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Wok Size Advice
Hi fellow Eggheads. I just bought a small to go with my LBGE and want to use it for woking too. What size should I order from The Wok Shop? Would the 12 in. be to big & choke the airflow out? Thanks folks, I love this site & the Egg. I will pick up my new baby Tuesday.
P.S. I just sold my WSM to a buddy from work & he is a happy camper. (the littlte woman said he can't get a Egg so he got the next best thing)
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
Comments
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The 12" is ok for the small, but if you are wanting to be interchangeable with the large a 14" will work. I use a 14" flat bottom with wood handle 'cause IMHO the handle gives me more control over the wok. Unless you are using a bamboo steamer the BGE top is not closed once you start cooking, at least I never do. so the 14" will work well. The metal ears are also great but I do not use the ones I have that are metal handles. Have just evolved to the wood handle over the years. The air flow around the small with a 14' is no big deal, just move the wok as you are cooking and get a little air in there. Watch out for flashbacks--rare.
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So the 14" will sit on the cooking grate in the normal position with no problem? Thanks for the info.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Yes as long as it is a flat bottom.
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Since we're on the subject of woks, this was our effort this evening. Cashew Chicken and Vegetables. It's a Taste of Home recipe that got 4.5 stars. The whole family loved it. Richard, I haven't tried the 2 recipes you were kind enough to post, but definitely will. They look delicious. I'm working up to recipes with more ingredients. Still lots to learn!
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I have posted several so not sure which you saved. This is a fun recipe when you tire of fried rice in its many configurations:
Mei Fun
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174835&catid=1
Here is a cashew chicken I like with a sauce recipe.Chicken, Breasts, Cashew Nuts, Szechuan
StyleINGREDIENTS: 7 Ozs Chicken Breasts, Sliced 1/2 Egg White 1 Tsp Cornstarch Pinch Salt 3-4 Tbs Peanut Oil Vegetables: 3 Green Peppers, Sliced 3 1/2 Ozs Bamboo Shoots 2 Ozs Cashew Nuts 1 Tsp Garlic, Minced 1 `Tsp Rice Wine Sauce: Chicken Broth 1 Tbs Soybean Paste 1 Tbs Soy Sauce 2 Tsp Sugar 1/2 Tbs Vinegar 1/4 Tsp Salt Procedure: 1 Mix the chicken slices in the egg white, cornstarch and
salt. Cook in the peanut oil, remove drain. Cook peppers, bamboo shoots cashew
nuts and garlic in a little peanut oil. Remove, make sauce and add back the
chicken and veggies. Serve with rice..Recipe Type Main Dish, Poultry Recipe Source Source: Egg Foo Looey's, Richard Howe,
1994/05/25 -
Thanks Richard, saved for future ref.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I would like advice on wok size and set up for LG egg...thanks!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Dumb question...can you close the lid with the 14 inch metal handle wok (I assume "no")? How about the 12" (hopefully "yes")?
Thanks!
Jeff -
On the large a 14" metal "D" ring handles closes no problem. With a long wood or metal handle the lid will close almost. Why do you want to close the lid unless you are using a bamboo steamer basket?
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Sorry, I should have clarified...in the small bge. I thought it would be better to close the lid and let the wok heat up that way. Then open the lid and cook on it (the wok)
Thoughts?
Jeff -
These configurations all work, just depends on what I am cooking, my mood and my setup for something else. These are all on my small. No need to close the top in my eggsperience.
12" round bottom on raised grate:
12" round bottom on firering:
14" wood handle flat bottom firering:
14" flat bottom wood handle on raised grate:
But since I got my new toy almost never use wok on BGE anymore unless am at my friends house where she has a large and medium: This is a 14" flat bottom with wood handle, also I use a 16" round bottom with single metal handle for larger meals.
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For wok cooking, nothing beats the flexibility of a propane burner (normally for turkey frying, crawfish boiling). You can buy one for about $25. Go from light heat to 60,000 BTU if you want to incinerate something. Lights in 1 second, no waiting. Turns off in 1 second. Secret to woks is high heat, and the egg can't match the BTU output of one of these, plus, you don't get the creosote deposits from the lump.
______________________________________________I love lamp.. -
Thanks Richard for the update!
Jeff -
12" round in small on grate.
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