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New member, New Egg, New Table

I'm a new forum member as of today and thought I'd post a picture of my recently completed table. I bought my egg about 6 weeks ago, but is sat in the garage in its box for the first 3 weeks while I built my table. The design is a shameless copy of  the table featured in this post   I re-dimensioned it for a large egg and for the space I had available. Table is constructed entirely from western red cedar and measures 80" in length, 30" in depth and 33" in height.

Still a newbie when in comes to the egg, but I'm really enjoying learning to cook on it.


  • nolaeggheadnolaegghead Posts: 26,355
    edited June 2014
    Beautiful!  Welcome to the forum and the world of eggheads!

    Edit:  BTW - FIRST!!!!
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bud812bud812 Posts: 1,840
    Awsome table & welcome to the zoo.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • JeremiahJeremiah Posts: 5,495
    Wow. Now that's a table.
    Slumming it in Aiken, SC. 
  • JethroVAJethroVA Posts: 969
    Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.
  • NPHuskerFLNPHuskerFL Posts: 16,841
    Welcome. Beautiful craftsmanship in your table. Enjoy.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • bigdogk9bigdogk9 Posts: 69
    That's awesome!!!!
  • anzyegganzyegg Posts: 1,104
    What a beautiful table for the Egg. Great job and welcome. I would have waited to cook if I could build something like that....Enjoy!
  • BayaradBayarad Posts: 308
    Welcome to the asylum! Great and helpful people here and eggselent recipes to broaden your cooking horizons!
  • lousubcaplousubcap Posts: 16,236
    Welcome aboard and enjoy the journey!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DMWDMW Posts: 12,160
    Welcome, hang on and enjoy the ride.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • Jupiter JimJupiter Jim Posts: 2,930
    Wonderful table! Welcome to the cult! Congrats on getting and Egg! Looking forward to reading about your Egging adventures. =D> :-h

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • corb69corb69 Posts: 154
    Very nice. You went all IN. I like your table better.
  • StillSmokenStillSmoken Posts: 327
    That is a beautiful table!! Welcome to the Forum.
    Kennesaw Ga. XL Egg. Cheers, Kevin
  • jhl192jhl192 Posts: 1,006
    Welcome! Good work on the table! Great set up!
    XL BGE; Medium BGE; L BGE 
  • Looks great, I like your doors better than Raven's. How are they constructed, 2 X 4 half lap frame? What finish did you go with, liken the color.
  • nick_banichnick_banich Posts: 110
    Wow - welcome
    -Large BGE since 6-13
    -Indianapolis, IN

  • RACRAC Posts: 1,688
    Awesome table! Welcome.


    Boerne, TX

  • JellywormJellyworm Posts: 96
    Large BGE
    Houston, TX
  • GeorgeSGeorgeS Posts: 955
    Great table and first post! Welcome to the forum! Lots of great people here more than willing to give great advice. There are even a few people here who like to drink and smoke cigars so jump right in anywhere you fit! Just don't try to sell any T-shirts or tell someone the lump they use is crappy.
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • DominicMagesticDominicMagestic Posts: 109
    edited June 2014
    Outstanding table as well as the raven table but a tile is not thick enough to dissipate the heat transfer to the table. You at risk of burning your table as a minimum and possibly much worse. The eggs in both tables need something else to protect the table.
    Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
    aka Frank from Houma eggin in Corpus Christi
    Geaux Tigers - Who Dat
  • pescadorzihpescadorzih Posts: 853
    Nice table and welcome to the site.
    SE PA
    XL, Mini max
  • rogerbrogerb Posts: 2

    Thanks all for your kind comments.

    Doors are constructed using 1" thick rails and stiles, half lapped and pinned. The door and side panels are all 3/4" thick, milled with a tongue and groove and floating within their frames. I used penofin western red cedar tint finish.

    I was quite concerned with fire safety and wanted the table to be as fire safe as a wooden table can be. The egg sits in a table nest which rests on a 20"x20" field of split firebricks (1 1/4 " thick). The firebricks are resting on a 20x20x1/4" aluminum plate. The plate rests on a 1 1/2 inch ledge around it's perimeter but is otherwise open to the air below. The cutout for the egg was 22 1/4 inches rather than the "recommended" 21" giving me about 3/4" clearance around the egg. In retrospect, if I were to do it again, I'd shoot for 1 1/2 inches of clearance. Barring a catastrophic collapse of the egg, I feel the table top is more of a fire risk than the bottom.

  • vettmanvettman Posts: 23
    Great job on table.  Looking to get me a new one built since I just added a mini gotta get some plans in shape and get to building just not a lot of experience like you have rogerb.  Welcome to the family of EggHeads!!!
  • PoshPatiosPoshPatios Posts: 41
    Nice looking table. :)
    What is this? A center for ants!?
  • Monty77Monty77 Posts: 653
    Good looking table, looking forward to seeing some cooks posted next
    Large BGE 2011, XL BGE 2015, Mini Max 2015, Digi Q DX2, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
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