EGG Size

Product Description

The convEGGtor – Indirect Convection Cooking on the Big Green Egg.
The Big Green Egg is designed to work as a complete outdoor cooking system, producing unrivaled results whether grilling, roasting, smoking or baking – and nothing contributes more to the versatility of your EGG than adding a convEGGtor to your EGGcessories collection.
The convEGGtor is designed to facilitate indirect cooking on the Big Green Egg by providing a heat-directing barrier between the food and the fire, instantly transforming your EGG into an outdoor convection oven. The design of the convEGGtor, in conjunction with the thermal properties of the EGG, allows heat to efficiently radiate within the dome while preventing the flames and heat from over-cooking the food.
In the mood for a perfect pizzeria style pizza? You can bake and roast your way to culinary perfection with indirect heat using the convEGGtor and our Pizza/Baking Stones. How about some Low and Slow BBQ? When using the convEGGtor for low temp cooks with natural wood chips or chunks, the smoke-infused air circulates around your brisketsroastswhole chickens or ribs … resulting in juicy, delicious and aromatic meats and poultry. And, the convEGGtor is the secret ingredient for amazing holiday turkeyhams and roasts of any kind!
convEGGtor for XLarge EGG – 401052
convEGGtor for Large EGG – 401021
convEGGtor for Medium EGG – 401038
convEGGtor for Small EGG – 401045
convEGGtor for MiniMax EGG – 116604
convEGGtor for Mini EGG – 114341

10 reviews

Jack Arnold - convEGGtor®

Posted by Jack Arnold on July 16, 2019

Best Eggcessory ever!! Never buy a an Egg without one:) turns your food into the best bbq ever!!

David Bricker - convEGGtor®

Posted by David Bricker on December 6, 2018

The plate setter is essential for a BGE. Without it you basically have a large grill.
I also broke mine by scrapping it too hard. I used high temperature epoxy to repair it and it is still working about eight years later

Jim Sanford - convEGGtor®

Posted by Jim Sanford on June 2, 2018

I’ve used a Plate Setter for years on my Egg. It’s the only way to set the BGE up for indirect cooking. I’m not sure why the original Plate Setter is now called a convEGGtor? I would love to know if the re-design affects performance one way or another. Regardless, it is a necessary accessory.

Leon Glawe - convEGGtor®

Posted by Leon Glawe on May 20, 2018

What is the best way to clean this accessory?

SBrown - convEGGtor®

Posted by SBrown on May 14, 2018

This is an awesome device, except I have gone through 2 of them in 3 years. The first one was still under warranty and the dealer replaced at no charge. Now that replacement has broken and we have moved. Seems like the expense of this item would allow for a better build. I hope to get another replacement soon as I have a pork shoulder that needs smoking!

John - convEGGtor®

Posted by John on April 1, 2018

Love it, works great,

Rick Roesler - convEGGtor®

Posted by Rick Roesler on February 11, 2018

this is a must have when needing to cook indirect. it’s an awesome way to tame down the Egg when not searing steaks at high temps. I use it almost all the time even when doing burgers keeps every juicy. don’t have to worry about over doing it.

Alan Rauber - convEGGtor®

Posted by Alan Rauber on September 5, 2017

This item should be a part of the basic Egg configuration when you buy the Egg so you should add its cost to the price of your Egg. It is an absolute necessity for the proper and complete performance of your Egg. Without it all you can do is grill on direct heat. You can’t smoke, bake, or do anything else that requires indirect heat. If you don’t have it, forget smoking those pork butts, cooking that turkey for Thanksgiving, etc.

Turtle - convEGGtor®

Posted by Turtle on July 24, 2017

This is a must have accessory for the “low and slow” roasting of pork shoulders.

Johnny Beans - convEGGtor®

Posted by Johnny Beans on March 17, 2017

I have owned my medium grill for about 15 years and decided to upgrade with this. This is a worthwhile addition. It really does eliminate burning stuff on the bottom. I tried to solve this by using less charcoal and shoving it over to the side. That sort of worked, but if you don’t use enough charcoal it’s harder to control the temp. This thing makes it all easier and roasts are not charred on the bottom. Recommended.