Small EGGhead Packet by OutdoorHome

SMALL EGG Big Flavor in a Compact Package! Big Flavor in a compact package! The Small EGG is an easy ﬁt for smaller patios and balconies, and is able to prepare four burgers or chicken breasts at a time. The small EGG is often used as a companion for the XXlarge, XLarge, Large or Medium EGG to allow the preparation of several courses at once, and is perfect for restaurants seeking the performance of an EGG! SPECIFICATIONS Grid Diameter: 13in Cooking Area: 133in² Weight: 80lbs CAPACITY 12lb turkey 4 burgers 1 chicken vertically 2 steaks 1 rack of ribs

Primary EGGcessories ConvEGGtor™ (Plate Setter) A ConvEGGtor facilitates indirect cooking by creating a heat barrier between the food and the ﬁre, instantly transforming your EGG into an outdoor convection oven.

EGGmates™ A ConvEGGtor facilitates indirect cooking by creating a heat barrier between the food and the ﬁre, instantly transforming your EGG into an outdoor convection oven.

100% Premium Oak and Hickory Natural Lump Charcoal Big Green Egg painstakingly sources their natural charcoal to ensure that it contains no ﬁllers, nitrates, chemicals, anthracite coal, limestone, treated wood or petroleum products. Big Green Egg charcoal is premium carbonized wood with NO additives whatsoever.

HOW IT WORKS

Often copied, but never equaled... there is only one, original Big Green Egg - The Ultimate Cooking Experience! CONDUCTION Conduction is the basic way that heat moves from the ﬁre, through the grill grate and into the food you are cooking. Metal is a particularly good heat conductor and the metal grids you grill on should be thoroughly heated before you begin to cook so the food gets a blast of energy at the onset of cooking. The amount of heat coming from the charcoals has little effect on how fast the heat transfers through the meat hotter charcoals simply mean a crustier ﬁnish to your food.

CONVECTION Unlike Conduction, which moves heat to the food and through it by way of the metal grills, Convection moves heat around the food. The design of the Big Green Egg develops air currents from underneath the Firebox moving the hot air through the grid and up and around the dome. Circulating hot air then forces cooler air down towards the charcoals where it is heated and then rises again continuously.

RADIANT HEAT Using Radiant Heat is completely different from other techniques. It’s a form of electromagnetic energy that is directed at the food you cook. In the EGG, heated radiant air reﬂects off the coals, up the side walls and lid of the EGG creating an air-tight ceramic chamber that keeps food moist while cooking.

LUMP CHARCOAL? 100% Premium Oak and Hickory Natural Lump Charcoal

Unlike some lump charcoal and briquettes on the market today, all natural Big Green Egg charcoal is pure carbonized hardwood, with NO additives whatsoever. Big Green Egg consistently sources their charcoal to make sure it contains no ﬁllers, chemicals, treated wood, or petroleum by-products of any kind. There are many reasons that top chefs demand the Big Green Egg brand of Natural Lump Charcoal - the optimum recommended fuel for your EGG. It lights easily, gets up to temperature quickly and burns for hours on end with no fuss or bother. Plus, it burns hotter and more efﬁciently with more BTU’s than charcoal briquettes - meaning that your steaks sear perfectly every time, and your low and slow roast will cook for hours at the proper temperature. But, most importantly, your food will taste better - with that signature lump aroma and without any risk of harsh chemicals or odors that can be released when cooking with briquettes or lesser lump charcoal brands. Think Natural, Think Green... and ask for the Big Green Egg brand of 100% Premium Oak and Hickory Natural Lump Charcoal.

Taste the difference!

