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Wok'ing

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bhedges1987
bhedges1987 Posts: 3,201
in EggHead Forum
Did some cashew chicken today on ththe mini. 



Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


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  • RRP
    RRP Posts: 25,893
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    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Re-gasketing America one yard at a time.
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  • Eoin
    Eoin Posts: 4,304
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    RRP said:
    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Got a hand made wok on order for delivery in a couple of weeks. Looking forward to this arriving.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    edited March 2017
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    RRP said:
    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Yeah.... I think it would be quite a bit better on a larger egg with a larger wok. My next purchase from CGS will include one for the large.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bgebrent
    bgebrent Posts: 19,636
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    Looks great from here!
    Sandy Springs & Dawsonville Ga
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  • RRP
    RRP Posts: 25,893
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    bhedges1987 said:
    RRP said:
    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Yeah.... I think it would be quite a bit better on a larger egg with a larger wok. My next purchase from CSG will include one for the large.
    I bought my wok for my large from Tom at the same time I bought a spider from him. To me the spider is a great eggcessory to enhance the use of a wok. Legs up with the wok on your cook can be fast and furious or legs down far better control especially when woking different ingredients before rejoining them for the grand finale!
    Re-gasketing America one yard at a time.
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  • clifkincaid
    clifkincaid Posts: 572
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    RRP said:
    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Because I have 0 clue how to wok :s
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Lovely looking cook, bravo.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    clifkincaid said:
    RRP said:
    Looks like a winner! I believe the use of a wok on a BGE is such a natural extension of it's capabilities that I wonder why more people don't wok. 
    Because I have 0 clue how to wok :s
    It's fun. Jump in the pool. A little research of @Mattman3969 or @sciaggie treads will get you going. 
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  • Davie755
    Davie755 Posts: 54
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    Good photography, sir. Food looks great!
    XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
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  • SciAggie
    SciAggie Posts: 6,481
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    That looks great. It makes me want to pull out the wok and stir fry something myself. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YEMTrey
    YEMTrey Posts: 6,829
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    I definitely need to jump in the pool.  Bought a wok for my XL months ago and still haven't used it yet. :s
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • blind99
    blind99 Posts: 4,971
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    Damn. That looks fantastic. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    Thanks all. For you wok users, how do you regulate temp? Seems the fire gets pretty hot with the lid open. I seem to have enough time to cook 1 meal before it starts getting too hot.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • clifkincaid
    clifkincaid Posts: 572
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    Just ordered a carbon steel wok,wok holder and some tools. Guess it's time to jump in feet first.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    bhedges1987 said:
    Thanks all. For you wok users, how do you regulate temp? Seems the fire gets pretty hot with the lid open. I seem to have enough time to cook 1 meal before it starts getting too hot.
    Once I start wokkin I will totally close the bottom vent.  I usually will stabilize about 450-500 before the wok goes on. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • RRP
    RRP Posts: 25,893
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    Sort of like Mattman says, but I always put my wok on my spider and bring the egg up to more like 350. Then after opening my dome I close my bottom vent all together. I've found that for the amount of time needed to wok a meal to perfection then the fire will not become an inferno.
    Re-gasketing America one yard at a time.
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