Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casual griller to kamado master chef with detailed instruction on:
•Grilling: Cajun Strip Steak
•Smoking: Hickory-Smoked Chicken
•Searing: Cowboy Ribeye
•Brick Oven Baking: Wood-Fired Pizza
•Stir-Firing: Thai Beef with Basil
•Salt-Block: Grilling Tropical Seared Tuna
•Cold Smoking: Flavorful Fontina Cheese
•Convection Baking: Apple Flambé
This book is a good primer for the beginner. It contains a decent overview of smoking using basic smoking recipes. It’s a great resource if you’re just starting out or just got a new Kamado Smoker. I bought this book along with a few others to help me understand the process using my new Kamado smoker/grill. All have their points, but I find this is my main reference about wood mix, time, and temperature. The recipes are very detailed and easy to follow, not to mention delicious so far. This is a wonderful resource and very user friendly for the beginner to even someone quite experienced with smoking.
~Reviewed by Cliff S.