SMOKING WOODS

The addition of wood smoke to meats or even vegetables is what gives barbecue its distinguishing flavor. ALDER - A very delicate wood with a subtle sweet flavor. Commonly used to smoke salmon, but it goes well with most fish, pork, poultry and light-meat game birds. APPLE - A very mild smoke with a subtle sweet, fruity flavor. This wood is ideal for poultry, beef, pork (especially ham), game birds, lamb and some seafood. BEECHNUT - Produces a mild, somewhat delicate flavor. Since it is a hardwood, it burns longer for smoking. CHERRY - Burns with a mild smoke but imparts a rich sweetness that’s a good match for most foods. Commonly combined with hickory and/or oak. GOURMET BLEND - A unique blend of Hickory, Apple, Sassafras and Wild Cherry. Great on beef, pork, poultry, fish, and game. GRAPE - A tart, fruity flavor that works well with poultry, small game birds, lamb, pork and sausage. Use this wood sparingly. HICKORY - Imparts a sweet, yet strong bacon-flavor that works with just about all meat cuts, but it’s especially popular with pork and ribs. WHISKEY CHIPS - These are made from 100% charred white oak aging barrels. A strong, sweet smoke flavor with a tang. MAPLE - Sugar Maple has a smoky, mellow and slightly sweet taste. Good with pork, poultry, cheese, and small game birds.

MESQUITE - A strong and earthy flavor that is ideal for most red and dark meats, and is one of the hottest burning woods. OAK - Assertive but pleasant with a smooth mellow smoke, Oak is great for all types of meats, especially beef. Perfect for briskets. PEACH - A sweet, fruity flavor that’s similar to other fruit wood. Great when grilling pork, poultry and small game birds. PEAR - Similar to peach, pear wood smokes a light, sweet and fruity flavor that works with pork, poultry and small game birds. PECAN - A subtle richness that is somewhat nutty in flavor and described as a mellower form of Hickory. Works well on all meats. PERSIMMON - Exotic, disctinctive smoking wood from the Ozarks. Some Ozarkians won’t use anything else. SASSAFRAS - Pungent and sweet, this wood gives beef, pork or game a rich aroma. SUGAR MAPLE - A sweet, mild smoke, that works well with pork, poultry and even veggies. Great with ham. SWEETWOOD BLEND - A wonderful mix of apple, cherry, peach, pear, and maple that gives any type of meat a great flavor. WHITE CEDAR - The slightly spicy flavor works well with the natural sweetness of honey, apricot, or onion.

BASIC TEMP. GUIDE

In a Big Green Egg you can grill, smoke, roast and bake with precise temperature control for any type of cook! Direct Grilling When grilling direct, food is placed over the fire and cooked by direct exposure to the flame and heat. It’s the ideal way to cook steaks, chops, burgers, boneless chicken breasts, kabobs, fish fillets, many vegetables and other quick-cooking foods. Generally, foods that are tender, less than two inches thick and boneless are good candidates for direct grilling at temperatures between 275°F and 750°F.

Indirect Grilling, Roasting and Rotisserie With indirect grilling and roasting, the food is not exposed to direct ﬂame/heat, as a convEGGtor or Drip Pan is placed beneath the food to deﬂect the heat. Food is cooked by the convection process which radiates surrounding heat from the coals, side walls and dome of the EGG … there’s no need for a separate rotisserie device because meats are naturally juicier when slow roasted in the EGG at temperatures around 375°F.

Smoking

Cooking slowly over low heat infused with wood flavor is what smoking – and what some call “real barbecue” – is all about. Cooking “low and slow” breaks down connective tissue and tenderizes tougher cuts of meat like beef brisket, pork shoulder, pork butts, and spare ribs. For smoking these kinds of foods, cooking times are measured in hours rather than minutes – and it is well worth the wait! The result is succulent, fall-off-the-bone tenderness with the tangy, complex combination of spices, smoke and natural meat flavors. Of course, you can also smoke other types of foods that may not fit the usual profile. Fish, turkey, nuts, vegetables, and even cheeses do not need to be tenderized, but can taste even better when kissed with the essence of wood smoke over low heat between 175°F and 275°F.

