XLarge Egg 2026 — Ceramic Grill with ConvEGGtor (BPXLC4)

Big Green Egg XLarge 2026. 61 cm cooking grid with factory-installed ConvEGGtor.

The Big Green Egg XLarge 2026 combines the largest family model of the BGE line with the ConvEGGtor into a set for direct grilling, indirect cooking, smoking, and baking pizzas. 61 cm cooking grid diameter, 2,919 cm² grilling surface, ceramic heat deflector—a ceramic grill for large gatherings and ambitious hosts.

The Big Green Egg XLarge 2026 is a ceramic charcoal Kamado with a 61-centimeter cooking grid diameter, in a set with the ConvEGGtor—the ceramic heat deflector that transforms the Egg from a direct grill into a convection oven. Compared to the Large, the XLarge offers a good 30 percent more cooking surface with an almost identical height of 78 centimeters. What immediately stands out is the weight. 99 kilograms of ceramic are distributed over a body that makes every setup a two-person exercise. The deep green glaze lies evenly over the surface, without crazing. When opening the lid, the easy-to-lift hinge acts as a demonstration of physical leverage—the powder-coated steel bands take off the entire weight, almost weightlessly.

61-centimeter grid, 2,919 square centimeters grilling surface

The XLarge can hold about fourteen steaks on one level, a whole suckling pig up to eight kilograms, or three pizzas simultaneously. Inside, you will find a stainless steel cooking grid, a cast iron charcoal grate, as well as a fire basket and fire ring made of ceramic. The patented REGGulator lid vent made of cast iron sits with magnetic retention. The lower air intake is a finely scaled, polished stainless steel damper—a more precise control instrument on this model than on any gas grill with a knob.

The ceramic itself comes from Mexican production with a recipe whose basic principles date back to NASA heat shield material research. The porcelain glaze fired in the factory completely seals the surface—the manufacturer provides a lifetime warranty on the ceramic components for registered devices. With three kilograms of lump charcoal, you can keep the XLarge at a constant 120 degrees for over twelve hours—more than enough for an eighteen-hour brisket including resting time. If you only want to use charcoal briquettes, you should know: they are not suitable for this because they produce significantly more ash than pure lump charcoal, clog the vents faster, and make temperature control less precise.

Catering sizes without compromise

With the ConvEGGtor, the XLarge becomes a convection oven for quantities that overwhelm other ceramic grills. Direct grilling, indirect cooking, and convection baking in one device—with a capacity that even professional caterers would describe as sufficient.

A selection of possibilities: fourteen ribeye steaks simultaneously at 280 to 300 degrees direct, 90 seconds per side. A whole suckling pig up to eight kilograms at 110 degrees indirectly over sixteen to eighteen hours. Three pizzas in parallel at 300 degrees on pizza stones—the stone base needs 30 minutes of preheating time to store the necessary heat. Brisket using the Texas method at 110 degrees with pecan or mesquite smoking chunks. If you want to use two cooking zones in parallel, combine the ConvEGGtor with a half-moon ConvEGGtor—direct on the left, indirect on the right, both at different temperatures.

Good to know: The XLarge consumes less charcoal per hour in slow-cook mode than a Large, because the larger volume maintains a more stable temperature. For direct grilling, the ratio is reversed—the larger burning zone requires correspondingly more embers. For the full outdoor kitchen experience, combine the XLarge with a suitable base, table, or cover from the BGE accessory range.

From Japanese Kamado to European Outdoor Kitchen

Big Green Egg goes back to Ed Fisher, who opened a small store for Japanese Pachinko machines in Atlanta in 1974. From his time stationed as a naval officer in Japan, he had brought a Kamado grill, a traditional barrel-shaped ceramic oven whose roots lie in Asia in the third millennium BC. Fisher used the Kamado 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.

Over the years, Fisher refined the design. The imported Asian clay ceramic often did not survive shipping. In the mid-nineties, he arranged a collaboration with an ultramodern ceramic factory in Mexico that could produce a technical ceramic with significantly higher fracture strength and heat resistance. The glaze follows a special firing process: After treatment with the green porcelain glaze, the ceramic is slowly and evenly brought to 1,300 degrees over two days, baked for several hours, and cooled down just as slowly. The result is a closed, craze-free surface—the visible difference to ceramic grills with baked-in micro-cracks through which moisture can penetrate long-term. Each Egg is subjected to a sound test before delivery: a technically clean ceramic sounds bright and resonant when tapped with a finger.

Why the ConvEGGtor becomes standard in 2026

With model year 2026, BGE is dissolving the previous separation of Egg and heat deflector. Previously, the ConvEGGtor had to be purchased separately—especially with the XLarge, sooner or later someone would say, "you actually need that too." With the new model year, the heat deflector is part of the factory-installed set. If you use the Egg classically for direct grilling for twelve guests, you leave the ConvEGGtor in the cupboard. If you want to use the full spectrum, you have it ready from the start. However, the XLarge is not suitable for a small city apartment with a balcony: 99 kilograms of weight and 78 centimeters in height require a solid, firm stand on a terrace, in a garden, or in an outdoor kitchen. The set is suitable as a gift for hobby chefs with a large circle of friends, for hosts of regular garden parties, or for ambitious caterers looking for a reliable outdoor cooking station.

A ceramic grill that will support garden parties, Sunday roasts, and spontaneous pizza afternoons for the next thirty years—now with everything you need for indirect cooking.