So you wanna buy a Big Green Egg?

Update: Now beyond six years and this is one of the most popular articles on my site! Glad it has helped so many. I upgraded the gasket and fire grate in my BGE and it is well worth doing so.

Update: After more than a year of Big Green Egg ownership, I have learned a few things. Article corrected, updated, and otherwise edited. Thanks to MacDude (Jeff Hoover) for reminding me to go back and look at this.

Big Green Egg & Pizza Peel

As anyone who reads this weblog knows, I’m having an absolute blast with my Big Green Egg. A number of folks have expressed interest in purchasing an Egg and were curious what suggestions I might have. So, here goes…

The Big Green Egg is effectively a ceramic oven with a firebox below the cooking surface. It has top and bottom vents, both of which can be adjusted to control both temperature, humidity and smoke concentrations.

The big advantage to a ceramic cooker vs. a gas or metal kettle grill is that you have amazing control over the temperature while burning fuel surprisingly efficiently. The ceramic acts as a heat ballast and the BGE is both super efficient and extremely temperature stable. Because of the design, it also tends to use burn less fuel, drawing less air and, hence, loses less moisture during the cooking process. While this also means less smoke production, the smoke tends to stay in the cooking area longer and at lower temperatures.

Kamado also makes similar cookers; more expensive but likely worth it if tiles are your thing (the amazon reviews are very negative, but not exactly a huge sample size). If I had known about the Kamado prior to getting the BGE, I would still go with the BGE for reasons of practicality. The Kamado is beautiful, no doubt, but the BGE is simply much more practical when dropped into a table. Primo makes ceramic cookers with a very similar design to the BGE. I like the oval shape, but I don’t like that their marketing materials imply competitor’s do not have certain features or capabilities that they clearly do.

The BGE comes in several sizes. I have a large BGE that features a 18″ cooking surface, stands 30 inches high, 21 inches wide and weighs around 140 lbs (yes. 140 lbs. It is hard to move). The large and extra large eggs have spring assisted lid lifters. While it can kill you if you don’t follow the assembly instructions, it ensures smooth operation while in use.

Smoked Turkey -- Half Way Done

To give an idea of how large of a grilling surface 18″ really is, the large egg just fits a 21 lbs turkey standing upright. It could fit a larger bird that isn’t propped on a can of Fosters, but not much larger. I have successfully cooked 40 lbs of pork butt and a 27+ pound turkey, but it was cramped. It is also large enough to handle a whole 8.5 lbs salmon with head and tail removed.

The key to success with a BGE is patience and never opening the lid during cooking unless you have to apply a baste or adjust something. Seriously. You should never have to open it to check for “done” unless visual inspection is the only way to tell. A properly tuned BGE will happily maintain a particular temperature for hours as long as you don’t open the lid. As soon as you open the lid, the inrush of air will cause the fire to rapidly change profile, typically getting a lot hotter and changing the burn pattern such that you are going to have to retune the vents to whatever temperature you need.

Or get a Stoker. Which brings us to the list of the accessories you will need….First and foremost, you will need at least two digital probe style thermometers. I use a couple of Polder thermometers, though it isn’t because I find them to be better than any other model. I will probably move to Taylor as their probe replacement policy is more reasonable (the probes die with any flare up — rare on a BGE, but it does happens — or if the cable is damaged, which can be easy to do where it enters the probe).

The BGE has a little hole through which one probe is inserted to monitor the interior ambient temperature while the other probe is inserted into the thickest part of the food to determine internal temperature. Ambient and internal temperature control are the key control variables when cooking meats and fish. The BGE comes with a typical probe style analog grill thermometer. I knocked mine out of calibration the first time I used the BGE because I didn’t know what the helL I was doing. In particular, I lit the egg with both vents open and didn’t close them until the internal temperature shot through 1,000 degrees. This fried the included thermometer and the felt seal on the egg. Stupid me. Both are cheaply replaceable, but having a probe thermometer with hi/lo alarms is incredibly useful.

Alternatively, go with a device like the Stoker. It is a little computer that can control a fan attached to the BGE while monitoring a probe installed within the BGE to maintain a particular cooking temperature. A Stoker can also monitor probes and control multiple fans, including monitoring probes inserted into food. Awesome device. The combination of a Stoker and a BGE enables one to easily slow cook meats for upwards of 20 hours at a temperature around 200 degrees without having to intervene, add fuel or otherwise worry about it.

