Kamado first time use
Welcome to the start of your outdoor cooking adventure. Before you begin preparing your first dishes, it’s helpful to learn all about the kamado and how to use it for the first time. On this page, we will explain everything step-by-step, so you can continue enjoying the most delicious Big Green Egg dishes for life.
Step-by-step guide
- Assembling the kamado
- Seasoning your kamado
- Lighting the kamado
- Using the kamado
- After use
Assembling the kamado
Every Big Green Egg model is slightly different – and so is each assembly. We’ve got various videos on our website. Each one takes you through the assembly of a specific model step by step, helping you put together your kamado quickly and safely. On average, you’ll be ready to light the charcoal in the Big Green Egg after about 20 minutes. Of course, every model also comes with a comprehensive manual.
More information and videos about assembling a Big Green Egg
Seasoning your kamado
A common question is whether a kamado needs to be seasoned before first use. This is usually done to remove moisture or chemicals and to allow the ceramic to “become used to” other parts. However, it isn’t necessary to season the kamado in the case of a Big Green Egg. You can start cooking straight away. Just make sure not to let the temperature of your kamado rise above 180°C during your first cooking session. This will enable the adhesive on the felt to bond properly to the Big Green Egg. After that, you can also cook at higher temperatures.
More information on seasoning a kamado
Lighting the kamado
As mentioned above, you can start cooking right after assembling your Big Green Egg. First, you’ll need to light the charcoal in your kamado. You’ll need the following products for that:
Start by placing the rEGGulator on the chimney at the top of your EGG’s dome for the desired airflow control. Fill the ceramic fire box with charcoal up to the fire ring. Place the firelighters on top of the charcoal and light them. Keep the lid open. Wait until the charcoal is glowing and the firelighters have burnt out (or remove any leftovers). This usually takes about 10-15 minutes. Then, close the lid and adjust the temperature as needed. Make sure not to let the temperature in the Big Green Egg exceed 180°C during the first session as this ensures the adhesive in the felt can properly attach to the kamado.
More information on lighting a kamado
Using the kamado
The Big Green Egg has been lit, but now you’ll want to get it to the right temperature. Start by closing the lid after firing up the kamado. This allows the ceramic body of the kamado to absorb and retain heat, releasing it steadily during cooking. It also lets you control the airflow and oxygen supply. As a result of this, you can easily raise or lower the temperature of the kamado – and then maintain it if required.
To adjust the temperature up or down, use the air regulator at the bottom of the ceramic base. The wider the opening, the more oxygen flows in, and the higher the temperature in the EGG. To fine-tune the temperature, use the rEGGulator on the chimney. This is the air regulator at the top of the Big Green Egg. The same applies here too: the more oxygen you allow in, the higher the temperature will be. If you want to lower the temperature, the principle is the same. In this case, you simply reduce the airflow by narrowing the openings.
More information on the using a kamado
After use
To safely extinguish the charcoal in the Big Green Egg, simply close off the oxygen supply – both the air regulator at the bottom of the ceramic base and the rEGGulator. This will put out the charcoal in the EGG in about 20 minutes. Avoid opening the lid during this process as doing so could reignite the fire and, due to the low-oxygen environment, potentially cause a backdraft (burst of flame). If you still want to cook something else on your EGG, start by opening the lid just a few centimetres. After a few seconds, open it fully. This will help prevent a backdraft.
Before extinguishing, it’s a good idea to clean the grid with a Grid scrubber. This prevents any leftover food from going mouldy if you’re not using your Big Green Egg for a while.
More information on putting out a kamado
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HOW DOES A BIG GREEN EGG WORK?
Have you assembled your Big Green Egg and can’t wait to start using it? We’re here to show you how to get the best out of your EGG! With handy instructional videos and practical usage and safety tips, we’ll guide you through lighting and extinguishing the EGG, temperature control, and four popular cooking techniques: grilling, indirect cooking, smoking and baking. You’ll be a true Big Green Egg expert in no time!