INFUSE WITH SMOKE
Bring the temperature down, add a few woodchips or chunks to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavor to a whole host of barbecue favorites. Smoked brisket, wings, ribs and a whole lot more couldn't be easier.
DIRECT COOKING, ELEVATED
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoal to choose from, you can ensure that your steaks, chicken, fish and vegetables achieve restaurant-level results.
A NEW WAY TO ROAST
Convection cooking, with charcoal. As heat is deflected around the 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.
A BAKER'S OVEN
With the EGG's ConvEGGtor and the addition of a baking stone, you can match the results achieved in a wood-fired oven. This means that perfectly crisp pizzas, crusty sourdough loaves, or even delicious pies, are all within reach.
SLOW THINGS DOWN
Turn the temperature down, crack open a beer, 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 brisket, succulent pulled pork, lamb, ribs and so much more.
