Questions and Answers

1. What kind of charcoal should I use?
2. How much charcoal should I use?
3. Where can I get natural lump charcoal other than your store?
4. Do I need starter fluid to light the Big Green Egg?
5. How long will a bag of natural charcoal last?
6. What are the advantages of the electric lighter?
7. How do I regulate the heat?
8. If I get the Egg too hot how do I reduce the temperature?
9. Do I need to use a water pan when cooking as with metal smokers?
10. Why is the Big Green Egg safer to use than metal cookers?
11. Can I set the Big Green Egg directly on a wooden deck?
12. How do I remove the ash?
13. Can I use the Big Green Egg in the winter?
14. Will rain hurt the Big Green Egg?
15. How do I get a smoky flavor to my foods?
16. What are the best chips for smoking?
17. How do I use wood chips?
18. How much wood is needed?
19. Do I ever need to turn or baste?
20. Will there be any flame ups when cooking?
21. Do I ever cook with the dome open?
22. How do I use a wok in the Big Green Egg?
23. Can I cook my vegetables at the same time?
24. How about fish?
25. How do I know when the fish is properly done?
26. When Is a drip pan necessary?
27. What is the best way to smoke a turkey?
28. Can I put Barbecue sauce on my ribs or chicken?
29. Is it possible to cook on two levels?
30. Do the metal bands ever need to be tightened?
31. What do the Slide metal and Daisy Wheel replacement tops do?/A>
32. Is it necessary to clean the inner walls of the Egg?
33. Are replacement parts available?
34. Do you have a question?

1. What kind of charcoal should I use?
We recommend Big Green Egg 100% Natural Lump Charcoal. Our manufacturer uses the finest kilns and the highest standards in the industry. Unlike briquettes, it contains no fillers, no additives. It lights easily using newspaper or an electric lighter. After cooking, you can extinguish it by closing the top and bottom drafts. You can reuse much of it the next time you use your Egg. The charcoal burns evenly and cleanly and there is very little ash to remove from your Big Green Egg. Some other brands of natural charcoal are also acceptable. If you run out of the "good stuff," please use the best quality charcoal or briquettes you can find.

2. How much charcoal should I use?
Fill your fire box to a level of one inch above the firebox air holes. This amount should last from 2 to 5, 6 even 8 hours depending on the cooking temperature. Control the temperature by the draft adjustments. There will be little charcoal wasted, because you will save most of it by closing the draft doors after the food is ready.

3. Where can I get natural lump charcoal other than your store?
You can usually find some good brands at farmers markets during the summer months. If you can't find any in your area we can ship it to you via UPS.

4. Do I need starter fluid to light the Big Green Egg?
Do not use lighter fluid. Your Big Green Egg will start quickly without it. You will avoid the nasty smell and bad taste lighter fluid may impart.

5. How long will a bag of natural charcoal last?
The Big Green Egg requires far less charcoal than ordinary outdoor cookers. If you use your Egg 2 or 3 times a week, a 20 lb bag will usually last 4 - 6 months.

6. What are the advantages of the electric lighter?
The quickest and easiest way to light the charcoal is with an electric lighter. You will not need newspaper. It will light the charcoal in 5-8 minutes, and you will not have the extra ash you get when using newspaper.

7. How do I regulate the heat?
You will achieve very accurate temperature control by adjusting the damper top and the bottom draft door. Remember, the wider your openings, the greater the air flow, and the higher the temperature.

8. If I get the Egg too hot how do I reduce the temperature?
Close the bottom draft door and top damper completely. Keep both dampers closed until temperature drops to 300' or below. DO NOT USE WATER!

9. Do I need to use a water pan when cooking as with metal smokers?
No. The ceramic construction of the Big Green Egg retains the moisture without the need for a water pan. Food will remain juicy and flavorful. However, if you have a recipe that calls for wine or another liquid in your drip pan, you can use it. Be very careful not to spill the liquid on the hot ceramic.

10. Why is the Big Green Egg safer to use than metal cookers?
The surface of the Egg will not get as hot as metal cookers.. This makes it safer around small children.

11. Can I set the Big Green Egg directly on a wooden deck?
If you are going to use your Egg on a wooden deck or table, we recommend you use some bricks or a cement stepping stone directly under the Egg.

12. How do I remove the ash?
The ash will fall through the grate into the bottom of the cooker. You should not let the ash build-up so that it hinders the flow of air through the bottom draft door. Remove ash through the bottom draft door with our ash tool or similar item. To avoid any damage, remove ash only when cooker is completely cool. Do not remove the fire box for this purpose.

13. Can I use the Big Green Egg in the winter?
You can use The Big Green Egg year-round because of the great insulation qualities of the ceramic. If you have no overhead protection, use the heavy-duty Vinyl Cover to keep moisture from the inside of your Egg.

14. Will rain hurt the Big Green Egg?
Rainy weather or very humid climates may require some preventive maintenance for the metal hardware. Oil occasionally with WD-40 Covering the Egg with a suitable cover will protect the metal.

