What is Big Green Egg?
Big Green Egg was introduced to the American market in 1974 as the first commercial kamado. It was inspired by traditional Eastern kamado ovens, but improved and adapted for use as a barbecue too. Big Green Egg rapidly took America by storm – and subsequently the rest of the world. The possibilities with the Big Green Egg are endless. Thanks to its precise temperature control, even heat distribution and innovative accessories, no fewer than 14 cooking techniques are possible.
The Big Green Egg explained.
Solid quality. Superior ceramics.
3. Lid with chimney
A ceramic dome with chimney that can be opened and closed easily because of the spring mechanism. The ceramic material features a protective glazed coating. The insulating, heat retaining properties of the ceramic material create a flow of air within the EGG, ensuring that dishes are cooked evenly and tastefully.
5. Fire ring
Stacks on top of the fire box, providing the shelf for the heat diffuser and cooking grids.
7. Fire box
The fire box rests in the ceramic base and must be filled with charcoal. Since the fire box is equipped with sophisticated openings and works with the vents at the bottom of the EGG, the air flow is constant and optimal when the rEGGulator and draft door are open.
9. Base
Heavy duty insulated ceramics. Glaze prevents chipping and fading.
1. rEGGulator
Adjust, to regulate airflow and precisely control temperature.
2. Temperature Gauge
Gives precise internal temperature readings. Monitor cooking progress without opening the EGG.
4. Stainless Steel Grid
The Stainless Steel Grid is used as the primary cooking surface for grilling and roasting.
6. Grate
Sits inside the fire box. Perforated to allow air flow up through the EGG and any ash to drop down, for easy removal after cooking.
8. Draft door
Works in combination with the rEGGulator, regulating the inbound air supply to control temperature. Also enables easy removal of ash.
1. rEGGulator
Adjust, to regulate airflow and precisely control temperature.
2. Temperature Gauge
Gives precise internal temperature readings. Monitor cooking progress without opening the EGG.
3. Lid with chimney
A ceramic dome with chimney that can be opened and closed easily because of the spring mechanism. The ceramic material features a protective glazed coating. The insulating, heat retaining properties of the ceramic material create a flow of air within the EGG, ensuring that dishes are cooked evenly and tastefully.
4. Stainless Steel grid
The Stainless Steel Grid is used as the primary cooking surface for grilling and roasting.
5. Fire ring
Stacks on top of the fire box, providing the shelf for the heat diffuser and cooking grids.
6. Grate
Sits inside the fire box. Perforated to allow air flow up through the EGG and any ash to drop down, for easy removal after cooking.
7. Fire box
The fire box rests in the ceramic base and must be filled with charcoal. Since the fire box is equipped with sophisticated openings and works with the vents at the bottom of the EGG, the air flow is constant and optimal when the rEGGulator and draft door are open.
8. Draft door
Works in combination with the rEGGulator, regulating the inbound air supply to control temperature. Also enables easy removal of ash.
9. Base
Heavy duty insulated ceramics. Glaze prevents chipping and fading.