When ordering your BGE, get it from a local dealer if at all possible. The BGE site has a list of dealers though you’ll likely want to call around to appliance places to see if they can order it for you. We got ours through University Electrric (Bay Area) at a significant discount versus other sources.

Other useful tools. Many links lead to Outdoor Home. They seem to have reasonable prices on an awesome selection of tools and, better yet, are from my home state. I have ordered from them a few times and never had a problem.

Turkey Waiting for the BGE

In the first picture, the BGE is sitting in a large Big Green Egg cart. It is a raw cedar cart that I sanded and used a redwood stain deck sealer on. You really want some kind of cart or stand for the BGE. Given the Egg’s weight, it is relatively stable on its own. Having the egg in a nest is much much better (I used it for a couple of weeks without the table) as a BGE will break if it is knocked over. The work surface adjacent to the grill is critical when lifting in/out things like 20+ lbs turkeys. I dropped a couple of screw hooks into the end to hold other tools, of which you are going to need several.

You will want an electric coal starter. Any other method requires that you burn the coals a bit to eliminate any starter remnants and a chimney starter inside the egg just gets really really hot and wastes fuel. The linked product is funny — box says “extremely safe” and instructions say “don’t leave it plugged in for more than 10 minutes ’cause it might ‘splode!”. Alternatively, use a chimney starter externally to the egg with newspaper coiled underneath as the starter fuel. Never use lighter fluid. Not in the egg or externally on charcoal.

My BGE came with an adjustable metal top along with the traditional green ceramic top. The adjustable metal top is critical to achieving perfect temperature/humidty/smoke control. Frankly, the green ceramic top is useless for all but keeping rain out. My ceramic top broke recently (knocked it off a table) and I doubt I’ll replace it.

You will likely want to pick up a grid lifter as it makes it possible to lift in/out the entire cooking grid, food and all. Some foods — fish, for example — tend to like to stick to the grid and being able to pull the hot grid out and deal with it outside of the BGE is critical to removing the food intact. Likewise, anything — like whole salmon butterflied — that has piles of stuff on top is much easier to simply assemble on the grid and later place into the BGE. Two grid lifters is even more useful in that trying to lift a cooking grid with 20lbs of pork on it is damned hard with one hand.

For cooking bread and/or pizza, there is a baking stone. Given that the grilling grid is inserted in the egg a couple of inches below the hinged lid, I would also suggest getting some refractory bricks to boost the height of the stone. I am likely going to pick up a second baking stone as the first one is now thoroughly gunked up from using it to block direct heat while slow cooking meat. Works really well, but totally trashes the stone.

You will also want a long handled tong. These are 12" tongs from Amazon (no idea of the quality of that one). 18″ is even better. Longer the better. Solid construction critical. You’ll need this for dealing with the BGE when cooking at high heat. Reaching into it is exactly like reaching into a hot oven — very hot!

I also have an ash tool. It really isn’t necessary save for that it is perfectly shaped for scraping out ashes and kicking things around. It also fits in between the fire box and the outside wall of the egg which is quite useful for scraping out all the ashes without having to take everything out of the egg. Your firebox will likely eventually crack — mine has not yet (that I have noticed) — as it expands and contracts during cooking. While it makes it hard to take out and put back, such a crack does not impact cooing performance.

As for fuel, I use Lazarri’s Mesquite or Lump Charcoal. For smoke, I’ll use a combination of store bought hickory chips (I miss having a forest full o’ hickory trees like I did in the midwest!) and green fruit tree wood. Usually Apricot as my Apricot tree is growing like a weed and constantly needs to be trimmed back. For any relatively fast cooking — less than 2 hours — the type of wood doesn’t make a huge amount of difference (unless you are using rosemary which imparts one hell of a lot of flavor quickly). For longer smokes, wood type can impart distinctive flavors.

As I have learned, the above was crap. I now exclusively use hardwood chunk charcoal. I typically by either BBQ Galore’s store brand or BGE brand chunk charcoal. In any case, I never use Lazarri’s Mesquite Charcoal as mesquite imparts way too much smoke to be useful for anything but very short, high heat, cooking sessions. If I could find Lazarri’s chunk hardwood, I would use it. Lazarri’s quality is excellent, it is just that mesquite is useless to me.

