Designed to do everything from slow smoke at 250°F to flash sear at 700°F, the kamado ceramic grill is the most versatile and powerful backyard cooker in the world. But to unleash its potential for amazing, crowd-pleasing barbecue, you need to have mastered your kamado inside and out. Organized into 52 tutorials that combine a valuable kamado cooking technique with a delicious recipe, this book takes you from casua! 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, Convections Baking Apple Flambé Important Note to Readers: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands of the kamado grill or other trademarked brands or products mentioned within is claimed or suggested. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publisher encourage readers to patronize the quality brands and products mentioned in this book. Book jacket.