How to use a Kamado kokko

Understanding how a kamado works may seem complex at first, but this ancestral type of barbecue offers an incomparable culinary experience. Originating in Japan over 3,000 years ago, the Kokko kamado today stands out for its exceptional versatility, allowing you to grill, smoke, roast and even cook pizzas to perfection.

For first-time users, learning how to use a kamado is an essential step. This comprehensive guide will take you through every step, from how to choose your kamado to how to clean a kamado to extend its life. In the following sections, you'll discover the lighting, temperature control and maintenance techniques that will make you a true Kamado Kokko expert.

Special features of the Kokko model

The Kamado Kokko represents the modern evolution of an age-old culinary tradition. This section explores the features of this unique cooking appliance and its benefits for outdoor gastronomy enthusiasts.

What is a Kamado?

A Kamado is a traditional egg-shaped oven whose origins date back over 3000 years in Japan. Unlike conventional barbecues, the Kamado is distinguished by its thick ceramic structure, which effectively retains heat. This ingenious design makes it easy to understand how a Kamado barbecue works: the ceramic stores heat and distributes it evenly throughout the cooking chamber.

The fundamental principle of a Kamado is a controlled ventilation system. Equipped with two strategically placed openings-one at the bottom for air intake and one at the top for exhaust-this system enables precise regulation of the interior temperature. This configuration explains how a Kamado works and why it can maintain stable temperatures between 80°C and 400°C for several hours.

Versatility is Kamado's greatest asset. This multi-purpose machine allows you to :

• • High-temperature grilling

  • Low temperature cooking

  • Cold and hot smoking

  • Bake like a conventional oven

  • Preparing crispy pizzas

  • Roast meats and vegetables to perfection

Special features of the Kokko model

The Kamado Kokko stands out for several specific features that enhance the culinary experience. Firstly, its high-quality ceramic dome offers exceptional thermal insulation. This insulation not only conserves heat but alsooptimizes charcoalconsumption, making the appliance economical in use.

The Kokko's ventilation system has been meticulously designed with adjustable vents that allow precise temperature control. For those wondering how to use a Kokko kamado effectively, the answer lies in mastering these aeration settings, which directly influence the intensity of cooking.

Another notable feature is the heat-resistant fiberglass gasket, which ensures a perfect seal. This seal prevents unwanted air leakage and contributes to thermal stability, a crucial aspect in understanding how kamado barbecue works optimally.

The Kokko model also features practical built-in accessories such as :

• • • • A precision thermometer on the lid

      • Folding side shelves

      • An assisted hinge system for effortless opening

      • Removable ashtray for easy cleaning

Why choose a Kamado Kokko?

When it comes to choosing a kamado, the Kokko model offers considerable advantages. Its exceptional durability is a strong argument in its favor. Thanks to its robust refractory ceramic construction, a well-maintained Kamado Kokko can last for decades, unlike conventional metal barbecues.

Fuel savings are another significant advantage. The Kokko's excellent insulation enables complete cooking operations to be carried out with a reduced amount of coal. This energy efficiency translates into substantial long-term savings.

Kokko's thermal stability is particularly appreciated for slow cooking. Once the desired temperature has been reached, it remains constant for hours without the need for frequent adjustments. This feature is ideal for smoking or low-temperature cooking techniques.

The question of how to clean a kamado is also an important one. The Kokko simplifies this task with its ash removal system and self-cleaning high-temperature interior surfaces. Regular but minimal maintenance is all that's needed to preserve the appliance's performance year after year.

How a Kamado barbecue works

The culinary magic of a Kamado Kokko is based on ingenious technical principles that need to be understood to take full advantage of this appliance. Discovering how a kamado works allows you to optimize every cooking session and explore all its gastronomic possibilities.

Convection cooking principle

The Kamado Kokko uses a natural convection system that forms the core of its operation. Cold air enters through the bottom opening, heats up on contact with the charcoal, then circulates around the food before escaping through the top vent. This circular air movement explains how a kamado barbecue works and why it ensures perfectly even cooking.

The principle is based on a balance between air inlet and outlet:

• The lower vent mainly controls fire intensity

• Upper vent regulates temperature and smoke exhaust

• Coordinated adjustment of both vents for precise control

The Kamado's ability to maintain stable temperatures for several hours without intervention is due to this self-regulating natural convection. Once the user has found the ideal vent setting, the temperature remains constant, making it much simpler to use a Kamado for long cooking times. The more you open the hatch at the bottom and the chimney at the top, the higher the temperature will rise. The more you close the hatch at the bottom and the chimney at the top, the lower the temperature.

Materials and thermal insulation

Ceramic is the essential material of the Kamado Kokko and the key to its exceptional performance. This high-quality refractory ceramic has several decisive properties:

First of all, it offers extraordinary thermal insulation. So, despite internal temperatures of up to 400°C, the outer surface remains relatively cool to the touch. This feature ensures enhanced safety during use.

