Big Green Egg Classic

It ranks #1 (S tier) on our consolidated charcoal grills board, drawn from 7 cited sources across 6 outlets.

The Big Green Egg Classic is for the cook who wants one grill that sears, roasts, bakes and smokes, and who plans to keep it for decades. It is the top product on our charcoal grills board, praised for its versatile cooking methods, proven durability and strong community recognition. It is a heavy ceramic cooker that costs several times what a kettle does, so if you grill burgers a few times a summer the Weber Original Kettle Premium 22" Charcoal Grill in S tier does the job for far less. If you want a kamado with more modern fittings, the Kamado Joe Classic III in A tier is the alternative.

Reviewers on our board single out the Big Green Egg Classic for being built to last, with long-term performance noted in several reviews. The ceramic body does not rust, so the parts that wear are the gasket, the grate and the metal bands, all of which can be replaced. Keep it covered and avoid dousing a hot egg with water, which can crack the ceramic.

Almost anything that goes in an oven or on a grill. The thick ceramic holds a low steady heat for long smokes and climbs high enough for searing steak and baking pizza, which is why reviewers praise the Big Green Egg Classic for versatile cooking methods. A plate setter or heat deflector turns it into an indirect oven for roasts and bread.

Buy the Big Green Egg Classic if you want the proven, community-backed option with the longest record of durability. It ranks first on our board in S tier. Buy the Kamado Joe Classic III, in A tier, if you value modern construction and superior temperature control, since reviewers say it could challenge the older design. Both are ceramic kamados and cook the same way, so the choice is about fittings and track record rather than results.

Empty the ash from the bottom before each cook, keep the vents clear and store it under a cover. Run it hot now and then to burn off grease rather than scrubbing the inside. Check the felt gasket for a tight lid seal and replace it when it frays, and tighten the metal bands once a season.