15. How do I get a smoky flavor to my foods?
Add some aromatic wood chips to the charcoal just before putting food on the grill. Soak the chips in cold water for 30 minutes before using.

16. What are the best chips for smoking>
Pecan for turkey; Alder for fish; Jack Daniel for steak; Sugar Maple for ribs; and Apple for pork. You can also substitute peach, cherry, mesquite, hickory, Vintage Barrel Chips with good results.

17. How do I use wood chips.
Soak chips in cold water for at least 30 minutes before using. Just before putting food on the grill, add the chips directly to the charcoal .

18. How much wood is needed?
One or two handfuls is about the right amount.. Add more later when smoke quits, if you wish. You control the degree of smoky flavor.

19. Do I ever need to turn or baste? Will food brown evenly on all sides?
Turn once or twice while grilling hamburgers, chicken pieces, ribs, and the like. Add sauce only during the last ten minutes, because sauce may burn.. You really do not need to baste foods in the Egg.

20. Will there be any flame ups when cooking?
If you leave the dome open for a prolonged period of time while cooking, or if fat drips directly on the coals, you may get a flame up..immediately close the damper top and bottom draft door for a few minutes. NEVER USE WATER to extinguish flames! Use a V-rack and drip pan for roasts, ham, pork, and a vertical roaster for poultry.

21. Do I ever cook with the dome open?
Keep the dome closed to achieve the extraordinary results that the Big Green Egg gives. The only exception is using a wok.

22. How do I use a wok in the Big Green Egg?
To use a wok in the Big Green Egg, remove the cooking grill from the Egg and place the wok down inside the ring. Leave the dome open. Add a peanut oil or cooking oil to your wok. Heat wok and add veggies. Stir fry. It only takes a few minutes, and you can have your veggies ready with your meal. Delicious!

23. Can I cook my vegetables at the same time?
Yes. Do your corn, onions, mushrooms, etc. Wrap in foil, leaving a little opening at the top. Potatoes do not need foil. You may prefer corn in the husk.

24. How about fish?
Fish or seafood is superb on the Big Green Egg, and is ready in just minutes. Grill fish at 250' and use Alder chips to enhance the natural flavor of the fish. A fish basket or fish grill is helpful when doing fish steaks. A V-rack is useful for large fish.

25. How do I know when the fish is properly done?
Try this method. While the fish is still raw and uncooked, press the flesh with your fingers. See how much softness is in the touch. After the fish has been grilling, do this test again periodically. When the fish starts to become firm, it's ready!

26. When Is a drip pan necessary?
When cooking larger pieces of meat like roast, ham or turkey, place meat on a V-rack with a pan under the V-rack to catch drippings and eliminate any flame ups.

27. What is the best way to smoke a turkey?
For the best results, use a Spanek Vertical Turkey Roaster and drip pan. After washing the turkey, rub the outside with margarine to give the bird a nice brown color while cooking. Place turkey on the vertical turkey roaster and set in a pan to catch drippings and eliminate any flame ups. Smoke at 225 to 300 degrees. Use a meat thermometer in the breast of the turkey. Your turkey is done when it reads 185 degrees. The cooking time will vary from 4 to 8 hours depending on the size of the bird and the cooking temperature. The best smoking results from "low and slow". You can figure on 4-5 hours for a 12-14 lb bird at 300 degrees.

28. Can I put Barbecue sauce on my ribs or chicken?
BBQ sauces often contain sugar and tend to burn while cooking. To prevent burning, do not apply BBQ sauce until the last 10 minutes of grilling.

29. Is it possible to cook on two levels?
The Egg takes much less time than conventional cookers. It is not usually necessary. However, you may remove the ceramic ring, and insert a second grill between the fire box and the ring.

30. Do the metal bands ever need to be tightened?
Check the bands immediately after purchase. Thereafter it is important to periodically check the metal band for tightness. Oil hinges with a little light machine oil, or WD-40 occasionally. Use a wrench for the bolts if you detect they are not tight.

31. What do the replacement metal tops do?
You must tilt the ceramic top to regulate the temperature—it often falls off and breaks. The replacement metal tops sit securely on the Egg chimney and will not fall off. In addition they offer much more accurate control over the cooking temperature.

32. Is it necessary to clean the inner walls of the Egg?
The Big Green Egg will burn off any splattering inside like a self- cleaning oven. As you use the Big Green Egg, the inside will get darker. It seasons naturally. The Egg cooks great from the start. It actually cooks better the more you use it. It is not necessary to clean the inner walls, unless the coating becomes excessive.

33. Are replacement parts available?
All replacement parts are available for the Egg regardless of which model you have, or how long ago you bought it. When you order parts, please tell us the model Big Green Egg or kamado you have. To determine the model, measure the diameter of the cooking grill.

34. Do you have a question?
Please call or write us. We're here to help you get the best use out of the World's Best Smoker and Grill.

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