With 3 sizes to choose from, there is a Big Green Egg for every home. The Large EGG is our best selling grill, whether you are cooking for a family of four to six week on week or hosting a back yard gathering the Large EGG is the ideal size but compact enough to work in almost any outdoor space.

Looking for something smaller? The MiniMax is the perfect all rounder. The MiniMax is small, fun but surprisingly powerful, big enough to feed two to four people with ease and quick enough to do so with complete spontaneity. An ideal size to take on family adventures but also to sit on a Veranda or Balcony space for those apartment buildings.

With the full range on display, visit our Cowbridge Showroom and see the perfect size for yourself.

Eight ways to cook. Endless possibilities. 

The Big Green Egg is not just a barbecue…

Low & Slow

Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Cooking low & slow forces the most flavoursome ingredients to surrender into melting tenderness, resulting in succulent pulled pork or brisket, a rich beef cheek ragu or silky ratatouille.

Roast

The EGG’s impressive temperature control mean you can roast at a stable, even temperature. Think roast chicken with perfectly crispy skin, or pork belly with snappy crackling and deliciously moist meat. Perfect for vegetables and a whole fish too.

Bake

With the ConvEGGtor in place, and often with the addition of a Baking Stone, an EGG can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or the stickiest of sticky toffee puddings.

Rotisserie

The Big Green Egg Rotisserie allows you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat. Cook your starters, sides or sauces underneath the spit to absorb the drip of delicious juices.

Grill

Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.

Smoke

Add a few woodchips or woodchunks to your charcoal and watch as the smoke circulates around the Dome of your EGG, adding an extra depth of flavour to everything from hot-smoked sides of salmon to baba ghanoush.

Pan Cook

With its ability to generate intense flames or slow heat, impart smokiness and lock in the flavour of high-quality ingredients, an EGG takes pan cooked dishes to the next level. Elevate everything from a curry to a cassoulet, from a shakshuka to a full English breakfast.

Dirty Cook

Big Green Egg’s pure lumpwood charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole aubergines, beetroots or even a ribeye steak directly onto the smouldering embers.

Where to be:

Where: Topstak Cowbridge 
Time: 11am – 3pm