150 Delicious Recipes for Fool-Proof Smoking, Grilling, and More 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 'The Kamado Grill Cookbook', Fred Thompson teaches the special techniques needed for kamado grill success. * Kamado grills need to be cured or they can crack. 'The Kamado Grill Cookbook' takes owners through this important process so that they experience success the very first time they light up the grill. * The kamado is built for smoking but, employing proper fire-building techniques unique to the grill, you can also do high-temperature grilling, roasting, braising, and more * Includes 150 lip smackin' good recipes for seafood, meat, poultry, and vegetables * Includes step-by-step technique photos and mouth-watering colour photography of finished dishes throughout AUTHOR: Fred Thompson is the publisher of EdiblePiedmont Magazine, a columnist for the Raleigh News and Observer, and the author of ten cookbooks, including Williams-Sonoma 'Grillmaster, Grillin' with Gas', and 'Barbecue Nation'. REVIEWS: "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' 100 colour photographs.