Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
WOK Help
robnybbq
Posts: 1,911
There was a thread a while back on how to use a WOK on the Egg. I may want to try it this weekend 9 MAYBE) if I feel brave enough.
I have a brand new WOK from CGS and a spider but do not have a clue on how to use the WOK. Can anyone lead me in the right direction on how to use it? WOK is still wrapped in packaging material.
Spider up or down - How hot to get the EGG? Close off bottom vents when lid is up for cooking in the WOK? I do not want a raging fire on the deck and this is what I am terrified of.
Some good recipes to get started? I love seafood - wife does not so it makes my choices limited.
I have a brand new WOK from CGS and a spider but do not have a clue on how to use the WOK. Can anyone lead me in the right direction on how to use it? WOK is still wrapped in packaging material.
Spider up or down - How hot to get the EGG? Close off bottom vents when lid is up for cooking in the WOK? I do not want a raging fire on the deck and this is what I am terrified of.
Some good recipes to get started? I love seafood - wife does not so it makes my choices limited.
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
Comments
-
@Village_Idiot is a wokking champion. @jfm0830 is stellar as well. I suggest picking their brains.
-
until you get used to it, get it up to 600, open dome, shut bottom vent fully, add wok and start cooking, spider can be used either way. or go full open
any of vi's recipes, mine, well i just wing it
) have everything out measured and in order of how they are going in, theres no time to think about it, it almost needs to be laid out and mechanical
fukahwee maineyou can lead a fish to water but you can not make him drink it -
-
Here is a thread I posted on my woking experience. Just remember hot and fast. I think what @fishlessman says is correct. Have all your ingredients ready and don't go too heavy on the oil. It only needs a little. Pull your ingredients UP the side of the wok as you cook to keep everything evenly in the oil. Good luck and take pics!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
You need to season your wok first, there is a video on the wok shop website on how to do this (rub down with oil and place upside down in a heated oven @350 or so for 25 minutes. I run my egg wide open to get it hot as possible and spider legs down (ring up) places the wok higher in the egg which is easier to cook on. Good luck
-
Since no one else has mentioned it, I will... first step is to remove all packaging material :-B---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
Forgot to mention that you need to wash/scrub it first to get the packaging oil off -it's on there to keep it from rusting and is not food quality oil.
-
I got lots of help when I first started wokking back in November & @Village_Idiot was a big help in getting me started. While I am no Eggspert, I had really good luck right out of the starting gate. Back when I started, I wrote some blog entries from the perspective of someone new to wokking and fairly new to the Egg (3 months old back then). I'll put the links below and I think they will help take some of the mystery out of it. They definitely answer your technical questions.Good luck and you are gonna love how it tastes!!Jim
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum