Discover Kamado: the revolutionary Japanese ceramic barbecue

What is a kamado?

"Buying a kamado is like owning a barbecue, smoker and rotisserie in one cooking appliance. Thanks to the accessories, you can even cook pizzas, cakes and use it as a plancha."

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All about kamados

The Kokko is a kamado. A kamado is an egg-shaped ceramic barbecue of Japanese origin. Its versatility and ease of use and maintenance make it an increasingly popular alternative to traditional barbecues. With a kamado, you can grill, smoke, roast and cook all your foods, together or separately. Temperature control is extremely precise: the thick ceramic structure effectively retains heat, even for more than 12 hours. This barbecue also has the advantage of using very little charcoal.

5 possible cooking modes

For grilling, smoking, roasting, searing, baking and high- and low-temperature cooking.

Fast and practical

Spend less time lighting and monitoring the barbecue. Extinguishing the kamado and collecting the ashes takes just a few minutes.

Reliable and durable

Our kamado uses thick, resistant ceramic. It can be left outside all year round.

The different types of cooking

The Japanese kamado can be used for both direct and indirect cooking. You can cook anything with it: meat, fish, vegetables, etc. Shaped like an egg, the kamado reproduces the operation of a rotating-heat oven, thanks to the flow of hot air that circulates evenly throughout the bowl. Unlike a metal barbecue, the Kokko requires very little charcoal, thanks to the ceramic material, which ensures perfect insulation and heat concentration.

A metal barbecue requires a lot of charcoal to compensate for heat loss. The more charcoal you use, the more air you need to maintain constant temperatures. This air can also quickly dry out meats, often causing them to shrink.

With the Kokko ceramic barbecue, you need less charcoal because the heat is more concentrated. As a result, less air is needed to dry out food, making your dishes tender and flavourful.

GRILL

SMOKE

ROAST

COOK

How does a kamado work?

Operation of the Japanese kamado is extremely simple. During cooking, air circulates evenly from the bottom, passing through the coals and exiting through the chimney. The coals become hotter and hotter as they are constantly fanned by the flow of air.

The high thickness of the ceramic prevents heat loss and concentrates the temperature to the maximum, so that the coals quickly become glowing red.

The kamado features 2 air vents to manage air flow. These vents are positioned at the top and bottom of the kamado and can be easily adjusted.

When you have finished cooking, the easiest thing to do is close the 2 vents and the lid. The oxygen no longer enters, the coals are no longer fed and the fire goes out.