Print This Page
This is an EGG you will love!
Are you tired of gas?...
Do you want the flavor of charcoal?...
Do you want speed & convenience?...
The Big Green Egg is the answer!
Welcome to the Big Green Egg, the Original American Designed Ceramic Cooker. Derived from an ancient clay cooker called a "kamado", the modern ceramic Big Green Egg has rewarded its owners with great food and other unique qualities since 1974.
Its a complete cooker with unmatched flexibility of use from grilling, barbecue, smoking, and baking at exact temperatures all by adjusting the dampers.
Some of the Big Green Egg's features:
Your Big Green Egg includes:
View all of our Big Green Egg Products and Accessories here.
NOTE: NEST CART AND EGG MATES NOT INCLUDED; MUST BE PURCHASED SEPARATELY
Customers most agreed on the following attributes:
from Little Rock, AR on 5/1/2008
Can't beat it for smoking!
from South Central Missouri on 4/12/2008
I have just tried my new egg and the flavor as well as the moistness of the chicken was great! I look forward to filling it up! I am smoking enough meat for my daughter's wedding reception for around 250 people. Now it will be much easier.
from Mobile, Alabama on 3/27/2008
This is without a doubt the best smoker/grill I have ever owned
from Alabama on 11/27/2007
The food was so so so tender and moist! Also, we got to stay inside, when it was cold and rainy outside, since we didn't have to constantly tend to it. This is a dream smoker and grill!
from Saint Louis, Missouri on 11/13/2007
I can use The Big Green Egg anytime and for any cooking needs. I like how it retains the heat even on cold days.
from Orange,Texas on 11/12/2007
I picked the Big Green Egg to replace the Traegar grill/smoker. The Traegar grill I bought 2 months earlier did not give the smoked flavor nor did it preform any of the other things it claimed. My egg is the best thing there is for grilling and smoking. It lights great and quickly with the electric assist and really saves the charcoal.
from Leominster, MA on 7/24/2007
This is my first Egg after reading about them for many years. I finally took the plunge when my old smoker/grill did not fully cook through a piece of salmon I prepared for my guests. (The grill wouldn't maintain any heat, it would just dissipate into the surroundings.)
I have to say that this grill performs exactly as described. I had my doubts, especially considering the cost. But I actually was won over after the first meal.
So far I have grilled the typical hamburger, turkey burger, corn on the cob, a big fat 2" rib eye (from the frozen state), and just recently a bone-in and a boneless chicken breast.
Hamburgers are of course the easiest, and I had no problems. My spouse actually mentioned how juicy the burgers were (this is one of the alleged benefits of the Egg.). Even when I used my propane grill, I made sure not to push down on the burgers to squeeze out the juice. That heavy ceramic lid on the Egg must seal in the moisture.
The thick (and frozen) rib eye was a bit harder to cook, but with the temperature gauge it is quite easy to treat the Egg like an oven. You move the little damper doors to regulate the heat. Too hot? Close the door(s). Not enough heat? Open the doors up wide and/or take off the little metal damper top.
Speaking of the top, I had a meat thermometer stuck into that big fat steak (after I flipped the steak over). I positioned the thermometer so that the display is facing up. If I need to know the internal temperature of the steak, I just pop that little top off, and peak inside to look at the gauge. If I opened up the entire Egg lid, all that heat would just escape. I actually prefer that this little damper top comes off.
Back to the steak. It came out perfectly as well, due to the thermometer. The taste was phenomenal with the slight smokiness and the hint of the real wood charcoal taste.
The chicken breasts didn't come out as great. They were a bit overcooked. I used the thermometer, but was lazy in checking it. The temperature seemed to shoot from 130 to 180 in a small amount of time. I blame this on user error. If I was more diligent, then I am sure these pieces of chicken would have come out excellent. I plan on investing in one of those fancy probe thermometers, but for now I have to make due with what I got.
To start the charcoal, I have been using my old chimney starter. It works fine for now.
I still haven't tried a slow and low true barbecue. I have a pork shoulder sitting in my freezer for when I have 14 hours to dedicate. I also want to try getting the Egg to a super hot temperature for cooking a pizza. Lastly, I want to see how this Egg performs in the winter time which can get a bit harsh where I live.
This weekend I am having a big pool party so I look forward to using the Egg's surface area for many many many burgers and hots dogs.
Pros; this thing is huge! (And quite heavy so be careful lifting it!) Well packed with no damage from shipping. Lots of accessories (I do not own any... yet.) It does indeed seal in the moisture. Easy to regulate temperature. I can cook a small amount of food or a large amount without feeling wastful of using charcoal (You can re-use the charcoal when you are done by closing the damper doors to snuff out the fire.).
Cons: The hardware provided seems to rust already. (I only have had it in one rainstorm for one week.) I'll be treating all the metal this weekend to hopefully slow down the rusting. I am also not sure if it can truly get to 800 degrees like advertised. I have had trouble getting the temperature over 350. I'll be trying again with new hardwood charcoal tonight.
from Minneapolis, MN on 7/16/2007
It's heavy to set up, but once it's in position it's an effective, compact set up. We like the efficiency the ceramic construction gives.
from Festus. MO on 6/11/2007
[...]having problems learning just how to regulate the heat, but that will come. So far have cooked, pork tenderloin, salmon, steaks, burgers, corn on the cob
from Dallas, TX on 6/4/2007
Grill is great, but has a learning curve. [...]