Medium Egg 2026 — Ceramic Grill with ConvEGGtor (BPMC4)

Big Green Egg Medium 2026. The all-rounder with ConvEGGtor as standard.

Big Green Egg Medium 2026 combines the most balanced model of the BGE family with the ConvEGGtor into a set for direct grilling, indirect cooking, smoking, and pizza baking. 40 cm grill grate diameter, 1,140 cm² grilling surface, 51 kg ceramic with ceramic heat deflector — the ceramic grill for six to eight people at the table.

Big Green Egg Medium 2026 is a ceramic charcoal kamado with a 40-centimeter grill grate diameter, included in the set with the ConvEGGtor — the ceramic heat deflector that transforms the Egg from a direct grill into a convection oven. The Medium is the all-rounder of the family. It fits on a patio, in a city garden, and even on a load-bearing balcony. At 51 kilograms of ceramic and 72 centimeters in height, it's not exactly nimble, but it is movable — two people can easily lift it out of its nest. The deep green glaze is smooth over the surface, without crazing. The first time you open the lid, you'll be surprised by how easily it moves: the powder-coated steel bands of the Easy-to-lift hinge take all the weight of the lid.

40-centimeter grate, 1,140 square centimeters of grilling surface

The Medium can hold about five steaks on one level, a whole chicken for four to six people, or a 40-cm pizza. Inside, you'll find a stainless steel grill grate, a cast iron charcoal grate, and a ceramic firebox and fire ring. The patented REGGulator lid vent is made of cast iron with magnetic attachment. The bottom air intake is a polished stainless steel slide with a scale — precise control that becomes second nature after just a few grilling sessions.

The ceramic itself comes from Mexican production. It is based on a technical formula with roots in NASA heat shield material research. The porcelain glaze baked in the factory completely seals the surface — the manufacturer provides a lifetime warranty on the ceramic components for registered devices. With a charcoal filling of 1.5 to 2 kilograms, you can maintain the Medium at 110 degrees for over twelve hours. That's enough for a complete pulled pork, including resting time. Charcoal briquettes are not suitable for this: they produce more ash than pure lump charcoal, the vents clog faster, and temperature control becomes less precise. If you're planning a quiet overnight slow cook, you should only use lump charcoal.

From Beer-Can Chicken to Pizza

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

A selection of possibilities: beer-can chicken cooked indirectly at 180 degrees for 75 minutes until the thigh reaches an internal temperature of 82 degrees. Spareribs using the 3-2-1 method at 110 degrees. A Pizza Margherita at 300 degrees on a pizza stone in 90 seconds — though the stone base needs 30 minutes of preheating to store the necessary heat. A whole wild salmon hot-smoked at 90 degrees with alder wood for 45 minutes. Sourdough bread in a cast iron pot at 220 degrees with falling heat. If you want to divide the interior further, combine the ConvEGGtor with a half-round ConvEGGtor — one side direct, one indirect, all at the same time.

Our tip: Avoid liquid grill starters. The ceramic absorbs the solvents and releases them into your food for weeks. Kindling cubes or an electric Looftlighter are the clean solution. For a complete outdoor kitchen, combine the Medium with a suitable base, table, or cover from the BGE accessory range.

From Japanese Kamado to Mexican sound test

Big Green Egg dates back to Ed Fisher, who opened a small shop selling Japanese Pachinko machines in Atlanta in 1974. He had brought a Kamado grill from his time as a naval officer stationed in Japan 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 made of Asian clay ceramic often did not survive shipping. In the mid-nineties, Fisher arranged a collaboration with a ceramic factory in Mexico that could produce technical ceramics with significantly higher fracture strength. Today, every Egg undergoes a sound test before delivery: a technically perfect ceramic rings bright and resonant when tapped with a finger, while one with an internal defect sounds dull. This sound test is the last step in a production process where every component — body, lid, fire ring, firebox — is fired individually and checked for precise dimensions. The glaze follows a special firing process that creates a closed, craze-free surface. This quality control explains why the manufacturer offers a lifetime warranty on the ceramic.

Why the ConvEGGtor will become standard in 2026

With the 2026 model year, BGE is doing away with the previous separation of the Egg and the heat deflector. Previously, the ConvEGGtor had to be purchased separately — in almost every consultation with an Egg buyer, the phrase "you actually need that too" came up. With the new model year, the heat deflector is part of the set ex works. Those who classically only use the Egg for direct grilling can leave the ConvEGGtor in the cupboard. Those who want to use the full spectrum have it at hand from the start. However, the Medium is not suitable for a balcony without a load-bearing floor: 51 kilograms require a solid surface — terrace, garden, or reinforced balcony construction. The set is suitable as a gift for families with regular weekend cooking, for beginners in the Kamado world, or as a wedding gift that will last for the next thirty summers.

A ceramic grill that handles everything from the first Sunday roast to birthday pizza — now with everything you need for indirect cooking.