SAFE INTERNAL MEAT TEMPERATURES GROUND BEEF, VEAL, LAMP, PORK BEEF, VEAL, LAMB, STEAKS, CHOPS PORK ROASTS, STEAKS, CHOPS WHOLE HAM UNCOOKED FRESH WHOLE HAM PRECOOKED WHOLE CHICKEN/TURKEY

160°F (med.) 145°F (med. rare), 160°F (med.), 170°F (well) 155°F (med.) - 165°F (well done) 160°F (med. rare) 140°F (med. rare) 170°F (breast) 180°F (thigh)

SAFETY TIPS

Please read the important information below before using your new Big Green Egg. DO USE extreme caution when HANDLING OR REMOVING hot cooking surfaces including the cooking grid, convEGGtor or the pizza baking stone. The metal cooking grid and ceramics will be extremely hot. Place them somewhere where they can’t burn anyone or come into contact with combustible surfaces. Always use protective gloves and gripping tools to avoid burns. Always exercise caution and keep children, pets and clothing away from an EGG while in use. LIFT or REMOVE the COOKING GRID with the Grill Gripper. Hold the Gripper so that one prong grips the cooking grid from underneath. If you try to grip from directly above the grill you won’t have enough cantilever force to lift it. ALWAYS use a heat protective glove when handling any parts of an EGG while in use! ALWAYS TAKE CARE WHEN HANDLING HINGE ASSEMBLY, TOP VENT CAP AND STAINLESS STEEL DRAFT DOOR TO AVOID POSSIBLE INJURY FROM HOT SURFACES OR METAL EDGES. ALWAYS USE EXTREME CARE WHEN MOVING, TRANSPORTING, LOADING OR UNLOADING AN EGG AS THE PRODUCT IS HEAVY AND PERSONAL INJURY OR DAMAGE CAN OCCUR IF DROPPED OR TIPPED OVER. EXERCISE CAUTION WHEN HANDLING, LOADING/UNLOADING AN EGG TO AVOID ANY INJURY FROM METAL PARTS OR HOT SURFACES. NEVER ATTEMPT TO PULL, ROLL OR MOVE A HOT EGG – CAUTION! COALS ARE HOT WHEN IN USE AND MAY CAUSE PERSONAL INJURY OR PROPERTY DAMAGE IF EGG IS TIPPED OVER. USE YOUR EGG IN A SAFE and LEVEL SPOT. DO NOT place an EGG on a slope, uneven deck surface or under low trees or branches or in any area where it can be knocked or tipped over. Use the locking casters on the Nest wheels once the EGG is moved into position to help keep it in place.

ALWAYS PULL, DO NOT PUSH AN EGG WHEN ROLLING IT – AND NEVER ATTEMPT TO MOVE A HOT EGG. CAUTION, COALS ARE HOT WHEN IN USE AND MAY CAUSE INJURY IF EGG IS TIPPED OVER. When moving your EGG in the metal nest, place both hands on the Nest or Handler and pull the cool EGG behind you. Don’t push it ahead of you. The Nest or Handler ARE NOT designed to roll over uneven surfaces or terrain such as gravel, or to be rolled on soft soil or grass. Always make sure you have stable footing and have somebody helping if necessary. Do not attempt to move an EGG unless it’s completely cool and doesn’t have any hot charcoal inside. Periodically check the nuts and bolts for tightness and alignment. If you roll or move your EGG frequently, check the casters, Nest and Handler bolts more often to maintain proper performance and alignment. The band hardware should be checked after assembly, and again as needed to maintain the dome-to-base alignment. Checking the tightness of these fittings after the first few uses is highly recommended, along with a rechecking at least once a year. Band and Hinge assembly should be checked regularly for proper operation and tightness. NEVER USE LIGHTER FLUID OR ANY FLAMMABLE LIQUIDS IN AN EGG Big Green Egg Natural Lump Charcoal lights easily when using our All Natural SpeediLight® Fire Starters, Electric Charcoal Starter or our new EGGniter for best results. NEVER use charcoal briquettes, lighter fluids or any flammable liquids in your EGG. This may void the Warranty, and will certainly make your food taste bad! AVOID BACKDRAFTS or FLASHBACK. Once an EGG is lit, always carefully vent or “burp” it before opening the dome fully by cracking it slowly a few times about an inch or two first.

