A Kokko Gathering: Meet Didier, 70, near Dunkirk in Flanders.
You recently became the proud owner of a Kokko. Why did you choose a Kamado?
I discovered the kamado thanks to the TV show Top Chef, and we chose the KOKKO for its apparent quality—the purchase was made online—for its price, and the reliability of the customer service. After thoroughly researching this oven, which I didn’t know before, we found it matched our cooking style: flexible, technical, and precise.
What’s your signature dish?
I have several: pulled lamb on a bed of mojettes and garlic cloves, veal tomahawk marinated and reverse seared with lemon corn in foil, pork tenderloin cold-smoked with whisky wood, and cold-smoked salmon with coriander and alder wood chips.
Any tips or tricks to share with fellow Kokko Lovers?
For hot smoking (between 85 and 110 degrees), the lava plate is essential, paired with a small water reservoir—and don’t forget the indispensable ink-bord probes.
Do you use it often?
With my partner or family: in winter for cold smoking and low-temperature cooking, in summer for hot smoking and reverse searing—always finishing with a loaf of bread.
Final thoughts
I bought it online with some hesitation, but have absolutely no regrets—top quality all the way and highly efficient. I only regret that it’s not listed among the “big names,” which are more expensive and from the same origin.
