Model & Manual
Big Green Egg
Charcoal grill / smoker
Outdoor ceramic kamado grill
Lighting
Light the charcoal
Use natural lump charcoal with a natural or electric fire starter — never lighter fluid. It's ready to cook in about 10 minutes.
Set the temperature
Control heat with the bottom draft door (air in) and the top damper (air out) — open wider for hotter, close down for cooler. The lid gauge reads up to 750°F.
- Grill, smoke, or bake — the ceramic holds heat and moisture evenly.
- No need to add charcoal mid-cook; unburned charcoal can be reused next time.
Putting It Out
Close the top and bottom dampers fully to snuff out the fire. The leftover charcoal can be reused once everything is cold.
Troubleshooting
- Hard to light or temperature stays low — open both the bottom draft door and top damper wider, and make sure old ash isn't blocking the bottom vent or fire grate (clean it out with the ash tool). Use dry lump charcoal.
- Temperature climbs too high — close the dampers down gradually; don't try to cool it fast by opening the lid.
- Flare-up when opening a hot grill — "burp" it: crack the lid open a couple of inches first to let air in slowly, then open fully. This avoids a sudden flashback.
- Won't hold a steady temperature — check that the lid closes evenly and the gasket/seal isn't worn.
Outdoor use only
Only use the grill outdoors, away from the cabin and anything flammable. Make sure coals are fully out and cold before leaving.