SAFETY TIPS

Please read the important information below before using your new Big Green Egg. Use extra caution when opening a hot EGG with closed vents, as the sudden rush of air can cause a dangerous flare up. If you have a flame flare-up – quickly close the lid and the air vents to control the flame, and use extreme caution when re-opening your EGG. It is always advisable to wear heat resistant gloves, and to take care to protect yourself. DO NOT allow children to play near a hot EGG or to open the dome! DO NOT attempt to remove or adjust Firebox when it is hot or contains any warm charcoal, and DO NOT attempt to remove any lit charcoal from the Firebox. The internal ceramics will remain very hot for long periods. Caution – Handle with Care. DO NOT look down into the top vent when the EGG is in use or if the charcoal is lit. This is dangerous behavior. Hot air can burn or singe you, and can cause injury. DO USE CAUTION when touching the exterior of an EGG – exterior surfaces are HOT when in use. Always keep children, pets, and combustible items away from your EGG. DO NOT ATTEMPT TO COOK with the top vent cap removed. Your EGG will accelerate to very hot temperatures quickly and you cannot control temperature without the adjustable vent cap in place. NEVER leave an EGG unattended with the cap removed! Do keep the Patented LOWER Draft Door Spark Screen closed to prevent fire hazards. This will minimize any sparks or hot coals from exiting the lower draft door. ALWAYS TAKE CARE WHEN HANDLING STAINLESS STEEL DRAFT DOOR AND SCREEN TO AVOID POSSIBLE INJURY FROM METAL EDGES. Always close both vents fully upon conclusion of cooking to cut off air supply and prevent the EGG from reaching extreme temperatures.

NEVER use WATER to extinguish CHARCOAL IN AN EGG. Simply close both air vents and it will extinguish itself – close the top vent cap fully and slide lower draft door to tightly closed position. Use extreme caution when re-opening the dome unless the EGG is completely cool as the rush of air can re-ignite the charcoal. DO NOT PLACE ANY EGG directly on a wood surface or on or near any combustible surface! The bottom of the ceramic vessel does generate significant heat when in use, and may cause combustion if placed directly on – or in proximity to – any combustible material. DO NOT USE A TABLE NEST TO SUPPORT AN EGG UNLESS THE EGG IS HOUSED WITHIN A TABLE OR AN ISLAND OR OTHER CUSTOM SURROUND! THE LOW-PROFILE TABLE NEST IS NOT DESIGNED OR INTENDED AS A FREE-STANDING SUPPORT for your EGG, and the EGG can tip over if not supported properly. Note that only the Mini and MiniMax have a low-profile Nest or Carrier designed to be used as a free-standing base. THE EGG IS DESIGNED TO BE USED IN A METAL NEST OR WITH A METAL TABLE NEST, PROVIDING AN AIR GAP BELOW THE EGG – however you must exercise caution and not place an EGG directly over combustible material such as ground cover or an extremely dry wood surface even if using a Table Nest. Although a concrete paver block (non-porous) or granite tile can be used to support the EGG, it is recommended that these be sufficiently thick for proper heat protection. For optimum heat protection, a Metal Table Nest placed over a granite tile may be used in combination – this is suggested if the EGG is placed over a wood surface and is routinely used for long cooks or high temperature cooking. A granite tile is typically not very thick, and will not affect overall height significantly when used with a Metal Table Nest.

EGG COMPONENTS

Know the lingo and get familiar with every part that makes a Big Green Egg the “Ultimate Cooking Experience”!

STAINLESS STEEL COOKING GRID

PATENTED DUAL FUNCTION METAL TOP TEL-TRU TEMPERATURE GAUGE

CERAMIC FIRE RING CAST IRON FIRE GRATE

CERAMIC FIRE BOX

PATENTED STAINLESS STEEL DRAFT DOOR

OPENING OF THE FIRE BOX SHOULD LINE UP WITH THE DRAFT DOOR OPENING

ADDITIONAL NOTES All Big Green Egg Fire Boxes are manufactured with a vertical cut that runs straight up from the draft opening – this is not a crack. This cut allows for repeated heat expansion and contraction without putting stress on the ceramics. DO NOT ATTEMPT TO DRILL HOLES IN THE EGG; doing so will void your warranty and most likely will damage the EGG. The Big Green Egg features an elegant green exterior with a lifetime glaze that maintains its good looks and wipes clean easily without chemical cleaners. Inside, residual heat burns off any grease build-up – just like a self-cleaning oven. Other than wiping the outside and brushing the cooking grid, cleaning is not necessary. As part of annual maintenance, removal and brushing off the internal parts is recommended for optimal function of the EGG. DO NOT USE ANY CHEMICAL CLEANERS IN THE EGG.

