Lighting Your Big Green Egg: Techniques, Tips and Mistakes to Avoid
This is one of the questions we get asked the most… how do you light the Big Green Egg? How long does it take and how simple is it really? We’re happy to say it really is very easy. Watch our video tutorial or follow the step-by-step guide below to get you fired up in no time.
Step 1: Prepare for Airflow
Make sure the area under the firebox is clean. You want the air to be able to flow through the bottom vent without obstruction.
Step 2: Fill with Charcoal
Fill the firebox with Big Green Egg lumpwood charcoal, just up to the top of the bowl. It’s really important to use the correct charcoal (more on that later).
Step 3: Open the Vents
Open both the bottom draft door and the top rEGGulator fully.
Step 4: Light the Firelighter
Add one Natural Firestarters. Set it alight and nestle it into the charcoal. Build a small charcoal teepee above it to help it establish.
Step 5: Establish the Fire
Leave the lid open until the charcoal is glowing and the firelighter has burned away. This usually takes around 10 minutes.
Step 6: Bring the Egg Up to Temperature
Close the dome and, with the top vent fully open, allow your EGG to come up to temperature. You’re aiming for around 230°C.
Step 7: Set a Target Temperature
You’re now ready to set your target temperature. Check out our blog on Mastering the Right Temperature for more guidance. As a simple starting point:
- Top vent open roughly a pinky width
- Bottom vent open roughly a thumb width
This should get you close to 200°C.
Step 8: Let It Settle & Add Cookware
Let the temperature settle for around 10 minutes, then add your cooking ceramics or cast iron. The temperature may drop slightly, but don’t adjust the vents straight away. It will settle back to your target within a few minutes.
This whole process will take you approximately one beer, one glass of wine, or around 25 minutes.
Mistakes to Avoid
Be careful not to block the airflow with small pieces of charcoal. This is where the ash tool comes into its own. Use it to rake out the smaller pieces and scrape them into the ash pan before lighting.
FAQs
What is the best charcoal for a Big Green Egg?
We always recommend using high-quality lumpwood charcoal. Good charcoal has been produced cleanly, contains no fillers, and burns efficiently. Avoid charcoal briquettes (compressed dust) as they create ash, clog airflow and can give unpleasant flavours. Big Green Egg lumpwood charcoal is made from hardwood and burns hot and consistently. Our preferred choice is the Oak & Hickory blend for reliable heat and just the right hint of smoke.
How long does it take to light the EGG?
From opening the lid to adding your ingredients should take no more than 25 minutes.
Do I need to use firelighters every time?
Yes, we use one natural firelighter for each cook. The only exception is if you use a blowtorch or electric charcoal starter.
Why should I avoid lighter fluid?
Chemical firelighters and lighter fluid will taint the ceramic and affect the flavour of every cook. Use natural firelighters made from untreated wood fibres or shavings.
How much charcoal should I use for short vs long cooks?
As a rule, filling to where the fire bowl meets the fire ring is ideal for almost any cook. At 180°C, this can last for around 24 hours, so it’s plenty for both low-and-slow and high-heat cooking.
Can I relight leftover charcoal?
Absolutely. Before lighting, stir the charcoal to break up ash and ensure airflow. The ash tool and pan make this easy. Then mix in a small amount of new lumpwood charcoal and light as usual.
Our Favourite Big Green Egg Lighting Products
Ash Tool
Perfect for stirring the coals, scraping out ash and safely adjusting hot cookware.
Ash Pan
Designed to fit the bottom vent for quick, clean ash collection. Works brilliantly with the Ash Tool.
Big Green Egg Natural Premium Firestarters
Clean, reliable and consistent. You only need one per cook.
Oak & Hickory Lumpwood Charcoal
Burns hot, clean and with the right level of smokiness. Ideal for both high-heat searing and low-and-slow cooking.