Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Got a new wok today - seasoned it. Pictures.



  • nolaeggheadnolaegghead Posts: 12,415
    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.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • 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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