Collection: Big Green Egg Charcoal & Firestarters

Natural lumpwood charcoal is always the best choice for a Big Green Egg. It burns hotter, cleaner and produces less ash than cheaper alternatives, which helps airflow and temperature control.We’d always recommend using Big Green Egg charcoal and firestarters, as they’re designed specifically for ceramic cooking and consistent performance.

Technically yes, but the EGG performs much better with good-quality lumpwood charcoal. Lower-quality charcoal can burn inconsistently, create more ash, and make temperature control harder than it needs to be.

It’s one of those areas where decent fuel genuinely makes a noticeable difference.

We wouldn’t recommend it. Briquettes tend to contain additives and produce more ash, which can restrict airflow inside the EGG. Natural lumpwood charcoal burns cleaner and gives much better control, especially for low and slow cooking.

Natural firelighters are the best option. Big Green Egg natural fire starters light quickly, burn cleanly, and don’t leave chemical smells or flavours behind like lighter fluid can.

We’d always avoid lighter fluid or instant-light charcoal, as they can affect flavour and aren’t really needed once you get used to lighting an EGG.

One load of charcoal can comfortably last for many hours, depending on temperature and what you’re cooking. Low and slow cooks are surprisingly efficient, and any unused charcoal can usually be relit next time.

That efficiency is one of the reasons many owners are surprised by how economical the EGG can be to run.

For most cooks, fill the firebox to just above the air holes, or higher if you’re planning a longer cook. Bigger cooks like brisket or pulled pork benefit from a fuller load so you’re not topping up halfway through.

One of the nice things with the EGG is that unused charcoal doesn’t go to waste — you can usually relight what’s left next time.

Start by filling the firebox with lumpwood charcoal and adding natural firelighters in one or two places. Leave the dome lid open and both the bottom draft door and top rEGGulator fully open for 10 minutes while it gets going. Then close the dome lid, still with both vents fully open, allow your EGG to come up to temperature. You should be aiming for around 230°C. You're then ready to set your target temperature by adjusting the vents. Let it settle and then add your cookware.If you’re new to it, our How to Light a Big Green Egg guide walks through it step by step.