The Kamado Grill Cookbook

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. Grilling expert 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 around the country. A born and bred North Carolinian, Fred's very favorite thing to cook on the kamado is, well, anything!