How to set up your Egg for Baking.

Follow along step by step, or reach out if you need some help.

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.

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

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

Once your EGG has hit your desired baking temperature (between 180°C-250°C), insert your convEGGtor on top of the Fire Ring.

Place the Stainless Steel Grid on top of the convEGGtor.

Place a dry Pizza & Baking Stone on top of the Grid. Let the internals heat up for a few minutes with Dome Lid open.

Now it's time to close your Dome Lid and let your EGG heat back up to baking temperature (between 180°C-250°C).

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

Once your EGG has reached temperature, adjust your Draft Door leaving a 2cm opening and adjust your rEGGulator to ¼ way open.

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.

Add semolina / cornmeal to your Pizza Peel to make it easy to slide the dough onto the Pizza & Baking Stone.

It's now time to place your dough onto the 'floured' Pizza & Baking Stone.

Close your Dome Lid, and let the baking begin.

Keep the lid down as much as possible during the baking process. Remember to always Burp Your EGG before opening the Dome Lid.

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