Big Green Egg

Big Green Egg Smoker

The Big Green Egg is a ceramic cooker that can be used for a smoker or a grill. These types of ceramic smokers are very versatile and efficient.

One big PRO of the BGE is it’s simple design. It’s easy to build a fire, hold temps and maintain your smoker.

Big Green Egg

The Big Green Egg does come with accessories that can be added – like the diffuser plate for slow-smoking. And there are other brands of ceramic cookers out there to consider as well, such as the Primo smoker.

These cookers are ceramic – which allows them to hold the temps really well, but can make them difficult to move around. If you are looking for a grill you can take to contests or move, this isn’t the ideal option. But if you are looking for a grill to leave on your patio – these ceramic cookers are perfect backyard grills.

BGE grills are easy to maintain and are built really well. Once you learn how to control your air flow with the bottom vent and the top daisy wheel vent, you can maintain steady temps and product some great barbecue.

I run lump charcoal in my BGE and I get really long burn times. The BGE doesn’t burn through charcoal like typical grills. In fact, I can typically get multiple long cooks off one bag of charcoal because these grills are so efficient.

How to Set-up a Big Green Egg for Slow Smoking

How to Build a Fire in the Big Green Egg

How To Clean a Big Green Egg

Latest Recipes on the Big Green Egg

My Latest Recipes

Have a Question About This Recipe?

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31 responses to “Big Green Egg Smoker”

  1. Roger says:

    Hi Malcolm, I’m hoping you can give me some advice. I’m trying to decide between buying a Yoder YS640 and a BGE. I already own a MAK 1 pellet grill, but feel like it’s not versatile enough. I notice that you do a lot of cooking on your BGE, so I was wondering which one you think would be a more useful addition to the MAK. Also, would the charcoal make the meat taste different than the pellet grill would? Thanks so much in advance.

  2. Timothy McKernan says:

    I noticed on one of your videos that you used what appeared to be a tomato cage to hold the charcoal in the center. Does this help with indirect cooking? Thanks.

  3. Michael says:

    Hey Malcom…just found your YouTube videos as I’m getting into grilling and BBQ/smoking…have really enjoyed your videos…the directions and recipes are awesome! Looking to buy a BGE…what size do you use? Thanks for all your videos and help!

  4. John says:

    Hi Malcom I’m looking to started a BBQ Food Truck what are some good grill to consider

  5. John says:

    Hi Malcom I’m looking to started a BBQ Food Truck what are some good grill and smoker to consider thanks

    • Malcom Reed says:

      You might have different heath dept regulations to consider – all depends on where you live. I would find someone around your area who has a food truck and take them out to lunch.

  6. Matt says:

    Love the videos Malcom! Any particular reason you chose a BGE vs a Kamado Joe?

  7. Nick says:

    Malcom, I have a Memphis Pro, which I bought largely based on your videos here. I am now somewhat regretting not buying the elite for the larger cook space and considering buying another smoker all together to add to my stable. I believe I want to stay away from another pellet grill again, maybe a BGE? What other ones might you recommend? I looked at the Ole Hickory but that seems like overkill for residential use and as often as I may use it. Any advice or recommendations would be much appreciated!

  8. Shannon Noble says:

    Hi Malcom,
    I have been following your videos for some time now and would love to use some of your products ie- AP, bbq sauce ect..
    But I live in Australia. Is there way to get your goods here?

  9. Paul Womack says:

    Malcom I met you this weekend at The Butcher Shoppe event in Pensacola. I have a Big Green Egg XL. My question is what set up do you like for long cooks/smokes. What thermometer set up do you like and what pit/air control system do you suggest?
    I bought a nice brisket this weekend and would love to have it close to the taste of the samples you were handing out this weekend. It was amazing stuff.

    Thank you,

  10. Patrick Wilson says:

    Malcom, Have a “Large” BGE. cooks great, but struggle with getting a good bark on long smokes…. thoughts?

  11. Michael Hanson says:

    Hi Malcom how do you feel the Grilla Grills Kong compares to the BGE? I know they are both ceramic cookers, but wanted to know if you see any major differences between the two? Thanks for the advice and love your videos. It’s because of you I want to get into smoking.

  12. Corey says:

    Hey Malcolm, Is it better to smoke on a stainless still grate vs a cast iron grate. I know that cast iron is great for searing but what about smoking? What are the pros and cons of both as it relates to both as they related to smoking.

  13. Jubin Sherwin says:

    I noticed in your more recent videos you rarely if ever use Ole Hickory, instead opting for your weber, BGE, and even pellet grill. Is there any particular reason for this, or just variety?

  14. Ryan says:

    Hey Malcom I’ve been doing a lot research on different smokers Because I recently moved and sold my Oklahoma Joe offset smoker before I left. Now I’ve been looking at the Kamado Joe 3 which is similar to the BGE. I really like the offset smoker I had because I had a lot of good bark on on my briskets and pork butts. Do you ever have an issue getting some good bark when using your BGE? Any pro tips to make sure if I get something like the BGE to help make sure I get good bark? Nothing better than burnt ends!

  15. Steve says:

    Hi Malcom,

    Love your videos, but I really need your help with 2 questions. First, when you setup your XL BGE for a long smoke I notice you dial in your wheel right after you spread your coal bed and add the wood. How long does it take for your egg to get to temp (ex 250). It seems to take me longer than an hour after closing my dome.
    Second, I get the nice thin smoke but at random times during the cook I get the nasty white smoke all of a sudden. Especially after I immediately add the meat or if I open the dome to spray or baste the meat. Thanks in advance for anything you can provide!

  16. Olga Fotinich says:

    My friend advised me to look through you site, it’s impressing, but what about prices for the smokers? I couldn’t find any. Would you advise me a link?
    Thank you

  17. Greg says:

    Hi Malcolm. I have a BGE and was wondering how to tell when my smoker is ready to put the meat on. I know how to read the temp but reading the smoke is a question. I noticed in one article you mentioned blue smoke

  18. Greg M says:

    Hi Malcolm. I have a BGE and was wondering how to tell when my smoker is ready to put the meat on. I know how to read the temp but reading the smoke is a question. I noticed in one article you mentioned blue smoke

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