Grilling EggspertAsk Larry Ward about his kitchen at his Baker Woods home, and he'll send you a photo of his deck peppered with round-domed ceramic grills, called Big Green Eggs, which are combination grills and smokers. He's not alone. For those who find they have a knack for outdoor cooking, the deck can become a workshop full of grills and accessories. Ward has two small storage buildings that house his utensils and accessories.
"We rarely use our oven in summertime," Ward says. "Even in the wintertime we grill out four or five nights a week on the Egg. The food in the house just doesn't have that wood (smoked) flavor to it."

Ward has been grilling since he was a teenager, and last month he added a seventh Egg grill to his collection. He attends an Eggtoberfest each year in Atlanta, where last year over 700 people attended to sample each other's recipes, including Ward's own favorite recipes like Bacon Wrapped Watermelon Rind, stuffed chicken, omelets and breakfast pies. In May, Ward was host to the annual "Geezer Fest," a gathering of friends from across the country that visits each other's homes and grill out all weekend. This year's menu included shrimp appetizer, tomato pie, grilled vegetables, baked potatoes and smoked chops... And that was only Friday night's dinner.

"It's my hobby. Where a lot of people play golf or play tennis, I grill," Ward says.