JJ Boston - Go Kamado: grill, smoke, bake, roast--more than 100 recipes for your ceramic grill

Ive used the kamado to stretch the boundaries for hundreds of recipes in many variations. Ive fed thousands of clients with my recipes and now Ive collected my favorite ones into a single book for you to enjoy.
The recipes in this book highlight the diverse abilities of the kamado grill and give you a new perspective on the ingredients used. You can grill, bake, roast, and smoke foods, creating meals with deliciously unique tastes. With these different types of heat and cooking techniquesall detailed in separate sections in this bookyou can cook virtually anything you want. And this book will show you how!

Ancient origins The modern kamado grill has roots in Japan, where clay-oven cooking has been practiced for centuries. The word kamado (literally place for the cauldron) can be used to refer to stoves or cooking ranges. In ancient Japan, clay cooking ranges called kamado were fueled by wood or charcoal and had dampers to control airflow. Modern kamado grills most closely resemble a style of clay, charcoal-fueled rice cooker with a removable dome-shaped lid called a mushikamado. Kamado-style grills were introduced to the United States after World War II, when American servicemen brought the concept back from Japan. By the 1960s, early versions of the kamado grill were commercially available in the United States.

Like their contemporary counterparts, these early models offered a great deal of versatility in cooking, but they were made of porcelain and considerably more fragile than the kamado grills manufactured today. The high heat caused them to crack easily, and they were cumbersome to move.