Today’s Big Green Egg is modelled on the clay cooking vessels, fuelled by wood or natural charcoal, first seen during the Chinese Qin Dynasty and later used by the Japanese beginning in the 3rd century. U.S. servicemen discovered this type of cooker during World War II and shipped them home after the war. The domed cookers were an exciting alternative to the metal charcoal or gas grills of the day and people became enamoured with the added flavour and juiciness of a kamado cooker.
American serviceman and entrepreneur Ed Fisher, was amazed at how much better the food tasted and he began to import them sensing that there might be an interest back home. When Ed opened the first Big Green Egg store in Atlanta in 1974, he sold a simple clay cooker based on the same design and materials that had been used thousands of years ago. These original cookers however were fragile, so Ed made the decision to refine the composition of the EGG and aligned with a state-of-the-art factory to manufacture his products. Based on materials initially developed by NASA for the space program, company engineers incorporated new types of ceramics and worked tirelessly to find ways to improve the design. The result is a far superior cooker that is stronger, more durable and provides better heat insulation than anything else on the market. A distinction the Big Green Egg is known for today.
How does the EGG work?
Often copied, but never equalled. If it doesn’t say BIG GREEN EGG right in front, it isn’t one … or, as Ed Fisher likes to say, “A Big Green Egg may be a kamado style cooker, but every kamado cooker is certainly nothing close to a Big Green Egg!”