Big Green Egg Sizes


Often copied, never matched … there is only one, original Big Green Egg!

Widely acclaimed as the original American-designed ceramic cooker, the Big Green Egg was derived from an ancient clay cooking device known as a “kamado”. Originally a clay vessel with a lid, today’s EGG® is a modern ceramic marvel known for producing amazing culinary results for novice and experts alike for over thirty years!


Grill – Sear the perfect steaks, pork chops or burgers on the EGG. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! Using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
Oven – Using the indirect cooking method with a Plate Setter, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! The Big Green Egg retains heat and moisture so well that foods don’t dry out! Poultry, lamb, beef and vegetables are naturally tastier because the juices and flavors stay locked inside.
Smoker – The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200 to 350°F / 93 to 177°C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Slow cook at low heat for sixteen to eighteen hours…no problem!


The Only Outdoor Cooker You Will Ever Need!

Which EGG fits your needs? The Big Green Egg stands alone as the most versatile barbecue or outdoor cooking product on the market, with more capabilities than all other conventional cookers combined. From appetizers to entrees to desserts, the Big Green Egg will exceed all of your expectations for culinary perfection … and with five convenient sizes to choose from, there is a Big Green Egg to fit any lifestyle!

  • The Biggest Green Egg of them all, the unrivaled XXLarge EGG can easily handle your family reunion or cookouts with large groups – and is more than large enough to satisfy restaurant and catering needs. You’ll need to gather a crowd to tackle all of the ribs, steaks and burgers this EGG can handle … all at once! You can even roast a suckling pig … explore all the culinary possibilities with the new XXL! The XXL is available as a Limited Edition in 2014 at selected dealers around the world. The first 1000 delivered will feature a special Commemorative Plaque and a Certificate of Authenticity as an Ed Fisher Limited Edition XXL EGG.


    • Grid Diameter: 29 in / 74 cm
    • Cooking Area: 672 sq in / 4336 sq cm
    • Weight: 470 lbs / 213 kgs

    The XXL EGG can cook:

    • 35-40 burgers
    • 14-16 whole chickens
    • 18-20 steaks
    • 20 mouth-watering racks of rib vertically
    • 1 perfectly crisp suckling pig

    Most popular EGGcessories::

    • convEGGtor
    • Pizza & Baking Stone
    • Pizza Peel


What our customers say about the BGE
  • I’ve never been able to cook chicken on the grill. I’ve always used it for burgers and simple stuff. Now that I have a BGE I cook almost everything on it. From steaks to chicken, and burgers to dessert. I actually look forward to firing up the grill every day. Once my friends had a taste of it they were addicted. Don’t settle for a cheap grill, buy a BGE and enjoy the most amazing BBQ you could dream of.”William”

  • Just got the large egg last weekend and although theres a bit of a learning curve to using charcoal and the dampers I LOVE IT! The drunk chicken was juicy and the steaks were just awesome! Doing a turkey this weekend just to try it. The egg is easy to start and works just as easy as gas, but better.It looks great too. Yes it was pricey but you get what you pay for and this is a quality BBQ!”Jonathan”

  • I recently purchased a Medium BGE after much deliberation between a gas grill and a charcoal cooker! Worth every penny! I have never been much of a fan of chicken unless it was pounded thin and sautéed with olive oil, butter, lemon and capers, in other words…picatta. I decided to start out with chicken breasts w/rib bones attached thinking if I ruin it…I can always make soup!”Lake”