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Needed Accessories???

KjunbobKjunbob Posts: 81
I have had my Egg for about 6 months and am wondering about some suggestions to put on my Father's Day List and Birthday Wish list.  

But first, a little background.  Most of my cooks have been simple chicken and pork butts -- some coming out better than the others as I am still learning how to get the most our of my egg.  My egg sits outdoors in its nest without a cover, and many of my cooks seem to be ending up after dark.  I have not tried any type of over-night cooks, but might want to do so someday.  I live in the New Orleans area, so I don't have to worry about snow, but rain and humidity is a constant issue.

I have a Thermapen and also use a $12 Walmart probe for internal temperature measurement.  I also have a Kick-Ash-Basket.  

However, I'd appreciate any comments on other items that I might want.  Some of my thoughts are:

-- An improved temperature probe like the Maverick ET-732.  I don't think that I need something like the Digi Q (especially considering the price.)  The 732 seems reasonable in cost and has pretty good reviews.  However, should I consider the Smoke from Thermoworks.  It seems to be about twice the price as the Maverick, so I am leaning away from it.  Any suggestions here?  Another comment/question is that the Walmart one is still working, but doesn't measure grill temp.  (But how necessary is grill temp measurement?)

-- A cover for my Egg.  I see that the Green Egg one has Venelation.  But there are several other options available through Amazon.   And my Egg sits outside with no covering 100% of the time in a high humidity area.

-- A rack extender to raise the grill up a bit for "raised grill" cooking.  GreenEgg has a folding grill extender that seems reasonable, but I noticed this (The Raiser on Amazon  --  and it seems handy.

-- A light for the egg since many of my cooks have been ending at night.

-- A plate setter lifter ( to remove a hot plate setter.

Any other suggestions...  Thanks.

Large Egg.  New Orleans Area


  • GulfcoastguyGulfcoastguy Posts: 1,680
    You didn't mention how you light it. There is a never ending debate with Looftlighter on one hand and the weed burner/MAPP torch people on the other. I favor Looftlighter but you do need relative proximity to a electric outlet for that. You could also build a table for your Egg and maybe incorporate a light into it.
  • jstewart12ajstewart12a Posts: 144
    Pizza stone and pizza peel. 
    1 LBGE. Winder, GA
  • KjunbobKjunbob Posts: 81
    Good suggestions.. However, I light it with the Charcoal Starters from Green Egg, and I don't have a nearby outlet.

    And, we don't cook pizzas at home, so I don't think that I'd get much use out of the pizza stone.


    Large Egg.  New Orleans Area
  • lousubcaplousubcap Posts: 16,794
    Take a look at The Ceramic Grill Store-linked below for a great second level set-up.  If you have a platesetter go with the PSWOO2 and extender-it will give you great flexibility.  There are several other options-give them a call and they will steer you right.

    Depending on how much you trust your walmart probe you may want to look at Thermoworks and their offerings.  I have their Chef's Alarm set-up and it's fine for my uses.

    Key for me would be-when you are prepping food/using your BGE "What is it that you wish you had and don't?"  Start there-  (good chef's knife?)  

    You should get many suggestions.  Just don't look back once you decide.  FWIW-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SubVet585SubVet585 Posts: 13
    I've been starting with a MAPP torch at first but now I like to use a chimney for fast start.  Then when I spread the coals it's all nice and even.  THen I just add more lump charcoal, instal placesetter and tune in the target temperature.  This method is especially great for pizza since I shoot for high temp. (600 deg.F.).
  • I don't cover any of my Eggs. 

    Grill covers in the south are just asking for a wasp invasion at some point IMHO. Don't know if that's a problem in NO but I stopped doing it. 

    Ceramic Grill Store. 

    Like @lousubcap  said...
    I cook 5 times a week outside easy. The things that get used the most are my thermapen and my PSWoo with the extender. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • Egghead_TyEgghead_Ty Posts: 32
    Look into the plancha griddle

    i use mine A LOT!  From blackened chicken breast, to searing a steak or burger,  even to sauté onions and mushrooms and making scrambled eggs in the AM.  I have a ton of eggcessories and this is by far my favorite 
  • ..... high temperature gloves!
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
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