Reverse-Sear Tri Tip Steak & Salsa Verde Ingredients 1 Beef Tri-Tip roast 1.5 Tbsp kosher salt 1.5 Tbsp Tone's Garlic Pepper Seasoning 1/2 Cup cherry juice (100% juice) 3/4 tsp Worcestershire sauce 1/2 tsp beef base (stock concentrate) For Salsa Verde 1 cup lightly-packed organic parsley leaves, roughly chopped 1 Tbsp capers 2 organic green garlic bulbs (sliced) Zest of 1/2 organic lemon Juice of 1/2 organic lemon, plus more to taste Pinch of red pepper ﬂakes Kosher salt 1/4 cup extra-virgin olive oil

Instructions 1. Set up your grill for indirect heat and preheat it to 250F. 2. Mix together the cherry juice, Worcestershire sauce, and beef base until the beef base is thoroughly dissolved. Inject this solution into the roast using a meat syringe. Season the roast with the salt and Garlic Pepper Seasoning. 4. Cook the roast via indirect heat until it reaches a few degrees shy of your target internal temperature. For example, if you want medium-rare (130-135F) take the roast off when it reached 127F. 5. Change your grill to direct cooking (over coals) and bring the temperature up to 500F or more. 6. Grill the roast 1 1/2 to 2 minutes per side to get a light char on the exterior. 7. Remove from grill and let rest for 5 minutes. For Salsa Verde 1. Place parsley, capers, garlic, lemon zest, lemon juice, red pepper ﬂakes, and kosher salt in a food processor, pulsing until all ingredients are chopped and well-combined. 2. Scrape down the sides. With the motor running, slowly stream in the olive oil. Stop after you’ve added 1/ 2 the oil, scrape down the sides, and then add the rest of the oil. 3. Transfer salsa verde to a small bowl, and season to taste with additional kosher salt and lemon juice.

Grilled Island Chicken & Tropical Salsa Ingredients 6 boneless, skinless chicken breasts Marinade 1 (14 oz) can unsweetened coconut milk 3 Tbsp minced fresh cilantro 1/8 tsp ground cinnamon 2 Tbsp freshly squeezed lime juice (1 to 2 limes) 1 large jalapeño, seeded and minced Tropical Salsa ¼ cup chopped red onion ½ cup seeded and chopped tomato ½ cup chopped mango ¼ cup chopped green bell pepper ¼ cup chopped yellow bell pepper 1 Tbsp minced jalapeño ½ tsp kosher salt ½ tsp chili powder 2 Tbsp freshly squeezed lime juice (1 to 2 limes) 1 tablespoon honey

Instructions

For the Marinade 1. Using a whisk, mix the coconut milk, cilantro, cinnamon, lime juice and jalapeno in a small bow. 2. Place the chicken breasts in a large shallow dish and pour the marinade over the chicken to cover. 3. Cover the dish with plastic wrap and refrigerate for 2 hours. For the Salsa 1. Toss the onion, tomato, mango, green bell pepper, yellow bell pepper, jalapeno, salt, chili powder, lime juice and honey in a medium bowl. 2. Cover with plastic wrap and refrigerate until ready to use. Grilling the Chicken 1. Set the EGG for direct cooking at 350F. 2. Remove the chicken breasts from the marinade and discard the marinade. Place the chicken on the Grid and close the lid of the EGG. 3. Grill for 10 to 12 minutes per side, until the thermometer reads 160F. 4. Place the chicken breasts on plates and top with the salsa. Garnish each plate with lime wedges and a sprig of cilantro. Serves 6

