BBQ World Tour #8 – In 2020, Kokko becomes a globe-trotter and invites you on a “BBQ World Tour” to explore the history of grilling, smoking, and roasting across different cuisines. For this eighth stop, we’re bundling up and heading north to Finland. Put on your gloves, fire up the charcoal, and set up the grates: let’s get started!
The Kota Grill: What is it?
The Kota, which translates as “hunting shelter”, is first and foremost a small, hexagonal wooden cabin that’s hugely popular in Finland. Originating in Lapland at the start of the 20th century, it was designed as a refuge from wild animals and the cold. But the Kota is more than just a shelter. Its unique feature is the large wood-fired barbecue with a hood in the center of the cabin, which allows smoke to escape outside. Around the central fire, wooden benches invite you to prepare food, grill, smoke, and share a meal together by the fire.
© Camping des Blats
In other words, the Kota Grill is the perfect place to host a winter evening around the barbecue!
The Kota Grill Tradition
The Kota Grill is extremely popular in Finland. Originally, it was meant to shelter the Sami, the indigenous people of Lapland who lived from fishing and reindeer herding, but over time, the Kota became the ideal place to… celebrate! Even when winter temperatures are harsh outside, Finns gather with family or friends in Kota Grills to share a meal and enjoy warm moments together. Sometimes, modern Kota cabins even include a sauna—another beloved Finnish tradition!
© Lechateaudeslumieres
Kota Grill Culinary Specialties
Finnish cuisine hasn’t always had the best reputation, yet some specialties are truly worth discovering.
Smoked Salmon
Fish caught in the lakes and the Baltic Sea is especially prized by Finns. Among the most common are herring and salmon. Salmon is often enjoyed raw, as Gravlax—cured and, depending on the region, flavored with berries, dill, vodka, and more. But salmon is also traditionally smoked in Kota Grills. If you want to try your hand at homemade smoked fish, check out our recipe for “Drunken” trout smoked over applewood, deliciously infused with juniper berries and vodka. A perfect introduction to Scandinavian cooking!
Equipment list for perfectly smoked salmon on your Kokko kamado:
Kokko kamado Little, L or XL
Smoking plank for salmon
Wood dust for cold smoking
Cold smoke generator
Reindeer Meat
When it comes to meat, reindeer is a Finnish favorite. It’s most often served as a stew called “poronkäristys” (“poro” means reindeer), but you’ll find every cut at the butcher’s, including steaks to grill over the fire in the Kota Grill. Reindeer is typically served with potatoes.
What could be better than a beautiful cast iron cooking grate to sear your meat? Or a small cast iron skillet to sauté delicious new potatoes?
Grillimakkara
This is THE must-try specialty on the Kota Grill! But what are grillimakkara? Grilled sausages that Finns absolutely love. They’re enjoyed year-round, summer and winter alike, washed down with beer and served with mustard. Wondering: should you prick sausages or not? We have the answer.
Expand your grilling surface with an extension grate to cook even more sausages! You can also add subtle smoky flavors with our wood chips for hot smoking and the smoke generator tube.
Grilled Cheese and Wild Berries
Finland’s nature is bursting with herbs, berries, and wild fruits that feature in many traditional recipes. Lingonberries, cranberries, and blueberries are used in pies—Mustikkapiirakka is the famous blueberry pie—cakes, jams, dried, fresh, or as juice. They also pair beautifully with bread cheese, or Leipäjuusto, a flat cheese that looks like a pancake, grilled over a wood fire and served with berry jam before being dipped in coffee!
Use the cast iron pan or the cast iron plancha plate to make perfect pancakes and flip them with the stunning stainless steel spatula.
Change course and fly to South Korea to discover Bulgogi.