For smoke production, I typically choose a relatively mild wood like Apple or Alder. I will often soak it in red wine and water, with maybe a bit of bourbon. For slow smokes, you really don’t want to use more than several lumps of smoking wood — big lumps, not chips — spread throughout the coals so they burn at different times. Trust me, you’ll get plenty of smoky flavor.

It is quite easy to produce truly obscene quantities of smoke and a really sour / disgusting smoke flavor. Start light. Ramp up as you gain experience.

I will often smoke with rosemary wood. Yes, rosemary wood. It grows like a weed around here and our neighbor has a slew of rosemary shrubs — woody branches and all — around the corner. Nothing like a rosemary smoke so intense that the chicken meat turns pink 1/4″ below the surface! But, again, “intense” does not mean “rosemary wood based fire”.

Oh, and you’ll need some good beer. Until you are comfortable with your temperature control skills, you’ll be spending a lot of time hovering over the temperature probes monitoring and adjusting constantly. Or tequila. A nice sipping tequila over ice with a touch of fresh meyer’s does one good.

Now that I have gained confidence, I use the Stoker for any cook longer than 2 hours and will commonly let a cook run overnight and through the workday with nothing but an occasional check of a web page. I sleep with confidence through cooks at this point — very different than the every two hour checkup when I was first starting. For sub 2 hour cooks, I just use a probe thermometer, set the vents, and let it go. The BGE will maintain a steady temperature quite nicely without having to do anything more than slightly adjust a vent ever 45 minutes or so.

Unless it is a cook where internal food temp just isn’t an issue (like a 20 hour pork butt — after 20 hours at 220 degrees, the food will be safe to eat and it will be delicious!), I always cook with one or two probes in the food. The best way to produce an incredibly juicy steak or turkey is to bring the internal temperature up to about 8 or 10 degrees below the target temp, then cover it for 10 minutes.

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123 Responses to “So you wanna buy a Big Green Egg?”

  1. cam says:

    Hey Mimi
    the egg will survive any weather.. my egg sets out all year( winter hits minus 25).. one thing tho.. put a quarter coin btween the lid and gasket.. it will keep the lid from freezing to the gasket

  2. Jay says:

    Headed to the store to buy a large egg (on sale!!!). Great info on this website! Will come in handy as I get the recommended accessories and learn to use my new BGE!

    St. Paul, MN

  3. CAM says:

    it took a few tries but finally got it nailed down doing a homemade pizza on the egg without the stone(never had much luck with the stone, I always heated the stone up too hot).. . I heat the egg upto around 600 f then damper it dwon to 400 f … slide the pizza on the grill, cook for apprx 2:oo mins. at 400 f then damper the egg right down( putting ceramic cap on and shutting the draft at the bottom ) and cook for another 10: mins.
    The crust comes out perfect !!

  4. GK says:

    Had the BGE for about a week now. Did some Pizza, Chicken and burger. Tried my first brisket last night and the fire went out twice on me. Finished it off in the oven. It seems like thing have been taking longer then they should to cook, so I decided to check the thermometer. Put it in boiling water and it was reading 80 degrees high. Did the calibration and it came back in. Not sure if I damaged the thermometer with a previous cook or it was shipped from the factory out of calibration. Seems to be ok now. I hope that was my problem.

  5. Bob Roberts says:

    I haven’t tried pizza just or brisket but I have just about everything else. The other day we had a snafu and my egg got blown off the back patio. Luckily I have thick grass so it didn’t crack but the plate setter did break. I’m looking at plans on building a table now to give it more weight in case this happens again but it’s been a couple of weeks since I’ve been able to cook on it 🙁

  6. carey says:

    I got my egg a year ago I actually work for a dealer in Nj and get the personal use discount my boyfriend believes its our best investment today I’m smoking with apple chips turkey just pieces not a whole turkey. Everything I cook on it is amazing and am very happy ive only really used jack Daniels chips and find the place setter a necessity. I do a lot of grilled artichokes and honey butter corn on the cob cooked in the husk. A lot of tiler mignon. My next step is to try the wood planks with some fish fillets also want the Dutch oven for chilling in the winter and the rib rack. Other then that a good pork loin seared and cooked at 350ish for a few hours and kept warm in the oven with a bath of chicken broth comes out amazing. If u truly enjoy the art in cooking this is the answer I wouldn’t want any other grill and I laugh at people who invest thousands in these stainless grille’s and call every year to get replacement ignitors and complain about rusting. Any rib or pizza recipes as well as grilled vegetable recipes are appreciated

