Cooking methods

Elevated direct cooking is made possible thanks to the stainless steel cooking grid which can be placed at different heights. Thanks to elevated cooking, the food benefits from the radiant heat of the dome. Placed approximately 40 - 45 cm from the embers, the food benefits from slower and therefore more flavourful cooking. This cooking method also makes it possible to obtain crispier and crunchier foods. Elevated direct cooking is made possible thanks to the stainless steel cooking grid which can be placed at different heights. Thanks to elevated cooking, the food benefits from the radiant heat of the dome. Placed approximately 40 - 45 cm from the embers, the food benefits from slower and therefore more flavourful cooking. This cooking method also makes it possible to obtain crispier and crunchier foods.

Among the various barbecue cooking methods, direct elevated cooking stands out for its ability to preserve flavours while delivering a crisp, golden texture.

The Kokko barbecue allows you to cook foods that require different cooking methods. It can combine direct and indirect cooking in a single appliance. Thanks to the ceramic half-plate, it is possible to have two distinct cooking zones. You can alternate between different cooking methods, cooking like an oven while 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 take from 6 to 12 hours, allowing flavours to develop slowly and deeply. Unlike hot smoking, cold smoking preserves the texture and tenderness of food while delivering a rich infusion of smoky flavours.

This technique is one of the ideal cooking methods for fish, meat or cheese, and can be easily carried out with the Kamado Kokko, which offers precise temperature control to guarantee an optimal result.