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Woking on Small?

MikeGMikeG Posts: 174
edited June 2012 in EggHead Forum

I've got "Breath of a Wok" on order from Amazon  and I've got a Small Egg.


I could use some suggestions for which size wok to order and how I'll support it in the Egg.  I have a Woo for my small but it has the crossbars for the pizza stone.



  • R2Egg2QR2Egg2Q Posts: 1,656
    I use the 12" carbon steel round bottom with steel handles from the Wok Shop on my Small Woo:

    It sits on those cross bars.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • MikeGMikeG Posts: 174


    From a cooking standpoint, is a wok better with a round or flat bottom?  



  • R2Egg2QR2Egg2Q Posts: 1,656
    This would probably be a better answer than I can provide:
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • tazcrashtazcrash Posts: 1,851
    Based on what I've read, the classic wok is round bottomed, and has been for........ever!
    The flat bottom versions came out to be used on modern stoves.

    Just think about which has been used longer, and if you have ever seen a flat bottom used in a resteraunt setting.

    However if you have an electric stove and want to use it inside, you might not have a choice.
    I'm working on convincing the wife we need an indoor and outdoor one.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Richard FlRichard Fl Posts: 8,128
    Why not get a flat bottom and you can use it both indoors and out.  might need a wok ring but no big deal!
  • MikeGMikeG Posts: 174

    We have a gas stove but I don't think our largest burner has the BTU's I'd like for proper wokking.   I think I'll go with the round.  I just might modify the cross bars so that they'll support a pizza stone but better cradle a round wok



  • BotchBotch Posts: 5,065
    I wok on my Small with a 12" round-bottom wok, works great.  If you get your wok from The Wok Shop, spend $3 more and get this:
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • MikeGMikeG Posts: 174

    Tried on the Small tonight and found I couldn't achieve the same heat under the wok as I can on the Weber Performer with the Gourmet System grate, which has a hole in the middle of about 12". 

    On the performer I can load up the charcoal baskets and drop the 14" wok right into the hole in direct contact with the column of briquettes in the baskets. 

    Woking on the Weber also helps to use up my surplus of briquettes and spares my lump for more noble tasks. 

    On the Small BGE the wok is 12" from the lump - just too far away to sear and get the Wok Hei which I aspire to.

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