Grilling on the Big Green Egg is enhanced by its ceramic construction, which retains heat efficiently and distributes it evenly across the cooking surface. This ensures that foods cook evenly, with minimal to no flare-ups and consistent results.With its spacious cooking area and superior airflow management, the Big Green Egg provides ample space to grill anything you are craving.

Follow these steps to acheive the best, & safest results when grilling on your Big Green Egg kamado cooker.

Fully open the Draft Door and the rEGGulator Vent for the pre-heating stage.

Fully open the Dome Lid and remove the stainless steel grid inside.

Fill Big Green Egg 100% Natural Lump Charcoal 5cm from the top of the Fire Box rim. Tip: Gently rake with through any charcoal left in the Fire Box with your Ash Tool, to remove any blockages to Fire Grate holes.

Create a teepee shape with the charcoal and place the SpeediLight Starters at the top of the pile.

Use matches or your EGGniter to light the SpeediLight.
We recommend:
1-2 for MiniMax & Medium
3-4 for for Large, XL and 2XL

Wait 10-15 minutes, until your fire starts to burn down into a shallow bowl shape.

Place the Stainless Steel Grid on top of the Fire Ring. Let the EGG internals heat up for a few minutes.

Now it's time to close your Dome Lid and let your EGG heat back up to temperature (between 200°C-250°C).

Please remember your temperature will drop before it rises again, don't panic.

Once your EGG has reached your desired grilling temp (200°C-250°C) or searing temp (300°C-400°C), adjust your Draft Door leaving a 2-3cm opening and adjust your rEGGulator to ½ way open. The more both vents are open, the higher the temps.

Tips: Never leave the Dome Lid open and unattended when running the EGG running at high temperatures. And before opening the Dome Lid, always Burp Your EGG by lifting the Dome Lid around 5cm to let hot air escape.

After Burping Your Egg, safely open the Dome Lid and place your meat directly onto the Grid.

Conduct a Safe Shutdown after high heat grilling. Close the Draft Door vent but keep the rEGGulator open a fraction to let hot air escape (avoiding moisture build up). When the temp drops to 150°C-180°C, the rEGGulator can be fully closed.

Once you are satisfied with your cook time safely remove them from your EGG using BBQ Mitts and BBQ Tongs.

Safe Shutdown

Important: When cooking at high temperatures, it is important to undergo a Safe Shut Down to avoid moisture remaining inside your EGG which can cause the ceramic to crack when next heated.

At the end of the cook, simply shut down the Draft Door completely. Then slide the rEGGulator to the point where a small amount of heat is still able to escape.

Leave for 15 minutes or until the internal temperature of the EGG drops to around 160°C, before fully closing the rEGGulator vent.

Cool & Stow! Once the EGG has fully cooled, you can stow it away and / or place a custom cover over the top.

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