Smoking food on the Big Green Egg infuses it with unparalleled flavour, thanks to its superior insulation and airflow control. Its versatility allows for precision cooking, whether you're smoking delicate fish, hearty cuts of meat or whole proteins, it can be done with excellence on our Kamado Cooker.

Follow these steps to achieve the best, & safest results when smoking food 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 to 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. For extra smoke, add a handful of flavoured wood chunks or chips onto the charcoal.

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

Wait 10-15 minutes, until your SpeediLight has completely burned away, close your Dome Lid and let your EGG reach desired temperature of usually between 100°C to 220°C.

Tip: Before you open your EGG ensure you Burp Your EGG by lifting the Dome Lid around 5cm and closing a few times to let hot air escape.

Once your EGG has hit your desired baking temperature (between 100°C-220°C), insert your convEGGtor on top of the Fire Ring, with feet facing up.

Place the Stainless Steel Grid on top of the convEGGtor. 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 100°C-220°C).

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

Once your EGG has reached temperature, adjust your Draft Door and your rEGGulator both slightly open, leaving the space of a matchstick, or approx ½ cm.

After Burping Your Egg, safely open the Dome Lid and place your protein either directly onto the Steel Grid or onto a Cast Iron Skillet or Plancha.

Close your Dome Lid and let the cook begin, don't forget to monitor your temperature gauge to avoid fluctuation. Tip: Towards the end of your cook, spritz your meat and add wood chunks / chips for extra smoke flavour.

Tip: We recommend using the EGGGenius when cooking low and slow to help maintain constant temperatures over long periods of time. Pair with a Disposable Aluminium Drip Tray to ensure an easy clean up.

Once you are satisfied with your cook, safely remove your smoked goodies 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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