Hot Coals Complete is a hot coals cookbook in the full sense: not just recipes, but also the part most people skip, which is what it ultimately comes down to. How do you get your fire going without half a box of firelighters, how do you control temperature with air instead of patience, and why is the difference between direct and indirect cooking more important than which brand of charcoal you buy.
What you get out of this hot coals cookbook
If your barbecuing mostly comes down to lighting it and hoping for the best, this book gives you a grip on things. Once you understand what's happening in your coals, the long cooks succeed too.
- Explanation of building a fire, air supply and holding temperature
- The difference between direct and indirect cooking, and when to choose which
- Recipes in which that technique runs through rather than stands apart
- Usable on a kamado, kettle barbecue, fire basket or smoker
- Dutch-language, so units and temperatures are already right
Who this book is for
For the beginner who wants to move beyond sausage and burgers, and for the experienced fire-tender who wants to know the theory behind their own habits. On a kamado the knowledge comes in handy fastest, because small adjustments to the vents give you a lot of control over temperature there.
Bill's tipRead the section on air supply first before starting the recipes. Nine out of ten temperature problems are in the vents, not the coals.
More books can be found at our BBQ books. Want the right fuel to go with it, check out BBQ charcoal or the kamado barbecues.
