The Big Green Egg is a distinctive, adaptable outdoor grill. It has the ability to work as a barbecue, smoker, and even oven. In this tutorial, we will lead you through the process of configuring and utilizing the Big Green Egg specifically for direct and two-zone grilling, ideal for cooking burgers, steaks, veggies, and other foods.
Putting together the Big Green Egg
Upon receiving your Big Green Egg, it might need to be assembled. Every model might have somewhat varied assembly instructions, but in general, you will need to:
Place the ceramic base on the metal stand or table. We are presuming the ceramic top is already attached to the base.
Position the firebox within the base, ensuring that the hole at the bottom lines up with the vent of the base.
Place the fire ring onto the firebox. Place either the charcoal basket or the cast iron fire shield within the firebox.
This divides the area where the ash settles from the area where the heat is present when the charcoal is burning. Place the convEGGtor plate with the legs pointing upwards when grilling using an indirect approach.
Position the grill grate on either the fire ring or the upright legs of the convEGGtor plate.
Keep in mind: Ceramic components may have some weight, so exercise caution when putting them together. The website of Big Green Egg provides excellent videos on how to put together. The Big Green Egg is frequently available for purchase already assembled and can be delivered by your local Platinum Dealers.
Security and Position
Select a secure site for your Big Green Egg, one where it will not pose a risk of fire. Avoid placing it near anything that can catch fire. Ensure that it is also in a location that is convenient for you to utilize and observe. We usually maintain a minimum distance of 10 feet between a barbecue and a house or structure.
Grilling directly on the Big Green Egg
These instructions are intended for grilling direct, which means all the charcoal is heated and sits right under what you are grilling. Additionally, there is a section that provides heat indirectly. This allows you to complete the cooking process for your meat if it is not fully done during the initial searing, preventing it from getting burnt.
Seafood, Shellfish, and Thin Slices — Simply distribute the charcoal evenly throughout the fire box and ignite it. Some examples of thin cuts are flank steak, hanger steak, flat iron steak, and skirt steak.
Steaks and Medium Roasts — If you are barbecuing thickly sliced steaks such as ribeye, NY strips, or sirloin, the two-zone arrangement is perfect. This is also a suitable arrangement for medium-sized roasts such as beef tenderloin, tri tip, or picanha.
We offer a distinct instruction for those interested in smoking food at a low and moderate temperature, specifically for meats like brisket and pork shoulder.
Large ceramic barbecue arranged for dual-zone grilling without employing the charcoal container.
Grilling using two zones, where all the charcoal is placed on one side of the grill while the other side remains cooler.
Step 1: Igniting the Charcoal in the Large Green Egg
If you desire a two-zone arrangement, where you have charcoal and heat on only one side, it is advisable to use the charcoal basket from Big Green Egg with the separator.
When utilizing the basket, ensure that the divider is securely in position, put charcoal in one side of the basket, and then proceed with the instructions for lighting. In this instance, we refrained from utilizing the basket and instead shifted the charcoal to one side of the grill.
Tumbleweed igniters for a barbecue.
Igniting tumbleweed fire starters with lump charcoal on a Big Green Egg.
Items Required: Tumbleweed Fire Starter, Lump Charcoal, Lighter
Completely open the upper and lower vents of the Egg.
Place lump charcoal in the firebox or one side of the charcoal basket until it reaches the top.
Using either two natural fire starters or an electronic starter, ignite the charcoal in two spots. Keep the lid off for around 10-15 minutes until the fire is fully formed.
Avoid using lighter fluid on your BGE or Kamado Grill! Ceramic has the ability to soak up the flavor, resulting in a persistent scent and taste. It is simpler and equally quick to begin with a tumbleweed fire starter or initiate with a charcoal chimney.
Step 2: Temperature Regulation
After 15 minutes, the fire starters have lit the charcoal and it’s time to heat up the grill and grates. For grilling directly, it is recommended to use a high temperature, usually between 450 – 550°F as shown by the dome thermometer.
Shut the cover and modify the upper and lower openings to manage the temperature.