  7. Dennis says:

    I bought another after owning before. Worst mistake. Not only is the Price gone up a bunch the hardware is poor. Handles can’t be attached because the nuts spin–they use a clinch nut with a smooth round head that has nothing to grab onto. So the handle wobbles. A $850 Egg with a handle that wobbles??????????????? The bands on the bottom and the top dome don’t line up so they won’t last and they is no way for them to keep from slipping off. Compare other ceramic grills before you make a costly mistake like I did.

  8. bob mack says:

    My daughter bought me an egg for my birthday 5 yrs ago…The distributor set it up…The egg would not hold the temp and burned the gasket…complained to corporate, they did nothing, complained to distributor, he sent a crew out and changed the gasket….still wouldn’t work..kept trying..then finally gave up, and went back to my Weber gas grill. I put the BGE cover on it and forgot about it…..It has set on my deck unused for 4 years I buy my propane from this same store that sold us the egg never once did they question why I wasn’t using my egg…My son-in-law recently bought a Treager Grill, the first time he used it (Brisket) it was sensational.That made me determined to figure out why my egg won’t work…..Got a mechanical engineer to look it…What he discovered was the spring mechanism was installed upside down and that burned the gasket off the back also the seams aligned improperly…I’m waiting for a new gasket…. Watching the videos on YouTube they seem to indicate that air leakage is not an uncommon problem. I know everybody wants to get excited about owning a BGE…But the problem of bad customer service, and the need to constantly tinker and adjust a product that cost over a $1000.00 dollars should cause folks to step back and take pause. If I had an option again, I would not buy this grill

  9. bob mc alister says:

    wow….Bob Mack.and Dennis..what dealer did you use ? We had the spring problem one time, and that was all it took to double check that for our customers. We truly believe in the quality of the product and have had excellent experiences with our customers. We are only a few miles from the plant in Tucker and see those guys several times a week. they keep us ‘up to par’ with news and all. Anyway , just wanted to point out about the spring but Bob beat me to it !
    come see us when you are in Atlanta area !

  10. Gary says:

    Just Wondering-

    Have you used Pimento Wood in your green egg ? If so, thoughts? I’m a big fan of Jerk Chicken and am considering a BGE

  11. Ken says:

    I understand the appeal of an egg, but I struggle with the surface area… it’s just too small. A full brisket, or several full racks of ribs just hang over the sides of the damn thing. This is the only reason why I prefer an offset smoker in a 24″ pipe. I can put 6 pork shoulders on it, easily, and feed a crowd. I guess the eggs are more for “small family” style cooking?


  12. Ben says:

    This is a great write up. Thanks. I am considering buying a small BGE for my patio (I live in the city). I have been wondering if it would be a bad idea to also have small fires in the BG as sort of a campfire. Ideally with the lid off – though I have heard this is not easy due to the rings. I really would like one “device” for both cooking and small “campfires”. As a recent transplant from a home with a large fire pit to a small apartment it would be great. Thoughts?

  13. RW Doc says:

    I’ve had a BGE for about 15 years and love it. Buyer beware: Their prices on replacement parts are exorbitant!! I just bought an external thermometer–the one that reads the grill temperature, for just under $40. In hindsight, I wish that I’d bought a standard thermometer elsewhere for 1/4 the price. I wanted to replace the ceramic top–the removable part that fits over the hole on top–the price on that is over $30. I didn’t replace mine!

    Prices used to be more reasonable but they evidently went to distributor only. I used to be able to buy online at reasonable prices. Check Amazon for something that you might need. Their prices are a bit less expensive.

  14. Mac says:

    We are thinking of purchasing a BGE. I have located a large used one with the wooden worktable included. The current owner tells me that is needs a new gasket and that the metal “ring” around the outside is a little rusty. Is there anything specific we should look for in the purchasing of a used BGE?

