The versatility of the Big Green Egg just might be its biggest and best feature. You can make everything from pizza, breads and desserts to pulled pork, beef brisket and even a prime rib. Its ability to consistently hold low temperatures for an extended period of time is amazing.

The result? Foods do not dry out, as is typical with most charcoal, gas, or electric grills. The natural juices and flavors are sealed in and the result produces the juiciest steaks and pieces of chicken. The unit also does not require water or endless hours of tending, which can be tedious for most people who like to grill.

The design of the Big Green Egg is based on an ancient Japanese Kamado design made of ceramic, which is designed to absorb the heat and keep the even temperature within the unit consistent. The top and bottom vents allow you to simply control the temperature and maintain the ideal smoking temperature without constant attention. The egg "nest" is a must-have accessory for wheeling the unit around and maintaining its portability.

When the Kamado charcoal grills first made their appearance in the U.S. market, people were impressed with the unit's ability to hold a perfectly low and slow temperature by using charcoal, newspaper and hardwood.

The Big Green Egg Company was launched in 1974 in Atlanta, Georgia. Ed Fisher had an idea for a barbecue grill that was extremely unique. He took an old Oriental ceramic cooking concept, improved on it, gave it a catchy name and started selling it himself out of one little store. Toda, the company has become the world's largest manufacturer and international distributor of kamado-style cookers.

The ceramic walls are thick and provide added insulation for cooking foods with an amazingly small quantity of charcoal. The literal "egg" shape of the unit provides for even distribution of heat and smoke flavor for long hours in any climate. You can grill in the winter and not have to worry about the unit cracking under the extreme temperatures.

Lighting the unit is very simple and quick and does not require starter fluid unlike most charcoal grills. Simply take a few sheets of newspaper and place them under the charcoal before igniting. The air will flow through the starter canister and the egg will be ready to use in under 10 minutes.

A 20-pound bag of natural charcoal will typically provide up to six months use, even if you grill or smoke several times per week. The dampers can be opened or shut to maintain temperature accuracy within two degrees. After you are done cooking, simply close the top lid and bottom draft opening to extinguish the fire. Once the coals have cooled, you may reuse about 80 percent of the charcoal.

We added some moistened cherry flavored wood chips to the charcoal for added flavor. You can even regulate the amount of smoked flavor from just a hint of smoke to a full flavored smoke throughout.

The Big Green Egg comes in all different shapes and sizes—from a mini egg designed for camping and tailgating to an XL egg for larger barbecues. The large egg is big enough to smoke a 20-pound turkey, 12 burgers, six chickens vertically, eight steaks, a full brisket, or seven racks of ribs vertically.

The Big Green Egg is safer to use than most smokers because the ceramic surface stays cooler than a metal cooker. The green painted exterior has a porcelain glaze bonded to the ceramic, making it easy to clean.

What makes the Big Green Egg so unique is its ability to be used as a smoker, grill or an oven. You can easily cook an entire meal on the unit, including potatoes and vegetables and even dessert. There is no other unit available that will offer less cooking time, easy cleanup and year-round use. When you purchase a Big Green Egg, your friends and family will be glad you did.

The small egg retails for $499, medium is $699, large is $869 and XL is $1,199.