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Green Egg

Are there any dealers in the GTA that are willing to negotiate a bit on price?

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  1. My understanding and from experience is, there is no wiggle room on price, from any of the dealers.

    That said, dealers can sweeten the deal on the accesories, such as the cost of the plate setter, pizza stone and covers etc.

    I can tell you that they are much cheaper in Buffalo or Detroit. If you are there for, I think, 3 days, you and your spouse can each bring back $800.00. Combined, you get an egg far cheaper and pay no duty.

    Either way, get one and you will never be disappointed!

    15 Replies
    1. re: franpelyk

      "I can tell you that they are much cheaper in Buffalo or Detroit"

      OK, how much cheaper? Don't forget the SUV or van to move it.

      All you can do is try on price and offer cash. They're over-priced and don't exactly fly out the door.

      1. re: Kagemusha

        "All you can do is try on price and offer cash. They're over-priced and don't exactly fly out the door."

        I can't speak to the wholesale network in Canada but I was just speaking to one of the oldest BGE dealers in New Jersey and he said sales in the US are up significantly and there is a currently a shortage and if a dealer doesn't have them in stock there is a pretty long wait. He said there is even a longer wait for warranty parts.

        He also said he has looked at the other brands over the years but BGE has the best warranty and their service to dealers is 2nd to none. He is hopeful that over the winter BGE can replenish their inventory.

        1. re: Kagemusha

          The XL in Toronto with all the toys comes in at around 2000.00

          Got my XL in Detroit for $1200.00 all in, so the savings are quite large. If you're going to the States anyways, then thats the time to pick it up.

          Mine did not come assembled so factor in that it's a 2 person job over the time it takes you to drink 3 beers!

          1. re: franpelyk

            I assume the $2000 is after tax? The savings appear to be substantial, but I think the problem will be when you need to need some warranty service in Canada - will a warranty on a unit bought in the USA be honoured here?

            Personally, I'd rather just buy it here and pay a bit more and have a warranty as I rarely drive to any of the border cities for a day trip. Many of the dealers here include delivery and set-up in the price.

            1. re: foodyDudey

              I bought a LG BGE about 10 yrs ago from a dealer and do a lot of 1000 degree steak searing, even in the dead of New Jersey winters. Quite a shock to the ceramics to go from below freezing to 1000 degrees in a very short period of time. I have had several warranty claims (cracked fireboxes) and the service was impeccable.

              Most places in Canada get colder than NJ in the winter and many get colder than us neighbors to the south care to even contemplate. The beauty of the ceramic cookers is they are so well insulated that they can be used year round no matter how low the temp dips but I would think being on a good warranty footing would be especially important in the average Canadian climate.

              SIZE: Seems most folks are good with the large. Consensus is that the XL is too big and burns too much charcoal for the "avg" cook and it is considerably more expensive. If handy, money can also be saved by building your own BGE table (common lumber yard deck materials) because you don't need a nest or folding wing tables. Many plans and great pictures on the net.

              1. re: Tom34

                This is a really helpful post. Thank you! We have a wood burning pizza oven that we didn't use at all this winter due to the extreme cold. Except for the power outage but luckily we got power back before the temp really dropped!

        2. re: franpelyk

          You can't combine $800 + $800 onto one single item, so you may have to pay some duty/taxes on the remaining balance ($400 or so). The savings is several hundred dollars, but if you are making a special trip there, accommodations/gas/travel costs make them much more negligible.

          I have been watching BGE prices for years. Dealers don't put them on sale or negotiate on price in my experience. Three years ago Costco brought a lot in for around $400 cheaper and they disappeared very quickly. It doesn't seem like that'll happen again.

          In the end, I bit the bullet and purchased in Toronto. It is a great product though several others are very similar and of comparable quality. Good suggestion below too, re: Eggfest / getting a slightly used one. Definitely get the Large size.