The fiberglass gasket completes the insulation system. Resistant to extreme temperatures, it hermetically seals the junction between dome and base, preventing unwanted air leakage. This seal is a crucial element when it comes to understanding how a kamado works precisely.

The stainless steel inner grill also contributes to the Kamado's optimal performance. It stores heat and transmits it directly to the food by conduction, creating those characteristic grill marks while ensuring perfect cooking.

Differences from a classic barbecue

The Kamado Kokko differs fundamentally from traditional barbecues in a number of technical aspects that have a direct impact on its use.

Firstly, unlike conventional grills often constructed from thin metal, the Kokko retains heat for hours thanks to its thick ceramic walls. This heat retention allows slow, temperature-stable cooking without the need for frequent fuel additions.

Secondly, the temperature control of a Kamado offers remarkable precision. Whereas a conventional barbecue generally operates on two or three approximate heat levels, the Kokko allows fine temperature adjustment between 80°C and 400°C. This amplitude explains why choosing the right kamado often depends on the culinary techniques the user wishes to explore.

Lighting and preparing your Kamado Kokko

Lighting up a Kamado Kokko is a fundamental step towards successful cooking. This initial phase determines not only the quality of cooking, but also the energy efficiency of the appliance. Mastering these first steps allows you to take full advantage of the culinary potential of this ceramic barbecue.

Choosing the right charcoal

The choice of fuel has a direct influence on the performance of the Kamado Kokko. To understand how a kamado works at its best, you need to choose a high-quality charcoal. Lump natural charcoalis particularly recommended for several reasons:

Firstly, this type of coal produces less ash, which reduces the risk of clogging the lower vents. What's more, its slower combustion ensures the thermal stability essential for long cooking times. Larger pieces also ensure better air circulation between embers.

It's best to avoid compressed charcoal briquettes, which often contain chemical additives. These substances can alter the taste of food and compromise the unique culinary experience offered by the Kamado.

For low-temperature cooking or smoking, adding a few pieces of aromatic wood (oak, olive, lemon, almond) will enrich the flavors. 

Steps to light the Kamado

Lighting the Kamado Kokko requires a specific method to ensure an even and controlled temperature rise. Here are the essential steps for using a kamado during this crucial phase:

1. Fully open the lid and both vents (top and bottom)
2. Arrange the coal in a pyramid shape in the center of the combustion chamber.
3. Insert 1 or 2 natural firelighters (cube of wood or kerosene) in the middle of the charcoal.
4. Light the cubes and let the fire blaze for 10 to 15 minutes with the lid open.
5. Once a few embers have formed, close the lid without installing the interior accessories.
6. Gradually adjust vents to desired temperature

It is essential toavoid using liquid or chemical firelighters, which can impregnate the ceramic and permanently alter the flavours. Similarly, using a blowtorch can damage seals and internal components.

Recommended preheating time

Preheating is a crucial phase in fully exploiting the capabilities of the Kamado Kokko. To understand how a Kamado barbecue works, you need to respect these preparation times, which vary according to the type of cooking envisaged:

For high-temperature grilling (250°C and over), a pre-heating period of 15 to 20 minutes is generally necessary. During this time, the ceramic walls gradually accumulate heat, which they then redistribute evenly.

For indirect cooking at medium temperatures (150-200°C), 10 to 15 minutes is usually sufficient. For low-temperature smoking (110-130°C), allow around 10 minutes before installing the baffles and grids.

A reliable indicator of optimal preheating is the absence of thick white smoke. When the Kamado emits only a clear, almost transparent smoke, the coal has reached its ideal combustion temperature.

At this stage, the ventilation settings can be fine-tuned. This step is crucial when considering how to choose your kamado, as precise thermal control depends on the quality of the vents and their adjustment mechanism.

Controlling temperature and types of cooking

Temperature control is the key to fully exploiting the culinary capabilities of the Kamado Kokko. Once the appliance has been correctly switched on, different techniques can be used to achieve a variety of results, from intense grilling to slow cooking.

Adjust air inlets

Precise temperature control is one of the major assets of the Kamado Kokko. To understand how a Kamado barbecue works, you need to understand the essential role of the two vents:

The lower vent, located beneath the combustion chamber, regulates the oxygen supply. The wider the opening, the more intense the combustion and the higher the temperature. For high-temperature cooking (250-400°C), the opening should be around 75%. On the other hand, to maintain moderate heat (150-200°C), an opening of 25-50% is generally sufficient.

The upper vent, located on the dome, controls the evacuation of hot gases and smoke. Its adjustment fine-tunes temperature and influences smoking intensity. For a rapid rise in temperature, both vents should be fully open. They should then be gradually adjusted until the desired temperature is reached.

Direct vs. indirect cooking

The Kamado Kokko allows two main cooking methods, which perfectly illustrate how to use a kamado with versatility.

