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

This comprehensive guide demonstrates the versatility of the kamado, an egg-shaped ceramic cooker. The kamado's ceramic construction, airtight design, and vent controls allow it to maintain low temperatures for slow cooking and reach temperatures above 700 degrees Fahrenheit, making it suitable for a wide range of cooking methods. Chris Grove, a professional pitmaster, presents fifty-two tutorials that pair kamado cooking techniques with recipes. The book covers grilling, smoking, searing, brick oven baking, stir-frying, salt-block grilling, cold smoking, and convection baking. Specific recipes include Cajun Strip Steak, Hickory-Smoked Chicken, Cowboy Ribeye, Wood-Fired Pizza, Thai Beef with Basil, Tropical Seared Tuna, Flavorful Fontina Cheese, and Apple Flambé. The book provides detailed instruction to help readers develop kamado cooking skills.