The BGE is based on the "mushikamado" style ceramic cooker of Japan which was designed to maximize heat from minimal fuel usage to cook rice. The mushikamado rice cooker goes back at least 2000 years. It may have originated in China.
The concept was redirected in the 1960's to produce grilled and barbecued meats in the back yards of America. In the 1970's the introduction of space age ceramics turned a very efficient design of the past into a perfect smoker of the present.
The medium Big Green Egg with slide/daisy wheel vent.
The Egg pictured above is a medium size resting in an "egg nest". It has a stainless steel intake door and a "slide/ daisy wheel" exhaust vent. It has the older style hinge that must be locked into place using both hands. It also has a dial style thermometer to read "dome temperature".
The cooker is designed to burn "lump" charcoal . This fuel load is a mixture of lump (natural charcoal) and oak chunks (for smoke). Be sure holes in fire bowls are clear of ash and small lump.
Lighting the lump/oak with propane firestick. After about 3 minutes the firestick can be turned off. Other method of lighting include use of small pieces of firewood starter, small propane torches or electric charcoal lighters. Never use charcoal lighter fluid!
Fire is going with 4 firebricks for indirect heat and drip pans in place on the lower grill. Second grill placed on top of firebricks.
Smoking at 350, slide closed, daisy wheel open and intake vent open as shown.
A typical load of meat smoking on the egg. Cooking stuffed pork tenderloin indirect. The loins cooked about 1 hour at 350° and are almost ready.