- Kamado
- Trolleys
- Outdoor kitchen
-
+Accessories
- RECIPES
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- Kamado: the revolutionary Japanese ceramic barbecue
- Uses and Advantages
- Maintenance and cleaning
- Cooking methods
- Tips for using your kamado in videos
- Controlling the temperature of the Kokko
- Compare the kamados
+Tips -
- Transport and delivery of our Kamados
- Secure payment
- The history of Kokko
- Kokko in the biggest restaurants
- The barbecue of the TV show TOP CHEF
- Kokko Lovers' Reviews
- Showroom de Lyon
+About us
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SPECIAL HOT SMOKING
Kokko wood chips : Special hot smoking
The wood chips are intended for hot smoking. To use them, simply place them on top of the charcoal or in a smoke tube before placing it on the bottom of the Kokko. Hot smoking gives a delicate smoky taste to food and is often used for long cooking at low temperatures.
You can soak the chips in water for 30 minutes before using them to increase the amount of smoke when cooking.
- Light and fragrant smoke
- For hot smoking
Olive
- Pork
- Poultry
- Vegetables
- Sausages
- Cheese
- Butter
- Salt
Light taste
Lemon
- Beef
- Lamb
- Poultry
- Fish (with a light taste)
- Vegetables
- Fruits
- Pizza
Fragrant taste
Orange
- Beef
- Lamb
- Poultry
- Fish (with a light taste)
- Vegetables
- Fruits
- Pizza
Fragrant taste
ALMOND
- Fish (strong taste)
- Beef
- Game
- Vegetables
Dominant taste
Oak
- Pork
- Game
- Sheep
- Rabbit
Rustic taste
Walnut
- Pork
- Game
- Sheep
- Rabbit
Strong taste
CHARACTERISTICS
Characteristics
Composition
100% natural
Type of sawdust
Size 3 - 2-3 cm
Origin
Spain
Weight
700g
Light tastes
Olive
Pork, poultry, vegetables, sausages, cheese, butter, salt
Lemon
Beef, lamb, poultry, fish (light taste), vegetables, fruit, pizza
Orange
Beef, lamb, poultry, fish (light taste), vegetables, fruit, pizza
Strong tastes
Almond
Fish (strong taste), beef, game, vegetables
Oak
Pork, game, sheep, rabbit
Walnut
Beef, lamb, poultry, fish (light taste), vegetables, fruit, pizza
Specific References
- ean13
- 3760221277335