Contents -- Introduction -- #1 Paper Towel Lighting Method -- #2 Gas Torch Lighting Method -- #3 Direct Grilling -- #4 Indirect Grilling -- #5 Spatchcocked Poultry -- #6 Smoking, Low and Slow -- #7 Smoking, Hot and Fast -- #8 Cooking Wings over Direct Heat -- #9 30-20-10 Wings -- #10 Roasting Rack/Pan Combo -- #11 Injecting Flavor -- #12 Using Brines -- #13 Creating and Using Marinades -- #14 Dutch Ovens -- #15 Convection Baking -- #16 Sear/Roasting Steaks and Chops -- #17 Reverse Searing Steaks and Chops -- #18 Reverse Searing Roasts -- #19 Hot-Tubbing -- #20 Stuffed Cheeseburgers -- #21 Stir-Firing -- #22 Brick-Press Grilling -- #23 Plank Grilling -- #24 Steam Cooking on a Kamado -- #25 Grill Toppers and Veggie Woks -- #26 Corn Three Ways -- #27 Wok-Top "Broiling" -- #28 Raised Direct Grilling -- #29 Cooking with Stoneware -- #30 Using GrillGrates -- #31 Grilling with Skewers -- #32 Flexible Skewers -- #33 Spider Rig Searing -- #34 Pan Roasting -- #35 Sous-Vide -- #36 Cold Smoking -- #37 Salt-Block Grilling -- #38 Smoking with Electronic Controllers -- #39 Breakfast on the Kamado -- #40 Drip and Flip -- #41 The Kamado as a Brick Oven -- #42 Baking Bread -- #43 Griddle Cooking -- #44 Blackening -- #45 Single-Serve Dishes -- #46 "Because You Can" -- #47 Roulade-Style Roasts -- #48 Cast-Iron Skillets -- #49 Coordinating Cooks -- #50 Beer-Can Chicken -- #51 Grilling on the Coals -- #52 Prime Rib -- Appendix: Troubleshooting -- Conversions -- Index -- Acknowledgments -- About the Author.