Wokking Setup Question

JayHawkEye · January 11

This may be a dumb question, but is there a better setup for wokking on an XL than the Woo2 and 19" wok? I'd like to get a setup purchased soon and it seems like this would be the way to go. Are there any other tips or suggestions out there? Thanks in advance.

Stoater · January 11

I have the spider a lump reducing ring that sits below it and a 20 " wok, works great.

Doc_Eggerton · January 11

Yours will look like this......

This is an XL - Woo - Wok setup.

JayHawkEye · January 11

Thanks, Doc. Getting ready to order!
Does a lump reducer make it any better/safer? Or is it not a big deal?

tjv · January 11

I wonder how may of the weight loss contestants will be wokking next couple months......eat better and still egg.......t

r270ba · January 11

@tjv second person I have heard to say that. How is wokking healthy (question not a statement)?

nolaegghead · January 11

r270ba said:

@tjv second person I have heard to say that. How is wokking healthy (question not a statement)?

It's not, it's just a cooking technique.

You can, however, use very little oil, and starches, except for rice, usually don't see the inside of a wok.

Eggcelsior · January 11

Less meat and more veggies. Less fat used in cooking. More lean meat for faster cooking process.

JayHawkEye · January 12

I'm hoping it'll be a delicious way to get some veggies in me, and expand the little one's tasters. My wife has been wanting me to do this (wok) for awhile.

r270ba · January 12

nolaegghead said:

r270ba said:

@tjv second person I have heard to say that. How is wokking healthy (question not a statement)?

It's not, it's just a cooking technique.

You can, however, use very little oil, and starches, except for rice, usually don't see the inside of a wok.

Eggcelsior said:

Less meat and more veggies. Less fat used in cooking. More lean meat for faster cooking process.

Cool Cool

tjv · January 12

more veggies and less stuff not good for you.......for example, with steak, I'd wok sliced cabbage and forgo the loaded baked potato with butter and sour cream.....kinda like benihana cabbage.

t

Doc_Eggerton · January 12

JayHawkEye said:

Thanks, Doc. Getting ready to order! Does a lump reducer make it any better/safer? Or is it not a big deal?

I have a reducer, and it is not necessary. For the wok you want a lot of heat everywhere. For other cooks just pile lump in the middle or to one side.

I am about to post tonight's wok dinner
:-*

nolaegghead · January 12

I like my wok heat concentrated at the bottom so I can use the wok like a hibachi and move stuff round. That's just me, everything's good.

Skiddymarker · January 12

nolaegghead said:

I like my wok heat concentrated at the bottom so I can use the wok like a hibachi and move stuff round. That's just me, everything's good.

With all due respect to Doc, you do not want a wok hot everywhere. You want the heat on the bottom to be the hottest, and allowing it to cool as you move up the side. This allows you to move the food around. Nola has it right, that's why we use turkey burners, or crawfish burners if you are from the south.

Doc_Eggerton · January 12

Let me clarify. You want hottest on the bottom, but still hot all around. I like to have the wok down near the coals for heat in the center, but still have some red all around.

Greeno55 · January 12

New to wokking and loving it so far. But I'm wondering if those of you who work with the spider, do you prefer to set it up with legs down, or legs up so the wok is closer to the coals?

JayHawkEye · January 12

Well, looks like wokking has been put on hold for the moment as the CGStore is currently out of XL Woo2's. Bummer.

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