Cooking with a Big Green Egg


| 5/20/2015 3:17:00 PM


Tags: outdoor cooking, Ontario, Canada, Sue Van Slooten,

Outdoor Cooking Big Green EggIt is that Green time of year again, and I am not thinking about gardening (well, OK, I am), or painting or anything else that might come to mind that is Green. In this specific case, I am thinking of the Big Green Egg. This marvel of Japanese and American engineering is a multi-functional cooking device, about three all wrapped up in one large green, dimpled device. “Tis the season,” as they say, for outdoor cooking in all its glory.

It could well be that you have never heard of the Big Green Egg, a lot of folks haven’t, so this is where this blog comes in. In fact, Eggheads, as we are known, have become a bit of a phenomenon around the world. They are quite popular in Africa and the Netherlands, for example.

Big Green Eggs originated in Japan, a number of centuries ago, and at that time they were called Kamado cookers. They were large, jar-like ceramic “ovens” that the Japanese used to cook with. The original Kamados were subject eventually to breakage, a problem solved by good old-fashioned American engineering, in this case, space shuttle technology. The folks at Big Green Egg (really, you have to go to their website at www.BigGreenEgg.com) worked on the ceramics until they got it perfect. They still continue to experiment tweaking this and that, in the pursuit of an ever better Egg.

How a Big Green Egg Works

So, you may reasonably ask, how do these things work? If you can run a woodstove, you can do an Egg. If you don’t have a wood stove, do not worry. It is easy enough to get the hang of with some practice. The firebox is in the bottom chamber, which is where you put lump charcoal; I use one of those electric fire starters to get the charcoal started. It doesn’t take long, and I have been known to get the Egg fired up in ten to fifteen minutes.

Now, having said all of this, be prepared for serious heat, and if you do not watch your Egg, it can easily shoot up to 700 degrees F. Yes. I find I run mine much lower, maybe 450 to 500 for pizzas, etc. Obviously, if you are doing a cake or something along that line you want a lower temperature.

Also be careful about opening your Egg anytime it’s over 400, as it gets a blast of oxygen, and can woof at you, or singe your eyebrows. It has never singed mine, but I know someone that is has.




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