We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I have a Nordic Wear wok. The pre-seasoned kind as you can see in this pic.
I don't know much about metals. Can I use this type of wok on the BGE with high temps or is it not designed for that?
I really want to do some wok cooking and would rather not have to buy a new one if I don't have to.
Also, instead of buying a spider, would it work just the same to put a grid close to the lump and cook on that?
Thanks in advance!