Igniting and extinguishing

Do not ignite the EGG indoors or in a space with insufficient ventilation. Although some professionals may use the EGG in their kitchens, this is always in accordance with the building regulations and requires the presence of professional ventilation and a fire fighting system.

Cooking on an open fire is not permitted everywhere. If you are on a campsite or having a picnic, you must comply with the local regulations, temporary or otherwise. It is possible that cooking on an open fire is allowed but that special rules apply – for example, in relation to the distance between the cooking appliance and certain objects.

The Premium Organic Lump Charcoal of Big Green Egg ignites very quickly when using natural starters or an electric lighter. Do not use briquettes, lighter fluid or other combustible fluids. This could cause the warranty to lapse and it could also impair the flavour of the products to be cooked.

By keeping the mesh closed, you prevent any sparks escaping from the EGG and avoid the risk of burning charcoal falling out of the EGG, however small this risk may be. You only need to slide the mesh open when removing cold ashes.

The ceramic material of the fire box retains heat for a long time. Wait before removing or moving the fire box and/or the charcoal in the fire box until you are sure that both the charcoal and the fire box have cooled down fully.

Without the cast iron dual function rEGGulator, the temperature in the EGG will rise substantially without you being able to control it.

The chimney is not a viewing window. Never look into it when the EGG is in use or when the charcoal is burning because hot air rising from the chimney could cause serious injury.

Although a Big Green Egg will not become as hot on the outside as a steel barbecue, for example, it will still feel hot when in use or before it has cooled down. Always keeps children, pets and combustible materials away from the EGG.

When the EGG is in use, the grids in the EGG (the Stainless Steel Grid and the Cast Iron Grid) become hot. That is why you should use the specially designed Grid Gripper or the Cast Iron Grid Lifter to grasp and lift the hot grids.

Always apply extreme caution when removing hot components and accessories from the EGG, such as the convEGGtor or the Flat Baking Stone. You should always use heat-resistant gloves such as the EGGmitt or the Silicone Grilling Mitt, as well as the right tools, in order to prevent burns. Stainless steel, cast iron and ceramics can become extremely hot. Place used accessories on a non-combustible surface where they will not be touched accidentally and cause burns.

Never leave a working EGG with an open lid unattended. When the EGG is being used, beware of any dry leaves, wooden floors and other combustible materials in the direct vicinity. They could present a fire hazard if they come into contact with sparks or hot charcoal. Also keep a close eye on your surroundings when using the EGG. Fire can be hazardous to people, animals, property and nature.

Once the charcoal in the EGG is burning, you must first open the lid carefully about 5 centimetres a few times before opening it fully. This allows air to flow into the EGG slowly, preventing a backdraft from occurring. Be very careful when you open a hot EGG with a closed dual function rEGGulator and draft door, as the sudden inflow of air could cause dangerously high flames. If this does happen, close the lid immediately to extinguish the flames, then carefully open the lid a few centimetres several times before opening it fully. We recommend that you always wear heat-resistant gloves and that you ensure adequate personal protection.

Excessive smoke can have multiple causes. Unwanted smoke (which you have not created yourself with the help of smoking wood) can be caused by inferior quality fire starters and/or charcoal, but it may also have other causes. Dripping grease while grilling also causes smoke, for instance. Your first reaction may be to stop the smoke by closing the reGGulator from the top. But then the smoke will remain inside the EGG, while what you want to do is quickly release it and stop it forming, for it’s the type of smoke that gives an overly smoky taste to your food that you don’t want.

Therefore, close the air regulator at the bottom of the ceramic base so that the air supply stops and open the lid of the rEGGulator to allow the smoke to escape. The radiant heat from the ceramic and the contact heat from the grid are enough to complete your grilling session, even if the temperature decreases somewhat as a result of opening the lid.

After a grilling session during which grease has dripped onto the charcoal, brush the grid clean and let the charcoal burn for about 10 minutes before closing the air regulator and the rEGGulator. This will burn off the grease or marinade and any leftover food, so you can start the next cooking session with clean charcoal.

If you close the draft door after use and cover the chimney with the ceramic snuffer cap, the charcoal will die down in about 20 minutes. This means that you never have to use water or any other extinguishing agent.