Posted on November 27 2013
The Big Green Egg is the modern-day version of ancient domed clay cooking vessels first seen during the Chinese Qin Dynasty in 221 B.C. and later used by the Japanese in the 3rd century. Centuries ago, these knee-high cookers were fired by wood or natural charcoal (just like the Big Green Egg and other Kamado grills today). Originally, pots were hung inside them for cooking rice, and later a slatted cooking grid was fitted inside for grilling and roasting meats. By the 1600s, these cooking vessels were placed on a platform off the floor – a position that undoubtedly was much easier on the cook’s back! During World War II, U.S. servicemen discovered this style of cooking and shipped these domed cookers home. An exciting alternative to the metal charcoal or gas grills, Kamado grills give foods added flavor and juiciness.
Kamado grills are all about versatility. There's no need to buy three separate cooking units, because you can grill, smoke, or bake all on the same grill. These grills have the most delicious BBQ flavor, and best of all they're easy to use. Kamado grills have a simplistic design that has stood the test of time for more than 2000 years. It's all in the ceramics!
Advantages of Kamado Style Grills
True Grilled Food Taste: Kamado grills like the Big Green Egg use true charcoal or lump charcoal fuel rather than the presoaked charcoal or traditional charcoal and lighter fluid. Cooking in a Kamado style grill provides true smoke and charcoal flavor — not the flavor of the lighter fluid.
Time to Light Fuel Source: Lump charcoal lights fast and is ready to cook in around 15-30 minutes, depending on the amount of charcoal you are using. Traditional briquettes take 30-45 minutes to be ready for cooking. In addition, a smaller amount of lump charcoal is needed to get the same amount of heat as traditional briquettes.
Temperature Range: In the Big Green Egg, lump charcoal can reach temperatures of up to 700 degrees. The Kamado grill design allows cooks to maintain steady temperatures for longer periods of time with much less charcoal usage.
Even Heating: Like traditional gas or charcoal grills, the Big Green Egg has a few hotspots because the fire is seated lower in the grill, thus heating the ceramic walls and distributing it evenly through the dome structure. Heat exits through the top of the dome. The convection-like cooking creates even cooking, quicker cooking, and better cooking.
Ease of Use: The efficient design allows for fast, simple lighting of the charcoal with a firestarter, not lighter fluid. Kamado grills get up to temperature quickly and it is easy to maintain a steady temperature. Many accessories are available for the Big Green Egg, so cooking is more enjoyable and easy and the result is great tasting food!
Quality of Product: Kamado grills are designed to last for a very long time. The Big Green Egg has been tested over and over in all sorts of conditions, and with proper care, they will last as long as you want them.
Cleaning: The efficient design also means that minimal cleaning is required. Because of the efficiency of the charcoal, the ash burns down and cleaning is very simple and is not required as often as with traditional charcoal grills.
Space Needed for Grill: Kamado grills are relatively compact and can be used in built-in arrangements, as standalone "nests," or with standalone tables designed to house the grill and provide additional workspace for your outdoor grilling and smoking activities.
Multi Purpose: Kamado grills can be used for direct grilling, indirect grilling, and smoking.