Widely acclaimed as the original American-designed ceramic cooker, the Big Green Egg was derived from an ancient clay cooking device known as a “kamado”. Originally a clay vessel with a lid, today’s EGG® is a modern ceramic marvel known for producing amazing culinary results for novice and experts alike for over thirty years!
The Big Green Egg can be used as a grill, smoker or oven!
Use it as a grill to sear the perfect steaks, pork chops or burgers on the EGG®. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
Use it as an oven, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! The Big Green Egg retains heat and moisture so well that foods don’t dry out! Poultry, lamb, beef and vegetables are naturally tastier because the juices and flavors stay locked inside.
Use it as a smoker, the insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200 to 350°F / 93 to 177°C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Want to slow cook at low heat for sixteen to eighteen hours … no problem!