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.
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A lot of bad information in this book…… You have to give anyone who writes a book about barbecue credit for courage. There are so many differing opinions, and so much misinformation floating around the barbecue world, that the author couldn’t possibly get everything right. Also Amazon shows only five books, including this one, about kamado style cookers, so there is a need for a book like this. We won’t go into many of the recipes here, but it does look like it includes a wide variety of recipes, some “old standards” other new and…
Great read, easy directions 0
More Than I Anticipated 0