There is no shortage of people telling you what Big Green Egg accessories you need. The lists are everywhere. So are the prices.
Most of it is noise. After years of cooking on an Egg, I’ve figured out what I actually reach for and what’s been sitting in a drawer collecting ash. This post is the short version of that.
TL;DR: The essentials are a convEGGtor, a tiered cooking grid, lump charcoal, a chimney starter, a digital thermometer, butcher paper, good tongs, heatproof gloves, and cookware you don’t mind wrecking. None of it has to be the Big Green Egg brand.
The Things You Actually Need
The convEGGtor is the most important piece of gear I own. It’s a ceramic heat deflector that sits between the coals and the cooking grate, turning your Egg from a direct-heat grill into something that can do indirect cooking, smoking, roasting, and baking. Without it, you’re going to char everything that takes more than ten minutes. I use it on almost every single cook. Buy this first.
A tiered cooking grid comes second. Two levels means you can run different temperatures at the same time and actually fit a reasonable amount of food. It earns its spot every time I’m feeding more than two people.
Lump charcoal over briquettes. It burns hotter, cleaner, and leaves less ash. You don’t need the Big Green Egg brand. Most lump charcoal brands are fine.
A chimney starter gets your coals lit without lighter fluid. It’s about ten dollars, and it does its job. I genuinely don’t understand why people skip this.
A digital thermometer. Not wireless, just a probe with a readout. Stick it in, read the number, pull the meat when it’s done. A Thermapen is excellent, but there are cheaper versions that get you to the same result. If you’re new to the Egg and figuring out temperatures, Big Green Egg Recipes for Beginners is a good place to start.
Butcher paper. For wrapping brisket or pork shoulder at the stall. It sounds fancy, but it’s paper. Get the pink (peach) butcher paper from a kitchen or BBQ supply store. Most restaurant supply stores carry it cheaply.
A good set of tongs. Long enough to keep your hands away from the heat. That’s it.
Heatproof gloves. The Egg runs very hot, and the convEGGtor is scorching when you pull it out mid-cook. Standard oven mitts won’t cut it.
Cookware you don’t mind wrecking. A cast-iron pan, a cheap Dutch oven, a disposable aluminium pan for catching drips. Things go into the Egg looking nice and come out looking like they’ve been through something. Don’t use your good stuff.
Nice to Haves
A cast-iron skillet is legitimately useful. Finishing steaks, searing, and doing a quick sauce while things rest. Not essential, but it earns its spot.
Proper cleaning gear. A good ash tool and a grill brush. The Egg doesn’t need much upkeep, but having the right tools makes it a lot less painful when it does.
What’s Overhyped
Wireless thermometers are a solid idea in theory. In practice, if you’re running the Egg, you’re not far from it. A standard digital probe does the same job for less money.
Cast iron cooking grates. The standard grate works. The cast-iron version holds heat better in theory, but for most cooks, the difference in the plate isn’t worth the difference in price.
Branded cookware. The Big Green Egg logo on a Dutch oven doesn’t make the food taste better. Buy the same thing from a kitchen store and spend the savings on better meat.
Pizza stones. I own one. I’ve used it a handful of times. If you’re doing a lot of pizza on the Egg, great. But it’s not the early purchase most people think it is.
Fancy charcoal. Some brands charge a premium for wood-specific lump. The difference in flavour is marginal. A consistent quality lump charcoal is all you need.
The Honest Version
You don’t need to spend a fortune to cook well on an Egg. You need the right handful of tools, good charcoal, and a thermometer you trust.
Other brands make solid versions of most of this gear. If the food coming off the grill is good, the logo on the equipment doesn’t matter.
Start with the convEGGtor. Build from there. Everything else can wait.
FAQ
What is the most essential Big Green Egg accessory?
The convEGGtor, also called the plate setter. It enables indirect cooking, which is how you smoke, roast, or slow-cook on the Egg. Without it, you’re limited to direct-heat grilling only.
Do Big Green Egg accessories have to be the Big Green Egg brand?
No. Most categories have solid alternatives at lower prices. As long as the accessory fits your Egg size and does its job, the brand doesn’t matter.
Do I need a wireless thermometer for the Big Green Egg?
Not really. A standard digital probe does the same job. Wireless is a nice upgrade, not a necessity.
What’s the best way to light a Big Green Egg without lighter fluid?
A chimney starter with lump charcoal. It’s inexpensive, it works, and it doesn’t affect the flavour of your food.
