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Wok & Sand?

yzziyzzi Posts: 1,793
I've seen a couple things on here recently about people filling up their wok with sand. I'm guessing to act as a heat sink, but can anyone enlighten me more on this and what uses it has?
Dunedin, FL
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Comments

  • FockerFocker Posts: 1,722
    I used to put sand in my WSM as a heat sink.  Using it now in the wok for the same reasons.  A little bit of security between the food and the fire.  Also, it does not require as much energy/charcoal when baking with a platesetter and stone.  So far, it works.  I may even try a cook with an empty wok?
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • do you use just beach sand, or agricultural sand? and how far up do you fill it? 
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  • calikingcaliking Posts: 6,740
    Unless you have a ready supply of sand available, play sand is usually easy to find at HD or Lowes.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Doc_EggertonDoc_Eggerton Posts: 4,245
    W?  Sand hurts my teeth.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • ChubbsChubbs Posts: 4,875
    Umm yeah. No clue what you guys are talking about. Please enlighten those of us who are a bottle of wine deep. Thanks
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • FockerFocker Posts: 1,722
    edited April 2013

    Another benefit I've found is the dome shape of the wok pushes the heat around the edges instead of blasting a flat indirect stone or platesetter.

    Also brings the grid up higher than a standard setup with the platesetter

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • FockerFocker Posts: 1,722
    edited April 2013
    do you use just beach sand, or agricultural sand? and how far up do you fill it? 
    I used Playsand from Lowe's, right now the wok and sand weigh 8lbs.  Just enough to fill the bottom of a 16" wok.  Not sure if sand is necessary, but I feel better having a barrier of sand, and air.  A 16" carbon steel wok can be had for $10 and change at thewebrestaurantstore.com.  Much cheaper than a platesetter and covers more area.  
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • FockerFocker Posts: 1,722
    Chubbs said:
    Umm yeah. No clue what you guys are talking about. Please enlighten those of us who are a bottle of wine deep. Thanks

    @Chubbs,

    Been using the spider inverted with a 16" carbon steel wok with sand as an indirect barrier during pizza cooks and baking. 

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • ChubbsChubbs Posts: 4,875
    I got you. Interesting. Been working well?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • FockerFocker Posts: 1,722
    Yeah, pushes the heat to the edges and protects the steel/stone.  Raises the grid higher into the "sweet spot" on the large. 
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • fishlessmanfishlessman Posts: 16,788
    at real high heats it sends the heat fast up into the dome without interference of the flat shape of the platesetter, you can get a blue fireball to hover over the pizza stone. makes it more like a wood fired pizza oven where the dome is hotter than the floor/pizza stone. ive gone as high as 1200 dome temp for pizza with that setup. its my standard pizza setup for really thin crust pizza
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  • MrCookingNurseMrCookingNurse Posts: 3,985
    I was so confused.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • freduc2freduc2 Posts: 69
    Me too!
    LBGE, Weber Performer. Located in Franklin County Pa.
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  • at real high heats it sends the heat fast up into the dome without interference of the flat shape of the platesetter, you can get a blue fireball to hover over the pizza stone. makes it more like a wood fired pizza oven where the dome is hotter than the floor/pizza stone. ive gone as high as 1200 dome temp for pizza with that setup. its my standard pizza setup for really thin crust pizza

    sold

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  • rconercone Posts: 92
    Could anyone provide pictures of this setup. 
    Fat is tasty, everything else is filler.

    LBGE, SBGE, and a Carson Rotisserie 

    Milwaukee, Wisconsin 
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  • FockerFocker Posts: 1,722
    This is the baking steel setup I have been using.
    004.JPG 1.7M
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
    ·
  • rconercone Posts: 92
    Thanks
    Fat is tasty, everything else is filler.

    LBGE, SBGE, and a Carson Rotisserie 

    Milwaukee, Wisconsin 
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  • yzziyzzi Posts: 1,793
    Very interesting, thanks for sharing this.
    Dunedin, FL
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  • tazcrashtazcrash Posts: 1,851
    @Focker, ok, I get the wok, get the sand, I guess my question is why the copper T's, unless it's just to get a bit higher.....into the dome 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • SkiddymarkerSkiddymarker Posts: 6,626
    Finally a good use for a wok on the egg! (just kidding) As a propane burner wokker, I could never understand the use of a Wok on the egg, some folks really like it. This is a neat idea that appears to be an "adjustable" plate setter. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • fishlessmanfishlessman Posts: 16,788
    my setup is a little more heavey duty, its a tank end, but it works the same. it works better than a platesetter at high temps. i dont put an air space any more, my stone sits right on the sand

    image

    this shows how hot and how fast the heat rises, yes there is a pizza in there
    :D now dont open that dome while im making pizza

    image
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  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Jeez, how do you get it out? 



    ^:)^


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • fishlessmanfishlessman Posts: 16,788

    tazcrash said:
    Jeez, how do you get it out? 

    you just have to go for it and you have to do it three times because it needs to be rotated 180 once during the 53 seconds for the total cook. gloves, tin cloth jacket. oh, and your shaking from the adrenalin rush the whole time
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  • travisstricktravisstrick Posts: 4,781
    Fish, you got pics of the sand in use? I can't quite wrap my brain around how thus works.
    Be careful, man! I've got a beverage here.
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  • BigWaderBigWader Posts: 580
    @fishlessman I'm guessing that egg has no gasket whatsoever! :ar!

     

    Large BGE

     

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  • fishlessmanfishlessman Posts: 16,788
    this is the only pic that i have that somewhat explains it and i dont put the grill in there anymore, just fill to the top with sand and sit the stone on the sand. when it gets up to about 1200, 1000 degree gage wrapped around, you can look thru the top and see the blue flames hovering above the pizza like a broiler. my egg sits in a hill so i can get far enough above it to look down into it. the pies i was cooking were thin, 3 to a dough ball. i dont know why with all my pics i dont have the setup in the egg in my collection. its set on the spider legs down

    image

    image

    this is what an old dirty egg looks like afterwards

    image


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  • fishlessmanfishlessman Posts: 16,788
    i should put a warning in here

    THE DOME BANDS EXPAND AT HIGH TEMPS AND THE DOME CAN FALL OUT
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  • @fishlessman That after pic is amazing...

    I was asking about sand in a drip pan last week as a way to prevent flares and also deflect direct heat. With that in mind, do you use this setup for anything aside from pizza? Do you reuse the sand? 

    Thanks for this thread, it's a really good one.

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • i should put a warning in here

    THE DOME BANDS EXPAND AT HIGH TEMPS AND THE DOME CAN FALL OUT

    Centex can confirm this. My pizza looked like the @mickey charcoal chicken wings we ordered out that evening. Prett hard to open a 1200 degree egg without a handle or bands attached :).

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  • fishlessmanfishlessman Posts: 16,788
    @fishlessman That after pic is amazing...

    I was asking about sand in a drip pan last week as a way to prevent flares and also deflect direct heat. With that in mind, do you use this setup for anything aside from pizza? Do you reuse the sand? 

    Thanks for this thread, it's a really good one.

    Cheers -
    B_B
    its the same sand for the last several years, i figure its now sanitized
    :)) i dont use it for anything else but with all the xtra heat mass it would be good for bread baking, alot better than the platesetter would be
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