Discover the Kamado: the revolutionary Japanese ceramic barbecue

What is a kamado?

"Owning a kamado means having a barbecue, a smoker, and a rotisserie all in one. With the right accessories, you can even bake pizzas, cakes, or use it as a plancha."

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Everything you need to know about the kamado

The Kokko is a Kamado. A kamado is an egg-shaped ceramic barbecue of Japanese origin. It is increasingly popular compared to traditional barbecues, thanks to its versatility and ease of use and maintenance. With a kamado, you can grill, smoke, roast, and cook all your food, together or separately. Temperature control is highly precise: the thick ceramic structure retains heat efficiently, even for over 12 hours. This barbecue also has the advantage of using very little charcoal.

5 cooking methods possible

For grilling, smoking, roasting, searing, baking, and both high- and low-temperature cooking.

Fast and convenient

Spend less time lighting and monitoring your barbecue. Extinguishing your kamado and collecting the ashes takes just a few minutes.

Reliable and long-lasting

Our kamado features thick, durable ceramic. It can be left outdoors all year round.

The different cooking methods

The Japanese kamado lets you master both direct and indirect cooking. You can prepare anything with it: meats, fish, vegetables, and more. With its egg-shaped design, the Kamado works like a convection oven, thanks to the flow of hot air circulating evenly throughout the chamber. Unlike a metal barbecue, the Kokko kamado requires very little charcoal, as the ceramic ensures perfect insulation and heat concentration.

A metal barbecue needs a lot of charcoal to make up for heat loss. The more charcoal you use, the more air you need to maintain a steady temperature. This extra air can quickly dry out your meats, often causing them to shrink.

With the Kokko ceramic kamado, you’ll need much less charcoal thanks to superior heat retention. Less air is required, so your food stays juicy and full of flavor.

Grill

Smoke

Roast

Grill

How does a kamado work?

The operation of the Japanese Kamado is remarkably simple. During cooking, air flows steadily from the bottom, passing through the charcoal and exiting through the chimney. The charcoal becomes increasingly hot, constantly fueled by the continuous airflow.

The thick ceramic walls prevent heat loss and concentrate the temperature, allowing the charcoal to quickly reach a glowing red heat.

The Kamado features two air vents that let you control the airflow. These vents are positioned at the top and bottom of the Kamado and can be easily adjusted.

When you’ve finished cooking, simply close both vents and the lid. Oxygen can no longer enter, the charcoal is no longer fueled, and the fire goes out.