The Big Green Egg is an incredible piece of cooking equipment – equal parts grill, oven, and smoker. But like any great tool, it’s only as effective as the person using it. Whether you’re new to kamado-style cooking or you’ve been grilling for years, it’s easy to develop bad habits that keep you from getting the best results. Let’s take a look at seven of the most common mistakes Egg users make – and more importantly, how to fix them.
1. You’re Not Letting the Ceramics Heat Up With the Grill
One of the easiest ways to sabotage a cook is to let your grill come to temperature and then throw in cold ceramic pieces like the ConvEGGtor or pizza stone. When you drop cold ceramics into a hot egg, it immediately saps your temperature and creates uneven heat zones. The fix? Add your accessories while the fire is building so everything heats up together. That way, when your Egg hits 250°F, it’s truly ready to cook – not cooling off just as you’re putting the food on.
2. You’re Starting With Dirty Ashes
Airflow is everything in a kamado grill, and ashes are the number one culprit for clogging it up. A dirty firebox restricts airflow from the bottom vent, making it harder to get a clean, stable burn. You don’t need to clean out the Egg after every cook, but every couple of uses, take the time to scrape out the ash. You can use a shop vac with an ash filter, or go old school with a dustpan and ash tool through the lower vent. It takes five minutes and makes a world of difference.
3. You’re Not Burping the Egg
This one can actually get you hurt. If you open a hot Big Green Egg without burping it first, you risk a dangerous backdraft – basically a fireball exploding toward your face. Always crack the lid slowly and give it a few inches of space before opening it fully. That lets fresh oxygen mix with the hot air gently, instead of all at once. Think of it like Tupperware: ease it open or prepare to get singed.
4. You’re Using the Wrong Kind of Charcoal
Not all charcoal is created equal. Briquettes might be fine for a cheap kettle grill, but in a Big Green Egg, they’re a bad idea. Briquettes burn quickly, create lots of ash, and often have added chemicals or fillers. For kamado cooking, lump charcoal is the gold standard – especially hardwood options that are kiln-dried and dense. It burns hotter, lasts longer, and gives you that clean, smoky flavor without bitterness. Spend a few extra bucks on good charcoal – it’s worth it.
5. You’re Using Too Little (or Too Much) Charcoal
People often worry about overfilling their charcoal, but running out mid-cook is a far bigger issue. As a general rule, fill your Egg up to where the fire ring meets the fire bowl. That gives you enough fuel for low-and-slow sessions or a hot sear without choking airflow. It’s far easier to control excess heat than it is to add charcoal to a blazing fire halfway through a brisket.
6. You’re Not Building the Fire Correctly
A kamado fire isn’t just about lighting coals and walking away. A common mistake is starting the fire at the top of the charcoal pile. Instead, build your fire at the bottom of the Egg. That way, the airflow from the lower vent feeds it naturally, creating an even burn from the base up. Use natural fire starters, not lighter fluid. A blaze ball or starter cube under a small teepee of charcoal works great. Add more coals on top once it’s going to really get the fire rolling.
7. Your ConvEGGtor Isn’t Placed Properly
Most folks just drop in their ConvEGGtor and move on. But placement matters. Align one of the three legs to the front center of the grill. Why? Because that lines up with the thermometer. If it’s not aligned, direct heat from the fire could hit the probe, giving you an inaccurate reading. You might think you’re cooking at 275°F when you’re actually much cooler at the grate level. A simple fix that keeps your readings accurate every time.
The Bonus Mistake: Ignoring Thermometer Calibration
Even if your ConvEGGtor is lined up, your readings might still be off if you haven’t calibrated your thermometer. It’s easy – just place the probe in boiling water and adjust the nut on the back until it reads 212°F (or 100°C). This should be done every few months or after a major weather swing. A properly calibrated thermometer means you can actually trust your temps.
Why Small Changes Make a Big Difference
When you’re cooking on a Big Green Egg, little details matter. Things like airflow, fuel quality, and heat control aren’t minor – they’re the foundation of how well your cook goes. Even one or two of these mistakes can throw off your timing or leave you with uneven results. The good news? These fixes are simple, and once you get in the habit, they’ll become second nature.
The Value of Patience and Precision
Kamado-style cooking is about control and consistency. Unlike a gas grill where you can flip a knob and blast heat, the Egg rewards patience. Take the extra time to prep your grill right – clean it, load the right fuel, let everything come up to temp together. When you respect the process, the results speak for themselves: juicy smoked brisket, perfectly seared steaks, and pizzas with that crisp, fire-baked crust.
Keep Learning and Keep Cooking
The Big Green Egg has a learning curve, but it’s part of the fun. Whether you’re troubleshooting a flare-up or experimenting with a new accessory, every cook teaches you something. Don’t be afraid to make mistakes – they’re how you learn. But if you can avoid the seven listed above, you’ll be way ahead of the game. So grab your fire starters, load up the lump charcoal, and get grilling. Just don’t forget to burp the Egg first.
Raised in a small Arizona town, Kevin grew up surrounded by rugged desert landscapes and a family of hunters. His background in competitive shooting and firearms training has made him an authority on self-defense and gun safety. A certified firearms instructor, Kevin teaches others how to properly handle and maintain their weapons, whether for hunting, home defense, or survival situations. His writing focuses on responsible gun ownership, marksmanship, and the role of firearms in personal preparedness.