Despite the wide range of shapes, sizes, and configurations, most ceramic smokers, like the Big Green Egg are similar in anatomy construction.
If you understand the various parts and its function, you are well on your way to being a pitmaster.
The Big Green Egg design is a modern take on the clay kamado-style cookers from the Chinese Qin Dynasty.
Entrepreneur Ed Fisher discovered the domed clay cooker while overseas.
His determination, state-of-the-art ceramic design, along with a patented draft door and vent cap has allowed the Big Green Egg company to be the world’s largest producer and international distributor of the ceramic kamado-style cooker.
Big Green Egg Dimensions
| model | grill diameter | height | width | weight | turkey capacity |
|---|---|---|---|---|---|
| Extra Large | 24″ | 27 ¼” | 26 ½” | 205 lbs. | 20 lbs. x2 |
| Large | 18 ¼” | 30″ | 21″ | 140 lbs. | 15+ lbs. |
| Medium | 15″ | 26″ | 18″ | 95 lbs. | 12-15 lbs. |
| Small | 13″ | 22″ | 16″ | 65 lbs. | 10-12 lbs. |
| Mini | 9.5″ | 15″ | 12″ | 30 lbs. | n/a |
Components of a Big Green Egg
At the bottom of the Big Green Egg is the firebox.
This is where you burn wood or a wood product to generate the smoke.
The bottom draft door allows you to control the amount of fresh air entering the firebox for temperature control.
The ceramic grate, inside the egg, at the bottom separates the ash from the actual lump charcoal burning.
The lower draft door can be opened to clear away residual ash.
The fire ring sits inside the egg, on top of the firebox.
The fire ring creates a void where the charcoal can burn.
Usually, the charcoal is placed in the firebox up to the fire ring, any higher and the combustion chamber for the charcoal would be limited and would prevent even burning to force the fire to burn out, or not get hot enough.
Both the firebox and fire ring create an interior lining for the Egg where it gets the hottest.
Never use the Big Green Egg without the firebox and fire ring in place.
On top of the fire ring sits a grid for direct cooking or a plate setter for indirect cooking.
For direct cooking, Big Green Egg offers a cast iron grate.
It retains heat when cold foods are placed on it, creating good sear marks.
The Plate Setter is used for indirect cooking on the Big Green Egg, providing a barrier between the food and the fire and turning your EGG into an outdoor convection oven.
The design of the Plate Setter allows heat to radiate within the dome while preventing the flames and direct heat of the fire from reaching the food.
Nothing will contribute greater versatility to your outdoor cooking than adding a Plate Setter to your accessories collection.
Controlling the Heat
The dual-function metal top, also known as the chimney vent, regulates the escape of hot air and smoke.
It is a rotating disk to control airflow, as a result, controls the heat in the smoker.
- Greater airflow equals higher heat
- Reduced airflow equals lower heat
Close and open the vents to control the airflow and the heat.
The temperature gauge helps monitor the internal temperature of the Egg.
- Lower heat gives you more smoke
- Higher heat gives you less smoke
Smokin J’s Barbeque competes exclusively with The Big Green Egg.
HOW TO REPLACE A GASKET SEAL ON A BIG GREEN EGG
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