not really, it's a low & slow smoker & radiant baking incinerator all in one. The ancient 'Kamado' cooker has been around for thousands of years, mostly made of clay they were great for low & slow type cooking. The innovation of Ed Fisher, founder of the Big Green Egg, was to upgrade the clay to be able to withstand temps in excess of 1000 degrees without cracking or exploding, so you can now not only smoke meats but also do things like real Neapolitan pizzas, breads and such.
I got into the BGE world about 20 years ago, great cookers. Though, these days I cook far more on my equally old Kettle, the Egg takes far more effort & I'm lazy at this point.
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Have you been to an 'Eggfest'? For a good number of years I traveled a lot to hit these, tons of fun. Haven't been in years though, got old, but one day I'd like to hit another one. Georgia Mountain Fest was my favorite, in Stone Mountain, beautiful place.
I am getting lazy that is why I added a Masterbuilt Gravity feed to the arsenal a couple years ago, wifi and holds temp great. I can see the workmanship of that will not be long term so my next one will be a pellet like a Rectec or similar.