So, you’ve done it. You’ve finally taken the plunge and bought a Big Green Egg. Congratulations - you’re now part of a slightly obsessive, food-loving club that swears by charcoal, ceramic, and cooking with real fire.
Here at Stones Boatyard in South Devon, we’re proud to be an official Big Green Egg dealer. We’re here to help new owners get started with their EGG. We know how daunting the first steps can feel, which is why we’ve put together this practical setup guide to make those early hours easier and more enjoyable.
Whether your EGG is still boxed up on the patio or you’re halfway through building it, we’ll help you:
- Assemble it correctly (and safely)
- Choose the right accessories to get going
- Light it for the first time
- Control the temperature like a pro
- Avoid common mistakes (including the dreaded eyebrow singe)
And once you're up and running, don’t forget - everything you need to cook better outdoors is available in our Big Green Egg online shop.
Step 1: Unboxing & Assembly
The Big Green Egg isn’t difficult to assemble, but it is heavy and has quite a few parts, especially if you’ve bought a table, nest or modular frame. Here’s how we suggest you tackle it:
Before you begin:
- Clear a flat area near where your EGG will live permanently.
- Lay out all the parts, bolts and tools.
- Read the instruction booklet from start to finish (yes, we know...)
- If you’ve got a stand with wheels, fit those first before placing the EGG inside. Trust us, you don’t want to lift it twice.
Top tips from our team:
- Keep all screws slightly loose until the frame is fully assembled - this helps with alignment before tightening everything up.
- A ratchet spanner makes tightening bolts much quicker and easier than the tools provided.
- Two people make it much easier. The ceramic body is solid - don’t try and lift it alone.
If something doesn’t look right, drop us a line. We’re happy to help you through it.
Step 2: Essential Kit for New EGG Owners
Every EGG comes with a stainless steel grid and a convEGGtor, so you’re good to go for both direct and indirect cooking. But a few extras can really smooth out those first few weeks.
Here’s what we use every time we cook:
100% Natural Oak & Hickory Lumpwood Charcoal
Easy to light, reliable, and with just the right amount of smoky flavour.
Premium Natural Firestarters
Made from sawdust and wax - no chemicals, no odd smells. Just clean and dependable.
Heat-Resistant EGGmitts
Not just for hot grates - these are great for safely handling accessories during a cook.
Ash Tool & Ash Pan
Use the tool before cooking to stir leftover charcoal, and the pan afterwards to keep things clean and airflow smooth.
Step 3: Lighting the EGG
Lighting a Big Green Egg isn’t tricky, but there is a method. Here’s how we do it - and how we recommend you do it too:
- Fill the firebox with charcoal up to the inner line.
- Open the bottom draft door and the top vent fully.
- Place one or two natural firestarters in the centre and build a small pyramid of charcoal over the top.
- Light the firestarters and leave the lid open for about 10 minutes until you see a healthy glow.
- Once it’s going, close the lid and let the temperature rise.
Important:
Never use lighter fluid or chemical firelighters. They’ll ruin the flavour and damage the ceramic - and it’s tough to undo that.
Step 4: Controlling the Temperature
This is where new owners often get nervous, and we get it. But it’s easier than you think.
The EGG works like a wood-fired oven. Once it hits temperature, it holds it really well. With a little practice, you’ll be in control in no time.
How to manage it:
- Use the bottom draft door and the top rEGGulator to control airflow.
- More air = hotter fire. Less air = lower, slower heat.
- Start with both vents open about 2–3 cm and let the EGG warm up to around 200°C.
- Make small changes and give it a few minutes - it doesn’t respond instantly.
- Once you're there, resist the urge to fiddle. The ceramic will hold that temperature better than you expect.
Step 5: Safety First - Burp the EGG
Let’s talk about your eyebrows.
If you open a hot EGG too quickly, the sudden rush of oxygen can cause a brief but fiery flare-up. We’ve seen it happen. We’ve felt it happen.
That’s why you need to "burp" the EGG: lift the lid slightly, pause, then open fully. It gives the fire time to adjust - and your face a chance to stay safe!
Make it a habit. Your eyebrows will thank you.
Step 6: What to Cook First
Don’t overthink it. Marinated chicken thighs, sausages or veggie skewers are a perfect way to break in your EGG.
One of our early favourites was a whole chicken on the vertical roaster, sitting above halved new potatoes in a roasting pan. A little olive oil, salt, and some chopped onions or beetroot towards the end. It’s simple and unbelievably tasty.
Tip:
Adding cold cookware like the convEGGtor or a baking stone can drop the temperature slightly. Let the EGG recover before placing your food inside.
Keep the lid closed during cooking - it’s not a BBQ. It’s an oven, and the ceramic dome does all the work. Every time you lift the lid, you lose heat.
Step 7: Cleaning & Maintenance
Another reason we love the EGG? It’s really low maintenance.
- Before each cook, use the ash tool to stir through the leftover charcoal and loosen any ash.
- After every few cooks, clear out the ash with the pan to keep the airflow going.
- Every now and then, run the EGG hot (around 300°C) for 15–20 minutes to burn off any grease or residue.
- Use a soft brush (not wire) to clean the cooking surface.
- Cast iron or carbon steel cookware? Wipe clean, add a little oil, and never put it in the dishwasher.
And no oven cleaners or household sprays inside the EGG. It doesn’t need them and they’ll spoil the ceramic.
Final Thoughts
Getting your Big Green Egg set up properly is the start of a long, delicious journey. From easy midweek dinners to full-blown weekend cookouts, the EGG quickly becomes part of your lifestyle.
At Stones Boatyard, we don’t just sell Big Green Eggs - we use them, talk about them, and genuinely love helping new owners get the most out of theirs.
If you need charcoal, accessories, ideas or just a chat about your setup, explore our Big Green Egg shop or give us a call on 01548 844122.
See you around the fire.