Wok Set ups

Alton · March 2014

Just got back from a 13 day trip to China. Came back inspired to cook me some Asian cuisine . Please post pictures of your wok set ups preferably on a BGE Large. I have attached a photo of what believe is the first BGE prototype found in the Forbidden City. Lol And a fun picture from the Greatwall Thanks

NibbleMeThis · March 2014

Here's the basic set up I use.

Spider rig inverted on top of the fire ring with wok resting on it. One day when I grow up, I hope to get a wok with two moon handles on each side instead of the long handle which prohibits closing the top fully. But stir frying is so quick this really hasn't been an issue.

This is a flat bottom wok so I can also just use it directly on the cooking grate.

Nice trip!

R2Egg2Q · March 2014

Spider legs down with a 16" carbon steel wok (this one from CGS):

Works well with a 14" wok as well.
What part of the wall did you visit?

Richard Fl · March 2014

On my large BGE, I will either use a 14" "D" handles with spider legs up or down depending what I am cooking or use a 14"-16" flat bottom on the grate. However a few years ago I got a new toy and use it with a 14" wood handle or "D" handles.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1151884&catid=1

The wood handle gives me more control over the cook.. This is my preferred method of woking now.

jfm0830 · March 2014

Same setup as @R2Egg2Q. Spider from the CGS and a 16" hand hammered D-Handle wok which I got from the Wok Shop in San Francisco.

Alton · March 2014

Thanks guys, sounds like I need to get a spider

GATABITES · March 2014

I have the 19' and woo2 for the XL. I am ready for spring to get back to woking outside.

fletcherfam · March 2014

I personally use a camp chef two burner stove, wok is not within 15 seconds of starting the gas burner. Don't really want to wait that long, or waste that much lump for the wok on the egg.

GATABITES · March 2014

lump isnt that expensive. I never worry about conserving lump unless im down to the last bag.

Alton · April 2014

Well I bought the 16" and woo from CGS. But how do you set your bottom vent? Is it difficult to regulate the temp?

EggoMatic · April 2014

Well I'm about to find out tonight I'm seasoning mine right now.

NDG · April 2014

I drop my WOK into the WOO Ring . . .

Alton · April 2014

Decided on a NOLA Lenten Feast...Fried shrimp and Catfish ... Worked fabulous.... Loved the set up and clean up.

Mattman3969 · April 2014

@alton - that looks fabulous. I love me dome fried catfish.

Alton · April 2014

Thanks

Wok Set ups

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