          1. re: hski7

            I remember several years ago one of the club store was selling BGE's on line at a significant discount and the BGE Co quickly countered that the BGE Co would only honor warranties when their products were purchased from an authorized BGE dealer.

            I too have never seen them discounted from an authorized dealer.

            1. re: Tom34

              You are right, though Costco agreed to honour the warranty instead, to my recollection.

              1. re: Tom34

                Begs the question as to where the "club store" got their BGE stock if not from the manufacturer--unless of course there are "gray market" BGEs. Costco sells lots of merch(e.g., digital cameras, etc)that carry full manufacturers' warranties. I can see BGE dealers being behind this but for the maker to feign shock about big box discounts is a bit farfetched.

                1. re: Kagemusha

                  I have a feeling that Costco does buy close out stuff. In massive quantities mind you.

                  Keep in mind that if you buy from them, their return policy is fantastic.

                  DT

                  1. re: Kagemusha

                    My "guess" would be BGE Co moves their product through a distribution company and wires got crossed.

                    One of the problems with big box stores is they don't want to deal with parts. They tend to have enough clout with manufactures & distributors where they just hand the customer a new one and debit their suppliers account.

                    My guess is that BGE Co is not set up for this type of merchandising. Its a relatively expensive product to make and enormously expensive fragile product to ship.

                    1. re: Tom34

                      Doubtful. You're explaining away how BGE product got there, supposedly without BGE's knowledge. All the more sketchy since they work through dealers.

                      1. re: Kagemusha

                        I honestly don't know how BGE's ended up in the big box stores. Maybe it was the age old common problem of a new company executive with a Harvard MBA who understood numbers but not the nature of the product itself. Maybe the loyal dealers who stocked the products, parts and offered service balked at servicing products sold at big box discounts. What ever the case was, BGE immediately made public warranty issues and sales at the big box were short lived.

                2. re: hski7

                  You also need to keep in mind that the box will take up a fair bit of inventory space in the vehicle coming back.

                  If you're worried about duty, just buy a small bag of match light and burn it inside. Bring it back unboxed and say you brought it down with you. "See, it's been used!!" Drop off the warranty info and stuff in the mail.

                  DT

              2. I have a Broil King Big Steel Keg. There are two versions. One with a cast iron grate and a steel grate that fits on top of it and a slightly cheaper one with a steel grate. You also need the heat spreader kit if you are going to smoke. It is cheaper than a big green egg and easier to move about. The results are fantastic.
                I read an article on a barbecue forum a few years ago from someone in Ottawa that compared both by cooking the same food on both and the Keg was judged the winner.
                Bottom line you should consider it. There are also some cheap copies of both at Walmart, Cdn Tire and Lowes.
                I grill thick steaks over a combination of charcoal and soaked wood chunks and the steaks are the best.

                1. If you want to get a cheaper Egg, you can always wait for the Eggfest that Dickson's holds in June. Basically they use new eggs for the event and you can buy them (way in advance) for a cheaper price and you can take it away after the event. They are only used once for the event and the warranty is still valid. (But if you're looking for one now, I don't think I could wait till next year... there's too much grilling and smoking time between now and then :) )

                  And my two cents: I've bought a used medium egg and sold it not long after for two reasons. 1. the warranty is only good for the original owner and 2. it was too small. If you're only going to cook for two people, it will do fine. If you're going to cook for more people the Large is the way to go. And the XL is WAY to big... you'd burn through too much coal.

                  The other thing I wanted to mention is that they are not easy to move. They are heavy and awkward to hold. I bought my egg from Classic Fireplace and Grills in the Beaches. The sales guy at Classic was really nice and I think they delivered it for free. GET IT DELIVERED. They brought it right to my deck.

