MINIMAX EGG. The MiniMax Big Green Egg arrives in one complete package! Every MiniMAX comes standard with a sturdy, easy to grip Carrier.

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1 MINIMAX EGG Perfect for Tailgates & Camping While MiniMax is perfect for camping, poolside, and tailgating at the ballgame, it s just as at home in award-winning restaurants around the world where top chefs love exploring the EGG s versatility and discovering the amazing flavors produced in such a compact and high performance package. MiniMax is built to perform and is ready to travel to wherever your culinary interests take you! Specifications: Grid Diameter: 13in Cooking Area: 133in² Weight: 63lbs The MiniMAX EGG can cook: 12lb turkey 4 burgers 1 chickens vertically 2 steaks 1 rack of ribs Most popular EGGcessories: conveggtor Vertical Chicken Roasters & Round Drip Pan Pizza & Baking Stone Cast Iron Cooking Grid Small V-Rack Opening the MiniMax dome reveals a stainless steel cooking grid measuring 13in in diameter for a whopping 133in² of cooking area all within a convenient 19.5in height! And, of course, MiniMax is constructed from the same ultra high-quality ceramics as the other six EGG sizes, and comes with the same limited lifetime warranty. The MiniMax Big Green Egg arrives in one complete package! Every MiniMAX comes standard with a sturdy, easy to grip Carrier. Primary EGGcessories for MINIMAX Let s get you started on the Ultimate Cooking Experience! conveggtor (Plate Setter) Nothing contributes more to the versatility of a Big Green Egg than a conveggtor. It facilitates indirect cooking by providing a heat barrier between the food and the fire, instantly transforming your EGG into an outdoor convection oven. Porcelain Coated V-Racks The dual purpose porcelain coated V-Rack can be used to hold Beef, Lamb, or Poultry roasts and be turned over to efficiently cook 6 vertical racks of ribs. Use it with the Rectangular Drip Pan to catch juices for gravy or roast vegetables. Perforated Grill Wok Grill Woks make it easy to cook vegetables, meat, seafood or any smaller pieces of food that might slip through the standard grids. Grill Woks allow heat and smoke to circulate around the foods for even cooking and flavor absorption. Ash Tool The perfect utensil for clearing the ash that collects at the bottom of the EGG by removing the ash out of the Draft Door. Natural Firestarters Clean, safe, odorless, easy to light, and tasteless, with no chemical aromas/residues. Ash Pan Collecting Natural Lump Charcoal requires minimal clean up, with the Ash Pan. Grill Gripper Easily grips to safely lift Stainless Steel and Porcelain cooking grids. Big Green Egg 100% Organic Lump Charcoal Pure and natural, Big Green Egg charcoal is premium carbonized wood with NO additives whatsoever. FireWire Flex Skewers Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to easily turn or remove food from the EGG.

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3 New EGGhead Tips and Tricks Here are some important tips to help you get started as a Big Green Egg owner. Please take the time to read these tips before assembly and first use of your EGG proper product knowledge will greatly enhance your enjoyment and safety. YOUR BIG GREEN EGG LIGHTS DIFFERENTLY THAN OTHER GRILLS Your EGG is designed to cook efficiently for long periods of time at a wide range of temperatures. This can only be achieved using the correct fuel, and that s why they take great care to specify premium select All Natural Hardwood Lump Charcoal packaged in the Big Green Egg bag. Many generic brands and charcoal briquettes are packed with chemical fillers, petroleum products and other worthless materials as a result they don t work as well and generate huge amounts of ash, which can clog or block the airflow within the firebox of the EGG and effect cooking temps. NEVER USE LIGHTER FLUID It will be absorbed into the ceramics, permanently contaminating your EGG with nasty chemicals and tainting the flavour of your food. Instead, use Big Green Egg Natural Charcoal Starters or our Electric Charcoal Starter, both of which are odor-free and will be the fastest method of reaching a cooking temperature without any exposure to chemical fumes. AVOID HIGH TEMPS ON YOUR FIRST USE This may damage the gasket before it can properly seat itself. Keep the temperature on your first few cooks under 350 F to allow the gasket adhesive to fully cure and adhere e to the EGG. If you do happen to damage the gasket, you can replace it with one available from any BGE dealer. VENT/BURP YOUR EGG BEFORE OPENING When opening your EGG at high temperatures (over 400 F), it is essential to lift or crack the dome only slightly a few times, allowing air to safely enter slowly, preventing any backdraft or flare-ups that may allow a flash of heat to escape or burn your hand. Never allow children to open the dome of a hot EGG. Continued on next page...

