Introduction
Chapter 1: Kamado Basics
Chapter 2: Smoking in the Kamado
Chapter 3:Grilling in the Kamado
Chapter 4: Roasting in the Kamado
Chapter 5: Steaming & Braising in the Kamado
Chapter 6: Baking in the Kamado
Chapter 7: Rubs, Marinades, and Injections: The Building Blocks of
Flavour
Chapter 8: Sauces: The Final Flavour
Metric Equivalents
Index
Grilling expert Fred Thompson is the author of Williams-Sonoma Grillmaster, Grillina (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, Freda (TM)s very favorite thing to cook on the kamado is, well, anything!
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!
Fred Thompson thinks like a flame and always knows what every
ingredient wants and why.
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!
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