Kamado Smoker & Grill Cookbook

This page is the online companion piece to support my book, The Kamado Smoker and Grill Cookbook.

Question regarding salt used in the NMT Beef Rub
Q:  Can I just use kosher salt instead of the Bourbon Barrel Smoked Sea Salt?
A:  Yes, but you'll have to adjust the quantity down a bit to around 3 tablespoons.  The Bourbon Barrel is more coarse than any salt I've used, almost as big as the peppercorns, so it grinds at the same rate as everything else.  When I have had to make it without Bourbon Barrel salt, I grind everything else and then add the salt in to taste.


  1. What are the proper vent settings to stabilize temperatures in my Kamado (Vissions) Grill? My every attempt thus far has resulted in WAY too HOT. Thanks.

  2. Douglas -
    We have the Vision Classic B model and for it to hold about 250, we have the bottom vent a little less than "1" and the top vent open just a sliver, hardly any at all. We have to modify our vision kamado because we found the stock rubber gasket on ours leaked, so it kept getting too much air and that got it too hot regardless of the vent settings. It was an easy fix and it is still a great kamado for the price. Directions shown here: http://www.nibblemethis.com/2014/05/review-of-vision-grills-classic-b.html

  3. I have two pork shoulders at about 7.5 pounds each. If I cook them both how do I figure the time to cook since it is not one piece?

    1. When cooking multiple pork butts, the cooking times will not increase for the total weight. In your example two 7.5 lb butts will take the same time as one 7.5 lb butt, about 11 hours (7.5 x 1.5 hrs per pound).

    2. The key is to make sure you have at least an inch or two between them on the grill. Hot air has to get between them and diffuse into both of them to heat from the outside in. If the space is too small then the hot air can't get in there well enough and the two pieces can star to act more like one continual piece. Maybe not doubling you time but definitely lengthening your cook.

  4. Thank you for this book. It has been my go-to guide for my entry in kamado-style cooking.