4 New EGGhead Tips and Tricks continued... NEVER DOWSE YOUR EGG WITH WATER TO EXTINGUISH THE FLAME Completely close both dampers at top and bottom of EGG. This will extinguish the flame and allow you to reuse the remaining charcoal on your next cook. Store the Dual Function Metal Top inside your EGG for safekeeping when not in use; this will keep it handy and dry. PERIODICALLY INSPECT ALL BOLTS AND FASTENERS The metal bands on your EGG are designed to keep the dome secure, as are the nuts and bolts on the EGG hardware, Nest and Nest Handler. Checking the tightness of these fittings after the first few uses is highly recommended. DO NOT USE WATER TO CLEAN INSIDE OF YOUR EGG Your EGG is designed to be virtually self-cleaning, and the ceramics are porous and will absorb the water. Simply close the lid and both vents after a cook, and the remaining heat will allow food residue to burn off. At the beginning of your next cook, you can easily remove any remnants on the cooking grid with the Big Green Egg Grid Cleaner or Grill Brush. ALWAYS USE HEAT PROOF GLOVES When handling hot ceramics or cooking surfaces, use appropriate protection to avoid burning injuries. Always use caution when setting hot items on other surfaces. EGGIN EVERY SEASON, IN ANY WEATHER Thanks to its high-tech ceramic composition, an EGG will endure extreme temperature differences and can maintain internal temperatures in any weather. You will find yourself using your EGG in all seasons. Perfectly roasted turkey on Christmas Day no problem! If an EGG has been stored for the winter or has been unused for any period of time, we recommend lighting a small amount of charcoal and allowing the EGG to heat very gradually to not more than 350 F / 177 C to slowly burn off any residue or moisture that may have accumulated during storage.

5 Why Big Green Egg?

6 Basic Temperature Guide... for the Ultimate Cooking Experience! SMOKING & SLOW ROASTING 180 ~ 300 (approx. 250 recommended) Indirect grilling or roasting is best for larger cuts of meat such as turkeys, chickens, roasts, ribs, and hams, which take longer to cook. In general, use this method to cook anything thicker than two inches or with a bone, such as chicken pieces; otherwise the exterior will be charred before the interior is cooked through. DIRECT GRILLING & SEARING 350 ~ 700 (approx. 400 recommended) Generally, foods that are tender, less than two inches thick, and boneless are good candidates for direct grilling. It is the ideal way to cook steaks, chops, burgers, boneless chicken breasts, kabobs, fish fillets, vegetables and other quick cooking foods. And with a Stir-Fry & Paella Pan in place directly over the hot fire, you can even make a tasty stir-fry. BAKING 300 ~ 450 (depending upon recipe) With the addition of a conveggtor and/or Pizza & Baking Stone, your EGG becomes a classic brick oven that bakes fantastic breads, biscuits, pies, pizzas, cobblers, cookies, and cakes. The EGG s precise temperature control and heat retention create the perfect environment for baking. As pizza cooks, moisture is drawn to the Stone for an authentic, crispy, brick-oven-style crust that is impossible to re-create in an indoor oven or on an ordinary barbecue grill. 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 (medium) 145 F (med. rare) F (medium) F (well done) 155 F (medium) F (well done) 160 F (med. rare) 140 F (med. rare) 170 F (breast) F (thigh)

