The Big Green Egg

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!

Specifications
  • Grid Diameter: 29 in / 74 cm
  • Cooking Area: 672 sq in / 4336 sq cm
  • Weight: 470 lbs / 213 kgs
The XXLarge EGG can cook: 
  • 35-40 burgers
  • 14-16 whole chickens
  • 18-20 steaks
  • 20 mouth-watering racks of rib vertically
  • or 1 perfectly crisp suckling pig.
 
Most popular EGGcessories:
  • convEGGtor®
  • Table Nest
  • EGG Mates – Composite 3 Slat
  • 100% Natural Lump Charcoal
  • Pizza & Baking Stones
  • Temperature Control – DigiQ
  • Mitts – EGGmitt BBQ Glove
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Green Egg Features

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. Want to slow cook at low heat for sixteen to eighteen hours … no problem!