Margherita Pizza with Cherry Tomatoes Ingredients For the Dough 2 teaspoons instant yeast 1½ cups warm water 2 tablespoons honey 3½ – 3¾ cups King Arthur 100% Organic White Whole Wheat Flour 1 tablespoon vital wheat gluten 1½ teaspoons salt 2 tablespoons extra-virgin olive oil 2 tablespoons sesame seeds For the Toppings 3 tablespoons extra-virgin olive oil 4 ripe plum tomatoes, sliced into thin rounds 2 cups diced fresh mozzarella cheese 12 fresh basil leaves ½ teaspoon bread salt or other ﬁne salt

Instructions

Set the EGG for indirect cooking at 450°F. To make the Dough 1. Stir together the yeast, water, honey, and 1 cup of the flour in a large mixing bowl, in the bowl of a stand mixer, or in the bucket of a bread machine. Cover the mixture and let it stand for 30 minutes; it’ll be very soupy. 2. Add 2 cups of the remaining flour, the vital wheat gluten, and the salt to the yeast mixture, along with the olive oil and sesame seeds. 3. Mix and knead the dough for about 5 minutes, adding more flour as necessary to make a smooth, elastic dough. 4. Place it in a lightly greased bowl, cover with plastic wrap, and allow the dough to rise for at least 2 hours, or until it’s doubled in size. Assembling the Pizza 1. Divide the dough in half and roll each piece to the desired size. 2. Brush each round with 1 tablespoon of the olive oil. 3. Divide the tomato slices, cheese, salt, and basil between the rounds and place on top of pizza. 4. Place the pizza on a preheated Pizza & Baking Stone dusted with corn meal and bake for 15 to 25 minutes, or until the crust is nicely browned on the bottom. 5. Cut into wedges and serve immediately, garnished with additional fresh basil, if desired. Makes 2 pizzas

Peach Planked Salmon Filets Ingredients For the Vinaigrette 2 tablespoons rice wine vinegar 1 tablespoon olive oil 1 teaspoon soy sauce 1 teaspoon honey ½ teaspoon finely grated fresh ginger root ¼ teaspoon sesame oil pinch red pepper flakes or more to taste For the Salmon 1½ pounds wild salmon fillet 2 ripe, but firm peaches, skin on 4 green onions 1 teaspoon olive oil (1) 15” cedar grilling plank, soaked

Instructions 1. Set EGG for direct cooking at 350F. 2. In a small bowl, whisk vinegar, olive oil, soy, honey, ginger, sesame oil, and red pepper until combined; set aside. 3. Cut peaches in half, cutting stem end to tip. Remove pits and brush with oil. 4. Season salmon with salt and pepper and drizzle with one tablespoon of vinaigrette. 5. Place plank on cooking grid, close the dome and heat for about 3 minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close dome and cook for 10-15 minutes until salmon is medium rare. 6. Remove salmon from the EGG, place green onions and peaches, cut side down on cooking grid. Grill until grid marks begin to form on peaches, about 4 minutes per side, and onions are slightly charred and tender. 7. Slice peach halves in half and roughly chop green onions; place in a medium bowl, tossing with half of vinaigrette. 8. Serve peaches with planked salmon and drizzle with remaining dressing just before serving. Serves 4

WARRANTY

Limited Lifetime Warranty - Big Green Egg was the ﬁrst ceramic grill manufacturer in the world to stand behind its products with a Limited Lifetime Warranty, and has maintained this standard for over 25 years!

