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OK... I know alot of you are going to take offense to this question......
Why bother using a WOK on the BGE? you are not getting any influence from the fire since it will never touch the food. I dont see in anything that I have watched on WOK cooking where you let the food rest so shutting down the egg and letting it smoke does not seem to apply.
The reason I ask is that at 40 bucks a pop for a bag of BGE lump it seems like a total waist of resources when you get the same effect off of a stove with a WOK setup.
I have not tried this so I am simply making a observation..... but I know when I do PIZZA at high temp it uses up a lot of lump fast......