Kokko encounter: Meet Didier, 70, near Dunkirk in Flanders.
You recently became the proud owner of a Kokko, so why did you opt for a Kamado?
I came to the kamado through the Top-Chef TV show, and we chose the KOKKO for reasons of apparent quality, as the purchase was made via the internet, price and the seriousness of the customer service. After an in-depth study of this oven, with which I was unfamiliar, we found it to be a perfect match for our cooking styles: flexible, technical and precise.
What's your signature dish?
I've got several: lamb shreds on a mojettes and garlic clove fondue, reverse sear marinated veal bone-in rib with lemon corn papillote, whisky wood cold-smoked pork filet mignon and coriander cold-smoked salmon with alder wood sawdust.
Any tips or tricks to share with Kokko Lovers?
For hot smoking (between 85 and 110 degrees Celsius), a lava plate is essential, along with a small water supply, not forgetting the indispensable ink-bord probes.
How often do you use it?
As a couple or as a family, in winter for cold smoking and low-temperature cooking, in summer for hot smoking and reverse-sear, ending with a loaf of bread.
The last word
Purchased with some apprehension directly on the internet, but I have no regrets as it is top quality all round and performs very well. I regret that it is not referenced with the "big ones", more expensive and of the same origin.
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