The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World’s Best Barbecue


Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on:

• Grilling: Cajun Strip Steak
• Smoking: Hickory-Smoked Chicken
• Searing: Cowboy Ribeye
• Brick Oven Baking: Wood-Fired Pizza
• Stir-Firing: Thai Beef with Basil
• Salt-Block: Grilling Tropical Seared Tuna
• Cold Smoking: Flavorful Fontina Cheese
• Convection Baking: Apple Flambé

Click Here For More Information

3 thoughts on “The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World’s Best Barbecue”

  1. A MUST HAVE for Kamado Owners! I consider myself to be an expert Kamado Grill user/owner as it’s part of my professional life cooking on them. There are very few books on the market dedicated to Kamado Cooking so when I found out Mr. Grove had published this one, I ordered it right away! I had been following his blog online for a couple years and I know his culinary skills on the grill are outstanding. This book is particularly helpful for a new/inexperienced Kamado owner because it gives you a lot of detail on how the…

  2. This Is The Book That SHOULD be included … … with every Kamado cooker that is sold.If a person is simply looking for a/another collection of recipes, this is not your book.If a person is interested in 87 different rubs or 93 different marinades or 107 different barbecue sauces, this book will sadly disappoint.If, on the other hand, a person is genuinely wanting to explore all (well, maybe not “all”, but at least 27 or so) DIFFERENT ways the Kamado can be used, with realistic recipes providing good,…

  3. A BBQ and Grilling Book for Everyone including Non-Ceramic Grill Owners While The Kamado Smoker and Grill Cookbook is geared towards owners of ceramic cookers, the bulk of the information contained within the book can really be applied to any type of smoker or grill. In addition to offering techniques that go beyond direct grate grilling like cast iron baking, salt block grilling, and grilling on coals, author Chris Grove really showcases his cooking skills with such concepts as hot tubbing (aka poor man’s sous vide in which food is seasoned, sealed in a…

Comments are closed.