1. After each barbecue, I’ll empty the ashes to keep the air flowing freely.
To avoid clogging my Kokko, I’ll make sure to choose a high-quality charcoal. For guidance, discover the essential criteria for making the right choice.
2. Before every barbecue, I’ll make sure the cast iron plate isn’t blocked by ash and, regularly, I’ll rinse it with water.
3. I’ll clean the grates before placing anything on to cook.
Beyond maintenance, it’s also a matter of hygiene. Nothing could be simpler: just use a special brush or steel wool to scrub the grill and remove any residue. You can also heat it over the flames before brushing, closing the Kokko lid to help loosen any food stuck to the grate.
Next, remove the Kokko’s grill and let it cool slightly before scrubbing it—and of course, put on a glove before you start. Accidents, especially burns, are common if you don’t follow a few safety rules. Check our guide to make sure you’re not taking any risks. For a deeper clean, you can also use a special product like our stainless steel grill cleaner.
4. I’ll brush the inside of my Kokko at the start and end of every BBQ season.
The cream colour of the inner chamber will inevitably darken with use. Don’t try to scrub it spotless—just remove any ash and particles stuck to the walls.
5. I’ll pamper the exterior with a soft sponge, water and soap, or a ceramic-safe cleaner.
Kokko’s colour is durable and should last for many years. It’s much nicer to see it that way, isn’t it?
6. Even though the Kokko is weather-resistant, if I’m not using it in winter, I’ll wash all the utensils and accessories and store my Kokko in a sheltered place.
