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<p/><br></br><p><b> About the Book </b></p></br></br>Because of the airtight seal it can achieve, the ceramic-insulated kamado grill is the fix it and forget it of the smoking world. Bring the grill to temperature, put on your brisket, ribs, or pork shoulder, lock down the grill, and it will maintain temperature for 5 to 12 hours, no added fuel needed. In <i>The Kamado Grill Cookbook</i>, Fred Thompson teaches the special techniques needed for kamado grill success.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Fred Thompson thinks like a flame and always knows what every ingredient wantsâ ]and why.--Peter Kaminsky, editor of The Essential New York Times Grilling Cookbook and co-author of Mallmann on FireA 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 GrillBecome the Master of Your Kamado with Grilling Expert Fred ThompsonWith 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Reading through the Kamado Grill Cookbook, it's easy to see that Fred Thompson knows his stuff. He provides useful information about the basics of kamados, cooking techniques, and lends specific tips for each recipe. The cookbook is approachable because of Fred's straight forward, informative style. If you own a kamado style grill, of any brand, you "will" find this cookbook useful. With 193 recipes, additional tips and techniques, there is something here from everyone. The variety of the recipes really shows off the versatility of kamado cookers, and will give everyone a good excuse to cook up something new. This cookbook is staying in my collection for as long as I own my BGE!"--Eric Leonard"biggreeneggic.com" (12/02/2014)<br><p/><br></br><p><b> About the Author </b></p></br></br>Grilling expert Fred Thompson is the author of Williams-Sonoma Grillmaster, Grillinâ (TM) with Gas, Barbecue Nation, and seven other cookbooks. He is the publisher of Edible Piedmont magazine, a food columnist for the Raleigh News and Observer, and has taught grilling classes around the country. A born and bred North Carolinian, Fredâ (TM)s very favorite thing to cook on the kamado is, well, anything!

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