Best Char-Griller Akorn Accessories: 10 Upgrades Worth Buying

The Char-Griller Akorn is a lot of cooker for the money, but the bare grill is only half the story. The best Char-Griller Akorn accessories solve the problems that trip up new owners: setting up indirect heat, reading true food temperature, lighting charcoal cleanly, and keeping the steel body dry.

This guide covers ten upgrades for the 20-inch Akorn Kamado Kooker, from the ceramic Smokin’ Stone to a solid thermometer. You will see who each one suits, what it does well, and where it falls short. It is written for backyard cooks who want to buy once and cook better.

Quick Answer: The best Char-Griller Akorn accessories start with the Smokin’ Stone for indirect heat (top pick), a charcoal chimney starter (budget pick), and a dual-probe digital thermometer (upgrade pick). Add a fitted cover, lump charcoal, and heat-proof gloves next. Confirm your model number first, because Akorn Jr. and Auto-Kamado parts differ.

Best Char-Griller Akorn Accessories at a Glance

Prices below are ranges, not quotes. Every range is flagged  because retail prices move often.

Accessory	Key spec	Best for	Price range
Smokin’ Stone	Ceramic heat diffuser, listed at 15 x 15 in (38 x 38 cm)	Low-and-slow smoking and baking	50-70
Akorn grill cover	Solution-dyed polyester, custom fit	Weather protection	40-80
Charcoal chimney starter	Steel chimney, fills with lump or briquettes	Fast, clean lighting	15-30
Lump charcoal	All-natural hardwood, no fillers	Clean burn and flavor	15-30 per bag
Digital thermometer	Instant-read plus leave-in probe	Accurate doneness	15-120
Grill gloves	Heat-resistant, long cuff	Moving hot grates and stones	15-40
Pizza or baking stone	Sits on the cast iron grate	Pizza and flatbread	25-60
Stainless meat claws	Two-handed shredders	Pulled pork and brisket	10-25
Bristle-free brush	Stainless steel coil	Safe grate cleaning	10-20
Tongs and spatula	Spring-loaded tongs, large spatula	Everyday flipping	15-40

The 10 Best Char-Griller Akorn Accessories

1. Char-Griller Smokin’ Stone (Top Pick)

Who it’s for: Anyone who wants to smoke, roast, or bake on an Akorn instead of only grilling over direct heat.

The Smokin’ Stone is a ceramic plate that sits between the fire and the food. Char-Griller’s listing says it diverts heat around the perimeter of the cooker, which makes the Akorn behave like a convection oven. It is the single biggest change you can make to how the grill cooks.

With the stone installed, a pork butt can ride at 250°F (121°C) dome temperature without scorching the bottom. Plan on roughly 1 to 1.5 hours per pound (0.45 kg), but cook to temperature, not the clock. Many pitmasters pull pork butt at 200-205°F (93-96°C) so it shreds easily. That is far past the USDA’s safe minimum internal temperature of 145°F (63°C) with a 3-minute rest for whole cuts of pork.

Cook	Dome temp	Pitmaster pull temp	USDA minimum
Pork butt, 8 lb (3.6 kg)	250°F (121°C)	200-205°F (93-96°C)	145°F (63°C) + 3 min rest
Brisket, 12 lb (5.4 kg)	250°F (121°C)	200-205°F (93-96°C)	145°F (63°C) + 3 min rest
Bone-in chicken thighs	350°F (177°C)	175-185°F (79-85°C)	165°F (74°C)

The same setup works for poultry. If you want a holiday test run, try a bone-in turkey breast at 250 and pull it at 165°F (74°C) in the thickest part.

Pros

• Turns the Akorn into a true smoker and oven
• Protects food from direct flame
• Simple drop-in design

Cons

• Takes up space and must preheat with the grill
• Ceramic can crack if dropped or shocked with cold water
• Check fit for your model: listings name models 16620, 26720, 06620 and 6520 

2. Akorn Grill Cover

Who it’s for: Owners who keep the grill outside year-round.

Char-Griller describes its large Akorn cover as 100% solution-dyed polyester, made for tear resistance and fade resistance, and cut to fit the Akorn. According to Char-Griller Support, the cover for the E16620 is model 6755.

