Operation Manual

Aer use
Aer use, the EGG can be shut down simply by shutting the dra
door and closing the dual function metal top completely or
(preferably) replacing it with the ceramic damper top. Aer about
20 minutes the charcoal will be completely extinguished and the
next time you use the EGG, you can simply light up the remaining
charcoal. To do so, stir the remaining coal with a poker so that the
ash falls down. Add new charcoal and ignite the Big Green Egg.
It is unwise to open the lid too quickly within the first 20 minutes of
shutting down the hot EGG. The sudden rush of oxygen can cause a
big flare-up, a condition known as backdra.
Temperatures & times
In this list you will find the setup, temperature and time indication for common cooking preparations on the Big Green Egg.
Preparation
Grilling
Fruit & vegetables
Shellfish
Fish
Côte de boeuf
Rib Eye
Lamb chops
Chicken
Duck breast
Indirect cooking
Pork neck
Leg of lamb
Rump steak
Full chicken
Chicken leg
Chicken breast
Smoking
Pork neck
Rump steak
Salmon
Stewing
Meat stew
Vegetable stew
Cooking on stone
Pizza (crust 2-3mm)
Roasting potatoes
Roasting root vegetables
Hot chocolate cake
Weight Big Green Egg Core Time (approx.)
temperature temperature
20-100 g 220°C - 2-5 min.
20-100 g 220°C 55°C 13 min.
150-250 g 220°C 55°C 13 min.
1 kg 230-250°C 52-58°C 16-20 min.
100-250 g 220°C 50-68°C 5-10 min.
100-250 g 220°C 50-68°C 5-10 min.
150-250 g 150°C 77°C 16-20 min.
300 g 190-200°C 54°C 6-8 min.
2-5 kg 120°C 65°C 4 hours
2-5 kg 120°C 55°C 3 hours
2-5 kg 120°C 48°C 1.5 hours
1.5 kg 180°C 77°C 75-90 min.
250 g 180°C 77°C 35 - 45 min.
250 g 180°C 77°C 16 - 20 min.
2-5 kg 90°C 65°C 8-9 hours
1-3 kg 90°C 48°C 1.5 hours
180 g 90°C 50°C 20-25 min.
2-8 kg 150°C - 3-4 hours
1-5 kg 150°C - 20 min.
- 250°C - 6-10 min.
- 150°C - 2-3 hours
- 150°C - 2-3 hours
- 200°C - 10 min.