Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Wok for large

What are the recommendations for a wok on the large? Carbon steel of course. 1. Size? 2. Long handle or "D" handles? I see a lot of D Handle models on the forum, but am strangely attracted towards the long handle models. Looking for experienced input. Thanks in advance


  • Solson005Solson005 Posts: 1,855
    edited February 2013
    The best way to wok on a large is get a Spider from the ceramic grill store. The 16" wok is perfect for the large. I have a 30+ year old carbon steel one with the "helper handle" and highly recommend the handle, especially since you are leaning toward it already. I recently got a 12" wok for my small egg, I got it from the wok shop in San Francisco and am very pleased, I went with the metal d handles not knowing how far the wok would sit in the smaller egg. I am very happy with the quality of the wok, but wish I would have gone with the wooden handle. It makes it much easier to transfer food to a bowl without having to work quickly before the welding gloves get too hot.The wok shop knows about eggheads and is great to work with. I think they will even season your wok for a small fee if you ask over the phone. Here is what it looks like sitting in the spider on my large. 


    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Richard FlRichard Fl Posts: 7,661
    edited February 2013

    On my large I either use a 14" with "D" handles or a 14" with a wood handle, The opposite side handle I cut off years ago after the wood portion burned.I use the wood handled one with the spider legs in high positon.  I feel that the wood handle one gives me better control over the wok. The "D" when I am using a bamboo steamer basket so I can close the lid.  Here is a link about woks that may give you some ideas.  Let's Wok & Woll!

    Type in "wok" in the "search" field top right and there is lots of good info.



  • Thanks to both of you. Kinda confirms what I was looking at @ the wok shop and cgs. I feel much more comfortable about the purchase now. I really felt the hanlde would be a big plus but wasn't sure how it would fit. Now I know. Thanks again!
  • AleBrewerAleBrewer Posts: 555
    edited February 2013
    I have both styles. My wooden handled wok is 14", and I mostly use it indoors, or on the turkey fryer burner outside. Also have a 16" D handled wok that I use on the Egg.

    The spider from CGS makes it really easy to wok on the egg whatever style wok you choose.
Sign In or Register to comment.