Not only can you grill the best steak you'll have ever tasted — but when it comes to pulled pork, pizza or paella, the EGG world is your (smoked) oyster.
An EGG is your secret weapon, your passport to culinary triumph. Let it do the hard work whilst you lap up all the praise.
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Convection cooking, with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
Turn the temperature down, crack open a beer, and let the EGG do the hard work for you. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.
With the EGG's ConvEGGtor and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means that perfectly crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin, are all within reach.
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoal to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.
Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites. Whole hot-smoked sides of salmon or a punchy baba ghanoush couldn't be easier.
Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and sauces to remember by cooking them over fire on your EGG. Keep the lid down and lock the flavour in.
Our charcoal is so good, you cook straight on top of it. Forget cooking surfaces — simply add whole vegetables, or even steak, directly onto the smouldering embers.
Big Green Egg customers know what they like — and time and time again they've said they like these products the most. Take a look!
Tom Kerridge worked as a chef in restaurants across Britain before deciding to open The Hand & Flowers with his wife in 2005. It went on to become the first (and only) pub in the world to acquire two Michelin stars.
"Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma
and crackle of the charcoal, the charring or gently smoking food inside. There’s nothing else quite like it."
Richard Turner is one half of the independent butcher, Turner & George — who supply some of the best quality British rare breed meat money can buy — and co-founder of Meatopia UK.
"There’s a crazy alchemy that goes on inside the EGG: you set the temperature, close the lid and boom, you get the best tasting meat. I’ve been a fan from day one."
James founded award-winning business Cabrito in 2012, selling goat meat to catering butchers and restaurants, from a network of farms across the country. He is the author of our new cookbook 'Cooking on the Big Green Egg', published April 2021.
"The flavour and texture that the EGG adds to your food is unachievable in conventional ovens and inconsistent in other kinds of barbecues. I would never go back."
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