No gaps, perfect bake: how to realign your dome in just a few minutes.
Chips, chunks, hot, cold: which wood for which food, and how to go about it.
Rarely necessary, quick and mess-free: your EGG practically cleans itself.
Your EGG arrives partially assembled. Here is everything you need to finish it safely
Around 200°C using indirect heat: the setup for golden, juicy roasts.
300°C, baking stone, dry heat: your EGG becomes a pizza oven.