In our opinion, the Big Green Egg is the world's best outdoor cooker. The Big Green Egg is manufactured by a company that has been around for 40 years, and is sold through hundreds of domestic and international distributors. The unparalleled cooking performance and quality of the construction have struck cooking enthusiasts around the world with wonder.

The Big Green Egg is made of high-tech ceramics that do not develop cracks or fissures when overheated. The patented ceramic does not expand and contract when exposed to heat: a Big Green Egg does not overheat or crack under extreme temperatures or rapid temperature changes. This means that you can use your Big Green Egg without a worry, even in pouring rain. The ceramic exterior has a very hard, non-toxic, glaze that retains its gloss and protective properties.

First and foremost, the Big Green Egg is made of newly developed ceramics. The thick ceramic walls circulate and hold the heat so well that no rotisserie is needed to prepare perfectly flavourful dishes. Second, food prepared in a Big Green Egg not only looks better but tastes better as well! Meat undergoes little or no shrinkage and the dishes remain succulent and flavourful.

In metal cooking appliances, the heat is led directly through the metal; the constant need to replace the heat that is lost through the metal is the main cause of shrinkage and drying out of the dishes that are prepared on them and the need for extra fuel. The Big Green Egg retains moisture in foods, consumes much less charcoal, cooks food much faster and it does not rust.

Ask any gas grill owner why they prefer to use this grill and the quick start-up time will top the list of considerations. Meat cooked on a gas grill loses much of its weight and flavour. Because of the better flavour, most gas grill users would prefer using a charcoal grill as it is faster to start and grill.

The Big Green Egg offers the best in all areas. It reaches cooking temperature and is ready for use at the same time as a gas grill. The biggest benefit of the Big Green Egg is that meat undergoes little shrinkage and all dishes retain their full flavour. The Big Green Egg can grill as well as smoke.

Steak prepared on a Big Green Egg can bring tears of pure joy to the eyes of passionate steak lovers. You can cook your steak to rare, medium or well-done perfection or any way you want it. The Pittsburgh style, a technique which makes the steaks crispy on the outside and rare on the inside, is for many the favourite preparation method and easy to do with the Egg. When you compare steak prepared with your Egg to steak cooked on a gas grill, you will become a true believer in the Egg and the delicious results you can achieve with it.

Tender and succulent dishes, which barely shrink.
· No liquid fuel needed for lighting
· Ready to use in just 10 minutes.
· Thick ceramic walls hold the heat and allow you to control the temperature.
· Evenly distributed heat, no hot spots.
· Very little charcoal needed; unburned charcoal can be reused.
· No need to add more charcoal while cooking.
· Self-cleaning.
· No water means no mess when cleaning up.
· No rotisserie needed.
· Suppresses grease flare-ups.
· Exterior stays cooler and is safer with children around.
· Handsome, decorative and unique design.
· Can be used in all weather conditions.
· Rust and wear-resistant.

The kamado was most closely related to the Big Green Egg. It was one of the best cookers of its time. But with its patented ceramics and the many improvements it has undergone over the years, the Big Green Egg has given the art of 'Outdoor Cooking' even more cachet. It has surpassed the kamado in performance and durability.

Copycat cookers occasionally crop up, but they are not Big Green Eggs. TheBig Green Egg is patented; the Big Green Egg logo is embossed in the glaze in a warm shade of green. Only the Big Green Egg is capable of keeping all of its cooking promises.

With 80% sales share, the Big Green Egg dominates the specific market of ceramic Outdoor Cookers.
Our global Customer Service is unparalleled and we continue to be at the forefront of Product Development and PR.
That there are companies introducing copycats on the market reinforces our feeling that Big Green Egg is the ultimate outdoor cooker!

Fortunately, more and more people share this view and choose the Original and the excellent service that comes with it.

The thick ceramic walls of the Big Green Egg hold the heat so well that little charcoal is consumed.
On average, you can cook for 5 hours straight with just a small amount of charcoal. If you would like to smoke or slow cook at low temperatures, then the charcoal can last as long as 20 hours!
When you finish cooking, just close the damper top and draft doors to snuff out the fire and you'll preserve any unburned charcoal for your next cookout.