7 Smoking Woods The addition of wood smoke to meats or even vegetables is what gives barbecue its distinguishing flavor. Any hardwood is acceptable and the results will vary depending on the type of wood chosen: ALDER - Golden Alder Wood has a very mild flavor with just a hint of sweetness and vanilla undertones,perfect for accenting the naturally robust flavors of fatty fish like salmon. Alder wood also produces a very subtle smoke that isn t too peppery, making it a great wood to use with squash, potatoes and delicately flavored fish like trout. APPLE - Apple Wood burns with a mild, fruity smoke that enhances the natural sweet and warm flavors in foods. The subtle, but dense, smoke of apple wood is best paired with mild white meats and is the perfect backdrop for sweet or tangy sauces, marinades or brines. Try apple when using honey, molasses, maple or cinnamon with your grilled or smoked meats. BLACK WALNUT - An Ozarks country wood that gives a more traditional smoked flavor, slightly bitter like walnuts. Great on Beef, pork, game. A favorite for grilling Steak! CHERRY - Cherry Wood burns with a mild smoke but imparts a rich sweetness and fruitiness to foods. With mild meats like poultry or pork, the sweet notes of cherry wood are a great complement for rubs and sauces made with spicy or warm flavors like ginger, clove or allspice. With stronger-flavored meats like ham or wild game, cherry wood pairs well with rich bourbon-based sauces or glazes. Use cherry wood alone, or as a balance for hickory or oak. GOURMET BLEND - A unique blend of Hickory, Apple, Sassafras and Wild Cherry. Great on beef, pork, poultry, fish, and wild game. GRAPE - A sweet, light and delicate smoke. Great for chicken or fish. HICKORY - An all time favorite with a rich hearty taste. Hickory is suitable for all types of meats except fish. Too much can leave meats bitter. JACK DANIEL S CHIPS - These are made from 100% charred white oak aging barrels. As the whiskey ages, it is drawn into the wood and remains after the barrel is emptied. MESQUITE - A popular wood associated with southwest cooking, Mesquite is a full-flavored smoke that if overdone can add a bitter taste to meats. It is commonly used on beef, pork, poultry and game. MAPLE - Sugar Maple has a smoky, mellow and slightly sweet taste. Good with pork, poultry, cheese, and small game birds. MULBERRY - A sweet and tangy mild smoke good on pork, ham and poultry. NORTHERN BEACHNUT - The wood of the Beechnut produces a mild, somewhat delicate flavor. Since it is a hardwood, it remains longer for smoking. OAK - Assertive but pleasant with a smooth mellow smoke, Oak is great for all types of meats, especially beef. What it can do for brisket is beyond description. ORANGE - Tangy citrus smoke great with poultry, fish and seafood, gives food a caramel color. PEACH - Similar to other fruit trees, the wood from a peach, pear or apricot tree provides a slightly sweet and fruity flavor. Most often used for grilling pork or poultry, but also work well with other foods. PEAR - A fruitwood similar in taste to Apple or Peach. PECAN - Pecan has a subtle richness and is somewhat nutty in flavor. Sometimes described as a mellower form of Hickory. Works well on all meats. PERSIMMON - Exotic smoking wood from the Ozarks. Distinctive flavor. Some Ozarkians won t use anything else. PLUM - A sweet and tangy mild smoke flavor much like Mulberry. Great on pork and poultry. SASSAFRAS - Pungent and sweet, Sassafras gives beef, pork or game a rich aroma and color. SUGAR MAPLE - A sweet, mild smoke, that works well with pork, poultry and even veggies. Good with ham. SWEETWOOD BLEND - A wonderful mix of apple, cherry, peach, pear and maple that gives any type of meat a great flavor. TABASCO - These chips are made from the Arkansan white oak barrels used to age TABASCO. These chips are ideal for smoking meats, poultry, vegetables and fish. WINE BARREL CHIPS - These are made from 100% oak wine barrels, then saturated with wine. These are good with just about anything. WHITE CEDAR - The slightly spicy flavor works well with the natural sweetness of honey, apricot, or onion.