In the unlikely event that you have a Warranty Claim on a Big Green Egg, these are the TERMS AND CONDITIONS OF THE BIG GREEN EGG LIMITED LIFETIME WARRANTY 1. THE BIG GREEN EGG: Each Big Green Egg® ceramic cooker (XXLarge, XLarge, Large, Medium, Small, MiniMax and Mini) carries a Limited Lifetime Warranty for materials and workmanship on all ceramic components (including dome, base, damper top, fire box and fire ring) to the original purchaser or owner who has purchased the product from an Authorized Dealer and has registered their Warranty as required (the “Warranty”). This Warranty is valid for as long as the original purchaser owns the EGG® or covered component, except for other ceramic, metal and wood components which are covered as explained below. This warranty is in addition to and does not affect your statutory rights which may apply. 2. OTHER CERAMIC PRODUCTS: The Big Green Egg brand of convEGGtor and Ceramic Pizza/Baking Stones carry a Limited Three (3) Year Warranty to the original purchaser. These ceramic components are not covered for breakage from dropping, improper storage, misuse or abuse. 3. METAL COMPONENTS: Metal, Stainless Steel and Cast Iron components of the EGG (including the metal bands, hinge mechanism, dual function metal top, cooking grid, fire grate and draft door) carry a Limited Five (5) Year Warranty to the original purchaser. The Big Green Egg makes every effort to utilize materials that resist rust and to use high temperature coatings on metal surfaces. However, metal materials and protective coatings can be compromised by surface scratches or exposure to substances and conditions beyond BGE’s control. Among other things, chlorine, industrial fumes, chemicals, fertilizers, extreme humidity, lawn pesticides and salt are some of the substances that can corrode paint and finish on metal coatings.

For these reasons, the Warranty on Metal, Stainless Steel and Cast Iron Components DOES NOT COVER RUST, OXIDATION, FADING or other BLEMISHES unless it also results in a loss of structural integrity or a failure of these components of the EGG. 4. WOOD and COMPOSITE COMPONENTS: Wood EGG Mates, High Density Composite EGG Mates and Genuine BGE Hardwood Tables carry a Limited One (1) Year Warranty to the original purchaser. Only genuine BGE Mates and Tables are covered under this Warranty – please be certain the Tables or Mates you purchase are BGE branded products as third-party products are not covered under the BGE Warranty even if sold by a BGE Dealer. BGE Mates and Hardwood Tables are not covered for cosmetic or coloring changes, weathering or cracks unless there is also a loss of structural integrity. Please follow recommended care guidelines to maintain appearance of wood products. CAUTION NOTICE: DO NOT place an EGG directly on or near a combustible surface, deck, table or other flammable base without the use of a BGE Metal Nest or Metal Table Nest, or without making use of other fireproof barrier such as a 2” non-porous concrete block under the EGG. Failure to safely support the EGG will void the Warranty and BGE EXPRESSLY DISCLAIMS ANY LIABILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL OR CONSEQUENTIAL DAMAGE WHICH MAY RESULT. Do not attempt to use a table nest to support an EGG unless the EGG is actually housed within a table, island or other surround. The low-profile Table Nest is not designed as a free-standing support for your EGG! Only the Mini and MiniMax have a low-profile Nest designed to be used as a free-standing base. IMPORTANT - See Getting Started and Safety Tips at BigGreenEgg.com.

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5. TEMPERATURE GAUGE AND GASKET: Gaskets and the Temperature Gauge carry a Limited One (1) Year Warranty to the original purchaser. 6. MISCELLANEOUS: Other BGE components such as the BGE Cooking Island or BGE accessories purchased from an Authorized Big Green Egg Dealer may also carry various warranties – please check the specific item for details. 7. WHAT IS NOT COVERED: These Warranties are based on normal and reasonable residential use and service of the EGG. Commercial uses and related applications are excluded from Warranty coverage. Warranty does not apply to any incidental losses or accidental damage or breakage, or for any damage caused by: transporting; dropping; misassembly; improperly supporting; attempting to suspend the EGG by any means other than an approved BGE Nest or solid, non-combustible surface under the base; commercial use; modifications; alterations; negligence; abuse; improper care; road hazards; normal and reasonable wear and tear; floods, storms or natural disasters. Warranty coverage does not extend to scratches, dents, chips, crazing, fading, appearances or minor cosmetic cracks of the exterior glaze that do not affect the performance of the EGG. BIG GREEN EGGS AND RELATED BGE PRODUCTS PURCHASED FROM UNAUTHORIZED RESELLERS, UNAUTHORIZED THIRD PARTIES OR THROUGH UNAUTHORIZED RETAIL CHANNELS SUCH AS DISCOUNT CLUBS AND DISCOUNT CHAIN STORES ARE NOT COVERED UNDER THE BIG GREEN EGG WARRANTY. Please note: When a consumer purchases from an unauthorized source or reseller, even one operating as an apparently legitimate business offering products in unopened boxes with blank warranty cards, they are buying, by legal definition, used products. When someone buys from an

