Cooking methods

Elevated direct grilling unlocks new possibilities, thanks to the stainless steel cooking grate that can be set at different heights. With this raised cooking method, your food is gently infused with the radiant heat from the dome. Positioned about 40–45 cm above the embers, ingredients cook more slowly, developing deeper, richer flavors. This technique also delivers irresistibly crisp and crunchy textures. Elevated direct grilling unlocks new possibilities, thanks to the stainless steel cooking grate that can be set at different heights. With this raised cooking method, your food is gently infused with the radiant heat from the dome. Positioned about 40–45 cm above the embers, ingredients cook more slowly, developing deeper, richer flavors. This technique also delivers irresistibly crisp and crunchy textures.

Among the many kamado cooking techniques, elevated direct grilling stands out for its ability to preserve flavors while creating a beautifully golden, crispy finish.

The Kokko barbecue allows you to cook foods that require different cooking methods. It is capable of combining direct and indirect cooking in a single appliance. Thanks to the half ceramic plate, you can create two distinct cooking zones. This lets you switch between different cooking styles, baking as you would in an oven while also grilling and searing your cuts of meat.

Cold smoking involves exposing food to smoke without cooking it, at temperatures below 30°C (86°F).

This process can last from 6 to 12 hours, allowing flavors to develop slowly and deeply. Unlike hot smoking, cold smoking preserves the texture and tenderness of the food while infusing it with a rich smoky flavor.

This technique is ideal for preparing fish, meats, or cheeses, and can be easily achieved with the Kokko kamado, which offers precise temperature control to ensure perfect results.