                  To conclude, I love my Green Egg. There are other brands and kinds out there and yes, the Green Egg is the most expensive, but I have never heard from an owner who did not like their Green Egg. And if maintained properly, there's no reason that you'll be able to pass it down to your children like a good cook would. :)

                  1 Reply
                  1. re: ioppoi29

                    Dickson Hardware has a website and you can subscribe to it to get updates on accessories and eggs. Usually in either late November or early December they send out an email to subscribers. It is "worth waiting for". They deliver and help with the set up on a deck. Dealers are not allowed to advertise better prices.

                    I usually use my egg for chicken, ribs and pulled pork. I love what it does and the chicken is wonderful.

                  2. I own a large BGE, with accessories, that I'm likely getting rid of within the month or so. 3 yrs old, in perfect working condition- getting rid of it to make room for a Primo XL, which is more in line with what it turns out I need.

                    If you're interested, set out an email where I can get hold of you and I'll give you dibs when I look to get rid of it.

                    4 Replies
                      1. re: biggreenmatt

                        You and the buyer may have to become friends for life so you can take care of any warranty issues. I'm sure there is a premium paid for the lifetime warranty to the original owner.

                        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 ORIGNIAL 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.

                        1. re: foodyDudey

                          Under any circumstance I would want at least a 50% discount for any brand non warrantied ceramic cooker. Replacement parts are expensive as is the shipping if you don't have a local dealer who is willing to bring them in with a regular BGE shipment.

                          225 degree long smokes & 350 degree roasting in virtually any climate will likely yield few problems & I would be seriously tempted at 50% off.

                          If 800 - 1000 degree steak searing is going to occur I would not consider a used cooker.

                          Most of the issues have been cracked fireboxes. My understanding is the fireboxes have been re-engineered with a stress cut in them to allow for rapid expansion & contraction. I have a new one ordered (warranty) and will be testing it this winter.

                        2. re: biggreenmatt

                          I would be interested to hear what you are looking to get for it.

                          Drop me a note at vorok at hotmail .com

                          Cheers.

                        3. used ones show up on kijiji / craigslist regularly last time i checked

                          15 Replies
                          1. re: filtered

                            True, but what is a used one worth with no warranty? I'd would not offer more than 40% of the new price for one that was 2 or 3 years old, even less if older

                            1. re: foodyDudey

                              Are these things that badley built that a warranty is that important? It is not like it has many moving parts or any electronics in it... To me if it lasted 2years it should last another 10 more...

                              1. re: pourboi

                                I bet they are built well, but anything that heats up to high temps and cools down, plus is left outside is inevitably going to need some parts. If they didn't, I'd think it would have a transferable warranty like a car does.

                                1. re: foodyDudey

                                  To the best of my understanding, ceramic cookers, regardless of the manufacture, were initially designed for low slow smoking & 350 roasting which caused few if any problems.

                                  As it turns out, they also excel at searing at frightening temps but were probably not engineered to do so. As it turns out, BGE has made many changes to accommodate high temp searing and other new comers have followed suite.

                                  BGE has the best warranty of the bunch but LOCAL dealer support is critical is there is a warranty claim.

                                2. re: pourboi

                                  I have had a large BGE for about 6 or 7 years now. I use it year round doing everything from low and slow for 10 hours to high temp pizza and steak cooks. The only issue that I have had is that the gaskets have failed twice. They are not covered under warranty and now I don't even bother to replace them on the egg. Its a great cooker. That said, if I had to do it all over again, I would probably balk because of the huge price differential between the U.S. and Canada.
                                  There are also a lot of other options now for ceramic cookers. One could probably get a brand new cooker from another manufacturer (with a warranty) for the same price or less of a used BGE. I would be surprised if the food turned out any different compared to what comes off of the BGE.

                                  1. re: LJS2

                                    I doubt there is much difference in performance between the brands. BGE's warranty in 2nd to none and so is dealer service.

                                    Try the after market Nomex gasket. Much more tolerant of high heat.

                                    1. re: Tom34

                                      The Egg and its clones are too rich for me, and many other backyard hounds.