The Akorn is steel, not ceramic. Moisture sitting against the body is the fastest route to rust, so a snug cover earns its price. If you want to compare other options, our roundup of heavy-duty grill covers covers what to look for.

Pros

• Custom fit means less flapping in wind
• Fade and tear resistance
• Cheap insurance for the finish

Cons

• Fits specific models only
• Never cover a warm grill; let it cool first

3. Charcoal Chimney Starter (Budget Pick)

Who it’s for: Every Akorn owner, especially beginners.

A chimney lights charcoal with newspaper or a natural fire starter, no lighter fluid needed. Char-Griller sells its own, and it is the cheapest accessory on this list that changes your results. Fill it about two-thirds with lump, light the bottom, and wait roughly 10-15 minutes until the top coals turn gray. Our guide on starting your grill walks through the basics.

For a 250°F (121°C) smoke, do not dump the whole chimney. Pour a small scoop of lit coals onto a bed of unlit lump in the center of the firebox and let the fire grow.

Common Mistake: Dumping a full chimney of hot coals into the Akorn for a low-and-slow cook. The triple-wall insulation holds heat so well that the grill will overshoot, and it can take a long time to come back down. Start small and open the dampers a little at a time.

Pros

• No chemical taste from lighter fluid
• Fast and repeatable
• Lasts for years

Cons

• Handle gets hot; use gloves
• Needs a safe, fireproof surface while it burns

4. Lump Charcoal

Who it’s for: Cooks who care about clean smoke and less ash.

Char-Griller sells all-natural hardwood lump with no fillers or chemicals, which is the type of fuel the Akorn is built around. The owner’s manual for the 16620 says coals can burn up to 24 hours and that the grill holds 200-700°F (93-371°C) . Lump burns hotter and leaves less ash than most briquettes. For more on fuel behavior, see our post on lump charcoal in smokers.

Add two or three wood chunks of hickory, oak, apple, or cherry on top of the lit coals for smoke flavor. Chunks last longer than chips in a sealed cooker like the Akorn.

Pros

• Clean burn and strong flavor
• Easy to light and relight
• Less ash to dump

Cons

• Bag sizes and piece sizes vary
• Burns faster than briquettes if you run the dampers wide open

5. Digital Thermometer (Upgrade Pick)

Who it’s for: Anyone cooking brisket, pork butt, or turkey.

The Akorn has a built-in lid gauge, but it reads dome air, not your food and not the grate. A digital thermometer fixes both problems. Buy an instant-read model for quick checks and a dual-probe leave-in unit for long cooks.

Look for a thin tip, a fast reading, and probe wires that tolerate heat. You cannot judge doneness by color, so the USDA recommends using a food thermometer on all meat and poultry. Check accuracy in ice water, which should read 32°F (0°C).

Pitmaster Tip: Clip one probe at grate level, next to the food, to read the real cooking temperature. Put the second probe in the thickest part of the meat, away from bone. Trust those numbers over the lid gauge.

Pros

• Real food and grate temperatures
• Alerts keep you from over-checking
• Works on every cooker you own

Cons

• Price varies widely; cheap probes can drift
• Wireless models need batteries and a strong signal

6. Heat-Resistant Grill Gloves

Who it’s for: Anyone who moves hot grates, stones, or chimneys.

Char-Griller sells grill gloves for removing hot accessories, tending coals, and handling hot cooking surfaces. The Akorn’s lid, grates, and Smokin’ Stone get very hot, so you want a long cuff and a secure grip . Pair them with the grate lifter that ships with the grill.

If you cook holiday meals on your Akorn, gloves also help with moving big roasts. Our Thanksgiving smoker recipes give you plenty of reasons to keep a pair by the grill.

Pros

• Protect hands and forearms
• Useful for coals, grates, and stones
• Washable on most models 

Cons

• Bulky for fine work like flipping small items
• Wet gloves conduct heat fast; keep them dry

7. Pizza or Baking Stone

Who it’s for: Cooks who want crisp pizza and bread.

Char-Griller shows pizza baking on a stone set on the Akorn’s grate, and the grill’s temperature range makes it a natural pizza oven. Set up the Smokin’ Stone below, put the pizza stone on the grate above it, and preheat for 30 minutes at about 500-550°F (260-288°C). The double layer keeps the crust from burning.