Adjusting the upper opening of a Big Green Egg.Modifying upper air outlet
Modifying the lower opening of a large green egg.Modifying lower opening
Thermometer on a large green egg.Thermometer for indoor use
For a temperature of 500 degrees F, the top vent should be partially open and the bottom vent should be open about one-third of the way. Make little changes Adjust the top vent initially according to wind and weather conditions until the BGE reaches the desired temperature for 15 minutes.
Note: The Egg holds heat effectively, so it’s preferable to approach your desired temperature gradually rather than exceeding it and needing to cool it down.
Once you exceed your target, it’s difficult to lower the temperature rapidly. In order to achieve this, you need to partially close the vents to reduce the amount of oxygen for cooling. Therefore, please focus on the Dome Thermometer.
Step 3: Getting Ready for Direct Grilling
When it comes to direct grilling, the food is grilled right above the heat source. There is no requirement for the convEGGtor, which is utilized for indirect cooking.
Ensure that the grill grate is properly positioned.
Let the Egg warm up to the preferred temperature. We allocate 15 minutes for the warm-up and another 15 minutes for the interior temperature to reach the desired level after closing the lid.
After it becomes hot, you can use a grill brush to clean the grates if necessary. We suggest cleaning the grill grates following each use.
Grilling chicken wings on the Big Green Egg using the charcoal basket and indirect heat.
These grilled chicken wings are being completed on the indirect side.
Step 4: Grilling directly
Uncover the Big Green Egg and lay your food straight on the grill grating above the heat source.
Shut the cover and let the meal to cook for the suggested duration.
Consistently inspect your meal to make sure it is cooking uniformly and not scorching.
Utilize extended tongs or a spatula to flip the meal as needed.
After cooking, take the dish off the grill and allow it to sit for a few minutes before serving.
Tomahawk steak being grilled directly on a Big Green Egg.
This grilled tomahawk steak is being cooked on the direct side of the Big Green Egg using the charcoal basket.
You can also use the Stainless Steel Fire Bowl attachment (charcoal basket) in the same way, where the lit charcoal is placed on one side to create a two-zone grilling setup.
We appreciate this arrangement because when certain pieces of meat cook more quickly than others, you have the option to transfer them to the side with less direct heat.
Step 5: Turning Off
After you finish cooking, it’s simple to turn off the Big Green Egg:
Use a barbecue brush to clean your grill grate while it is still heated.
Shut both the upper and lower vents entirely. This will block the air flow, causing the fire to go out. It will take around two to three hours to cool down if it’s at a temperature of 500 degrees.
Do not extinguish the fire with water. The significant temperature shift can cause the ceramic to break.
After the grill has cooled down fully, open the lid and take out the grate. With the ash tool, remove the charcoal and ash and place them to the bottom of the BGE.
Next, uncover the lower opening and remove the residue by scraping it into a container specifically designed for collecting ash. Substitute the parts and cover the lid until the next occasion you barbecue.
Using the ConvEGGtor Plate for Indirect Grilling
We mostly use the plate setter, or the convEGGtor plate, for low and slow cooking. However, the plate can also be utilized for indirect grilling, such as making grilled pizza and baking.
A tidy convEGGtor plate from a Big Green Egg Kamado grill.
The convEGGtor plate is ideal for cooking big roasts or pizza.
Another occasion when we utilize the platter is when we roast a big cut of meat such as prime rib, ham, or turkey. The smoky taste continues to blend with the roasts.
If you opt for the indirect approach, please adhere to the identical setup instructions for ignition. After the initial 15 minutes, place the convEGGtor plate and the grill grate.
Next, cover the lid and adjust the grill to the temperature you choose. We advise against using this technique for little cuts or steaks.
Caution: Burp Your Egg or Kamado Grill
When cooking at temperatures above 400 degrees F, it is advisable to release any built-up pressure in your cooking device every time you lift the lid. This implies that prior to opening it (each time), you carefully open it slightly to allow oxygen to enter. Then shut it, then softly open it again gradually until it’s completely open.
This avoids a significant flare-up from singeing your arm hair and eyebrows.