                                      I use a Weber Smoky Mountain (19") and a Weber chimney, to do most of the things an Egg will do (grilling, smoking, roasting and pizza.)
                                      The outlay is about $350, and it's both portable and modular.

                                      On a grad student budget, I would use Lowe's WSM clone; for $80 it is remarkably good, but not as well built as the WSM.

                                      I use the chimney for searing. When it is half full of glowing mesquite charcoal, the temperature is astounding, and a steak or fish will sear in two or three flips, before finishing in the WSM set up as a covered roaster.

                                      1. re: jayt90

                                        There is no question they are not cheap. The same could be said for most high end gas grills that deliver even heat & last up to 20 plus years.

                                        I agree that the WSM is an outstanding product. From a operational performance standpoint, lot of value for the buck and affordable to most folks. Looking strictly at its components, lot of $$$ for inexpensive painted sheet metal.

                                        The heat retention of the ceramics is a big plus in terms of fuel usage, moisture retention & low maintenance cook especially during the northern winters which avg 4 to 6 months of the year. Big bucks up front though, no question about it.

                                        1. re: jayt90

                                          Agree with jayt90. BGE's seem to be a lifestyle prop/trophy 'que among owners I know. If you're mobile/nomadic and can't handle the size/weight of a ceramic cooker, then humbler gear like Webers does the job just fine. They've delivered for me for years. Good value, fixable, and incapable of collapsing a deck.

                                          1. re: Kagemusha

                                            "BGE's seem to be a lifestyle prop/trophy 'que among owners I know."

                                            (Tom34) I have used mine several times a week for over 10 years. One of the most versatile products I have ever owned, absolutely. A trophy or lifestyle prop, heavens no.

                                            "If you're mobile/nomadic and can't handle the size/weigh"

                                            (Tom34) If someone bought one for these reasons they have far more money than brains.

                                            "Weber's does the job just fine"

                                            (Tom34) Weber's absolutely do a fine job for certain things under certain circumstances and at a pretty good price. However, with the BGE, I fill the firebox with lump, light, load food, stabilize temps, go to bed, next morning gauge reads 225. Thats not happening with a non insulated sheet metal WSM during the winter where I live which means 4 to 5 months of no long smokes. That alone is worth the $$$ to me.

                                            "Collapsing a deck"

                                            (Tom34) If a 150 lb large BGE would cause your deck to collapse you have far more serious issues in your near future than the cost of a BGE.

                                            1. re: Tom34

                                              Horses for courses, YMMV and all that, bro. I try not to cook while I'm asleep, either.

                                              1. re: Kagemusha

                                                I wouldn't cook while I was asleep with a WSM either, especially in the winter.

                                                A long 18 hour overnight Boston Butt cook on a BGE, no worries mate. Start at 9pm Friday night, never even give it a look or add fuel, remove 3 pm Saturday afternoon, let rest, pull and eat Saturday eve. Life is good!

                                            2. re: Kagemusha

                                              I don't know anyone that owns one as a prop or trophy, they are all well used. We've moved 3 times since buying ours without issue. I wouldn't grill or smoke on a deck in the first place, it's a fire hazard, but then I also don't attempt to compare steel to ceramic cookers.

                                            3. re: jayt90

                                              Am I right in concluding that the Weber Smokey Mountain can be used as a regular BBQ?. The emphasis on Smoky has me wondering. Also the Smoker seems to have no table or leaves to place plates etc. Is this correct and are they available as accessories?

                                              1. re: Herne

                                                Yes, you can set up the firebox with a grilling grate and the domed lid (by setting aside the water pan and the oven cylinder).
                                                This will leave a small 19" grill or a 22.5" depending on the model. The grill is very close to the coals, so an offset fire should be used, to move food to a cooler area as required.
                                                If you are roasting rather than grilling, leave it set up as a smoker, and put your roast or pizza on the top grill, under the lid, when your temperature is reached.
                                                The set up takes only a minute or two, no tools required.
                                                There are no shelf accessories for WSM. It is designed as a portable, modular unit and is often used in weekend competitions.
                                                Weber also has a charcoal grill with shelves and a gas starter,
                                                but it is not a smoker, just grill or roast.