Common Mistake: Putting a cold stone on a roaring fire. Thermal shock cracks stones. Let it heat up with the grill from the start.

Pros

• Crisp bottom crust
• Also bakes bread, cookies, and flatbread
• Stays in the grill between cooks

Cons

• Heavy to lift when hot
• Check the diameter against your grate 

8. Stainless Steel Meat Claws

Who it’s for: Anyone shredding pork, chicken, or brisket.

Char-Griller offers stainless steel claws for pulling pork, shredding chicken, and lifting brisket. Let the meat rest for at least 30 minutes after pulling it from the grill. Then use the claws to shred along the grain while it is still warm. Once the meat is done, a sharp knife helps with slicing. See our picks for the best knives for meat.

Pros

• Fast shredding with less mess
• Dishwasher-safe on most models 
• Cheap and durable

Cons

• Sharp tines can scratch nonstick pans
• Gloves are still smart for very hot meat

9. Bristle-Free Grill Brush

Who it’s for: Anyone cleaning cast iron grates.

Char-Griller sells a bristle-free brush with a stainless steel coil. Loose wire bristles from cheap brushes can end up in food, so a coil design is the safer pick. Brush the grates while they are hot, then wipe them with oiled paper towels to keep the cast iron seasoned.

Pros

• No loose wire bristles
• Cleans grime fast
• Works on cast iron and plated grates

Cons

• Coils can clog with grease and need rinsing
• Does not replace a deep clean now and then

10. Tongs, Spatula, and Basting Brush

Who it’s for: Everyday cooks who want matched tools.

Char-Griller’s lineup includes spring-loaded tongs, a large cut spatula, and a basting brush. These are the tools you grab on every cook, so long handles and a sturdy build matter more than looks]. The Akorn runs hot, so avoid plastic handles.

Pros

• Long reach keeps hands away from heat
• Spring tongs open on their own
• A set keeps everything in one place

Cons

• Cheap sets can bend under heavy cuts
• Silicone brush heads can melt on direct flame; check the material 

Which Akorn Do You Own? A Quick Fit Guide

Model numbers decide whether an accessory fits, so check before you click “buy.” Char-Griller’s manual library and retailer listings show several Akorn families, and parts are not always interchangeable 

• 20-inch Akorn Kamado Kooker (16620, E16620, 26720, 06620, 6520): The Smokin’ Stone listing names these models. The E16620 listing also notes that the legs are not removable, so plan for the cart or stand it ships with.
• Akorn Jr. (6714): Char-Griller sells a separate Akorn Jr. Smokin’ Stone. Do not assume the 15-inch stone fits it.
• Akorn Auto-Kamado: This fan-controlled version has its own power adapter, controller, and app. Treat its parts as a separate family.

If you cannot find a model label, check the owner’s manual or contact Char-Griller customer service with a photo of the grill.

A Sample Cook: Pulled Pork With the Core Accessories

Here is how the essentials work together on one cook. It uses the chimney, lump, Smokin’ Stone, thermometer, gloves, and claws on an 8 lb (3.6 kg) bone-in pork butt.

1. Prep the fuel. Fill the firebox with lump charcoal and add two chunks of hickory or oak. Light about a quarter of a chimney of lump and pour it over the center.
2. Install the stone. Seat the Smokin’ Stone and the cast iron grate. Leave the lid open for a few minutes while the fire catches.
3. Dial in the dampers. Close the lid and set the dampers about a quarter open. Let the dome settle at 250°F (121°C), which can take 20-30 minutes. Adjust in small steps.
4. Probe and load. Clip the grate probe next to the pork and insert the meat probe into the thickest part, away from the bone. Close the lid.
5. Cook to temperature. Expect roughly 8-12 hours, but go by the numbers, not the clock. Many cooks wrap in foil or butcher paper once the bark is dark, around 165-170°F (74-77°C) internal.
6. Pull and rest. Take the pork off at 200-205°F (93-96°C), when the probe slides in like butter. Rest it wrapped for 30-60 minutes.
7. Shred. Put on gloves and use the claws to pull the meat apart. Mix in the juices and serve.

Whole cuts of pork only need to reach the USDA’s 145°F (63°C) with a 3-minute rest to be safe. The higher pull temperature is about texture, not safety. The collagen needs time to melt, which is why a butt cooked to 160°F (71°C) feels tight and chewy.

