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History and Information on the Big Green Egg Grill

- Tuesday, January 18, 2011
A keystone of backyard cookouts across the nation, the Big Green Egg barbecue is configured for amateur and master chefs who are serious about the caliber of their cooked meat. Based on ancient design precepts, the cooker uses dense ceramic walls with a build similar to that of an egg to hold in heat and reduce charcoal use. The manufacturers claim a 20 pound bag of charcoal will run the Big Green Egg for four to six months.

The modern and updated version is actually based on a 3,000 year old Nipponese cooker called the Mushikamado. When an American airline pilot brought the traditional engineering back to the United States, he dubbed it the Kamado. In 1974, BGE began producing outdoor barbecues based on the Kamado's design principle and ceramic structure. The Big Green Egg combines grilling, barbecuing, and smoking powers for any kind of meat, fish, or veggies. Mufflers allow for precise control of the temperature from 50 degrees to 750 degrees. Smoking occurs at low temperatures between 150 and 250 degrees, whereas barbecuing commonly is executed at much hotter temperatures.

Many barbecue lovers claim the grill produces juicier, more tender meat since the ceramic exterior holds in moisture better than metal grills. Like other grills, the Egg comes with a variety of grill sizes, from 13 inches in grill diameter to 24 inches in grill diameter. The cooker is designed to allow for easy lighting even with strong winds, as well as easy charcoal replenishment and removal. Contact us today should you have any questions regarding fireplace accessories or fireplaces in general.

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