How To Use A ConvEGGtor

When it’s time to go indirect on the Big Green Egg, you know it’s time for the convEGGtor.  We use our convEGGtor for fun projects like low and slow, braising, ribs, brisket and pizza.

The convEGGtor offers you the ability to use a drip pan too… That’s helpful.

Big Green Egg – Reference Guide

What’s in the box: 

• ConvEGGtor: Indirect cooking plate
• Perfect For: Low and slow cooking or any indirect heat cooking project
• Add Ons Available: EGGmitts, EGGspander convEGGtor basket or Drip pans

Getting Started:

1. Light the charcoal in the very center, using your preferred method
2. Establish a good solid fire / ember mass to sustain the low and slow cooking
3. I like my fire to reach around 150˚ – 200˚ before adding the convEGGtor
4. If cooking in cold weather, do NOT add a cold convEGGtor to a hot grill, Pre-heat convEGGtor if needed in oven.  Use EGGmitts and the EGGspander convEGGtor basket when handling a hot convEGGtor
5. For Indirect Low and Slow Cooking – once a well burning ember pile is established (10-15minutes) add the convEGGtor with the feet up and add a BGE drip tray, then add the grill grate
6. For intermediate temp Cooking/Baking – once a well burning ember pile is established (10-15minutes) add the convEGGtor with the feet down and use a pizza stone if desired for more indirect temp control
7. Adjust the top and bottom vents and set to your desired cooking temp