The Big Green Egg Accessories

The Must-Haves

There are a couple of accessories that do not come with The Big Green Egg. If you are new to Eggin’, you’ll want these to realize the full potential of your Egg.

  1. Plate Setter
  2. Pizza/Baking Stone

Plate Setter

If you ask me, this puppy should be bundled with every Big Green Egg sold. It is mandatory if you want to take advantage of the full range of possibilities of the Egg. Basically, the plate setter is a thick ceramic panel with three legs which separates the Egg’s fire box from the cooking area. It is essential if you want to barbecue indirectly, smoke, or bake pizza or bread. The plate setter can be placed on top of the fire ring in two positions: legs down, and legs up:

Legs down, the plate setter raises the cooking surface flush with the edge of the Egg when you open the lid. This is crucial for some baked goods, particularly pizza. If the food is recessed lower within the Egg, it makes it very difficult to take out your food with a pizza peel.

Legs up, the plate setter also creates a barrier between the coals and cooking area, while the legs support the cooking grid. This creates several inches of space below the grid for a drip pan. The drip pan collects juices which escape from the meat as it cooks.

You can see diagrams of these set ups on the cooking configurations page.

Alternatively, you can use fire bricks to separate the firebox from the cooking chamber, but it requires moving more pieces around, so it isn’t as slick as the plate setter.

Pizza/Baking Stone

Before owning an Egg, I wrote off baking stones as an unnecessary accessory in the kitchen. It soon became obvious that pizza is a very popular thing to cook on the Egg. It is quick, easy and doesn’t require the foresight of marinating or brining hours ahead of time, which is required for many delicacies on the Egg. The baking “stone” is simply a ceramic disk which provides a surface on which to bake anything from pizzas to breads. The stone is porous which, when hot, dissipates moisture and results in a perfectly crisp crust on your food.

The stone is preheated in the Egg, generally to a higher temperature (I like to cook pizzas at 600°+F). So, it works best to put the stone in immediately after you’ve lit the coals. This way, it comes up to temperature with the Egg, rather than putting a cold stone in a hot Egg, which drops the internal temperature significantly. Also, some stones may crack from the sudden thermal shock.

Most brands of pizza stones seem to just work just fine. You just want to choose a small enough diameter — make sure there’s at least 1" of space around the edge of your stone, so that it doesn’t interfere with the air flowing through the Egg. I bought my stone (Chefmate brand) at Target for $10. You can use a metal pizza pan or cookie sheet in your Egg, but once you try something baked on the stone, you’ll never go back!

Hey Eggheads!

As an egghead, you appreciate a fine product. You deserve a buckwheat pillow:

Buckwheat Pillow