By: Max Good
For many, the Big Green Egg is the Weber of Kamados. They introduced Kamado cookers to the USA and are often viewed as the industry standard. The Mini Egg is their smallest model. With a 10″ diameter grate that is big enough for a large steak or a couple chicken breasts. Weighing only 39 lbs, one can easily transport it for picnics, camping and tailgating. Made in Mexico the BGE design is simple, it is built to last, and it has a limited lifetime warranty.
Round Kamados work as good as or better than standard charcoal grills for most recipes. They are, by design, excellent ovens and smokers because once the ceramic settles at the desired temperature, it stays there for hours. Eggs make great pizza ovens. Remove the grate and you can do Brazilian and Tandoori style cooking on long skewers, all standing vertically in a circle around the small, superhot fire. Open the bottom damper, remove the top damper completely, and turn your Egg into a roaring furnace with a column of flame shooting out the dome for searing thin steaks and burgers. (Shown above. Use caution if you try this method.)
But they cannot be set up for true 2-zone cooking, an essential technique easily done on other charcoal grills by piling coal to one side to create a direct and indirect zone simultaneously. A few exceptions exist, such as Primo’s Oval Kamados. Click here to read more about Kamado and ceramic grills and smokers.
2-zones provide rapid temperature control, enabling cooks to slide foods back and forth from cool to hot zones for crisping skin and reverse sear steaks. Most Kamado aficionados concede the best way to create different heat zones in their cookers is moving foods closer to or further from the coal. This is typically accomplished using the many accessories available from BGE and third party manufacturers. One useful device that is a match made in heaven for kamados is the BBQ Dragon, a well-made, battery operated, clip on, variable speed fan that can convert a charcoal bed from quiet gray to rip roaring red hot in a matter of minutes. Very good for switching gears from low and slow to searing hot. We recommend using an ancillary charcoal grill for direct heat when doing 2-zone recipes. It can be a lot less expensive than buying a bunch of add-ons and much easier than trying to move hot, greasy parts around in the middle of a cook.
The exterior has an easy-to-clean green glaze bonded to the ceramic. The manufacturer claims that the modern ceramic material will not become brittle and can withstand 2,000°F, but we wouldn’t recommend knocking it over whether hot or cold. Ceramic is very susceptible to cracking.
The base holds an inner fire pit in the bottom of which is a charcoal grate. There’s a sliding damper on the outside for air to enter below the charcoal.
Above the fire pit is a fire ring, and that’s where the cooking grate rests. There are two metal bands that go around the top outside circumference of the base and the bottom of the lid and they are hinged together. Optional side tables can be attached to the bands. The lips of the lid and the base are covered with special felt for a good tight seal. On top of the lid there is a topper that controls exhaust and an optional “Dual Function Metal Top” with a dial that allows for more precise air control.
The vents can be left open for hotter cooking, or closed nearly shut to keep your charcoal smoldering for hours. Some owners claim if you set it up properly you will not need to add charcoal for 24 hours during a typical 225°F cooking session. You could put a pork shoulder in with a small amount of lit charcoal on top of some unlit charcoal, close it, and come back in 12 hours to a succulent clod of pulled pork. If you do have to add charcoal, you must lift out the meat and the grate to do it. That’s a bit of a pain.
There’s a dedicated forum of BGE users and it has a wealth of information like this: “Tighten the bolts on the stands after the Egg has been used five times” and “If you have a problem with grease sticking the felt shut when it’s cold, slip a Weber paraffin charcoal lighter cube in the bottom and wait for the warmth to release the opening. Then change the gaskets.”
Replacements for all parts are easily available. On the negative side, we have heard that gaskets need to be replaced after a few years, parts are expensive, and that customer service could be better.
Eggs are not sold on the internet and their prices are not quoted at their website, but they have a lot of dealers coast to coast. Our posted price does not include a stand.
The Big Green Egg is the most popular of the ceramic cookers, and it was the first to effectively penetrate the US market. It has a devoted following of enthusiastic users.
In addition to several sizes of cookers, they sell various accessories and seasonings. They are not sold at big box stores or online but are available at a large number of independent outlets.
Published On: 2/8/2013 Last Modified: 3/3/2021
These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.
A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!
The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.
Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.