Foolproof techniques for smoking and grilling using a kamado style grill. 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 flavour.
- The complete guide to smoking and grilling using a kamado grill with additional tips and techniques
- Includes over 193 recipes for everything from pork shoulder to seafood, poultry, lamb and vegetables
- A primer chapter to get you started on the right track
- Illustrated throughout with 110 colour photographs
Fred Thompson is the author of Williams-Sonoma Grillmaster, Grillin’ 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 throughout the USA.
- Book Specifications
Sub Heading Foolproof Techniques for Smoking and Grilling using a Kamado grill, plus 193 Delicious Recipes ISBN 9780811714686 Author Fred Thompson Binding Paperback Extent 254mm x 203mm, 272 pages Illustrations 110 colour photographs Ebook No
'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
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