How to Choose the Best Char-Griller Akorn Accessories

Use this checklist before you buy:

1. Confirm your model. The 20-inch Akorn (16620 and E16620 families), the Akorn Jr., and the Auto-Kamado use different parts. Check the manual or the label on the body.
2. Start with three essentials. A chimney, a thermometer, and a Smokin’ Stone cover almost every cook.
3. Buy for how you cook. Smoke a lot? Prioritize the Smokin’ Stone and lump. Bake or make pizza? Add a stone.
4. Check dimensions. Measure your grate before buying stones or racks.
5. Match heat ratings. Anything near the fire needs to handle 500°F (260°C) or more.
6. Watch your budget. A few quality pieces beat a pile of cheap gadgets.

If you are still comparing cookers, see our guide to the best cheap offset smoker for a different style of low-and-slow cooking.

How We Picked These Accessories

We built this list from Char-Griller’s own accessory pages, the Akorn owner’s manuals, and the fit notes in retailer listings. We prioritized parts made or sold for the Akorn, then added universal gear that solves common kamado problems.

We judged each pick on five criteria: fit, heat tolerance, ease of use, durability, and value. This guide does not claim lab testing or hands-on benchmarks. Any spec or price we could not confirm is marked  so you can check it before you buy.

Care and Maintenance Tips

A few habits keep your Akorn and its accessories working for years:

• Dump the ash after every cook. Wait until everything is cold, then use the Easy Dump ash pan. Never put hot ash in a bag or bin.
• Wipe and oil the grates. Cast iron rusts if left bare. A thin coat of cooking oil after cleaning helps.
• Let ceramic cool slowly. Never rinse a hot Smokin’ Stone or pizza stone with cold water.
• Keep dampers and vents clear. Ash buildup chokes airflow and makes temperatures swing.
• Cover the grill when cool. Dry storage prevents rust and extends life.
• Check the gasket and seals. Air leaks make temperature control harder.

Pitmaster Tip: To shut down, close both dampers fully and the fire will starve for air. Leftover lump can be reused next time.

Frequently Asked Questions

What accessories do I need first for a Char-Griller Akorn?

Start with a charcoal chimney starter, a digital thermometer, and the Smokin’ Stone. Those three cover lighting, temperature, and indirect heat. Add lump charcoal and a fitted cover next. Gloves and a grate brush round out the basics for safe, easy cleanup after every cook.

Does the Char-Griller Akorn come with a heat deflector?

Retailer listings say the 20-inch Akorn includes cast iron grates and a grill grate lifter, and some versions add a warming rack. The Smokin’ Stone is sold separately or in bundles with a cover and chimney. Check your exact model’s package before buying .

Can you smoke on a Char-Griller Akorn without a Smokin’ Stone?

You can, but results are harder to control. Without a diffuser, food sits close to the coals and may scorch. Some cooks use a drip pan or foil setup, but the Smokin’ Stone is designed for the job and gives steadier indirect heat at low temperatures.

What is the best charcoal for an Akorn?

Natural hardwood lump charcoal is a strong choice because it lights fast, burns clean, and leaves little ash. Char-Griller sells its own all-natural lump with no fillers. Pair it with hickory, oak, or fruitwood chunks for smoke flavor on long, low cooks.

How do I keep my Akorn from rusting?

Keep the steel body dry. Use a fitted cover once the grill has cooled, empty ash promptly because it holds moisture, and oil the cast iron grates after cleaning. Store the grill in a sheltered spot when possible, especially during wet or humid seasons.

Can I make pizza on an Akorn?

Yes. Place a Smokin’ Stone below and a pizza stone on the grate, then preheat both for about 30 minutes at 500-550°F (260-288°C). Keep the lid closed except when launching the pizza, and rotate it halfway through a cook that usually takes just a few minutes.

Conclusion

The best Char-Griller Akorn accessories are the ones that match how you cook. For most owners that means a Smokin’ Stone for indirect heat, a chimney for clean lighting, and a good thermometer so you stop guessing. Add a cover, lump charcoal, and gloves as your cooks get more ambitious.

Buy in stages, confirm fit for your model, and use USDA temperatures as your safety baseline. If you ever want a more hands-off cooker for the same low-and-slow results, our list of best pellet grills for beginners is a good next read.