Meeting around the Kokko: A visit to Antoine, 51, in French-speaking Switzerland. Born in Brittany, he has been Swiss for several years. A chemist by training, he now works in marketing.
You've been the lucky owner of a Kokko for a short time, why did you opt for a Kamado?
I chose the Kamado for the versatility of this type of barbecue. You can cook at low temperatures for cold smoking, do long cooks or make pizzas. But above all, I think it was its beauty that won me over to the Kokko.
What is your signature dish?
Perhaps wok cooking in the kokko?
A tip or trick to share with Kokko Lovers??
The kokko has very high thermal inertia. If you want to cook at a low temperature between 100 and 130°C, you must not let it heat up too much. Light it and quickly limit the oxygen supply.
Do you use it often?
Yes, 2-3 times during the summer, otherwise, all year round for making pizzas or in autumn and winter for cold smoking fish.
Final thoughts
A beautiful object that opens up a world of possibilities.
