REVIEW – Kamado Smoker & Grill Cookbook

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The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World’s Best Barbecue

• Author: Chris Grove
• Publisher: Ulysses Press (July 1, 2014)
• Language: English
• ISBN-10: 1612433634
• ISBN-13: 978-1612433639
• Cover price $24.95

Designed to do everything from slow smoke at 250 degrees to flash sear at 700 degrees, the kamado-style grill is the most versatile and powerful backyard cooker. Are you ready to become a Kamado Pro?

Introducing “The Kamado Smoker and Grill Cookbook,” the first all-encompassing guide to the wildly popular egg-shaped ceramic cooker currently blowing up the world of barbecue.

This cookbook is organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe that are sure to transform you from casual griller to kamado masterchef!

You’ll learn the steps and secrets to perfectly grilling Cajun Strip Steak, smoking Hickory Smoked Chicken, brick oven baking Wood-Fired Pizza, salt-block grilling Tropical BBQ Tuna, and so much more.

With gorgeous full-color photographs as well as loads of tips and tricks, this is a must-have manual for anyone (like Dad!) looking to spend their summer enjoying tasty barbecue!

Chapters in this book include:

• Paper towel Lighting Method
• Gas Torch Lighting Method
• Direct Grilling
• Indirect Grilling
• Spatchcocked Poultry
• Smoking, Low and Slow
• Smoking, Hot and Fast
• Cooking Wings Over Diret Heat
• 30-20-10 Wings
• Roasting Rack / Pan Combo
• Injecting Flavor
• Using Brines
• Creating and Using Marinades
• Dutch Ovens
• Convection Baking
• Sear / Roasting Steaks and Chops
• Reverse Searing Steaks and Chops
• Reverse Searing Roasts
• Hot-Tubbing
• Stuffed Cheeseburgers
• Stir-Firing
• Brick-Press Grilling
• Plank Grilling
• Steam Cooking n a Kamado
• Grill Toppers and Veggie Woks
• Corn Three Ways
• Wok-Top Broiling
• Raised Firect Grilling
• Cooking with Stoneware
• Using GrillGrates
• Grilling with Skewers
• Flexible Skewers
• Spider Rig Searing
• Pan Roasting
• Sous-Vide
• Cold Smoking
• Salt-Block Grilling
• Smoking with Electronic Controllers
• Breakfast on the Kamado
• Dip and Flip
• The Kamado as a Brick Oven
• Baking Bread
• Griddle Cooking
• Blackening
• Single-Serve Dishes
• Because You Can
• Roulade-Style Roass
• Cast-Iron Skillets
• Coordinating Cooks
• Beer-Can Chicken
• Grilling on the Coals
• Prime Rib

I promised myself I was going to overcome my fear of grills this summer. I’m progressing nicely, and can actually use the grill all by myself. Yay me! I was offered the opportunity to check out a cookbook full of grilling recipes. When I read the description I learned that this cookbook is not for BBQ grills, it is for a completely different type of grill, a kamado grill. I was intrigued, so I accepted the opportunity to check it out.

As it turns out, I’ve never seen a kamado grill. At a quick first glance at a photo I thought I had, but upon a closer look I discovered I definitely had not seen one before. They’re quite interesting! Now if you’re like me and know nothing about these grills, you’ll find the beginning of the book very helpful as it contains lots of information on different types of kamado grills, the differences between them, where to buy them, how to use them and what accessories you’ll want to have on hand. Then come the recipes, along with other useful information liked ways to light the grill mixed in.

Recipes are written in a very casual fashion and very easy to understand. There were a few ingredients that I wasn’t sure of what they were but for the most part they’re all pretty ordinary, the types of things you already have in your kitchen or can get in your local grocery store. The recipes all clearly display cooking and prep time, which I consider to be a must for helping determine what recipes I’m going to try that day. The book is chock full of color photos, most being of the food or the kamado grill in use.

This would be a great cookbook for anyone interested in kamado grilling, or even people that just want inspiration on recipes for a regular grill. The only thing I could suggest for a future edition to make it even better is to add an index of recipes in each chapter. That’s because with different topics in chapters it gets a little disjointed trying to find certain things.

What’s your favorite type of grill to use? Have you ever used a kamado grill?