Kokko Encounter: Meet Antoine, 51, in French-speaking Switzerland. He was born in Brittany and has been Swiss for several years. Trained as a chemist, he now works in marketing.
You recently became the proud owner of a Kokko, so why did you opt for a Kamado?
I chose the Kamado for its versatility. You can cook at low temperature for cold smoking, do long cooking or pizzas. But above all, I think it's the beauty of the kokko that won me over.
What's your signature dish?
Maybe wok cooking in the kokko?
Any tips or tricks to share with Kokko Lovers?
Kokko has a very high thermal inertia. If you want to cook at low temperatures, between 100 and 130°C, you can't let it rise in temperature, so you have to light it and quickly limit the oxygen supply.
How often do you use it?
Yes, 2-3 times during the summer season, otherwise all year round for pizzas, or in autumn and winter for cold-smoking fish.
The last word
A beautiful object that opens up the spectrum of possibilities.
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