Big Green Egg Class at The Gog - 27th April 2019

Big Green Egg Class at The Gog

These are the links to the recipes we cooked:

Questions and Answers

What's the best cooking temperature for steak?

I prefer to cook steak between 250°C and 300°C. I use the lower of the two temperatures for thicker steaks and the higher temp for really thin steaks where I want a very fast sear. 

My three favourite ways of cooking steak are:

  • Dirty – cooked directly on the charcoal
  • Seared – cooked on the cast iron searing grid to give the steak a criss-cross finish
  • In a cast iron pan – this will give a crust over the whole of the steak. 

All three are great methods so give them all a go and find your favourite.  

How much longer does it take to cook a chicken in the Egg?

Because you are able to set the temperature of the Egg just as accurately as you can in the oven, the chicken will take pretty much the same time. It will however be far more moist and have a nice BBQ flavour. 

How do I get crackling when I'm cooking pork?

The key to crackling is to start with first class pork. Avoid vacuum packed pork from supermarkets or even bad butchers, you want the skin to be dry, not soggy. 

I leave my joint uncovered in the fridge overnight, this will dry the skin even further. When you’re ready to cook, pour boiling water over the scored skin, pat it dry and then coat with olive oil and maldon salt. Rub the salt into the scored skin. 

Cook your joint on the Egg. For belly pork I cook it skin side down. Towards the very end of your cook, if it hasn’t already crackled, turn your Egg up to 220°C and let it crackle the skin. It will do this in 15 mins. Keep checking it to make sure it’s not burning. 

Rest your joint loosely foiled.

Is bacon processed meat?

The process of turning pork belly or loin into streaky or back bacon is the process of curing. To cure a piece of meat you salt it to draw out the moisture, leaving the meat with a moisture content too low to support bacteria. You can do this with just salt. However it is safer to use a curing salt that will have added nitrites. The nitrites perform two tasks, preventing botulism and also leaving the colour of the bacon pink. With just salt the bacon would turn brown. 

The levels of nitrites within the cure are so low they should pose practically no risk.

I therefore don’t consider bacon as a processed meat. Live a little. 

Are there any Big Green Egg Cooking Books?

Big Green Egg do have some cooking books. They’re actually cheaper on Amazon than from Big Green Egg:

Having said that I don’t rate any of them. The recipes aren’t ones you are going to want to go back and do over and over. You’re much better off using recipes you can find on the web including this site.

Do you use the top or bottom vent to control the temperature?
I recommend using both the top and bottom vents together to control the temperature.

See my page on setting the temperature on your Big Green Egg.

I don't like my steaks bloody

The liquid coming out of cooked meat is NOT BLOOD. If blood was present it would have coagulated shortly after the slaughter and turned black. What we see is water and a protein called myoglobin. Myoglobin turns brown when heated, it stays red when it’s cooler. It’s this you are seeing. The only difference therefore between a rare steak and a well done steak is the amount of water you’ve evaporated and the colour of the myoglobin. A well done steak is less juicy. 

There’s a great website that covers a lot of this science. Have a good read of and start with the basic science behind cooking.

Do I use wood chips or chunks and do I soak them in water?
The question about using wood chips and chunks and when to use them is a good one. If you’re happy with the level of smoke you’re getting from your charcoal then you don’t need to use chips and chunks. However if you want more smoke to your cooks you have the following options:

  • Change charcoal brands to something to suit your cook. See the next section about different charcoals. Some people will switch charcoal to a type to match their cook and then only use charcoal to get the flavour they are after.
  • Use chips – when you are doing shorter cooks you will get more smoke from chips.
  • Use chunks – ideally suited to longer cooks where you want smoke for a slightly longer period.

Remember meat takes on smoke when it is cooler and wetter. Therefore you need the smoke at the beginning of the cook. Therefore place your chips and chunks towards the centre of your Egg where the charcoal will be burning at the beginning of the cook.

Be sparing with your chips and chunks. I use less than a handful of chips and maybe just two chunks. Start light and build up to the level of flavour you want. A lot of people overpower their food with the smoke flavour, ruining it in my opinion.

Which Charcoal should I use?
Different charcoals will product different flavours. Some Eggers find the Big Green Egg charcoal quite smokey.

The Green Olive Firewood Company do charcoal that has a much milder smokey flavour. It’s made from SheOak. You need their restaurant grade lump wood charcoal.

Stag Charcoal also produce some great stuff in Hertfordshire. Look for their single species Ash or Birch for a less smokey cook.

When you really get into BBQ then look at some of the excellent charcoal from the Oxford Charcoal company. They have a very good reputation for their single species charcoals. They have a great chart on matching wood to meats and fish.

