Did my first wok cook on the Egg tonight, turned out pretty good. Total prep and cooking time was about 20 minutes and that included lighting the Egg. Incredibly quick!
Learned a few lessons: don't over load the wok, don't be afraid to use plenty of sauce (soy, sriracha, fish, etc), keep the food moving. Also realized I have a few more to learn, but it was a very solid start.
One thing I'm hoping someone can help with: looks like the high temp caused the seasoning to burn off the bottom (pic below). Given that I'm working mostly with the lid up and at high temp how do I keep this from happening every time? I'm planning to re-season and get right back to it, but curious about how to be better.
The MRS loved it, and I know it will only get better from here. Very excited about this new chapter of life with the Egg.
Cheers all -
Badger at heart, living in SoCal