Half Moon Baking Stone
The Big Green EGG Half Moon Baking Stone allows you to cook via both convection heat, like an oven and the flames of the EGG at the same time. This means that you could be making flatbreads, melting herbed butter and grilling steak simultaneously for the perfect sandwich.
The EGG can self-clean or ‘carbon clean’. Fire it up as normal and get it to 300˚C. Let it burn for a good 15-20 minutes and it'll clean itself like a self-cleaning oven
Ways to cook
Convection cooking with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
Low & Slow
Turn the temperature down, pour a drink and let the EGG do the hard work for you. Slow cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent brisket and so much more.
With the EGG'S ConvEGGtor in place, and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin.
Even in its classic barbecue form, the EGG excels. With the ability to crank up the heat and use a range of cooking surfaces, you can ensure your steaks, fish and vegetables acheive restaurant level results.
Bring the temperarture down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding a delicate flavour to a whole host of barbecue favourites.
Enhance your favourite chilli or stew, add depth to your weekend eggs and make sauces to remember by cooking them over fire on your EGG. Keep the Dome closed and lock the flavour in.
Big Green EGG
Owning a Big Green EGG can be a lifestyle. The patented ceramics mean alfresco cooking is an activity that can be enjoyed all year round. It takes minutes to heat up meaning mid-week meals can be as delicious as weekend feasts. A Big Green EGG is for those who have a passion for the finer things in life.
The Big Green EGG story began in the 1970’s but the technology has ancient routes. Founder Ed Fischer first discovered kamado style cookers during World War 2 when posted in Asia and was impressed by the flavour these cookers created. Later, in the 1970’s when looking to diversify his pin ball machine business for the summer months, he started to import Japanese kamados. Striving for excellence he developed his own cooker using contemporary production techniques and materials. Partly due to the ceramics, which use technology developed by NASA, these ancient, traditional clay ovens were further developed into special, fully fledged outdoor cookers.
The current generation of Big Green Eggs is the result of a combination of ancient wisdom and innovative technology.
What's in the box
Large Big Green Egg
Fire Ring & Fire Grate
Steel Cooking Grid
Tel-Tru Thermometer Dome Gauge
It is an oven too
So much more than a barbecue or something only used in the summer, the EGG is a convection oven, perfect for an outside kitchen. Using the enclosed ConvEGGtor, heat is circulated around the EGG rather than directly onto the grill. Bake bread and pizza, smoke salmon and get ready for the best roast chicken you've ever tasted. Check out the Soto Journal for some of our favourite recipes.