Can I use my Egg undercover or indoors?

You should always use your Egg in a well ventilated area. However that doesn’t stop you using it under a parasol or roof. The amount of heat coming out of the top, even during lighting won’t burn a parasol in my experience. Open sided shelters are perfect.

Cooking indoors though isn’t recommended. You’ll see restaurants doing it but they have very powerful commercial ventilation systems and safety measures to make sure they don’t poison themselves. An Egg will produce carbon monoxide, which can kill if not ventilated properly. I would never recommend using an Egg indoors. As my wife always says, ‘you only need two accessories to cook outside all year round, an umbrella and a glass of wine’.

What Thermometers do I recommend?

You’d have heard me say several times in the class that I cook by temperature and not time. In order to do this you need a thermometer or two.

A Thermapen is my essential tool. That’s why I had my aprons designed with a Thermapen pocket. I wouldn’t be without mine. I personally sell the latest version as it’s waterproof and backlit. It’s so good I have one for classes and one for home use. Cheaper alternatives aren’t as accurate and don’t read temperature anywhere near as quickly, I therefore don’t use them.

The other Thermometers I showed you were the Meater, the wireless probe I used to cook the chickens and the pork. I am now a dealer of these and you will be able to buy the Meater+ in my shop. The block (4 probes) is still not available to the public and might not be until late summer. I may or may not stock this when it is available. 

Which way up do I put in the Plate Setter (or ConvEGGtor)?
On the whole I put the plate setter in feet facing upwards. The only exceptions to this are when I am cooking lamb or cauliflower. If you look at any of my recipes they will have a diagram showing you which way up to put the plate setter in.
How do I light my Egg?
Firstly make sure all the ash has been knocked off any old charcoal.

  • Top up the Egg with new charcoal to just above the line where the fire bowl and the fire ring meet.
  • Create a small indentation in the centre of the charcoal and put in just one lit fire starter.
  • Cover very loosely the fire starter with a few pieces of charcoal, you need to allow a good airflow.
  • Leave the lid open and open the bottom draft door. Leave your Egg for 10 minutes to allow the middle of the charcoal to get going.
  • After 10 minutes, close the Egg lid and open the cast iron top fully. Remember to position the screw towards you.
  • Leave the Egg closed for about 5 minutes until it hits 180°C and has started warming the dome.
  • You can now adjust your Egg to the temperature you want to cook at. See my temperature guide.

Do take a look at the Big Green Egg Tips Series. This video covers lighting your Egg,

What is a dirty steak?
Hopefully you found out at the class and fell in love with them. Essentially though a dirty or caveman steak is one that is cooked directly on the charcoal with no cooking surface.

A dirty steak should only ever be cooked on lump wood charcoal or burning untreated wood. Never make one on briquettes, your steak will end up being covered in the gritty material they are manufactured from.

What temperature do you cook steaks at?
My personal preference is to cook steaks at between 250°C and 300°C. Any hotter than this and you end up burning the outside before the middle is warmed, any cooler and you don’t get a lovely crust on your steak.

I cook thinner steaks at a hotter temp (300°C) while doing much thicker steaks at a lower temp (250°C). If my steaks are thicker than 1.5inches, I will then consider doing a reverse sear as we did with the picanha.  

Do you need to turn steaks?
This depends on how you are cooking them. If they are cooking dirty I will only flip them once, there’s no need to turn (rotate on the same side). For one cooked on the cast iron grate I would turn it, to give nice sear marks. For one cooked on a cast iron plate then there is no need to turn but moving it once in a while might give you a better crust as you can move it to a piece of the plate the steak hasn’t cooled down.

Why am I having issues lighting my Egg and getting the temperature up?
To light an Egg you need three things:

  1. Fuel – lump wood charcoal
  2. Oxygen – air
  3. Heat

If you’re struggling to get the Egg lit and up to temperature fast it’s likely to be one of these three things lacking. Causes could be:

  • Your charcoal is damp, make sure you always keep it inside out of the rain and dew.
  • There isn’t enough airflow:
    • You may need to clean your Egg. I recommend taking the ash out of your Egg every 5 or 6 cooks using the ash tool and doing a total clean, lifting the ceramics out, every 12-15 cooks.
    • The charcoal you are using has too many smaller pieces, these will block the airflow.

It’s good practice to keep your Egg clean.

Cleaning your Egg
It’s essential you clean your Egg or all the vents will get clogged with ash and you’ll not be able to get it up to temperature.