                                  2. Most high end restos, if using a smoker, are using BGEs. There's a reason for that. That being said, you could probably achieve similar results with less expensive smokers.

                                    BGEs don't really fall apart, so there's nothing really to warranty, unless you damage it, which isn't covered anyway. I'd be confident buying a used one. Really no moving parts.

                                    All that being said, it's not really a BBQ as much as it is a smoker. It's really difficult with BGEs (and most smokers) not to impart that Smokey taste to them, and sometimes, it can be a little tiresome. But, Ribs and everything else on the Egg are hard to match, when smoke is what you're after.

                                    Would I buy one again? Absolutely - but it's definitely not conducive to BBQ'ing. Although, it does make a great steak.

                                    6 Replies
                                    1. re: justxpete

                                      I actually have never worked in a resto that uses a BGE. Capacity is just not there. They are good units, just not really commercial scale. Everything from Cookshack, to Southern Pride, Ole Hickory Pits, Bradley, or even handmade (Joe Beef), has been my experience, in a resto setting.

                                      1. re: johnbil

                                        Yeah, it would be too small for places that do a great deal of smoking, but the XL is sufficient for those restos that have a few smoked items on their menu.

                                        1. re: justxpete

                                          Venting is also tricky, and they are oddly shaped, for a hot line. Scaramouche, for example, uses a Bradley, and vents it through the hood. Terroni: Cookshack, same. Joe Beef, homemade, outdoors. Carbon Bar: Southern Pride., etc.

                                          1. re: johnbil

                                            Splendido uses theirs outdoors, as does Farmer's Apprentice. It would be silly to think Carbon Bar would use a Big Green Egg, but I digress.

                                            Here's the list of Restaurants/Chefs from the BGE site:

                                            Sergio Herman, Oud Sluis | Sluis, The Netherlands
                                            Bertus Basson, Overture | Stellenbosch, South Africa
                                            Daniel Clifford, Midsummer House | Cambridge, England
                                            Kevin Rathbun, Kevin Rathbun Steak | Atlanta, Georgia
                                            Kevin Rathbun, KR SteakBar | Atlanta, Georgia
                                            Jonnie Boer, De Librije | Zwolle, The Netherlands
                                            Todd Mussman, Muss & Turner’s | Vinings, Georgia
                                            Donna Dooher, Mildred’s Temple Kitchen | Toronto, Ontario
                                            Kieren Steinborn-Busse, Swan at Shakespeare’s Globe | London, England
                                            Restaurant Bij Teus | Houten, The Netherlands
                                            Chef Rusty Bowers, Pine Street Market | Avondale Estates, Georgia
                                            Gog Magog Hills Farm Shop and Butcher | Cambridge, England
                                            Kookstudio Franse Stap | The Hague, Netherlands

                                            Click here for a list of dealers who offer Big Green Egg cooking classes

                                            A sampling of restaurants and venues featuring EGG menu items:

                                            Florida
                                            Four Seasons Hotel | Miami
                                            Holiday Inn Westshore | Tampa
                                            Marriott Waterside Hotel & Marina | Tampa
                                            Four Seasons Resort | Orlando

