Wok with spider setup

Tailgate

First wok cook tonight using spider. Do I keep the spider legs down to get the wok closest to the lump, or turned up to get a little distance? Thanks, in advance for some guidance..

Carolina Q

Before I got my spider, I wok'd directly on the lump. You want heat, not distance.

Richard Fl

I usually do in the low down position for more heat, faster cook.

Tailgate

Thx...any tips for amount of heat at lump level? Should I stabilize at 350..400? Doing sesame shrimp..

BG Egghead

Newbie here, have wokked twice so far and did it in the down position. It worked better than my stove top. Pieces even got some char from the high heat. It was awesome.

Richard Fl

350-425 is ok. Hotter the faster it cooks

Carolina Q

I just let the lump get as hot as it's gonna get. Dome is open with a wok cook, mine anyway. You have to stir stuff.

LinebackerU

For most stir-fries, 350-400 is actually rather low. With a wok, you're usually cooking above the smoke point of the oil you're using (probably peanut), and that's definitely north of 400.

This obviously isn't true for syrupy faux-Chinese dishes like General Tso's chicken, but for something like Sichaun Dry-Fried chicken, there's no question about it:

http://www.seriouseats.com/recipes/2011/01/dry-fried-chicken-recipe.html

Eggsakley

Stay with Carolina Q's advice. The problem with using a wok on most cook stoves is the lack of adequate heat. Wok cooking takes a tremendous amount of heat and a conventional gas cook surface cannot provide this and electric has no chance. Put the spider down low and let the lump glow red. Have all ingredients prepared ahead of time and be prepared to stir and add quickly. Cooking time will be rather short but the results will be long on flavor. Best of luck. I think you are in for a fun and flavorful experience. Egg on brother.

Canugghead

glad i read this thread, now I know why my wok cook takes so long, under the wrong impression that the distance would supply more oxygen to the lump for hotter cook.

btw, I think you meant legs up to lower the wok closer

the spider legs down to get the wok closest to the lump

Gary

RU Eggsperienced

I personally get the wok as close to the coals as I can and close the bottom vent. If I need a bit more heat I'll open the bottom vent just a tad...

Tailgate

used lowest possible.. turned out great.. wife happy! new skill thanks all

fishlessman

what works best for me with open dome wok cooking is bring the egg up to 600/700 degrees, open the dome and shut the bottom vent, wait til the flames subside and start wokking, dome open bottom vent shut

Tailgate

used lowest possible.. turned out great.. wife happy! new skill thanks all

smokeystover

My friend owns an extremely good Chinese restaurant, and believe me their woks are hotter than you could imagine. He says that's why the food at the restaurant always is better than what you can make at home (except for eggheads, of course).

The gas burners under the woks in his kitchen are more like rocket engines than kitchen appliances. He has a 4 inch gas line coming into his kitchen.

smbishop

This is my first wok cook. Turned out eggcellent!

LinebackerU

smbishop,

Nice setup! I'll caution you though: it doesn't look like you have much seasoning on that wok. After you cook with it, wash it with water, then dry it empty on a hot stove (or a hot egg). After that, apply a thin coat of oil to the inside and outside. Never use soap or brillo pads on it. If you don't oil it regularly, though, it will rust.

smbishop

Thanks for the feedback!