 700 degrees. This ceramic kamado grill can do much more than pizza, however, it’s ideal forjust about any BBQ mealas it does an excellent job of maintaining temperature and retaining moisture in your food. The grill includes a dome temperature gauge, adjustable vent, EZ glide wheels, a sure-latch lid and stainless-steel cooking grates. The attached, twin work surfaces fold down for easy storage.
Benefits Overview
Can maintain consistently low, or consistently high temperature
Tremendous flexibility, allows you to smoke, bake, sear, or grill
Convection heat allows for consistent cooking
Easy to move with swiveling casters
Over 600” square inches of cooking space
Heavy duty ceramic construction
Kong Charcoal Kamado Grill Features
The sky’s the limit on a Kong grill! In addition to the use of lump charcoal, which burns hotter than charcoal briquettes, you can add wood chips to add even more flavor to your meal. Making this animal the more versatile choice.
Extra Large Interior
So you want to cook a feast? The Kong has enough space for you to feed an army. Check out the dimensions on this beast:
Main Cooking Area: 20.5" Diameter=329″
Upper Cooking Area: 20" Diameter=314″
Total Cooking Area: 643″
304 Stainless steel grids
Heat Technology
The Kong is built to reach high temperatures but can also maintain temps for alow and slow cook. The calibrated cast aluminum damper at the top along with the stainless-steel adjustable slide plate at the base control airflow and provide precise grilling temperatures for amazing results. The Kong can reach temperatures up to 700°F, and the Kong’s exhaust is released through the calibrated cast aluminum damper at the top, which can be adjusted as needed.
Calibrated cast aluminum damper at the top along with the stainless steel adjustable slide plate at the base control airflow and provide precise temperature control
Exhaust is released through the calibrated cast aluminum damper at the top
Temperature range up to 700°F
Smart Construction For Better Results
Ever accidentally bump into a metal or steel grill? Ouch! One of the beautiful things about the Kong’s ceramic construction is that the ceramic surface stays cooler than standard grills. The high-temperature glossy black exterior finish is also designed to withstand the elements. While the Kong, like all kamado grills, is heavy, the heavy-duty swivel casters and wheels make it easy to move. Two locking brakes keep it steady when you decide on where you want your Kong. Additional helpful features include solid bamboo handles that stay cool to the touch along with two bamboo fold-down side trays for extra space. The included easy-read dome thermometer helps you maintain accurate cooking temperatures. When you buy a Kong you won’t need any additional accessories to get setup or start cooking, as the shock-absorber plunger and stainless steel stand are included.
Frequently Asked Questions About the Kong Kamado Grill
How hard is it to assemble the Kong?You don’t need a giant manual or to be a mechanical engineer to assemble a Kong Kamado Smoker Grill. It’s only a matter of attaching some wheels and side tables. We have a video that walks you throughhow to assemble the Kong.
How do I season my Kong?The charcoal will heat up and should be allowed to remain red hot for at least 30 minutes before you use your Kong for the first time. Leave the coals in position once they are lit, don’t try to turn or stoke them; this will ensure a more uniform and efficient burn.
How do I remove the ash that’s in the bottom of the Kong?Open the grill’s bottom vent and use the ash tool to rake out the remaining ashes. If you’re using natural lump charcoal, you’ll need to do this after about 8 to 10 uses (a big buildup of ash will reduce airflow and impact the grill’s heating properties).
How do I start the Kong? Can I use lighter fluid?First, place a newspaper roll and either solid relighters or lighter cubes on the Kong’s charcoal plate. Next, put two to three handfuls of lump charcoal over the top of the newspaper. Open the bottom vent and use either a long-nosed lighter or safety matches to light the newspaper. Once the newspaper catches, build a small bed of hot embers by keeping the bottom vent and lid open for at least 10 minutes. IMPORTANT: Never use gasoline, lighter fluid, alcohol, or other flammable substance to light or relight your grill. Never overload the unit with fuel as intense heat may damage your grill.
How do I manage the temperature of the Kong?If you are cooking slowly and at low temperatures, close both vents before the thermometer reaches 220°F. For medium roasting, let the grill reach about 300°F then shut down the vents to halfway. For high heats, wait until the temperature reaches 500 to 550°F and then close the vents halfway
What’s the best way to cool down my Kong after a cook?Close both the bottom slide door and the top vent completely, and leave them like this until the desired cooking temperature is reached. Then, readjust the slide door and the top vent to regulate the temperature.
