We all know Big Green Egg barbecues are great when used as a standard barbecue and kamado style grill, but did you know Big Green Eggs are also some of the best smokers you can find today? Smoke your next beef brisket, pork shoulder, pork butt, spare ribs, or the best smoked salmon on Earth on a Big Green Egg and you'll be amazed at the flavor your egg delivers. The secret is the Big Green Egg flavored chips that adds a delicious hint of flavors and smokes your food to a perfection that is impossible to recreate in an ordinary barbecue or even dedicated smoker.
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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!
Often copied, never matched … there is only one, original Big Green Egg
– The Ultimate Cooking Experience!
Grill | 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! Using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
Oven | Using the indirect cooking method with a convEGGtor, 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.
Smoker | The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200º to 350º F / 93º to 177º 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!
