How the Egg Works

The make-up of an Egg

An Egg is a sealed ceramic chamber, not an open barbecue. The ceramic holds the heat, and the seal keeps moisture and smoke in with your food. Here is what it is made of, top to bottom.

360 degree view of a Large Big Green Egg

rEGGulator Top Vent

Controls the heat escaping

Cast iron, and the Egg's only exhaust. It sets how much heat stays in with your food, from a gentle smoke to a pizza-hot cook.

Ceramic instead of metal, a chamber that seals instead of vents. That is why food off an Egg stays moist and tastes of the fire it was cooked over.

15 Minutes from Lighting to Cook

Load & light

Open everything up - vents and dome lid. Fill with natural lump charcoal to just below the top of the fire ring, create a small teepee in the centre, and light it using natural fire starters. A fire will establish over 5-10 minutes, easy.

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Compare each Egg by size and work out whcih one is best suited to you.

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