The Big Green Egg is fuelled by natural lump charcoal and made from shuttle-quality ceramic that retains heat and moisture better than any other cooking unit today. And cooking on the EGG takes place with the lid down so that heat, moisture and flavour is preserved to perfection.
Temperature and smoke quantity in the Big Green Egg is controlled by a patented air flow system. The Draft Door and the rEGGulator Vent Cap act as vents that regulate the amount of air flowing in and out of the EGG. Put simply, the Draft Door determines the range of temperature (particularly the upper limit), where as the rEGGulator is achieves finer adjustments.