Silent Auction live on the Convoy website until April 30th

Silent Auction live on the Convoy website until April 30th

28 March, 2018

Auction closes 5pm 30th April

The idea for the Big Green Egg

was hatched in East Asia. Inspired by a clay cooking vessel developed around 3000 years ago in China, the Japanese embraced this vessel and named it kamado (oven, fireplace). The Big Green Egg is based on an Asian design for a clay oven that is more than 3,000 years old, known as the ‘kamado’. In the previous century, American servicemen stationed in Japan tried the tasty, juicy dishes prepared in the characteristic clay pot and took it home with them to the United States to enjoy the delicious food it produced. Opening its doors in Atlanta, Georgia (USA) in 1974, Big Green Egg made it possible for people across America to purchase this Asian jewel. The company started by importing Japanese and Chinese ‘kamados’. However, over time they developed the perfect model, benefiting from ceramic technologies advanced by NASA. A decision was reached to produce them in Mexico given the country’s impressive history in ceramics and acclaim for its excellent production methods. Before each Big Green Egg leaves the factory, it undergoes a final, meticulous inspection. The factory is ISO9001 certified, which means that it satisfies the highest quality standards applying to the industry.

Because of its ultimate combination of structure, production and unrivalled ceramics, the Big Green Egg is a truly sustainable cooking device offering a longer useful life than any other comparable type. Natural clay or ordinary ceramics do not deliver the same level of strength, weather-resistance and thermal insulation as the ceramic material used in the Big Green Egg, that can be heated over and over again without losing its quality.

This lends cooking outside a completely new dimension ensuring that, as the owner of a Big Green Egg, you will be able to enjoy it throughout the year. Thanks to the high-quality ceramics, the outside temperature doesn’t affect the temperature inside the EGG at all. Summer and winter, you can use the Big Green Egg to prepare beautifully grilled, tender meat or delicious fish in a salt crust, stir-fried shellfish or a hearty stew, crusty bread and pizzas with a crunchy base or delicate desserts

Size & weight

  • Grid diameter Ø 33 cm
  • Cooking surface 855 cm²
  • Weight 35 kg
  • Height 50 cm


  • 3/1 Industrial Rd, Oak Flats NSW 2529 PHONE (02) 4257 2000