The Big Green Egg traces its roots to the 3000 year old Japanese kamado (fire stove). The Egg has undergone several enhancing changes in the last 30 years to make it not only the pioneer in the ceramic cooking industry but truly the leader in excellence and innovation. The glazing process on the outside gives it a lifetime of untarnished or faded beauty. The internal ceramic with its durable properties allows for cooking steaks and blackening fish at temperatures exceeding 700 degrees or cooking a brisket at 175 degrees for 8 hours.
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