                                            Georgia
                                            A Divine Event | Event catering at ADivineEvent.com
                                            Happy Belly Food Truck | Check locations at HappyBellyTruck.com
                                            The Catch | Albany
                                            Harvest Moon | Albany
                                            Henry Campbell’s Steak House | Albany
                                            Merry Acres Inn | Albany
                                            57th Fighter Group Restaurant, Chefs Dennis Davis & Gregg Herndon | Atlanta
                                            Double Zero Napoletana | Atlanta
                                            Four Seasons Hotel, Robert Gerstenecker | Atlanta
                                            Haven Restaurant, Chef Stephen Herman | Atlanta
                                            Kevin Rathbun Steak, Kevin Rathbun | Atlanta
                                            KR SteakBar, Kevin Rathbun | Atlanta
                                            Local Three Kitchen and Bar, Todd Mussman | Atlanta
                                            Chef Joshua Carden, Mandarin Oriental | Atlanta
                                            Ray’s on the Creek | Atlanta
                                            Rosebud, Chef Ron Eyester | Atlanta
                                            Sage Woodfire Tavern | Atlanta
                                            Serpas True Food, Chef Scott Serpas | Atlanta
                                            The Shed at Glenwood, Chef Todd Richards | Atlanta
                                            Southbound | Chamblee
                                            Smokin’ Gold BBQ | Dahlonega
                                            Leon’s Full Service | Decatur
                                            No. 246, Chef Drew Belline | Decatur
                                            Oak Grove Market | Decatur
                                            Sugo Kitchen | Johns Creek
                                            Natalia’s Restaurant, Chef Natalia Del Basso | Macon
                                            Twang, Chefs Jerry and Tori Jennings and Paul and Tatum Findley | Macon
                                            Common Quarter, Todd Mussman | Marietta
                                            Southern Ground Social Club | Senoia
                                            Muss & Turner’s, Todd Mussman | Vinings

                                            Indiana
                                            JJ Boston, Chef JJ’s Backyard | Indianapolis, Indiana

                                            Illinois
                                            Carmichael’s Chicago Steak House, Chef Dean Eliacostos | Chicago
                                            Dirk’s Fish Market, Chefs Dirk & Terry Fucik | Chicago
                                            Real Urban Barbeque, Chef Jeff Shapiro | Highland Park
                                            Real Urban Barbeque, Chef Jeff Shapiro | Vernon Hills

                                            Kentucky
                                            The Village Anchor | Anchorage
                                            Sage Garden Café | Frankfort
                                            Corbett’s – An American Place | Louisville
                                            Equus | Louisville
                                            The Village Anchor Pub & Roost | Louisville

                                            Maryland
                                            Johnny Boy’s Ribs, Chef Jimmy Stewart | La Plata

                                            Minnesota
                                            The BBQ Smokehouse | Wadena

                                            Mississippi
                                            Bin 612 | Starkville

                                            New York
                                            Mambo! Mission Style Burritos | Coxsackie
                                            Pastabilities | Syracuse

                                            North Carolina
                                            Barrington’s Restaurant | Charlotte
                                            Good Food on Montford | Charlotte
                                            Stagioni | Charlotte

                                            Ohio
                                            Edgar’s, Chef Glenn Gillespie | Akron

                                            South Carolina
                                            Ted’s Butcherblock | Charleston

                                            South Dakota
                                            The Schnitz | Menno

                                            Tennessee
                                            The Choppin’ Block | Clarksville
                                            Stones River Grill | Murfreesboro

                                            Texas
                                            Grady’s Line Camp, Chef Grady Spears | Tolar, Texas

                                            Washington
                                            Trattoria Cuoco | Seattle, Washington

                                            The Bahamas
                                            Green Turtle Club | Abaco

                                            Canada
                                            Raymonds | St. John’s, Newfoundland and Labrador
                                            Farmer’s Apprentice | Vancouver, British Columbia

                                            New Zealand
                                            Huka Lodge | Lake Taupo

                                            South Africa
                                            Le Quartier Francais, Margot Janse | Franschoek, South Africa
                                            The Food Barn, Franck Dangeroux | Cape Town, South Africa
                                            Bread and Wine, Neil Jewell | Franschoek, South Africa

                                            United Kingdom
                                            One Square, Sheraton Grand Hotel & Spa | Edinburgh, Scotland

                                            1. re: justxpete

                                              Yeah man, absolutely. Lots of places have them. I just don't think "most high end restaurants" do, if they smoke. Depends on your definition of most, I guess. I'm not going on website info, I'm just relaying my experience from 25 years delivering to, or working in, hundreds of kitchens.

