"Fred Thompson thinks like a flame and always knows what every ingredient wants and why."--Peter Kaminsky, editor of <i>The Essential New York Times Grilling Cookbook</i> and co-author of <i>Mallmann on Fire</i><p><p>"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, <i>The Big-Flavor Grill</i><p><p>Become the Master of Your Kamado with Grilling Expert Fred Thompson<p><p>With its distinctive egg or oval shape, heat-insulating ceramics, and airtight seal, the kamado is a smoker's dream, able to maintain low and slow temperatures for up to 12 hours with no additional charcoal needed. It's the "set it and forget it" of smokers! <p><p>In addition to smoking, grillmaster Fred Thompson has discovered that the kamado is a wonderful all-round grill. Its ability to maintain precise temperatures means it can take on most any task-grilling, roasting, braising, steaming, even baking-guaranteeing a succulent result infused with delicious smoke flavor.<p><li><i>The Kamado Grill Cookbook</i> contains 193 lip-smackin'-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more. <li>Explore the reaches of what the kamado can do: smoke your own bacon and sausage; fire it up for Bourbon-Glazed Bone-in Ribeye Steaks; feed friends and family with an Old-Fashioned Oyster Roast; or end a meal with a kamado-baked Pig-Picking Fudge Cake.<li>Fred will get you started on the right track with Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.