Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star with this user’s guide. Forget gas, propane, and standard charcoal grills—once you go kamado, there’s no going back.

In Hot Coals, chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyone’s obsessed with this amazing, adaptable cooker. They lay out 13 techniques that showcase the grill’s range. Recipes include:

Grilled Lobster with Lime Mayonnaise
Slow-Cooked Pork Neck
Grilled Wild Boar
Rib Rack with a Coffee–Chestnut Sauce
Apple–Almond Crumble Cake

Hot Coals is packed with essential kamado techniques and information, including 30 recipes, the science behind the cooker, and the key to infusing specific flavors into your dishes. With this indispensible grilling guide, you’ll be a kamado master in no time.

Includes color photographs

About the Author

Jeroen Hazebroek and Leonard Elenbaas are chefs that specialize in kamado cooking and grilling. Hazebroek has competed in both American- and European-style BBQ competitions for the past eight years, and Elenbaas introduced the Big Green Egg to world-class restaurants such as Noma and Arzak. He owns a restaurant in Holland. Hot Coals is their first book.

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