All replacement parts are available for the Egg regardless of which model you have, or how long ago you bought it. When you order parts, please tell us the model Big Green Egg or kamado you have. To determine the model, measure the diameter of the cooking grill.

The Big Green Egg will burn off any splattering inside like a self- cleaning oven. As you use the Big Green Egg, the inside will get darker. It seasons naturally. The Egg cooks great from the start. It actually cooks better the more you use it. It is not necessary to clean the inner walls, unless the coating becomes excessive.

You must tilt the ceramic top to regulate the temperature—it often falls off and breaks. The replacement metal tops sit securely on the Egg chimney and will not fall off. In addition they offer much more accurate control over the cooking temperature. Additional information is available on our Accessories Page.

Check the bands immediately after purchase. Thereafter it is important to periodically check the metal band for tightness. Oil hinges with a little light machine oil, or WD-40 occasionally. Use a wrench for the bolts if you detect they are not tight.

The Egg takes much less time than conventional cookers. It is not usually necessary. However, you may remove the ceramic ring, and insert a second grill between the fire box and the ring.

BBQ sauces often contain sugar and tend to burn while cooking. To prevent burning, do not apply BBQ sauce until the last 10 minutes of grilling.

For the best results, use a Spanek Vertical Turkey Roaster and drip pan. After washing the turkey, rub the outside with margarine to give the bird a nice brown color while cooking. Place turkey on the vertical turkey roaster and set in a pan to catch drippings and eliminate any flame ups. Smoke at 225 to 300 degrees. Use a meat thermometer in the breast of the turkey. Your turkey is done when it reads 185 degrees. The cooking time will vary from 4 to 8 hours depending on the size of the bird and the cooking temperature. The best smoking results from "low and slow". You can figure on 4-5 hours

When cooking larger pieces of meat like roast, ham or turkey, place meat on a V-rack with a pan under the V-rack to catch drippings and eliminate any flame ups.

Try this method. While the fish is still raw and uncooked, press the flesh with your fingers. See how much softness is in the touch. After the fish has been grilling, do this test again periodically. When the fish starts to become firm, it's ready!

Fish or seafood is superb on the Big Green Egg, and is ready in just minutes. Grill fish at 250' and use Alder chips to enhance the natural flavor of the fish. A fish basket or fish grill is helpful when doing fish steaks. A V-rack is useful for large fish.