8 New EGGhead Safety Tips Please read the important information below before using your new Big Green Egg. Product Knowledge and Safety Information will greatly enhance your enjoyment and use of your EGG! ALWAYS EXERCISE CAUTION WHEN USING ANY HOT COOKING DEVICE. ALWAYS USE EXTREME CARE WHEN MOVING, LOADING OR UNLOADING AN EGG AS PRODUCT IS HEAVY AND INJURY CAN OCCUR IF DROPPED. ALWAYS TAKE CARE WHEN HANDLING HINGE ASSEMBLY, DUAL FUNCTION METAL TOP AND STAINLESS STEEL DRAFT DOOR TO AVOID POSSIBLE INJURY FROM METAL EDGES. ALWAYS EXERCISE EXTREME CAUTION WHEN LIGHTING CHARCOAL, COOKING WITH HOT CHARCOAL OR HANDLING HOT COOKING SURFACES. PLACE AND USE YOUR EGG IN A SAFE AND LEVEL SPOT. DO NOT place an EGG on a slope, uneven surface or under low trees or branches. Use the locking casters on the wheels once the EGG is moved into position to keep it in place. DO NOT attempt to move your EGG while in use or when the charcoal is hot! PULL DON T PUSH AN EGG IN IT S NEST. When moving your EGG in the metal nest, place both hands on the Nest or Handler and pull the EGG behind you. Do not push it ahead of you. The Nest or Handler are not designed to roll over uneven terrain such as gravel, or to be rolled on soft soil or grass. Always make sure you have stable footing and have somebody helping. AVOID BACKDRAFTS OR FLASHBACK. Once an EGG is lit, always carefully vent or burp it before opening the dome fully by cracking it a few times about an inch or two first this allows the incoming air to enter slowly and helps avoid a flashback. Use extra caution when opening a hot EGG with closed vents, as the sudden rush of air can cause a dangerous flare up. It is always advisable to wear heat resistant gloves, and to take care to protect yourself. LIFT WITH THE GRILL GRIPPER. Use the specially designed BGE Grill Gripper to pick up and lift hot grills. Hold the Gripper so that one prong grips the grill from underneath. If you try to grip from directly above the grill you won t have enough cantilever force to lift it. 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. Internal ceramics will remain 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 Patented Dual-Function Metal cap removed. Your EGG will accelerate to very hot temperatures quickly and you cannot control temperature without the adjustable cap. 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. IF YOU REMOVE THE SLIDING DOOR and safety screen completely, the correct reassembly order is the sliding screen first, with two tabs facing to your left; then the solid sliding door placed so it slides on top of the screen (not behind it) with the single tab located to your right. The only time the screen itself needs to be opened all the way to the right would be to remove ash. Keep screen in place, all the way to left, when EGG is in use. Position of solid door controls airflow. DO USE extreme caution when HANDLING OR REMOVING hot cooking surfaces including the cooking grate, plate setter or pizza/baking stone from your EGG. The ceramics will be extremely hot. Take care to 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. Continued on next page...

9 New EGGhead Safety Tips continued... DO NOT USE LIGHTER FLUID OR ANY FLAMMABLE LIQUIDS IN AN EGG. Big Green Egg Natural Lump Charcoal lights easily when using the Natural Fire Starter or Electric Fire Starter for best results. NEVER use charcoal briquettes, lighter fluids or any flammable liquids in your EGG. This may void the Warranty. DO NOT PLACE AN 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. The EGG is designed to be used in a metal Nest or with a metal table Nest, providing an air gap below the EGG. Alternately, a concrete paver block may be used to support the EGG when used in a table. For maximum heat protection, a paver block and a metal table Nest can be used in combination. Always close both vents fully upon conclusion of cooking to cut off air supply. CAUTION ALWAYS BE AWARE OF FIRE HAZARDS Do not leave a lit EGG with the dome open if it is unattended. Be aware of dry leaves, decking and other combustible materials that may be in proximity to an EGG while it is in use, as they may present a fire hazard if any hot charcoal or sparks are allowed to come into contact. Do be aware of your surroundings if using an EGG while camping or on cookouts, as any open flame can present a hazard to people and property. DO BE AWARE THAT LOCAL ORDINANCES MAY SPECIFY A DISTANCE TO PLACE ANY OUTDOOR COOKER AWAY FROM A STRUCTURE, or may limit outdoor flame of any type during drought or fire hazard. DO NOT ATTEMPT TO LIGHT OR USE AN EGG INDOORS WITHOUT SUFFICIENT VENTILATION! DO NOT attempt to light or use an EGG near any structure or storage area that may contain combustible materials. The Big Green EGG is extremely safe and hazard free when used as intended and according to safety guidelines, and will provide years of trouble free use and enjoyment. NEVER USE WATER TO EXTINGUISH HOT COALS.

