Michelle and Mike point out a big ol’ article in yesterday’s New York Times featuring the popularity of the “Big Green Egg” and its ceramic kamado competitors.  There are photos and everything!  Here’s the snippet that features folks from the DEC…

Just east of Atlanta, in Decatur, Billy and Kristin Smith have established a monthly Big Green Egg supper club. No matter which of the eight couples hosts, the focal point is always the backyard, where a Big Green Egg stands, wreathed in smoke, looking like a Humpty Dumpty stunt double on the set of a pyrotechnic-dependent action film.

For a recent Sunday evening gathering that began with shucked oysters set in muffin tins and roasted on a Big Green Egg, Mr. Smith cooked a garlic stuffed boneless pork shoulder that was done in 90 minutes. Ms. Smith baked a peach and blackberry cobbler that, after an hour on the hickory charcoal-fueled Egg, tasted lightly and pleasantly of wood smoke.

“I can do anything I want on an Egg,” said Mr. Smith, a trial-and-error cook who has honed his techniques over a couple of years. “Anything you can imagine, I can cook. We’ve done prosciutto pizzas. When you crank the coals, you get this perfect, fire-crackled crust.”