A Kokko Gathering: Meet Antoine, 51, living in French-speaking Switzerland. Born in Brittany, he has been Swiss for several years. Trained as a chemist, he now works in marketing.
You’ve recently become the proud owner of a Kokko. Why did you choose a kamado?
I was drawn to the kamado for its versatility. You can cook at low temperatures for cold smoking, do slow cooking, or make pizzas. But above all, I think it was the beauty of the Kokko that won me over.
What’s your signature dish?
Maybe wok cooking on the Kokko?
Any tips or tricks to share with fellow Kokko Lovers?
The Kokko has excellent heat retention. If you want to cook at low temperatures between 100 and 130°C, don’t let it get too hot—light it up and quickly limit the oxygen intake.
Do you use it often?
Yes, two or three times during the warmer months, and otherwise all year round for making pizzas, or in autumn and winter for cold-smoking fish.
Any final thoughts?
A beautiful piece that opens up a world of possibilities.
