Description
The all-new MiniMax Big Green Egg proves great things come in small packages — and it’s the first to include its own sturdy, easy-grip Carrier for effortless transport!
Perfect for camping, poolside, tailgating, or even award-winning restaurants, top chefs love its versatility and the incredible flavors it produces in a compact, high-performance design. Built with the same ultra-high-quality ceramics as every Big Green Egg, the MiniMax is ready to travel wherever your culinary adventures lead — and it comes with a best-in-class limited lifetime warranty.
Opening the dome reveals a 13-inch (33 cm) stainless steel cooking grid, delivering 133 square inches (856 cm²) of cooking space — all in a convenient 19.5-inch (50 cm) height. The MiniMax arrives as a complete package, including the Carrier.
Versatility
Versatility is what a Big Green Egg is known for! It offers unparalleled cooking experiences — discover how easy and fun it is to create a variety of dishes or an entire meal in your EGG.
Direct Grilling
Direct grilling places food right over the fire for cooking by direct flame and heat. Perfect for steaks, chops, burgers, boneless chicken breasts, kabobs, fish fillets, vegetables, and quick-cooking items. Use a Stir-Fry & Paella Pan over the hot fire for tasty stir-fry in minutes!
Tender, boneless foods under 2 inches thick excel here. It sears the exterior for a delicious crust while locking in juices. The EGG’s closed-lid design and clever airflow virtually eliminate flare-ups and hot spots.
For best results with some foods, start with a high-temp sear, then reduce heat via dampers to finish cooking.
Indirect Grilling, Roasting & Rotisserie
Indirect methods use a convEGGtor or Drip Pan to deflect direct heat. Food cooks via convection — heat radiates from coals, walls, and dome. Meats stay naturally juicier during slow roasting; no separate rotisserie needed.
Vertical roasters collect fat and drippings below for crisp, delicious results without constant turning — just like traditional Greek rotisseries.
Smoking
Low-and-slow cooking with wood smoke is real barbecue at its best. It breaks down connective tissue for tender, succulent results on brisket, pork shoulder, butts, and ribs — cooking times measured in hours, but well worth it!
Enjoy fall-off-the-bone tenderness with complex smoke, spice, and meat flavors. Smoke fish, turkey, nuts, vegetables, and cheeses too — they shine with just a kiss of smoke over low heat.
Suggested temps: 225°F–275°F (107°C–135°C). The EGG holds precise low temps for hours with minimal attention. convEGGtor adds a heat barrier while circulating smoke; convection eliminates constant turning.
Baking
Add a convEGGtor and Pizza & Baking Stone to transform your EGG into a classic brick oven for pizzas, breads, biscuits, pies, calzones, cobblers, and cookies!
Precise temperature control, ceramic heat retention, and stone properties create the ideal baking environment. Moisture draws to the stone for an authentic, crispy brick-oven crust — impossible in indoor ovens or standard grills.
The MiniMax EGG can cook: a 12-pound turkey, 4 burgers, 1 chicken vertically, 2 steaks, or 1 rack of ribs
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