How to set your Big Green Egg for direct grilling.

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 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.