Fred Thompson thinks like a flame and always knows what every ingredient wantsâ€¦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
Become the Master of Your Kamado with Grilling Expert Fred Thompson
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!
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.
Grilling expert Fred Thompson is the author of Williams-Sonoma Grillmaster, Grillinâ€™ 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, Fredâ€™s very favorite thing to cook on the kamado is, well, anything!