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Egg Genius

£315.00 inc. VAT

Egg Genius

The EGG Genius effortlessly controls the temperature of your EGG through your smartphone, tablet or computer. Remotely manage and monitor cooking temperatures for worry-free cooking. You can also view graphs of your past cooks. Genius!

Will need to be plugged into a power source.


Only 2 left in stock



Set everything up and the EGG Genius will take care of the cook for you. Handy if you have other things to be getting on with or if tending to your EGG on cold, wet or windy days doesn’t appeal! For long Low and Slow cooks, you could even take yourself to bed.


The app allows you to track and adjust the temperature of the EGG, as well as to monitor the temperature of your food. If you want to change the temperature settings at any point in the cook, you can do so remotely.


The app logs all the data about your cook, so you can refer to it in the future, if you want to replicate results or make any adjustments. Ideal if you’re trying to master the perfect brisket.

How Does It Work?

The EGG Genius clips neatly into the Draft Door. Two wires then feed into the EGG – one ends with a clip that connects to the cooking grid, allowing the device to measure the ambient temperature inside the EGG; the other ends with a probe for insertion into your meat (with an adaptor, you can have as many as three of these probes).

The device contains a small but highly efficient fan. If the EGG Genius detects that the temperature needs to be increased, the fan sends a carefully regulated flow of air into the EGG. It can then lower the temperature when necessary, simply by stopping this airflow.

Genius, even if we do say so ourselves.

Cook To Temperature, Not Time

This is a bit of a mantra round these parts. That’s because no two cuts of meat are the same – no matter how similar they look. They’ll differ in size, shape and fat distribution, which means that they’ll differ when it comes to cooking times as well. While recipes give a good indication of how long a dish will take to cook, it’s only by checking internal temperatures that you’ll get reliable, and consistent, results.

For perfect results, here’s what to aim for:

Poultry legs: 70°C
Poultry breast: 63°C

Roasted: 62°C
Pullable: 93°C

Rare: 50°C
Medium-rare: 54°C
Medium: 60°C
Medium-well: 65°C
Well done (if you must): 70°C

Medium: 60°C
Well done (if you must): 70°C
Pullable: 93°C

On or off the bone: 50°C

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Big Green Egg