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Big Green Egg accessories

I know there's lots of BGE discussion and people contending for or against it. I recently bought the Large size BGE. I already have a Weber gas grill and a Weber kettle (the latter of which I've mostly used). So in my case, the issue is not whether the BGE is "worth it," but instead what accessories are most useful.

I bought it with the "plate setter." Before I buy a pizza stone, I think I might try using the plate setter itself as a pizza stone (on the grill grating). It does seem like an ash-catcher adapted to the egg would be a good addition.

Any other ideas about accessories that are really useful for the egg specifically? A number of things I see in catalogues just look like overpriced branded yuppified accessories, like the V-Rack and the "sittin' chicken" thing.

I have no grill lifter yet, for example, but don't know yet how crucial that might be, or when. And do they need covers for weather protection? (Midwest here--snow, heat, you name it.)

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  1. You'll need an ash remover. Pizza stone is a must. You need a barrier between the plate setter so the bottom of you pizza doesn't scorch. Get a 3/4" stone so it doesn't crack. I use my grid lifter often. Got one from third eye you can hang it and keep your grid off the floor. Eggware cap is a nice, but not a must have. A good pair of long BBQ gloves, and most of all get yourself racks that give you two of three cooking shelves. Greeneggers.com has a wealth of information and can lead you to the sites that sell accessories for the egg. A thermopen is a must.

    1 Reply
    1. re: sharhamm

      agree with all this. plus a cover for weather. we also have lighting - we end up cooking in the dark!

    2. If accessory shelves are available, I would suggest that you get them. There's never enough room to rest things on.

      1. http://www.ceramicgrillstore.com/

        You really should spend more time on the BGE forums. Any question you have will be answered pronto.

        1 Reply
        1. re: poser

          I'm sure you're right, poser. But I also felt interested specifically in a forum like this one, because I am (not yet, anyway) imbued with any cultish enthusiasms that make me just delighted at all the stuff I can get for a BGE. I'm looking to Chowhound to keep the reality check in place!

        2. The secondary market of BGE accessories can be daunting and expensive. After 4 years of ownership and weekly use throughout each year the items we've found essential for the grilling and smoking we do include the following:

          BGE cookbook
          Thick pizza stone
          Long leather thermal glove(s)
          Ash removal tool
          Metal garden pail to catch pulled ashes
          Aluminum foil pans of varying sizes
          Assorted wood chunks and small fruitwood logs for long smokes
          Alder and maple planks
          Metal drip / water pan
          Long handle grill brush
          Pizza peel
          Long tongs

          Admittedly I have also picked up a sectional cast iron grill with griddle section as well as a second tier cook surface but for us hey are lower priority items. Good quality lump charcoal goes without saying. Enjoy your egging.

          1. Thanks for all these responses, everyone! They seem reasonable but also brought me to consider some things I probably wouldn't have thought about. :uckily I already have many of the more generic items like gloves and Thermapen.

            1. Any experiences with this kind of gizmo that's supposed to regulate temperature in kamado-style grills like the BGE?


              I scratch my head a bit, because one of the things that people often claim about the BGE is that it's great at holding a temperature for a long cook, like 8-12 hours. If so, however, then why would one need something like this?

              I mean soon to cook a brisket on the BGE for the first time. I'm thinking I'll try first without buying the pricey temp gizmo, but I'm interested to hear what folks here think.

              1 Reply
              1. re: Bada Bing

                Heavens, no, you don't need that! Once you get the Egg stabilized at a temp, it will hold it for a long, long time with no intervention from you. I've done great brisket on my Egg with no added gadgets necessary (aside from a plate-setter).

                One thing I would advise, is that you keep your Egg cleaned out and free of excess ashes, and make sure the fire grate is clean and unobstructed. If you do that, you will always have air flow, and control the air flow with the vents.

              2. one thing i forgot on this - look at your charcoal! It took us many, many bags of different charcoals, sold by different BGE retailers in our area. We have finally settled on a brand that not only gives a good smoke flavor, but is readily available! surprisingly, there ARE brands that are considered so wonderful that they run out of supply. One brand in particular we tried was expensive and difficult to source, but highly recommended by a BGE retailer... we got a bag, and I almost gagged on the food we got out of our egg - tasted like carbon mixed with rubber. In other words, tasted like lighter fluid to me. I suspected there was something amiss, so i went back to the retailer and he just gave me a wry smile. seems that this particular charcoal just has that quality - some people like it, others don't, so they continue to stock it for their BGE fanatics.

                4 Replies
                1. re: rmarisco

                  Royal Oak charcoal, sold at Wal-Mart, is better than anything I ever got from my Egg dealer. It just performs well, and has a lovely aroma.

                  It's worth looking at the lump charcoal reviews here:

                  1. re: MelMM

                    American-made is generally a good sign, and American Royal Oak is a good one.

                    I'm less certain that their other stuff (from Paraguay?) is as consistent.

                    That site you mention is useful, and one I've relied on before.

                    1. re: Bada Bing

                      Thanks for mentioning that. I did mean the American version of Royal Oak. They have versions from other countries which are not as good. For those of you looking for it, it will say "Made in the USA" on the package. At my local Wal-Mart, I have only seen the American Royal Oak.

                    2. re: MelMM

                      BGE brand charcoal is made by Royal Oak.

                  2. Cast iron grid, if your Egg didn't come with one. Mine didn't, but I boought it in 1999. I'm not sure if cast iron is standard today.

                    4 Replies
                    1. re: 4X4

                      Mine came with what seems like a stainless-steel-rod grid or maybe nickel plated. Certainly not cast iron.

                      1. re: Bada Bing

                        I would recommend getting the cast iron. It's great for grilling, but I use it for high and low temp cooks. It's good to have two grids so you have the option of indirect cooking (using a plate setter, or, like I do, a drip pan, second grid and a couple of bricks.)

                        1. re: 4X4

                          Is yours bare or porcelain-enameled cast iron?

                          1. re: Bada Bing

                            I think it's bare. It's the one BGE sells, and I don't think they sell any that are enameled.