10 Big Green Egg Warranty Limited Lifetime Warranty The Big Green Egg ( BGE ) was the first ceramic grill manufacturer in the world to stand behind its products by offering a Limited Lifetime Warranty, and has maintained this standard for over a quarter-century! Today, each Big Green Egg is carefully inspected and certified to be the highest-quality outdoor cooker ever, and we continue to offer best-in-class customer service and warranty support to purchasers of the Ultimate Cooking Experience! 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. 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. Continued on next page...

11 Big Green Egg Warranty Limited Lifetime Warranty continued... 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 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 particular region. Warranty claims must be made through an Authorized Dealer or Distributor within the original country of purchase. Do not ship or mail any components for a Warranty claim before contacting an Authorized Dealer or Distributor, as in some cases it may not be necessary to return the warranted part. Our goal is to make any Warranty claim as simple as possible. 11. INFORMATION REQUIRED FOR CLAIM: A Valid Proof of Purchase is required. A purchase receipt showing date of purchase and name of Authorized Dealer from which the EGG or other BGE product was purchased must be provided with any Warranty claim. For Warranty purposes, an original purchaser is the person whose name appears on the purchase receipt, or is in possession of an original purchase receipt, and who has registered their BGE Warranty as required. 12. SHIPPING AND DELIVERY: BGE is not liable for shipping, delivery charges, labor, packaging costs, export/import duties, VAT or any levied taxes resulting from any Warranty claim, service, repair or return, unless authorized in advance in writing by BGE. 13. VOIDING THE WARRANTY: Any unauthorized modifications or alterations to an EGG will void the Warranty. This includes using any parts inside the EGG other than authentic BGE components; drilling holes or tampering with any of the parts; or using any internal components in any way other than as intended by the manufacturer. Modifying or substituting any internal components, including the fire grate and fire ring, will void the Warranty, and BGE expressly disclaims any liability for any direct, indirect, incidental or consequential damage which may result. The pouring of lighter fluids or any flammable mixture onto or into an EGG will void the Warranty. This practice is dangerous and may result in damage or injury. Please see Safety Tips at BigGreenEgg.com. 14. DELAY OR DEFAULT: The Big Green Egg shall not be liable for any delay or default in BGE s performance under the Warranty caused by any event or contingency beyond the control of BGE, including, without limitation, acts of God, war, government restrictions or restraints, strikes, fire, floods, transportation delays or reduced supply of materials. 15. LIMITATIONS: This Limited Warranty is non-transferable. There are no other warranties, express or implied, except as specifically stated in this Warranty or as may be provided for under statutory rights which vary from state to state and country to country. The Big Green Egg does not authorize any person or representative to make or assume for BGE any obligation or liability in connection with the sale of any EGG or BGE product. Warranties, whether written, oral, expressed or implied, are not extended to persons who obtain the product from any source other than the Big Green Egg or from an Authorized Big Green Egg Distributor or Dealer, or through an authorized BGE promotion. Purchasing and/or accepting delivery of any BGE product from unauthorized dealers or online resellers will void the Warranty associated with that product. The Big Green Egg is not sold at discount clubs, discount chain stores, online or by e-commerce stores, and any product purchased from any such retailer is not covered under Warranty. Authorized Dealers can be located or verified at the BigGreenEgg.com website. Continued on next page...

12 Big Green Egg Warranty Limited Lifetime Warranty continued BGE s OBLIGATIONS: The repair or replacement of parts in the manner and for the period of time stipulated hereunder shall constitute the fulfillment of all Warranty obligations and/or any direct and derivative liabilities of the Big Green Egg. A purchaser s exclusive remedy for any breach of this Warranty or of any other implied Warranty is limited as outlined herein to replacement or repair of the component, shipped to purchaser at purchaser s expense. View the Limited Lifetime Warranty online at Register your Big Green Egg at 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 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.

13 EGG Components Know the lingo... 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. If you have any additional questions regarding parts, configuration, or warranty replacement; please contact us accordingly.

