Akorn Kamado Kooker Charcoal Grill in Graphite

I believe steal with a porcelain cover.

Good morning, thank you for your question. I apologize, but we do not have the dimensions of most of our replacement parts. We only go off what model grill you have to verify if the replacement parts will fit. Please reach out to service@chargriller.com if you have any more questions.

Good afternoon, thank you for your inquiry. Here's the good news, the inside surfaces of our Akorn/Kamado grills are not painted, the grills are coated with baked-on porcelain enamel which does not peel. What makes the meat so juicy is the design of the Kamado Style Grill. The heat circulates up and around the interior of the grill and as it circulates it carries with it grease from the foods being grilled and carbon from the charcoal. That grease and carbon will collect on the hood and body of the grill. These deposits will begin to crack and peel. You're not the only one to think it's peeling paint. There are several videos on YouTube from folks with various grills showing what it looks like, what it is, and how to clean it. When there is enough to begin peeling, it sometimes comes off in sheets or flakes. It's usually dull on one side and shiny on the other. I wouldn't advise tasting it, but It is non-toxic. Regular cleaning will remove any buildup to prevent this. To clean/remove you will want to brush off all loose deposits with a nylon brush or scrubby that is pliable and will not scratch the coating. Wash with a soft cloth and soapy water. Below is a link to one of these videos. I hope it's helpful: https://www.youtube.com/watch?v=pjL9jexTDtA&t=22s

Good Afternoon! Thank you for your question. The diameter of the cooking surface is roughly 20". The total cooking area is 447 square inches, the primary cook area is 314 square inches.

yes

I think you should go to the store with your receipt and get a credit

21 inches i believe. (across). I've cooked a 15 pound turkey on this thing with ease. It cooked faster and tasted better than any turkey out an oven. Watch videos and learn temperature control. You'll get used to it.

I'm no expert on the design but I'm assuming it "floats" in order to maintain heat insulation as to not contact the body of the actual grill. It sits snug and does not move once you get grill going.

Yes, regular grilling is great with this grill. Close/secure the lid to prevent any flair ups. Temperature can be controlled by how much the bottom and top air vents are open. We use ours all the time for grilling hamburgers, chicken, pork tenderloins. We've even grilled vegetables on it.

Get your self a "charcoal chimney" it will help you light and maintain hi temp coals and wood to hot embers. The grill has that cut out in center for that purpose. Get the chimney made by chargriller. the bottom drops out and coals fall right into that center, down in the grill with the push of a button. But honestly, if you use lump wood.... you wont ever need a refill. You can do an 8 hour or longer cookout... with very very little lumpwood. Its VERY efficient. Most of the time, I just close all vents when I'm done cooking and can re-light and use the same lumpwood in there.