Cleaning your Kokko kamado

Caring for your Kokko

Cleaning your Kokko ceramic kamado is essential to ensure its longevity.

Ash should be emptied regularly after cooking to ensure optimal airflow.

High-quality charcoal will always produce less ash than entry-level charcoal.

Cleaning your Kokko is truly effortless. The thick stainless steel grates make for quick and easy maintenance. For a thorough clean, a stainless steel scrubber or brush is recommended.

The ceramic interior can be brushed occasionally. However, it is normal for the cream-colored ceramic to turn black over time with use.

Ash from the Kokko is collected directly in a stainless steel tray. Once the charcoal has cooled, the ashes can be disposed of in a bin.

Inside the Kokko, you'll find a cast iron plate with multiple holes to allow air to circulate. Make sure the holes are not blocked. This plate can be cleaned with water and then dried.

The exterior of the Kokko is made up of tiny ceramic tiles. You can clean the ceramic surface with soapy water and a cloth, or use a special ceramic cleaner.