14 Strip Steak & Chipotle Rub Instructions 1. Mix spices together in small bowl. Rub into steak. Put steak into zip-lock plastic bag and let rest in refrigerator at least 2 hours or overnight. Ingredients 1 tablespoon chili powder 2 teaspoons turbinado sugar 1 teaspoon dried oregano 1 teaspoon sweet paprika 1/2 teaspoon garlic powder 1/2 teaspoon basil 1/4 teaspoon smoked paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 24 ounces of your favorite NY or KC Strip Steak Chipotle Sauce 2 tablespoons chopped canned chipotle peppers in adobo 2 teaspoons honey Juice of 1 lime 1 clove garlic 1 tablespoon white vinegar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 cup cilantro finely chopped. 2. Heat EGG up for direct cooking at 450 F. Take steak out of refrigerator and let rest for 30 minutes. 3. When EGG is hot, place steaks on grid and cook until desired degree of doneness. Let rest about 5 minutes. 4. While steaks rests, combine chipotle peppers, honey, lime juice, garlic, vinegar, cumin, and coriander in blender until smooth. Stir in cilantro. 5. Serve steaks immediately with chipotle sauce. Makes 4 servings. Cooking Tip: Make more of this rub than you need and store it at room temperature in an airtight container. Reach for it for beef, fish and chicken as often as you want.

15 Grilled Island Chicken & Tropical Salsa Instructions 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 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

16 Margherita Pizza with Cherry Tomatoes Instructions 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 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 between the rounds. 4. Divide the cheese and sprinkle it on top of the tomatoes. 5. Divide the basil leaves and sprinkle them on top of the cheese. 6. Divide and sprinkle on the salt and the remaining 1 tablespoon of oil. 7. 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. 8. Cut into wedges and serve immediately, garnished with additional fresh basil, if desired. Makes 2 pizzas

17 Peach Planked Salmon Filets Instructions 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 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 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

18 Fresh Italian Cioppino Ingredients 1 4 cup extra-virgin olive oil 8 ounces red snapper, cut into 2-inch cubes 6 ounces halibut, cut into 2-inch cubes 12 sea scallops 1 cup diced yellow onion 1 thinly sliced fennel bulb, fronds reserved 1 tablespoon minced garlic 2 cups white wine 1 cup water 1 cup Pernod 1 cup clam juice 1 (28oz) can crushed San Marzano tomatoes 1 pinch saffron 1 4 cup firmly packed fresh tarragon leaves 12 clams, scrubbed 12 mussels, scrubbed and beards removed 12 large shrimp, peeled and deveined 4 ounces calamari, cut into rings 1 2 cup firmly packed torn fresh basil leaves Instructions 6 (1-inch-thick) slices ciabatta bread, grilled 1. Set the EGG for direct cooking and preheat to 400 F. 2. Place the Dutch oven on the grid to preheat for 10 minutes. 3. Pour the olive oil into the Dutch oven. Add the snapper and halibut. Close the lid of the EGG and sear for 2 minutes on each side. 4. Transfer the fish to a plate and set aside. 5. Add the scallops to the Dutch oven and sear for 30 seconds. Turn the scallops over and cook for another 30 seconds. 5. Transfer the scallops to the plate with the fish and cover with plastic wrap. Refrigerate until needed. 6. Add the onions, fennel, and garlic to the Dutch oven and sauté for 1 minute. Carefully add the wine, water, Pernod, clam juice, tomatoes, saffron, and tarragon and mix well. Close the lid of the EGG and simmer uncovered for 20 minutes. 7. Add the clams, close the lid of the EGG, and cook for 3 minutes. 8. Add the mussels and shrimp, close the lid of the EGG, and cook for 3 minutes. 9. Add the reserved fish and scallops and the calamari and basil. Close the lid of the EGG and cook for another 2 minutes. 10. Place the bread slices on the Grid, around the Dutch oven, and toast for 30 seconds per side. 11. Remove the Dutch Oven and transfer the bread to a rimmed sheet pan. 12. To assemble, place a piece of the toasted bread in the bottom of each bowl, spoon the stew over the bread, sprinkle with the fennel fronds, and serve. Serves 4

19 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, not a blend or punch) 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 (white and light green parts only), sliced (or 5 regular garlic cloves) 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 ( F) 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.