We saw an ad for the Big Green Egg and thought it looked pretty cool. Based on the 3000 year-old Japanese "kamado" or oven, the Big Green Egg offers up all of the taste of the old-school cooker, but uses "Space Age" ceramics, which enables the egg to withstand "temperatures higher than any you will ever need."
You can cook steak or fish at any temperature without worrying about damage to the cooker, and low heat allows you to smoke your food in style, as well.
omigod.
I (heart) Japan.
Anyway, I sure (heart) this cooker.
My deep blue
(Blue House In Coyoacan Blue)
Weber better hide.
Check out
http://www.kamado.com/
They're what I lust after. I think they're even better looking then the big green eggs.
regards,
trillium
I'd like that in an unglazed terra cotta pls . . .
Hi Trillum,
We broke down and bought a kamado (dark blue tile) and it's GORGEOUS!
The Big Green Egg is AMAZING for cooking things like pulled pork (which has an even better smoky flavour the next day). BGEs (my husband and I call ours the Big Avocado) are uncommon around here in Central Jersey but seem to have a culty following in the South. One of the things I love about it is that it's very fuel efficient -- you only burn as much charcoal you need to cook your food and then you close the oxygen vent at the top when you want the fire to be put out. And then voila! the rest of the fuel is there for the next time you BBQ.
unreal best cooker around