Before becoming the Big Green Egg, the traditional Asian kamado stove had seen a lot: before the Common Era, it was a clay pot with a domed lid for cooking rice; during World War II, Americans brought it to the continent and converted it into a grill, replacing the clay pans with ceramic ones, which had a tendency to chip; in the 1960s, the stove got its wheels and began to conquer America; and finally, in 1974, Ed Fisher opened the first factory producing the universal kamado stove, grill, and smoker.
Today's Big Green Egg is a far cry from its Japanese ancestor—the coating is made of space-grade ceramic, designed to withstand temperatures ranging from 50 to 400 degrees Celsius without cracking or burning—and is equipped with numerous features for easy interaction with the chef. Furthermore, it now lives outdoors, not indoors. But the essence remains the same: the egg-shaped capsule is the center of a culinary ceremony. It can now cook anything that can be fried and smoked outdoors, and even some that can be made at home, such as baked goods and desserts. Fans of Egg dishes even meet at the large annual Eggtoberfest to compete in recipes and their mastery of simultaneously preparing a multi-course meal. Or, to paraphrase the well-known saying, the ability to put all the baskets in one Egg.
-700x700-150x150.jpg "BergHOFF Green Large Grill Oven")
