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24″ KAMADO GRILL
More Ceramic Grill for Your Barbecue Money. Compare To Big Green Egg and Save Some BBQ Bucks.
At 24″, the Kong is a large charcoal ceramic kamado grill, truly one of a kind. Kong’s kamado style design is based off an ancient Japanese dome-shaped clay oven—the mushikamado—still currently in use around the world. After some modern modifications, the Kong kamado grill’s heavy-duty ceramic shell retains heat and moisture to deliver delicious barbecue meals that your whole family will enjoy. Kong is one of the hottest grills on the market, producing up to 700°F, ideal for searing steaks. Kong is more than a grill, it’s also a ceramic smoker and is great for baking and roasting – try that on your gas grill. Rack of ribs? Oven-baked pizza? You’ll find out just how versatile this lump charcoal kamado grill can be.
The Benefits of the Kong Kamado Charcoal Grill
- 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 Ceramic Kamado Grill Features
Add Charcoal Grilling Style to Your Barbecue Family, for Exceptional Backyard Grilling and Baking.
A large 24″ feature-rich ceramic grill and smoker at a rock bottom price. Kong’s ceramic firebox burns lump charcoal . . .hot. Want to turn your Kong kamado grill into a smoker? You can add wood chips for even more flavor to your meal. Kong is a versatile choice, for oven baked pizza or seared steak.
- Total cooking surface (square inches): 643″
- Main Cooking Area: 20.5″ (diameter)=329″
- Upper Cooking Area: 20″ (diameter)=314″
- Cooking Grate Material: S.S.(.150/.190)
- 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
Heavy-Duty Ceramic Construction
- Compared to metal or steel grills, the ceramic surface stays cooler and has a high-temperature glossy black exterior finish.
- Heavy-duty swivel casters and wheels with two locking brakes
- Easy read dome thermometer with bezel to maintain accurate cooking temperatures
- Solid bamboo handle stays cool to the touch
- Two bamboo fold-down side shelves
- Shock-absorber plunger and stainless steel stand are included
- Sealed ceramic firebox uses 100% organic lump charcoal
- Wood pellets aren’t just for our pellet grills, you can add your favorite flavored wood pellets to get extra flavor
Frequently Asked Questions
- 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 through step by step, check it out here.
- 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.
- Where do I get replacement parts for the Kong? Replacement parts for the Kong can be purchased here.
- 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.
<i>Grilling & Smoking</i>Tips