Half Moon Cast Iron Searing Grid
This Cast Iron Grid holds heat to a restaurant standard, providing appealing charmarks and rich flavours from steaks, vegetables and fish. The half moon size means that you can mix and match with other cooking surfaces and use your Egg for two cooking modes at the same time.
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
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.
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.