A mainstay of backyard barbecues across the country, the Big Green Egg barbecue is designed for amateur and professional chefs who are serious about the quality of their cooked meat. Based on ancient design principles, the Big Green Egg cooker uses thick ceramic walls with a shape similar to that of an egg to hold in heat and reduce charcoal use. The makers claim a 20 pound bag of charcoal will run the Big Green Egg for four to six months.

The modern Big Green Egg is actually based on a 3,000 year old Japanese cooker called the Mushikamado. When an American airline pilot brought the traditional technology back to the United States, he dubbed it the Kamado. In 1974, Big Green Egg began producing outdoor barbecues based on the Kamado's design principle and ceramic construction.

The Big Green Egg combines grilling, barbecuing, and smoking powers for any kind of meat, fish, or vegetables. Dampers allow for precise control of the temperature from 50 degrees to 750 degrees. Smoking occurs at low temperatures between 150 and 250 degrees, whereas barbecuing usually is done at much higher temperatures.

Many barbecue lovers claim the Big Green Egg produces juicier, more tender meat because the ceramic exterior holds in moisture better than metal grills. Like other grills, the Big Green Egg comes with a variety of grill sizes, from 13 inches in grill diameter to 24 inches in grill diameter. The cooker is designed to allow for easy lighting even with strong winds, as well as easy charcoal replacement and removal.