Yes! The Big Green Egg is very forgiving. We will even go so far as to assume that the first meal you cook with the Big Green Egg will be a great success. While working with the Big Green Eggrequires some practice, even the "failures" will still taste better than the successes you achieved with your last cooker.
Even lighting and setting the temperature is a piece of cake. Still wind, storm or even a rainshower, little or nothing can affect its performance.
The double coating of glaze provides excellent protection for your Egg.

When using the large Big Green Egg, fill the fire box about 2.5 to 5cm above the air holes, and up to the air holes in the medium or small Big Green Egg. Charcoal comes in different lengths; there's no need to count the number of coals.

Generally speaking, no. The Big Green Egg burns for hours without the need to replenish the charcoal. The higher the cooking temperatures, the faster the charcoal burns, but even then you may not need to add more charcoal.

To keep the charcoal at low heat after lighting or to keep food warm for an extended period, close the damper top and open the bottom draft door by about 5cm. For keeping food warm, the temperature of your Big Green Egg must be about 50ºC

You will be pleasantly surprised at how much unburned charcoal survives for reuse in your next cookout. But first you need to remove the ash by stirring the remaining charcoal with the special Big Green Egg Ash Tool.
Big Green Egg recommends that you empty the ash into a metal container, no matter how "cold" the ash is.

Check the holes in the grate; it may accumulate small pieces of charcoal or ash and reduce ventilation.

When you finish cooking, close the bottom draft door all the way and replace the metal damper top with the (green) ceramic lid.
The fire will quickly go out and allow the Big Green Egg to cool down. Because of the thick ceramic walls, it takes one hour, sometimes longer, to cool down. Remember, this is when food can be kept warm! Do not put out the charcoal with water.

One of the great attributes of the Big Green Egg is its ability to set and accurately maintain a desired temperature. By adjusting the bottom draft door (air supply) and the metal damper top (air discharge), you can set the temperature range of your Egg from below 40ºC to over 400ºC.
The tighter you close the air supply and discharge outlets, the lower the temperature becomes.

This range should accommodate any cooking needs - from low-temperature smoking to high-heat searing. The temperature gauge on the ceramic lid will provide accurate internal readings without opening the lid. Unlike other charcoal cookers, the amount of charcoal used has nothing to do with the cooking time. Simply start with the same amount of charcoal for each meal. After you finish cooking, close the damper top to put out the fire and save the unburned charcoal for the next time.

We recommend Big Green Egg 100% natural lump charcoal. They look very different from the briquettes you have been using so far. The Big Green Egg 100% natural lump charcoal contains no fillers or additives. It is a premium charcoal that is perfectly suited to the capabilities of the Big Green Egg. We only use waste wood: no live trees are felled for our charcoal.

Depending on your style of cooking and the number of times you use the Big Green Egg, a 10-kg bag of Big Green Egg 100% natural lump charcoal is enough for many enjoyable Big Green Egg evenings.

There are also other brands of compressed charcoal on the market that achieve good results. If necessary, you can also use charcoal briquettes. Briquettes are less efficient, more expensive and more difficult to light. Moreover, because of the fillers, briquettes produce more ash and leave less charcoal for reuse.

No. The secret of the Big Green Egg lies in its capability to hold, distribute and control the heat. Close the lid to allow the heat to flow downwards from the top and upwards from the coals. With the lid open, the Big Green Egg is nothing but an ordinary, inefficient barbecue grill with a hard-to-control temperature and stray sparks that dry out the food.
So keep the lid on!

Yes. The double glaze coating protects your Egg in all kinds of weather. The supplied vinyl cover keeps your Egg clean and protects the metal components.

The heavy thick self-adhesive gasket material covers the rim of both the lid and base of your Egg and protects the lid when it is closed too quickly. The gasket is not expensive and can be replaced every two or three years. The gasket does not contain any asbestos!

The ceramics of the Big Green Egg provide for effective heat insulation. While we do not recommend that you touch the exterior, the EGG doesn't get as hot as a metal gas or charcoal cooker, also making the Big Green Egg safer for adults and children.

Place your roast on a V-rack in the middle of a metal drip pan, which prevents flames from reaching the food. Adjust the slides to achieve the desired temperature. The temperature gauge on the ceramic lid should read 120ºC for slow grilling and 200ºC for quick results. Insert a thermometer in the meat to determine whether it is rare, medium or well-done. Bon appetit!