Fred Thompson thinks like a flame and always knows what every ingredient wants"¦and why.—Peter Kaminsky, editor of
The Essential New York Times Grilling Cookbook
and co-author of
Mallmann on Fire
"A great introduction to the kamado grill, with excellent recipes not just for grilling, smoking, and smoke-roasting but also for baking and braising, for which the kamado is uniquely suited. More fun with fire!"—Chris Schlesinger, co-author,
The Big-Flavor Grill
Become the Master of Your Kamado with Grilling Expert Fred Thompson
With its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker's dream, able to maintain low and slow temperatures for up to 12 hours with no additional charcoal needed. It's the "set it and forget it" of smokers!
In addition to smoking, grillmaster Fred Thompson has discovered that the kamado is a wonderful all-round grill. Its ability to maintain precise temperatures means it can take on most any task-grilling, roasting, braising, steaming, even baking-guaranteeing a succulent result infused with delicious smoke flavor.
The Kamado Grill Cookbook
contains 193 lip-smackin'-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more.
Explore the reaches of what the kamado can do: smoke your own bacon and sausage; fire it up for Bourbon-Glazed Bone-in Ribeye Steaks; feed friends and family with an Old-Fashioned Oyster Roast; or end a meal with a kamado-baked Pig-Picking Fudge Cake.
Fred will get you started on the right track with Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.