The Claim:

“In this mouthwatering guide to kamado-style grilling, Fred shows the versatility of the grill; in addition to smoking, 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. THE KAMADO GRILL COOKBOOK contains 193 lip-smackin’-good recipes for everything from brisket and pork shoulder to seafood, poultry, lamb, vegetables, and more. Explore everything 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. And for those not familiar with this type of grill, Fred offers Kamado Basics, a primer chapter on everything you need to know to get the very best results from your kamado grill.”

About the Author:
A born and bred North Carolinian, Fred 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.

Product Information:
The Kamado Grill Cookbook is a soft cover, 262 page cookbook and introduction to kamado style cooking. As the cover states there are 193 recipes, most with mouth-watering photography of the final product. After a brief introduction, the book is divided into the following chapters:

  • Chapter 1: Kamado Basics
  • Chapter 2: Smoking in the Kamado
  • Chapter 3: Grilling in the Kamado
  • Chapter 4: Roasting in the Kamado
  • Chapter 5: Steaming & Braising in the Kamado
  • Chapter 6: Baking in the Kamado
  • Chapter 7: Rubs, Marinades and Injections
  • Chapter 8: Sauces

Each chapter of the book has easily more than dozen recipes for that specific cooking technique. I did notice there are significantly more recipes in the Smoking and Grilling chapters. This makes sense to me, because these are the most popular cooking methods.

What’s Good About The Kamado Grill Cookbook:
I really enjoy this cookbook. As an amateur cook who is always looking to learn a thing or two from the pros, I greatly appreciated the Kamado Basics. The author assumes no prior knowledge of kamado cooking and guides the reader through important topics like “what is special about a kamado,” “what to look for when buying a kamado,” “how to light and maintain temps,” etc. If you had never used a kamado, or any grill for that matter, this book gets you up to speed with the right information. After reading this chapter, not only do I feel more confident as a cook, but Fred’s vast knowledge of barbecue really puts my mind at ease. I know I am in good hands.

The author introduces each chapter with a brief description of the cooking method featured. These short primers detail what is unique about the particular cooking method, how to configure your kamado to achieve the desired effect, and general tips to use when cooking. This small touch is something I really appreciate. Again, the author doesn’t assume you know the difference between braising, steaming, and roasting. Everything is explained in clear language that gives the reader confidence to cook a great meal.

With 193 recipes, cooking your way through this cookbook is a true a marathon. There are recipes to suit every skill level, every taste, and every season. Just flipping through the pages gets me excited to fire up my Egg. The variety of recipes in the Kamado Grill Cookbook really speak to the versatility of kamado cookers. I can’t wait to expand my horizons as a cook, with this cookbook as my guide.

What’s Not So Good About The Kamado Grill Cookbook:
As the owner of a Large Big Green Egg, I have only one complaint with this cookbook. There is literally no mention of the Big Green Egg at all! There are tips, pictures, etc for every other kamado style cooker (Kamado Joe, Primo, Grill Dome, and Bayou Classic). Why not the BGE?

I got in touch with the assistant editor, who assured me that Fred indeed used the Big Green Egg (in addition to the other kamados) to develop his recipes. That is comforting, but I wouldn’t have know otherwise unless I spoke with the assistant editor. All in all, this is a minor quibble considering all kamado style cookers are similar in function.