The Big Green Egg is Getting Some Love

• Posted on 20 July 2025
• By Skyler Spartan with references from Big Green Egg / Good Housekeeping / Tom's Guide / Newsweek
• 0

Word spreads fast when you build something that lasts.
The Big Green Egg has been in the spotlight lately, and we're proud to share stories that celebrate fire, flavor, and the joy of cooking with fire together.

For us, like so many others, Big Green Egg holds a special place in our hearts. 

For me, growing up learning how to cook over live fire was a way of life when it came to grilling. From the crackle of the fire to the smell of the smoke in the air, not to mention the time spent with loved ones gathered around the fire. It was more than a meal. It was an event.

Those memories are what helped me develop my love for cooking with a Big Green Egg.

The EGGHead community that surrounds it's ownership just adds to the EGGsperience.

Puns aside, it really has been a way to bond with others. We're constantly meeting long-time owners that have had their egg for 15, 20, even 25+yrs, and for me, that's a really special connection to be able to make. I can't wait to be able to say I've had mine that long.

Some of my favorite memories thus far include "beating" my lifelong friend and business partner in a blind brisket-off taste test, teaching my wife how to use the EGG and watching her succeed at cooking her first pork butt on it, and moving it from our starter home to it's new place in a dedicated outdoor kitchen.

I'm sure there is so much more to learn, share, and enjoy from this ownership experience.

So that's a little bit of what I have to say about owning an EGG, but don't just take it from me.

Read what others had to say.

- By Nicole Papantoniou for Good Houskeeping

"My grandpa used a charcoal grill when I was a kid, and I didn't understand its appeal. The chicken was always burnt, and I can still smell the lighter fluid. Fast forward to when I started working for Good Housekeeping in 2019 and began testing grills. I learned about heat control and indirect cooking, a.k.a. setting up the grill to be hotter on one side so you could sear the outside of food and slowly cook the inside. I also experimented with high-quality charcoal grills, including the Big Green Egg, which everyone raves about. Since then, I've tested about 50 outdoor grills. Here's why I think the Big Green Egg is worth the hype."

- Catherine Hiles for Tom's Guide

"The efficiency and versatility of the kamado grill mean you can cook a wide variety of foods. You can use a low and slow heat to cook ribs, pork butt, spatchcock chicken, and more. You can also crank it to a searing high heat for steak, pizza, and burgers. Grilling, smoking, baking, roasting—the kamado can do it all."

- Reader's Choice 2025

"The Gold Standard"

"Created in Atlanta over 50 years ago, Big Green Egg has become the gold standard for backyard burgers and barbecue. These outdoor charcoal cookers can smoke, grill, roast and bake anything you toss on the stainless-steel grate. Advanced ceramics retain heat incredibly well, and unique vents give you precise temperature control. If you love your Egg a little too hard, don't worry; you can sign up for a lifetime warranty."