KAMADO HEAT DEFLECTOR CRACKED OR BROKEN: SHOULD YOU WORRY AND HOW TO PREVENT IT? The discovery of a cracked or broken kamado deflector is a situation that worries many owners of ceramic barbecues. When a crack appears on a cooking stone or when a deflector separates into several p... KAMADOS
KAMADO BARBECUE AND CHARCOAL COOKING: WHY ARE RESTAURANTS ADOPTING THIS COOKING METHOD? WHY IS CHARCOAL COOKING COMING BACK TO THE FOREFRONT IN CATERING? For several years, charcoal cooking has been making a spectacular comeback in professional kitchens. Long associated with summer grill... FOR PROFESSIONALS KAMADOS
WHY HAS THE PROFESSIONAL KAMADO BECOME AN ESSENTIAL PIECE OF EQUIPMENT IN MODERN RESTAURANTS? In a sector of the catering industry where the quality of dishes, control of operating costs, and the ability to offer a distinctive culinary experience have become essential criteria for success, the... KAMADOS
CONDENSATION ON THE THERMOMETER OF YOUR KAMADO: IS IT NORMAL AND HOW TO ELIMINATE IT? You have noticed the appearance of condensation in the thermometer of your kamado and are wondering about its origin? This phenomenon is generally related to humidity and temperature variations to whi... KAMADO LIGHTING & MAINTENANCE KAMADOS
HOW TO USE A KAMADO QUATRO COEO: THE COMPLETE GUIDE TO CERAMIC BARBECUING Understanding how a kamado works may seem daunting during the first uses. However, once its operating principles are mastered, it becomes one of the most versatile and high-performing cooking equipmen... KAMADOS
Kamado & Portable BBQ: the Go-To Choice for Private Chefs and High-End Events A new era for the barbecue: mobility, precision and gastronomy The barbecue is undergoing a profound transformation today. Long associated with simple, summer cooking, it is becoming a true tool of mo... CHEFS & RESTAURANTS COEO KAMADOS QUATRO M
Kamado Quatro M: The Compact BBQ Designed for High-End Chefs A culinary signature between nature and gastronomy in the Cévennes In the heart of the Cévennes, a raw and preserved territory in the south of France, the chef Florian Chekroun develops a unique appro... CHEFS & RESTAURANTS FOR PROFESSIONALS KAMADOS QUATRO M
Foire de Paris: COEO outdoor cooking, garden and barbecue The Foire de Paris is an unmissable event to discover the latest innovations in outdoor cooking, garden design and barbecue equipment. This year, the COEO brand establishes itself as a major player by... BRASEROS KAMADOS
COEO at the Barbecue Expo in Paris (France) The Barbecue Expo Paris is today the must-attend event for all barbecue, brazier plancha and kamado enthusiasts. During this edition, the COEO brand has established itself as a reference in high-end o... BRASEROS FOR PROFESSIONALS KAMADOS
Kamado QUATRO M: the choice of professionals who dare to reinvent their kitchen COEO , a French brand specialising in premium kamado barbecues and high-end fire pits , showcased its new products at the Hostelco Barcelona fair , one of the major events dedicated to hospitality, ca... FOR PROFESSIONALS KAMADOS
Kamado QUATRO M: the choice of professionals who dare to reinvent their kitchen In modern professional kitchens, innovation no longer relies solely on technology or automated equipment, but on a controlled return to the fundamentals, where fire, precision, and understanding of th... FOR PROFESSIONALS KAMADOS QUATRO M
Professional Kamado and Brasero: Outdoor Restaurant Concept In a context where competition between each restaurant continues to intensify, it becomes essential to offer much more than a simple classic culinary offer, by creating a true customer experience capa... BRASEROS CAGE FOR BRASERO FOR PROFESSIONALS KAMADOS QUATRO L TRIO98