Large Egg — Ceramic Grill with ConvEGGtor Special Edition

Big Green Egg Large 2026. Ceramic grill with ConvEGGtor ex works.

Big Green Egg Large 2026 combines the most popular BGE model with the ConvEGGtor to form a set for direct grilling, indirect cooking, smoking, and pizza baking. A ceramic grill with a 46 cm grate, 1,688 cm² grilling surface, and ceramic heat deflector—complete from the factory for the most important cooking zones.

Big Green Egg Large 2026 is a ceramic charcoal kamado with a 46-centimeter grilling grate diameter, in a set with the ConvEGGtor—the ceramic heat deflector that transforms the Egg from a direct grill into a convection oven. The first impression: massive. 73 kilograms of ceramic are spread over 84 centimeters in height. The body feels like it's cast from a single piece. The deep green glaze lies evenly over the ceramic, without visible crazing. When opening the lid for the first time, the ease of movement is surprising: the powder-coated steel bands of the Easy-to-lift hinge take off the entire weight of the lid.

46-centimeter grate, 1,688 square centimeters grilling surface

The Large can hold about eight steaks, six burger patties, or a piece of suckling pig up to 4.5 kilograms on one level. Inside, you'll find a stainless steel grilling grate, a cast iron charcoal grate, and a ceramic firebox and fire ring. The patented REGGulator lid vent is made of cast iron with a magnetic holder. The air intake at the bottom is a ground stainless steel flap with a scale.

The ceramic itself comes from Mexican production. It is based on a technical formula with roots in NASA heat shield material research. The factory-fired glaze completely seals the surface—the manufacturer provides a lifetime warranty on the ceramic components for registered devices. With a charcoal filling of 2 to 2.5 kilograms, you can maintain the Large at 120 degrees for over 15 hours. Charcoal briquettes are not suitable for this: they produce more ash than pure lump charcoal, the ventilation openings clog up faster, and temperature control becomes less precise. If you expect uncompromising slow-cook stability, you should only use lump charcoal.

Three cooking zones in one device

The ConvEGGtor transforms the Large into three cooking zones: direct, indirect, and convection. Without a heat deflector, the Egg is an efficient charcoal grill. With the ConvEGGtor, it becomes an oven, smoker, and slow-cooker all in one.

A selection of possibilities: Ribeye at 280 to 300 degrees direct for 90 seconds per side, then finish with the ConvEGGtor at 130 degrees. Pulled pork at 110 degrees indirect for 12 to 15 hours with two to three hickory smoking chunks. Pizza at 300 degrees with the ConvEGGtor and a pizza stone—the stone base needs 30 minutes of preheating to store the necessary heat. Spareribs using the 3-2-1 method at 110 degrees. Bread in a cast iron pot at 220 degrees falling heat. If you want to further divide the interior, combine the ConvEGGtor with a half-round ConvEGGtor—one side direct, one indirect, all at the same time.

From experience: Avoid liquid grill lighters. The ceramic absorbs the solvents and releases them into the food for weeks. Firelighters, an electric Looftlighter, or a small hot air gun are the clean solution. With the Looftlighter, a stable ember bed is created after about one minute. For a complete outdoor kitchen, combine the Large with a suitable base, table, or cover from the BGE accessory range.

From Atlanta to Mexico—the story of the green ceramic

Big Green Egg goes back to Ed Fisher, who opened a small shop for Japanese Pachinko slot machines in Atlanta in 1974. From his stationing as a Marine officer in Japan, he had brought a Kamado grill and used it to prepare chicken wings in front of the store—as a magnet for walk-in customers. The wings attracted more attention than the machines. Thus, the Pachinko importer became the first Kamado dealer in the United States.

The early models were fragile. The imported clay ceramic often did not survive the ship transports. In the mid-nineties, Fisher agreed to collaborate with a ceramic factory in Mexico. This factory was able to produce a technical ceramic with significantly higher fracture strength and heat resistance. The glaze follows a special firing process that creates a closed, craze-free surface—the visible difference from ceramic grills with baked-in microcracks, through which moisture can penetrate in the long term. Today, all Eggs are produced in the same factory. Each model undergoes a sound test before delivery: a technically clean ceramic sounds bright and resonant when tapped with a finger, while one with an internal defect sounds dull. This quality control explains why the manufacturer grants a lifetime warranty on the ceramic.

Why the ConvEGGtor becomes standard in 2026

With the 2026 model year, BGE abolishes the previous separation. Previously, the ConvEGGtor had to be purchased separately—in almost every consultation with an Egg buyer, sooner or later the sentence "you actually need that too" came up. With the new model year, the ConvEGGtor is part of the set ex works. Those who use the Egg classically only for direct grilling can leave the heat deflector in the cupboard. Those who want to use the full spectrum have it at hand from the start. However, the Large is not suitable for a small city apartment with a balcony: 73 kilograms of weight and 84 centimeters in height require a solid stand on a terrace, garden, or outdoor kitchen. The set is suitable as a gift for ambitious hobby chefs who want to switch from gas grills to ceramic, or as a personal investment for Sunday roasts, which can now also be a Pulled Brisket.

A ceramic grill that holds its place in the garden for 30 years—and now with everything you need for indirect cooking.