Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Got a new wok today - seasoned it. Pictures.



  • nolaeggheadnolaegghead Posts: 11,019
    I haven't tried that jet-style burner.  Mine has a cast iron burner, about 5" in diameter.  It might work, certainly wouldn't damage the wok.  You want the heat concentrated on the bottom, if you get too much concentration you could rig up something to raise the wok.
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  • solasola Posts: 118

    If you have a tank of propane laying around from your gasser days, you can pick up a propane burner for around $30, less than the price of a spider for wok cooking on the egg.  Costs a little more than the spider for the egg, but it's a lot less work and it frees your egg up.  If you want a smokey flavor, wok hei is a high temp technique that imparts a smokey flavor.  Generally, food isn't in the wok for more than a few minutes so it doesn't have time (plus the lid is open) to pick up much smoke from the lump fire.

    I have a jet burner & a frying burner ill use. Thanks.
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