You’ve recently become the proud owner of a Kokko. Why did you choose a kamado?
Indeed, I received it the day before lockdown! I’ve just built a house, and a barbecue is essential! At first, I was hesitating between an American-style gas BBQ and a charcoal BBQ. Then, after a bit of research, I discovered kamados. What immediately interested me was that you can grill but also smoke meat. Since we love smoked meat at home, I thought it would be the perfect fit.
What attracted you to Kokko kamados?
I looked at several brands, including Kokko, and when I saw they had a showroom in Lyon—not far from where I live—I took the opportunity to visit. In terms of quality, Kokko seems on par with other kamados on the market, but aesthetically, it’s a cut above. It immediately caught my eye—and my wife’s too, for that matter!
What are your first impressions after a few weeks of use?
What I love about the Kamado is indirect cooking, meaning there’s no direct contact with the coals. You set up the deflector, the grill, then place your food before closing the lid. It cooks gently, and in the meantime, you can enjoy a drink with friends without worrying about burning everything! The cooking is slow but perfectly controlled.
Do you use it often?
For now, I fire it up at least once a week, but now that the terrace is finished, it’ll easily be two to four times a week soon!
What’s your signature dish?
Originally from Réunion Island, I was deeply influenced by the local grilling culture. I remember all those people barbecuing by the roadside. Their specialty? Grilled chicken. After marinating it—everyone has their own secret marinade!—they cook it flat, butterflied, right on the grill. I took inspiration from that, using my own marinade with soy sauce, sugar, and garlic, and every time I make it, I’m proud of the result… And so is my wife, which is always a good sign!
So you’re a smoking enthusiast too!
Absolutely! In fact, my very first cook on the Kokko was a 6-7 hour smoking session. I’m not usually a big fan of beef—I find it too tough—but thanks to the Kokko, I’ve learned to cook it differently and really enjoy it. The meat turns out much more tender and melt-in-the-mouth when cooked at 110°C, rather than placed directly over the coals.
How did you achieve this smoking on the Kokko?
After marinating a piece of beef short rib overnight in a Sopasco rub—a spice blend with paprika, cumin, coriander, oregano, as well as brown sugar, salt, pepper, garlic, and more—to infuse it with flavor, I got up around 5:30 the next morning to start this slow-cooking method known as 3-2-1. For 3 hours, you smoke/cook at around 100°C, then continue for 2 hours at the same temperature, wrapping the meat in aluminum foil and adding the liquid of your choice. I used apple juice and cider, but you can use beer. This makes the meat incredibly tender. Finally, during the last hour, you remove the meat from the foil, brush it with barbecue sauce, and return it to the heat for glazing.
Any tips for successful home smoking?
For low and slow cooking, you need to use large pieces of wood. I like to add chunks from fruit trees to enhance the flavor—usually fig or cherry—but honestly, I can’t really tell the difference! I’m going to try applewood next, which is a favorite among smoking enthusiasts. In any case, the homemade smoky taste is nothing like what you get from the store—it’s amazing!
