The idea for the Big Green Egg® was hatched in East Asia. Inspired by a clay cooking vessel developed around 3000 years ago in China, the Japanese embraced this vessel and named it kamado (oven, fireplace).
The Big Green Egg is based on an Asian design for a clay oven that is more than 3,000 years old, known as the ‘kamado’. In the previous century, American servicemen stationed in Japan tried the tasty, juicy dishes prepared in the characteristic clay pot and took it home with them to the United States to enjoy the delicious food it produced.
Opening its doors in Atlanta, Georgia (USA) in 1974, Big Green Egg made it possible for people across America to purchase this Asian jewel. The company started by importing Japanese and Chinese ‘kamados’. However, over time they developed the perfect model, benefiting from ceramic technologies advanced by NASA. A decision was reached to produce them in Mexico given the country’s impressive history in ceramics and acclaim for its excellent production methods. Before each Big Green Egg leaves the factory, it undergoes a final, meticulous inspection. The factory is ISO9001 certified, which means that it satisfies the highest quality standards applying to the industry.
Because of its ultimate combination of structure, production and unrivalled ceramics, the Big Green Egg is a truly sustainable cooking device offering a longer useful life than any other comparable type. Natural clay or ordinary ceramics do not deliver the same level of strength, weather-resistance and thermal insulation as the ceramic material used in the Big Green Egg, that can be heated over and over again without losing its quality.
This lends cooking outside a completely new dimension ensuring that, as the owner of a Big Green Egg, you will be able to enjoy it throughout the year. Thanks to the high-quality ceramics, the outside temperature doesn’t affect the temperature inside the EGG at all. Summer and winter, you can use the Big Green Egg to prepare beautifully grilled, tender meat or delicious fish in a salt crust, stir-fried shellfish or a hearty stew, crusty bread and pizzas with a crunchy base or delicate desserts!
It’s all about flavour and quality at Big Green Egg. By preparing the best products on the EGG, their flavour takes on an exceptional, widely acclaimed subtlety. The Big Green Egg makes it possible to cook healthy, sustainable food, enhancing the quality of life. This contributes towards making the Big Green Egg synonymous with enjoying the best nature has to offer, together.
There’s an underlying reason for the Big Green Egg’s good looks. Due to its design and the materials used, the Big Green Egg boasts an iconic look underpinned by an essential and constant flow of air within the EGG. This assures an even cook and highly efficient charcoal burn.
Partnering with advanced ceramic manufacturing experts and composite materials engineers, the Big Green Egg is constructed from new types of ceramics originally developed by NASA for the space program. This sophisticated material, proprietary to the Big Green Egg, is the highest grade of composite used in any cooker. Boasting highly insulating properties and reflecting heat, these ceramics generate heat that has a special impact on the flavour of the ingredients and dishes prepared, irrespective of the cooking method. Because of the EGG’s superior insulating properties, external temperatures have no impact on the temperature within the Big Green Egg and – even at temperatures of way below zero – you can regulate the temperature to an accuracy of one degree between 70°C and 350°C.
Big Green Egg®, EGG®, EGGcessories®, MiniMax™, Mates™, Nest™ and convEGGtor™ are trademarks or registered trademarks of Big Green Egg Inc.
Big Green Egg is in possession of a certificate in compliance with European regulations and satisfies
various standards as stipulated in Directives: 1935/2004, UNE-EN 1860-1:2003 + A1: 2006, UNE-EN 1860-1:2003-A1: 2006 and 11309/13/5932.
As such, Big Green Egg amply satisfies all criteria set in the field of (food) safety and quality
(cf. Decree of 13 January 1976).