  15. Larry says:

    Hey guys i just found this blog and thought id throw a couple things out there. Ive seen several people have fried the gasket , i fried mine about 5 years ago and haven’t replaced it and have never had peoblems, I did however recently order a Rutland gasket from a gentleman named Ron (RRP) on the big green egg forums its probably the last gasket ill ever need

    As far as lump charcoal try Ozark Oak or Rockwood. Ozark Oak is by far the best charcoal i have ever used. Yet to try Rockwood as its not available local but will be plus if you order over $100 its free shipping.

  16. Larry says:

    sorry that was supposed to say . As far as lump charcoal try Ozark Oak or Rockwood. Ozark Oak is by far the best charcoal i have ever used. Yet to try Rockwood as its not available local but will be ordering some at plus if you order over $100 its free shipping.

    check out the forums at there are tons of great recipes and tons of great helpful people

    Keep on egging 😉

  17. Cammer says:

    Three comments for the blog from my experience. 1) I happen to have a propane torch for home repairs – a few seconds torching on the top of the charcoal pile and the fire is started. 2) Surface area is not as much of a problem for a long cook because you can stack your items with an official accessory or with other spacers. 3) You need the plate setter or other deflecting material under the pizza stone or the stone gets too hot relative to the oven temp.

  18. Myra says:

    I found blog so informative thank you. I aam considering buyoing a BGE for my husband for Christmas and there are SOOO many packages n prices that I am now in doubt. I don’t know if I really need the additional they are trying to seel me or just trying to sell me. LOL Help….
    Im considering a package for $1285 that includes:
    A Large BGE
    custom made table ( looks like the one in your pic above)
    ash tool
    grill gripper
    plate setter
    porcelain v-rack
    electric starter
    fire starter
    and a cover

    would you consider this a good deal and do i actually need all items listed above? whatever help you can share would be greatly appreciated.

  19. Mike says:

    Myra, I am looking at getting a Big Green Egg also. The best price I have found is 15% off of MSRP. There are a lot of dealers that are offering “packages”. Shop around for prices and also see if a dealer has any bad reviews. I may pay a little more but I will certainly buy from someone who has a good reputation and is truly knowledgeable of the product, just not a salesman. Best of luck, Mike

  20. Frank says:

    Nice article, i spoke in depth with some believers today. Will possibly be purchasing one, with a table, this year. Thanks for the info.

  21. dave says:

    I want to sell my big green eggs,
    one large with a cypress table and one medium with a nest each have plate setters all grates ect. everything under roof and in good shape as well already seasoned .
    any advice?

  22. Dan says:

    I’ve had the XL for a month now. I’ve always been a serious BBQ’er/smoker/griller/beer drinker and cooking is sort of a hobby of mine. When I broke my offset smoker during a move I thought that it would be a perfect time to go ahead and finally get the egg. It had been a dream of mine for many years but the price always kept me away. Well, I came across some extra money during the move and finally pulled the trigger. First, let the dealership deliver and assemble. I seriously underestimated the job and had major trouble getting things to line up and seal correctly and I’m pretty handy. There are just too many small adjustments that need to be perfect that the instructions do not cover. In hindsight, the $100 delivery/assembly fee is well worth it.For $100 I would gladly pay to not have to mess with all of that and have it done correctly. It has taken me weeks to fine tune it, take off the lid and realign it…try to figure this and that out all the while not knowing for sure if what I was doing is right or not. Anyway….lets get to the food. Like i said, I’ve always been able to put off some damn delicious BBQ with my offset and propane grill. The BGE? Well, it puts off some good food but so far really nothing better than my other 2 devices. I just don’t see what the big deal is really. It is much harder to control than people let on. Also, you need time, patience and experience to operate this thing. I keep just going back to the propane grill cause it’s much easier, faster and consistent than the EGG is. When I do follow through and finish something on th EGG it’s not the drop dead, unbelievable, best BBQ ever type of thing that I thought it would be. I mean, it’s good….but I just can’t really tell a big difference. I’ve actually messed up quite a few cooks on the egg. It seems that everything is either overlooked or undercooked. I never went through that with my other grills. Tried to smoke a brisket point…it came out decent. Went by a buddies house later that day and he had smoked a brisket in his 15 year old Oklahoma Joe offset and it was the best I ever had. I’m starting to think that meat quality and experience are what really matters. I mean now I’m sorry I didn’t get an Oklahoma Joe for a quarter of the price. I guess I’m disappointed at this point. And for $1,400 I’m feeling a little slided too. I wish I had just gotten a normal smoker and poceted the other $800.

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