                                              1. re: johnbil

                                                Also depends on your definition of "high end" - I don't really consider any of the restos you mentioned to be high-end (the one exception possibly being Joe Beef, but I don't consider it high-end, just a great resto) - but hey, if that's you're experience, then good for you. It's not for me.

                                                Noma/Redzepi uses one, and here's the list, just for France - you know, among the countless others that aren't even listed... but whatever - it's cool, man. We can agree to disagree.

                                                Restaurant Flocons de Sel ***, 1775 Route du Leutaz, 74120 Megève
                                                Restaurant Régis et Jacques Marcon ***, Larsiallas, 43290 St-Bonnet-le-Froid
                                                Restaurant Troisgros ***, 1 Place Jean Troisgros, 42300 Roanne

                                                Restaurant Senderens ** , 9 Place de la Madeleine, 75008 Paris
                                                Restaurant La Bastide de Capelongue **, Chemin des Cabanes, 84480 Bonnieux en Provence Restaurant Akrame **, 19 Rue Lauriston, 75016 Paris Restaurant Coutanceau**,Plage de la Concurrence, 17000 La Rochelle Restaurant L’Oxalys**, Résidence l’Oxalys 73440 Val Thorens

                                                Restaurant La Tour *, 31 Nouvelle Lace, 18300 Sancerre
                                                Restaurant Chez Camillou *, 10 Route du Languedoc, 48130 Aumont-Aubrac
                                                Restaurant Quai des Saveurs *, 69 Rue de la Gare, 57300 Hagondange
                                                Restaurant Le Yachtman*, Boulevard Sainte-Barbe, 29681 Roscoff Restaurant Septime *, 80 Rue de Charonne 75011 Paris

                                                Restaurant Le Mas Valentine, 44 Route de Noves, 13210 Saint-Rémy de Provence
                                                Restaurant Eskis, 11 Rue Chavanne, 69001 Lyon
                                                Restaurant L’ Ami Jean, 27 Rue Malar, 75007 Paris
                                                Restaurant Le Comptoir Du Relais Saint Germain, 9 Carrefour de l’Odéon, 75006 Paris
                                                Restaurant Le Palégrié, 8 Rue Palais Grillet, 69002 Lyon
                                                Restaurant Le Saint Cochon, 11 Rue Laurencin, 69 002 Lyon
                                                Restaurant-Traiteur Prouhèze Saveurs, 728 Avenue de la Pompignane, 34000 Montpellier
                                                Restaurant Les Jardins de Montcaud, Hameau de Combe-Sabran, 30200 Sabran Restaurant David Toutain, 29, rue Surcouf, 75007 Paris

                                                Buddha Bar, 23 Rue d’ Anjou, 75008 Paris

                                                Hôtel Shangri-La ***** , 10 Avenue d’Iéna, 75116 Paris
                                                Hôtel-Restaurant Edward 1er ***, 5 Rue Saint-Pierre, 24540 Monpazier
                                                Hôtel-Restaurant Mama Shelter, 109 Rue de Bagnolet, 75020 Paris

                                    2. Thank you for all the responses, I considered each one of them and decided to purchase the large BGE with some accessories...I got a break on the total price of about 10 percent. First dealer wouldn't budge an inch but I didn't speak with the owner/manager...the second dealer was a much nicer store with slightly better prices quoted and they worked with me a little bit. Looking forward to delivery soon.

                                      1 Reply
                                      1. re: Beermonger

                                        I think you will be happy with the low slow performance, especially in your climate zone during the winter. The steak searing capabilities are also on par with the best steakhouses.