"A holy smoker!"
House and Garden - June, 1997
"Big Green Egg's glazed exterior and unusual ovoid shape are
based on the design of the kamado, a thick- walled clay cooker
that's been used in Asia for more than 3000 years. It's 1.5 inch
ceramic walls retain almost every bit of heat, and the tight-fitting lid
seals in moisture from the food, basting dinner with hot humid
smoke."
Men's Journal - August 1998
"If you can own only one grill or smoker,
get the Big Green Egg"
Steals & Deals, CNBC
"It's a ceramic smoker, a grill and an oven--all in one. Smoking
keeps the moisture in the meat, and adds the flavor of the hickory
and apple wood chips you use. To get started, roll up some
newspaper, top with natural charcoal and light. Open the two draft
doors and close the lid, and you'll be ready to cook in 10 minutes."
Verge Magzine - August, 1998
"Has a cult like following!"
Wall Street Journal
| "Now That's Really Smoking!… the Big Green Egg,…
a fine charcoal smoker made by a company of the same name in Atlanta. Of
heavy-duty ceramic construction, it retains water from food but does not add
any extra moisture, producing a desirable crunchy exterior."
New York Times - August 27, 1997
"Sears meat beautifully!"
Washington Post
|
"Made of heavy-duty ceramic--ideal for year-round use-it's
designed to burn charcoal sparingly and heat up in 10 minutes
flat...I know it will be the talk of the block party this summer, not to
mention the envy of the neighborhood next winter."
American Homestyle & Gardening - June, 1998
"For state-of-the-art smoking, the Big Green Egg promises no
muss, no fuss, less time cooking"
Time Magazine - May 26, 1997
| "Fabulous results!"
Business Week "Uses no water yet keeps food moist and can smoke a turkey in 2 hours"
Time Magazine
"One of a growing array of outdoor ovens specifically engineered for
smoking. Thick ceramic walls that efficiently retain heat and moisture
ensuring good, consistent performance in varying weather conditions. The
ceramic construction keeps food juicy without a water pan, yielding the
contrast of a crunchy exterior and moist interior."
Chili Pepper - June, 1998 and Smoke & Spice (1994)
"That's really smoking!"
New York Times
"Constructed of high-tech ceramic, warranted for life"
Popular Mechanics - July, 1997
"It's fantastic. Once you cook with it, you'll be amazed. Chicken has an
altogether different taste and is never dry… turkey is dynamite. Sears meat
beautifully and seals in juices… I've had all kinds of grills and this is the
best… And it's pretty cool looking as well."
Washington Post - June 10, 1998
|
"State-of-the-art cooking!"
Time Magazine
"For great outdoor cooking without all the fuss"
Sporting Classics - June, 1997
"Oriental kamados…used for smoking in Asia for centuries, but
now also made and sold in the United States. The kamado we use is
called the Big Green Egg, which is exactly what it resembles.
Imported kamados come with many of the same features of the Big
Green Egg, but not the same lifetime guarantee against cracking, or
such ready access to service."
Sublime Smoke (1996) Cheryl Jamison | 
|
(our reply form)
