Today’s Big Green Egg is a modern-day evolution of these ancient cookers. Centuries ago, these knee-high cookers were fueled by wood or natural charcoal (just as the Big Green Egg is today), and pots were hung inside them for cooking rice. Eventually a slatted cooking grid was fitted inside for grilling and roasting meats. Popularity spread as U.S. service members discovered this type of cooker during World War II and shipped them home after the war. The domed cookers were an exciting alternative to the metal charcoal or gas grills of the day, and people became enamored with the added flavor and juiciness this “newly discovered” style of cooking gave to foods.