The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

big green egg

blumb001's picture

big green egg

Today, while shopping for a new fridge, I came across a BBQ called the Big Green Egg. It is lined with ceramic and fueled with wood only charcoal and achieves temperatures of 800 degrees which can be controlled with a thermometer. It is said to be great for making bread and pizza in addition to meat. Does anyone have any experience or knowledge of making bread with this?


Floydm's picture
SylviaH's picture


I accidentally stumbled on this site a few minutes

I forgot to add in the forum.... there is also pictures and videos and instructions for a wonderful looking pizza and other breads at the same site.

sorry for the repost here.


holds99's picture

I bought one back when they called it a Kamado and had it shipped from California to Maryland.  It's the same Big Green Egg they sell now.   Best grill I ever owned.  Moved it around with us each time we moved and in the last move the movers cracked the exterior and I had to get rid of it.  I'm seriously considering getting a new one.  Although I never baked bread on mine it should work fine for baking.  It uses real charcoal, not briquettes, and has a very controlled heat.  They sell the charcoal in large "green" bags.  Once it heats up it holds its heat for more than an hour without adding more charcoal and when you do have to add more it's only a large handful to keep it going.   It has a thermometer that inserts into the top for controlling the temperature, at least mine did.  Mine had a top vent, which slid back and forth for adjusting air flow as well as an adjustable lower vent at the bottom.  I used to close the top one nearly shut and open the bottom and that seemed to keep the temp. more stable. 

If you decide to buy one you should seriously consider buying the large one.  It has more capacity for the price and you should easily be able to get a round baking stone on the grill of the large one.  Our local Ace Hardware sells them. I looked at one a while back and they have made a lot of improvements to the new ones including a spring on the lid so the lid eases up and down and won't fall.  I used mine for slow cooking meats but it should work fine for bread too.  Don't know how hot the new ones get but it took a little adjustment periodically to keep the old ones at the 325 deg., the temp they recommend for slow grilling.  It wanted to creep higher and you have to check the vent adjustments for a few minutes until it settles down, especially when you add more charcoal.

Howard - St. Augustine, FL

ehanner's picture

The temperature range attainable with a BGE is unmatched with any other style cooker. For low and slow cooking they are wonderful. Brisket slow cooked needs 12 hours at 225F. The egg style cookers will manage that with no problem and using a few handfuls of charcoal. On the other end, raise the heat to 700-800F and you can sear a steak better than anything available in the home market. Somewhere in the middle is a great baking oven. There are Green Egg clubs and cookouts all over the country in the US.

These days there a number of Komado style cookers. Some are less expensive than the BGE  but none has the accessory's or support like they do. If you search around some you will find powered blower vents that control the heat and  monitor the meat temps, all very sophisticated controls and and ancient cooker.

Hope this helps.


weavershouse's picture

I'm going to be looking for a grill soon so will take a look at these. I checked out some info on the web and it sounds like this thing has no negatives unless I missed something. Well, maybe it will be the price.


What I'd love is an outdoor bakeoven but I don't see that in my future.                          weavershouse