Anybody using their eggs to Wok? I just ordered a spider from CGS along with the adjustable rig. I already own a 16" Carbon Steel wok that I previously used over a LP jet burner I fashioned out of a turkey frier. If the egg works as good or better than my jet burner than I will be happy to get rid of the propane and find yet another awesome dedicated use for my egg.
How hot does the wok get in the egg? Does it get Chinese restaurant hot?
Does what's left of the gasket fry completely? I can't imagine it holding up to the temps required to wok with the flames shooting up the sides.
Can anyone share their egg-wokking experience?
LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47