Can Other Kamado Grills Beat the Big Green Egg?

“The quality of your cooked foods is really dependent on controlling the fire,” says Cindy Fisher, the test engineer who oversees CR’s grill testing. “Any kamado grill can make outstanding food. The biggest differences tend to be in the features and design that make some models much easier to use than others.”

When we first tested the Big Green Egg, we were impressed by its ability to sear a steak at over 1,000° F and then, with just a few minor adjustments, maintain a low, steady 200° F flame for hours to turn out succulent ribs. And that’s held true for years.

To put kamado grills to the test, our technicians wire each model with highly sensitive thermometers, called thermocouples, to assess how evenly they heat across the grates. Then we get cooking, grilling steaks, making thin-crust pizzas, and smoking a whole lot of pork. Throughout the process, we try out each model’s features, like spring-assisted lids and dampers, which help control the temperature inside the grill.