unauthorized reseller or retailer, or from an unauthorized online reseller, they are almost always buying re-sold items without manufacturer’s warranties regardless of any statements or claims made by the seller. This is the published policy of many brands and companies, not just BGE. Check for Authorized BGE Dealers at http://www.biggreenegg.com/locator/ 8. DATE OF COVERAGE: The Warranty coverage begins when an EGG is purchased from an Authorized Dealer and is registered at BigGreenEgg.com by the original purchaser or owner as required under this Warranty. If you are unable to register your EGG at the website, an Authorized Dealer can provide a form to complete and mail to BGE. 9. COVERAGE UNDER THE WARRANTY: Original BGE components that are found to have defects in materials or workmanship, and that are covered under a valid and registered Warranty, will be replaced or repaired at the sole discretion of BGE at no cost for the warranted item or component, subject to the terms and conditions of this Warranty. Any Warranty claim must include an accurate description of the problem or visual evidence of the defective part. 10. WARRANTY CLAIM PROCEDURE: A valid proof of purchase receipt from an Authorized Dealer will be required to make a Warranty claim. For Warranty support, contact the Authorized Dealer from which the item was purchased. You may contact any Authorized Dealer if the EGG was purchased within the United States. For EGGs purchased in countries outside the United States, Warranty claims are handled by an Authorized Dealer or Distributor in the country of purchase. Please refer to the INTERNATIONAL section of the BGE website at BigGreenEgg.com to locate the Authorized BGE International Distributor in your

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limited as outlined herein to replacement or repair of the component, shipped to purchaser at purchaser’s expense. 17. LIMITATIONS: TO THE MAXIMUM EXTENT ALLOWED BY LAW, ALL STATUTORY, EXPRESSED OR IMPLIED WARRANTIES, INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE, SHALL NOT EXTEND BEYOND THIS WARRANTY. LIABILITY FOR INCIDENTAL, SPECIAL AND CONSEQUENTIAL DAMAGES IS EXCLUDED. Some states and/or countries do not allow exclusion or limitation of incidental or consequential damages, so the above limitations or exclusions may not apply to you. 18. REGISTER THE WARRANTY: Warranty registration is available at BigGreenEgg.com. Failure to register the EGG at BigGreenEgg.com, or to register your purchase by other means that may be made available by BGE, will invalidate your Warranty. If you require a printed form to mail in, please see any Authorized Dealer or Distributor. The Warranties as speciﬁed herein contain all your speciﬁc legal rights under the Big Green Egg Limited Lifetime Warranty. However, you may have other rights which vary from state to state and country to country. 19. HEADINGS: The headings used in this Warranty are for convenience only, and shall not alter the terms of the Warranty. 20. International Distributors of BGE products may provide translations of the Warranty or portions of the Warranty in other languages for convenience – however, only the English version is valid, and in the event of any dispute or questions about coverage, only the English version will be considered. 21. Please see Safety Tips and First Timer Tips on

this website if assembling or using an EGG for the ﬁrst time. Thank you for choosing a Big Green Egg – we know you will enjoy The Ultimate Cooking Experience, and we are here along with our Authorized Dealer network to stand behind you with unmatched customer service and warranty support. The Big Green Egg Team Effective March 2014. © COPYRIGHT. BIG GREEN EGG. ALL RIGHTS RESERVED. Big Green Egg®, EGG®, EGGcessories®, The Ultimate Cooking Experience®, EGGheads®, MiniMax™, Mates™, Nest™ and convEGGtor™ are Trademarks or Registered Trademarks of the Big Green Egg Inc. View the Limited Lifetime Warranty online at http://www.biggreenegg.com/support/warranty/ Register your Big Green Egg at http://www.biggreenegg.com/support/registration/