Cooking modes

Raised direct cooking is made possible by the stainless steel cooking grid, which can be positioned at different heights. When cooking at a higher level, food benefits from the radiant heat of the dome. Placed around 40 - 45 cm from the embers, food cooks more slowly and is therefore tastier. Raised direct cooking is made possible by the stainless steel cooking grid, which can be placed at different heights. Thanks to elevated cooking, food benefits from the radiant heat of the dome. Placed around 40 - 45 cm from the embers, food cooks more slowly and is therefore tastier. This cooking mode also results in crispier, crunchier food.

Among the various barbecue cooking methods, direct elevated cooking stands out for its ability to preserve flavours while delivering a crisp, golden texture.

The Kokko barbecue allows you to cook foods that don't require the same cooking methods. It can combine direct and indirect cooking in a single appliance. Thanks to the ceramic half-plate, it's possible to have two distinct cooking zones. This means you can alternate between different cooking modes, from oven-style cooking to grilling and searing.

Cold smoking involves exposing food to smoke without cooking, at temperatures below 30°C (86°F).

This process can take from 6 to 12 hours, allowing flavours to develop slowly and deeply. Unlike hot smoking, cold smoking preserves the texture and tenderness of food while delivering a rich infusion of smoky flavours.

This technique is one of the ideal cooking methods for fish, meat or cheese, and can be easily carried out with the Kamado Kokko, which offers precise temperature control to guarantee optimal results.