In early October, more than 5,000 fans of the cult grill Big Green Egg — affectionately dubbed EGGheads — descended upon Coolray Field, in the Atlanta suburb of Lawrenceville, for EGGtoberfest. 

The annual event, which first kicked off in 1998 as a small, low-key gathering of fervent Big Green Egg enthusiasts, featured cooking demos for the likes of braised pork belly tacos, live music, and an array of proud Big Green Egg owners serving their experimental dishes to eager crowds. But the 27th edition was especially notable — not just because Big Green Egg set a Guinness World Record for serving the world’s largest amount of chicken wings (a massive 655.8 pounds from Georgia’s Springer Mountain Farms) but because the company celebrated an impressive 50 years in business. 

Entrepreneur Ed Fisher first unveiled the heavy, dome-shaped kamado ovens popularized in Japan for cooking rice in 1974. They sat alongside pachinko machines, another Japanese import relished in arcades, in his Atlanta storefront. Customers were wowed by the Big Green Egg’s cooking prowess and versatility — and five decades later, it endures for the same reasons.

“It is, in my humble opinion, the most enjoyable way to cook. We’ve been cooking over fire for thousands of years, so cooking on the Egg is just a continuation of that ritual,” explains Big Green Egg CEO Dan Gertsacov. “It’s 50 years of being the grill you can gather around, with family, friends, and neighbors. It’s 50 years of making lifelong memories. That’s all we could ever hope for.”

Fueled by all-natural lump hardwood charcoal, Big Green Egg is a multifaceted powerhouse, a backyard boon that emblazons juicy burgers and brats with perfect char marks. But beyond grilling, it roasts turkey, smokes ribs, stir-fries shrimp, and bakes pies with equal aplomb. An assortment of handy accessories, such as a pizza stone and cast-iron Dutch oven, multiply the possibilities.

Big Green Egg also stands out for its design. Originally, the cookers were crafted from clay like their ancient predecessors, but when that material proved too fragile, the meticulous Fisher upgraded to a hardy, heat-insulating, NASA-approved ceramic. Coated with a rich green porcelain glaze, it’s a bold, eye-catching look. 

There are seven sizes of the well-engineered, self-cleaning Big Green Egg, as well as the limited-release Chiminea, a fireplace bolstered by lava rocks. The portable mini comes to the rescue of intimate picnics, while the 2XL, big enough to handle 20 steaks at a time, is ideal for alfresco office retreats.  “We make great, lasting grills that people pass down from generation to generation. Keeping cooking traditions alive is not just for the delicious food, but to understand something older generations knew well: Food is more than just nourishment. It’s a cornerstone of human connection,” explains Gertsacov.

All that magic doesn’t come cheaply, however. The large offering, the most popular, porch-friendly size of the Big Green Egg, costs a whopping $1,149.99. Between its craftsmanship and efficiency, the hefty price tag is worth it for true BBQ buffs, but probably not those simply content with a dinner party centered on cedar-planked salmon once a month.  

If purchasing a Big Green Egg isn’t feasible because of budget or lack of outdoor space, then maybe it’s time to play with one on a chilled-out vacation. As hotels become ever-increasingly lifestyle-oriented, the Big Green Egg is popping up as a socially driven amenity at such properties as The Broadmoor in Colorado Springs, Colorado; Carneros Resort and Spa in Napa, California; and Ocean House in Watch Hill, Rhode Island, all of which are opportunities to explore how the Big Green Egg reimagines local food traditions like wild game and clam bakes with knowledgeable chefs. 

At the InterContinental Buckhead in Big Green Egg’s Atlanta home base, the contraption is directly woven into the food and beverage program, a natural fit since banquet chef David Royal is an EGGhead himself. 

“It allows us to elevate classic grill items—everything from smoked meats to vegetables,” says the hotel’s general manager George Terpilowski, “and can be set up in various locations, including our Windsor Garden, which provides a lush, scenic backdrop for interactive dining experiences. It’s perfect for occasions where guests want to be more involved in the culinary process, enjoying not just the final dish, but the journey of creating.”