If you read this blog, you know I like to write about my Big Green Egg and all the wonderful food I have cooked with it. But what you may not know is, what is a Big Green Egg and how did it become a thing?
Yes, it smokes amazing dinners and is a definite conversation piece, but what is the history behind it? I had no idea, so I looked into it myself.
The Big Green Egg (BGE) is more than just a grill; it’s a gateway into the rich history of kamado-style cooking. This ancient method, with roots tracing back thousands of years, has evolved into a modern culinary phenomenon (that I first learned about in 2011). Understanding the cultural and historical context of kamado-style cooking not only enhances appreciation for the BGE but also highlights its unique place in today’s culinary world.
The ancient origins of Kamado cooking
Kamado-style cooking has its origins in Japan, where the term kamado means “place for the cauldron.” These traditional earthenware vessels were introduced to Japan by Yayoi immigrants from the Korean peninsula during the Kofun period (300-710 CE). Initially used for steaming rice, these early clay ovens date back to the Jomon period in Japan (14,000-300 BCE), emphasizing their longstanding presence in Japanese culinary culture.
Evolution through Japanese history
As Japanese society progressed, so did kamado-style cooking. During the Heian period (794-1185), new types of kamado vessels were crafted from shigaraki-yaki clay, renowned for its heat retention properties. This innovation allowed for diverse cooking methods, including steaming and boiling. By the Edo period (1603-1868), kamado-style cookers became widespread, with advancements in materials like Iga-yaki clay enhancing their durability and heat efficiency.
Introduction to western markets
The global journey of kamado grills began after World War II when American servicemen stationed in Japan experienced their unique cooking capabilities. Many brought these cookers back to the United States, sparking interest and leading to their commercial introduction in America during the 1970s. I don’t believe I saw any of this in war documentaries. Ed Fisher’s establishment of the Big Green Egg company in Atlanta marked a pivotal moment in bringing this ancient cooking method to Western audiences.
Modern innovations: The Big Green Egg
The Big Green Egg represents a significant transformation from its ancient predecessors. Originally made from clay, these cookers were fragile and prone to cracking. Today’s BGEs are constructed from advanced ceramics developed with NASA technology, offering enhanced durability and superior heat retention. The iconic egg shape and ceramic build allow for precise temperature control through adjustable vents, making it ideal for grilling, smoking, baking, and roasting.
Cultural significance and culinary impact
The BGE has transcended its role as just a grill to become a cultural icon among barbecue enthusiasts worldwide. Its ability to maintain consistent temperatures makes it a favourite among pitmasters and chefs who appreciate its versatility and the rich, smoky flavours it imparts. The BGE community has flourished, with dedicated festivals, online forums, and cookbooks celebrating this unique culinary tool.
A legacy of flavor and innovation
The Big Green Egg is not merely a modern kitchen appliance; it’s a continuation of an ancient culinary tradition refined over centuries. Its design and functionality honour its historical roots while incorporating modern innovations that make it indispensable in contemporary outdoor cooking.
The BGE’s evolution from ancient East Asian clay ovens to today’s backyard staple underscores its enduring appeal and transformative impact on global culinary practices.
By exploring the cultural history of kamado-style cooking, enthusiasts like me, can gain a deeper understanding of how the Big Green Egg fits into this tradition and why it remains a beloved choice for grilling aficionados worldwide.
Do check out my recipe for smoking chicken thighs.