  • Every cook – rake the left over charcoal from the previous cook and let it fall down into the bottom of the Egg.
  • Every 5 or 6 cooks – clear the ash from the bottom of your Egg using an ash tool. If you are going to hoover it out, make sure the ashes are cold, I have a customer who set fire to her Henry vacuum cleaner because the ash was still hot the following day.
  • Every 12-15 cooks – lift out all the internals of your Egg and give everything a brush down with a dustpan and brush.
Is there any advantage to making sauce in the egg?
Anything cooked in the Egg is going to take on a very slight smokey flavour. The intensity of this flavour is going to depend on what charcoal you’re using. Big Green Egg’s charcoal is purely oak and hickory and has a strongish flavour. Use companies like Oxford Charcoal to get different blends or even single species charcoal.

Treat your charcoal as one of the ingredients of your cook.

When do I cook direct vs. indirect?
The way I like to think of this is that if you could cook whatever you’re cooking on the hob inside, then it’s a direct cook. If you need to cook it in the oven then it’s an indirect cook and you need to use the plate setter,

Obviously some things could be done either way, sausages for example. It’s the same inside, sausages can be cooked in a pan or baked in the oven.

When do you start timing a cook, when you put the meat in or when the Egg has got back to temperature?
While timing a cook is a good indicator, it’s much better to check the temperature of most cooks to see if something is done. For example, I’ll cook a chicken until the temperature in the thickest part of the meat is 74°C.

I always have a Thermapen handy to check the temperature. I also use the Thermoworks Smoke when doing longer cooks as I can leave this attached to the Egg and a probe in the meat. I can then monitor the cook from the other end (like a baby monitor).

How do you know which meat needs what temp?
There is a great chart from that shows you all the best cooking temperatures for meat. I use a ThermaPen to measure the temperature of anything I am cooking.

Cooking temperatures

How long does the pizza stone take to heat up?
Your pizza stone is going to take about 20 minutes to heat up when your Egg is to temperature.

When cooking pizza I prefer to have the plate setter feet up, the stainless grid on top and then the baking stone. The gap between the plate setter and the pizza stone will stop the pizza stone getting too hot and burning the bottom of your pizza base before the top is cooked.

Do you ever wash the equipment?
The only piece of kit in your Egg you should consider washing is the stainless steel grid. It’s OK to put this through the dishwasher.

Never wash any of the cast iron parts or the ceramic parts. Washing the cast iron will cause it to rust. Ceramic is porous and would soak up the water and could then cause damage to your Egg if it was heated rapidly, turning to steam.

To clean your Egg just turn it up to 350°C and it will burn off all the fats. Just wait until any smoke has stopped and you’ll find everything is clean.

I keep all my cooking surfaces and the metal daisy wheel inside the Egg, it’s the best place for them. You can put them straight in after a cook, even with the Egg hot.

Can you cook on higher temp for shorter time?
Yes, you can cook a joint of meat faster at a higher temperature but the results may not be as good. For example, when I cook a 3Kg pork shoulder it may take up to 19 hours to cook at 110°C. However at 120°C the same piece of meat would probably cook in 12 hours. The difference in cooking at a higher temperature is that you will have more air flowing past your food and drying it out. I prefer to cook at 110°C, the results are better.
What's the difference between loin and sirloin?
The loin and the sirloin are just different names for the same cuts but from different animals. The loin in a lamb is called the loin but when it’s beef we call it the sirloin. They both come from the same part of the animal.



If there is one tool you have then I recommend it be the Thermapen. These handheld probe thermometers will transform the way you cook as you’ll know when something is ready rather than having to guess. I use the MK 4 version as it’s waterproof and has a backlit display that rotates so it’s always easy to read. You can buy them direct from my site. Either way they will be shipped direct from ETI, the UK manufacturer.


I used the block version of this during the class. Unfortunately it’s not going to launch until the summer. I love the Meater+ as its app will estimate when your meat will be cooked and tell you when to take it off your Egg so that it doesn’t overcook. I wouldn’t be without a Meater. 

They are now available to buy in my store and I hold stock of these. Use discount code CLASS10 at the checkout.


Tefal Ingenio Pans

I used these during the class to cook the sauces for the wings and for the pizza. They have removable handles and are really solid. I wouldn’t be without mine.

You can get them from Amazon using this link.

Bad Byron’s Butt Rub.

We’ve been using this rub at Big Green Egg in the UK as long as I have been working there. It’s not too sweet unlike the majority of the other rubs on the market, in fact it doesn’t contain any sugar at all. 

We use it on pork and beef. 

You can get it from Amazon using this link.

Leather Aprons

I’ve designed and had made my own Meat Smoke Fire branded leather aprons with a Thermapen pocket. They’re available in my online shop.

The Uk's largest repository of recipes designed for the Big Green Egg

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LetzQ Spit with pork
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Breads and Pizza

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General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

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