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Looking for Wok Wisdom
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bodski
Posts: 463
Several years ago when I began my BGE adventure, like many here, I went on an accessory binge. Looking back, I now realize how twisted I'd become. One of my lowest moments was when I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday, by the way. (She doesn't Egg - but she likes the results.) Anyway, I've recovered somewhat and have made up for it many times over. And now, I think it's even safe to pull the brand new, unused wok out of exile without opening any wounds, which brings me to purpose of the post.
Does anyone have any suggestions for a beginning Egg wokker? Do I need to season it before using? Any good starter recipes? Any dos and don'ts? Any info is greatly appreciated. Thanks.
Does anyone have any suggestions for a beginning Egg wokker? Do I need to season it before using? Any good starter recipes? Any dos and don'ts? Any info is greatly appreciated. Thanks.
Cincinnati
LBGE, Weber Kettle
Comments
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Yes on the seasoning of the new wok. Follow this video from the Wok Shop and you'll be good to go.
http://youtu.be/hNPe5-swL-k
Stir frying is a bunch of fun. I have done my fair share of it on the egg. You can go back and search my post or even better search for @Village Idiot (way better at this than me) and start getting some ideas. If you have questions don't hesitate to ask.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
bodski said:I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
A smokeware cap for mothers day, and a meat grinder for her birthday!!!
I must meet you and your bride someday!
Your post made my whole day. Thanks for your honesty.Phoenix -
Just be prepared, cause using the wok is so much fun. But it's so much work.
I love, love, love stir fry, making mongalian beef and whatnot on the egg in the wok. But the prep and the amount of bowls/plates gets daunting in some cases. It's 98 percent prep, and then literally.. minutes at best of cooking. Great eats though.
Get a good wok, I like the one ceramic grill store sells. Scrub it well, wash it a few times, and season it up a bit before use.
Make some rice, and let it cool, and toss it in a bowl in the fridge. You'll get the itch.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
As he just said preparation is the key since a wok cook goes so fast. One trick that works for me is after my wok is inside and the dome temp is 325 - 350 then I close my bottom vent completely open the dome and start cooking. That way your fire will not become an inferno. Good luck!Re-gasketing America one yard at a time.
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Besides seasoning the wok you need to get yourself some good high temp gloves because if you are actually going to reap the benefits of the wok ability to quickly cook your meals quicky and not sautée them you may have some flames shooting up around the wok at any given time.
As for a timing aspect you can do Mongolian beef in 30-40 of firing up the egg. Other more involved cooks will take longer.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Thanks for the advice guys. I might go for it next weekend.
Cincinnati
LBGE, Weber Kettle
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I'll agree with the above. Cooking in the wok is, to me, the most fun cook on the egg. There is some prep involved, but the cook itself is quick, active, and fun. Really, there are only two or three decisions you need to make for stir fry. What sauce, what protein, and what veggies? I love cooking on my wok! (Got it from CGS, btw.)Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
I posted this a while back. Maybe it is of some value to you http://eggheadforum.com/discussion/1191401/wok-wednesday#latest
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I was just getting ready to tag you @sciaggie and @tarheelmatt & @theyolksonyou to come help this guy out-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Mattman3969 I'm in an airport at the moment. I'll jump in more when I have a better opportunity.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Carolina Q said:bodski said:I bought my wife a Smokeware chimney cap and a wok for Mother's Day. I honestly thought she'd love them. This was the same year I bought her a meat grinder for her birthday...
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I believe the key book to get is The Breath of the Wok by Young
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Skip the steel/metal wok utensils. My All Clad set I found on clearance scratches the seasoning. The Weber beech wood ones I too, found on clearance cheap, are much better.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
My advice. Get a spider. Get to temp and close the bottom vent most of the way. Use more oil than you think you need. Have everything on the table before you start. Be creative and have fun. Random order due to whiskey. Thanks for the shoutout @Mattman3969
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This is the best post I've seen in a while. My wife's birthday is coming up and I'm thinking I should get her an Adjustable Rig.
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I'm not a book guy personally, but there's some great books on wok cooking.
My recommendation is like @theyolksonyou, get a spider first. Then a wok and season it well. Get a nice fire going, around 450°. I use canola oil mostly with sesame oil drops for flavor.
Make sure your oil is ready, or I like to say dancing , and getting to smoke point.
Stir fry in small batches for optimum performance.
Get some high cuff ,high temp gloves.
As Yolk said, prep everything before and carry out to the Egg. Makes it easy.
Look for different recipes. Try them out. Make mistakes, learn from them, and get better.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
@bodski - Did you see the other thread making mention of the cordless LoofLighter? Christmas is coming up and I thought it was worth mentioning as maybe you hadn't yet picked anything up for your wife.
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tarheelmatt said:I'm not a book guy personally, but there's some great books on wok cooking.
My recommendation is like @theyolksonyou, get a spider first. Then a wok and season it well. Get a nice fire going, around 450°. I use canola oil mostly with sesame oil drops for flavor.
Make sure your oil is ready, or I like to say dancing , and getting to smoke point.
Stir fry in small batches for optimum performance.
Get some high cuff ,high temp gloves.
As Yolk said, prep everything before and carry out to the Egg. Makes it easy.
Look for different recipes. Try them out. Make mistakes, learn from them, and get better.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:tarheelmatt said:I'm not a book guy personally, but there's some great books on wok cooking.
My recommendation is like @theyolksonyou, get a spider first. Then a wok and season it well. Get a nice fire going, around 450°. I use canola oil mostly with sesame oil drops for flavor.
Make sure your oil is ready, or I like to say dancing , and getting to smoke point.
Stir fry in small batches for optimum performance.
Get some high cuff ,high temp gloves.
As Yolk said, prep everything before and carry out to the Egg. Makes it easy.
Look for different recipes. Try them out. Make mistakes, learn from them, and get better.
@bodski, here is a recent cook of mine. I haven't broke the wok out in sometime. That will change soon.
http://eggheadforum.com/discussion/1192156/wok-n-roll-fantasy/p1
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Thanks, @tarheelmatt, I bookmarked your recipe post.
Cincinnati
LBGE, Weber Kettle
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Speaking of woks...just made this paella in a wok on the EGG yesterday.
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Any tips on re-seasoning a wok? I was unpacking boxes in the garage and came across mine. It was never unpacked at the last house and its probably not been used in 2+ years. I didn't look closely, but I suspect there is more than likely some rust. Does it need to be totally stripped down and re-seasoned? And if so, how? Thanks.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I take old woks wash with a brillo pad a few times and if that does not remove the burnt grease, then spray with oven off sometimes several times until clean. Then re season. Good as new IMO.
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Griffin said:Any tips on re-seasoning a wok? I was unpacking boxes in the garage and came across mine. It was never unpacked at the last house and its probably not been used in 2+ years. I didn't look closely, but I suspect there is more than likely some rust. Does it need to be totally stripped down and re-seasoned? And if so, how? Thanks.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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