When switching from one method to the other, it is preferable to plan this transition from the start, rather than changing the configuration during firing, which could upset the thermal balance and damage the ceramic baffles.

Smoking and slow cooking

Smoking is one of the most popular techniques on the kamado barbecue. Kokko particularly excels in this discipline.

Slow cooking can last several hours, or even overnight. For these culinary marathons, load the firebox generously with charcoal and set the vents precisely. Once the temperature has stabilized, the Kamado Kokko maintains these conditions for over 10 hours without intervention, making it the ideal tool for preparing beef brisket, pork shoulders or ribs.

It is essential to avoid opening the lid frequently during extended cooking. Each opening causes heat and smoke loss, prolonging cooking time and upsetting the thermal balance.

To help you, you can also consult our guide to effective salmon smoking.

Using the pizza stone

The pizza stone is the emblematic accessory revealing how to choose your kamado according to its culinary versatility. Its use transforms the Kamado Kokko into a Neapolitan pizza oven.

To prepare crispy pizzas, preheat the appliance to high temperature (350-400°C) with the stone installed on the main grid. Preheating should last at least 30 minutes to allow the stone to accumulate sufficient heat. The vents must be wide open (75-100%) to reach these temperatures.

Bake with the lid closed for 3 to 5 minutes. The intense heat of the stone bakes the dough perfectly from below, while the convection heat bakes the topping and cheese from above. The result is remarkably similar to traditional wood-fired pizzas.

Maintenance and cleaning of the Kamado

Regular maintenance of the Kamado Kokko is essential to preserve its exceptional performance. Proper cleaning not only ensures optimal flavors, but also considerably extends the unit's lifespan.

When and how to clean a Kamado

How often a Kamado Kokko needs to be cleaned depends mainly on its use. However, some general rules apply. After each use, a light cleaning is required. A more thorough cleaning is recommended every 5 to 10 uses.

For regular cleaning, wait until the appliance has cooled down completely. Then gently brush away any charred residue. The self-cleaning method is an effective technique: heat the Kamado at high temperature (approx. 350°C) for 30 minutes, which transforms food residues into easily removable ash.

Grid and bowl cleaning

The grid requires special attention. First, use a wire brush to remove food residues while the grill is still warm. For a more thorough cleaning, remove the grill and wash it in hot, soapy water.

As for the ceramic bowl, avoid aggressive chemicals that could damage the coating. Simple wiping with a dry cloth or brush is generally sufficient. Stubborn stains can be removed with a wooden scraper or non-abrasive sponge.

Avoid ash build-up

Excessive ash build-up impedes air circulation, directly affecting how a kamado barbecue works. Check and empty the ashtray after each use, or at least every third use.

A special ash vacuum cleaner makes this task easier. However, always ensure that the ashes are completely cold before handling. Consequently, this operation should be carried out a few hours after last use.

Tips for extending service life

Weather protection is a key factor in understanding how to clean a kamado effectively. A waterproof cover protects the unit when not in use, especially in winter.

Regularly check the seals, which can deteriorate over time. Replacing them every two or three years maintains optimum thermal efficiency. In addition, occasionally inspect metal parts and tighten screws on the Kokko belt or hinge if necessary.

Finally, avoid extreme thermal shocks that could crack the ceramic. Never pour cold water over a hot Kamado, and never switch on a device covered in snow or ice without a gradual preheating process.

Tips and mistakes to avoid

To get the most out of the Kamado Kokko, certain practices can make the difference between a successful cooking experience and a disappointing one. Some common mistakes are easily avoided with a few essential precautions.

Conclusion

The Kamado Kokko undoubtedly represents one of the most remarkable culinary revolutions for outdoor cooking enthusiasts. Thanks to its ancestral design perfected over time, this appliance offers exceptional versatility that few other pieces of equipment can match. From intense grilling to slow cooking to the preparation of crispy pizzas, the Kamado transforms every meal into a true gastronomic experience.

Admittedly, the first steps with a Kamado Kokko may seem intimidating. However, once you' ve mastered the basics-choosingthe right charcoal, lighting it properly, managing the vents-the appliance becomes surprisingly intuitive. The exceptional thermal stability of its ceramic structure is its major asset, enabling precise, reproducible cooking.

Regular maintenance is essential to preserve the Kamado's performance. A simple brushing of the grate after use, periodic emptying of the ashtray and occasional cleaning of the combustion chamber are usually enough to keep the appliance in top condition. As a result, these few maintenance gestures not only guarantee optimal flavors, but also considerably extend the life of your investment.

Ultimately, the Kamado Kokko is not just a barbecue, but a complete outdoor cooking system. Although its purchase price may seem high compared to traditional models, its exceptional durability and low fuel consumption make it a wise long-term investment. Kamado Kokko owners unanimously agree: once adopted, this ancestral cooking method quickly becomes indispensable for all discerning cooks.