A cornerstone of backyard cookouts across the nation, the big green egg barbecue is set for major and amateur cooks who are serious about the quality of its cooked meat. According to ancient precepts of design, the kitchen uses the thick ceramic walls with a structure similar to that of an egg to hold in heat and reduce use of charcoal. The manufacturers claim a bag of 20 pounds of charcoal will work with the big green egg for four to six months.
The modern and updated version is actually based on Nipponese cuisine 3,000 years called Mushikamado. When an American pilot brought the airline's traditional engineering back to the United States, he doubled the Kamado. In 1974, BGE began producing outdoor barbecue based on the Kamado design principle and structure of ceramics.
The big green egg combines grilling, barbecue, smoking and energy for any kind of meat, fish or veggies. Mufflers allow precise control of temperature from 50 degrees to 750 degrees. Smoking occurs at low temperatures between 150 and 250 degrees, while grills commonly runs in much warmer temperatures.
Many barbecue lovers demand produce grilled meat juicier, more tender as the outer ceramic holds in moisture better than metal grills. Like other grills, the egg comes with a variety of sizes of the grid, from 13 inches in diameter on the grid to 24 inches in diameter on the grid. The kitchen is designed to allow easy lighting even with the strong winds, and the charcoal filling and removal easy.
