You've been the lucky owner of a Kokko for a short time, why did you opt for a Kamado?
Actually, I received it the day before lockdown! I've just had a house built, and a barbecue is essential! At first, I was hesitating between an American-style gas BBQ and a charcoal BBQ. Then, after doing some research, I came across Kamados. What immediately interested me was that you could grill but also smoke meat. As we're fans of smoked meat at home, I thought it would be the best fit.
What appealed to you about Kokko Kamados?
I had spotted several brands, including Kokko, and when I saw that they had a showroom in Lyon, as I don't live very far away, I took the opportunity to go there. While in terms of quality the Kokko seems comparable to other Kamados on the market, from an aesthetic point of view, it is above the rest. It immediately caught my eye, and my wife's too!
What are your first impressions after a few weeks of use?
What I like about the Kamado is indirect cooking, that is to say without direct contact with the embers. You install the deflector, the grill and then you put the food to cook before closing the lid. It cooks very gently and during this time, you can take the opportunity to have a drink with friends without risking burning everything! The cooking is slow but controlled.
Do you use it often?
For the moment, I light it at least once a week, but the terrace is finished so soon, it will easily be 2 to 4 times a week!
What is your signature dish?
Originally from Réunion Island, I was influenced by the grilling culture there. I remember all those people grilling food on the roadside. Their specialty? Grilled chicken. After being marinated – and everyone has their own marinade! – it's cooked flat, opened in half, on the grill. I took that idea and created my own marinade with soy sauce, sugar, and garlic, and every time I make it, I'm happy with myself... And so is my wife, which is a good sign!
So you're also a fan of smoking!
Oh yes! In fact, my first cook on the Kokko was a 6-7 hour smoke. I'm not a big fan of beef, I find it too tough, but thanks to the Kokko I've learned to cook it differently and appreciate it. The meat is much more tender and melts in your mouth when cooked at 110° rather than placed directly over the embers.
How did you do this smoking on the Kokko?
After marinating a piece of beef rib-eye the night before in a Sopasco rub, which is a mixture of spices (paprika, cumin, coriander, oregano, but also brown sugar, salt, pepper, garlic, etc.) to give it flavour, I got up around 5:30 a.m. the next day to start this slow cooking process known as 3-2-1 cooking. For 3 hours, the meat is smoked/cooked at around 100°, then continued for 2 hours at the same temperature, wrapped in aluminum foil and topped up with the liquid of your choice. I used apple juice and cider, but you can also use beer. It helps the meat melt. Finally, during the last hour, the meat is removed from the foil and brushed with barbecue sauce, before being put back into the oven for lacquering.
Any tips for successful home smoking?
For long, slow cooking, you need to use large pieces of wood. I add pieces from fruit trees for flavour, usually fig and cherry, but honestly, I can't tell the difference! I'm going to try apple tree, which is the favourite wood of smokers! In any case, the taste of homemade smoke is clearly nothing like that of store-bought, it's amazing!
