BIG GREEN EGG The idea of the Big Green Egg was born in East Asia. Inspired by a vessel for cooking in clay developed about 3000 years ago in China, the Japanese have embraced this idea, calling Kamado (oven-fireplace). Centuries later, after the Second World War, Americans in Japan have discovered the Kamado. Introduced in 1974, the clay used in early models of barbecue has been replaced by a ceramic specially developed by NASA to make sure that the modern Big Green Egg ......

BIG GREEN EGG
The idea of the Big Green Egg was born in East Asia. Inspired by a vessel for cooking in clay developed about 3000 years ago in China, the Japanese have embraced this idea, calling Kamado (oven-fireplace). Centuries later, after the Second World War, Americans in Japan have discovered the Kamado. Introduced in 1974, the clay used in early models of barbecue has been replaced by a ceramic specially developed by NASA to make sure that the modern Big Green Egg are durable even in extreme weather conditions. The fans of the BBQ grill and soon discovered this device unique. Big Green Egg has five models of different sizes and with endless culinary possibilities. There is nothing that the "Big Green Egg" can not do. Grill, bake, braise, smoke, slow cooking. From beautifully tender meat grilled with scampi cooked slowly, with crunchy breadcrumbs in fine desserts. Thanks to the ceramic walls, the temperature can be adjusted with precision. That's why the Big Green Egg is a favorite of many chefs and hundreds of thousands of foodies.