Meeting around the Kokko: Visit Didier, 70 years old, near Dunkirk, in Flanders.
You've been the lucky owner of a Kokko for a short time, why did you opt for a Kamado?
I came to the kamado through the Top-Chef program and we chose the KOKKO for reasons of apparent quality, the purchase being made via the internet, price and the seriousness of customer service. After an in-depth study of this oven that I did not know, we found that it corresponded well to our culinary methods, flexible and technical, precise.
What is your signature dish?
I have several: pulled lamb on a mojette bean and garlic clove fondue, marinated veal ribeye in reverse sear with corn on the cob papillote with lemon, cold-smoked pork tenderloin with whisky wood and cold-smoked salmon with coriander and alder wood sawdust.
A tip or trick to share with Kokko Lovers??
For hot smoking (between 85 and 110 degrees) the lava plate is essential, combined with a small water reserve, without forgetting the essential ink-board probes.
Do you use it often?
Whether you're a couple or a family, use it in the winter for cold smoking and low-temperature cooking, and in the summer for hot smoking and reverse searing, finishing with bread.
Final thoughts
I was a little apprehensive about buying directly online, but I have no regrets because the quality is top-notch across the board and it's very efficient. I'm disappointed that it's not listed alongside the 'big' names, which are more expensive and of the same origin.
