Who cooks with a Wok on their egg?

Federalist226

I bought my first BGE (a large) about a month ago and I love it! I've already learned a lot about grilling, smoking, and baking from the excellent members of this forum. I've never charcoal grilled before, and I've made plenty of mistakes. But I'm already addicted to cooking on the egg.

Anyway, I love cooking with a wok, but unfortunately, my kitchen cook-tops have always limited my ability to use a wok (not a big enough burner, sides of the wok don't get hot enough, etc.).

So I did a little research and it looks like the ceramic grill store has two options to permit wok cooking on the BGE: the spider and the Woo3 ring setup. The Woo3 appears to hold the wok up higher, so I'm thinking the spider would be the way to go.

Anyone use a wok on their BGE? I'd love to hear from those who do. How does it work out? What equipment would you use?

Thanks!

Griffin

Welcome aboard, Fed. Plenty of people wok on their eggs. Just do a search and you will find tons of info. I attempted it once with a CI skillet, I know, not the same, and had pretty good results, but I'm no pro by far.

Federalist226

Hey Griffin,

Thanks for the welcome! It looks like we are in the same town (though I'm a relative newcomer to Dallas - only been here 6 months).

I actually have searched the forum, but got no hits from my search term "wok." Google gave me some results, but not really anything informative. I was kind of surprised.

I hate being the new guy who asks a question that's already been beaten to death. Sorry if that's the case here!

Kentucky Wildcat Fan

I'd call Tom at the Ceramic Grill Store. He'll hook ya up with what you need. I may be wrong but I think the spider is what people wok on. I have a spider but no wok yet.

Austex_Egger

A handy search tool for this groups posted not to long ago is this Custom Google Search

I just tried "Cooking with a wok" and quite a bit of stuff came up.

Welcome to the Forum!!

Federalist226

Great search tip! Thanks. It looks like I have some reading to do.

NibbleMeThis

I do it a good bit, we call it "stir firing" instead of stir frying at my house

I have used a flat bottom wok with a cast iron grate up until a few months ago when I finally bought a spider rig. It works like a charm too.

http://www.nibblemethis.com/2010/11/thai-grilled-steak-with-basil-fried.html

Mainegg

ALL the time!

have the spider on the lg and the woo on the med

Little Chef

Federalist: We wok on the Egg often. We use the spider, which can be placed on the fire ring either legs up, or legs down, depending how close you want the wok to the fire. I typically do my searing of meats and such with legs up (so the wok is super close to the lump), then a quick flip, and legs down, to finish the sauces and such. (that will make more sense when you see it... :blink: ) You'll love the versatility the spider will give you. You can also invest in a small cooking grid which you can place on the spider, which will allow super hot searing without having to get the egg to nuclear temps. Tom at Ceramic Grill Store is top notch. He'll take good care of you. Also, if you haven't invested in a good pair of welding gloves yet, you will want to.


Shrimp Fried Rice


Beef with Broccoli & Snow Peas

Etc...

Welcome to the forum!

ShedFarm

I think the forum search feature doesn't really work on words less than four characters in length.

Fletch 'n Teggxas

Welcome! I have a large with a Spider and I bought the wok at a restaurant supply store. Works great.




Just make sure you season your wok!

Federalist226

Wow! It looks like woks are used on the BGE with great success. After seeing these pictures, I literally wasn't able to order the spider fast enough...

I am extremely excited.

mnwalleye

I got mine from http://www.wokshop.com/ and like above you need welding gloves, good ones.

Richard Fl

I use a 14" double metal handle. The handles allow me to get deeper in the BGE and also when using a bamboo steamer I can close the lid.

Mussel curry:


Golden Tile Fish Steamed:

Fletch 'n Teggxas

While you're in the mood, you may want to start looking around for a CI grid for your spider



Serious searage. I use mine all the time!

field hand

We love to wok on the xl with the CGS spider. Will be doing so this evening.

Barry
Marthasville, MO

fishlessman

get the egg to about 600, open dome, shut lower vent completely, fire doesnt flame up and easy woking as you get better, go hotter

some wok cooks

vidalia1

I have woks for all 3 of my BGE's....the large, the small & the mini...love using the wok on the BGE...

atlpats

Okay, now I'm hungry after all of those pics!

thirdeye

I wok and woll. I use a spider, but the Woo upgrade looks like a cool unit.

Federalist226

No joke! I'm definitely in the mood to stark "wokking" on my BGE. I hope to have the spider by this weekend.

garthb4903

vidalia1 said:

I have woks for all 3 of my BGE's....the large, the small & the mini...love using the wok on the BGE...

I want to get a wok, not sure which wok/setup to get for either my large, medium or MM.  Which do you recommend for the wok?

vb4677

Sorta depends on your needs, but I'd lean towards the large.  Us Americans tend to crowd the pan and overload the wok so it tends to cool down. So, a larger wok would allow you to keep it hot without overloading it as easily.   

I've fed a party of 8 w/ my large wok, and I loaded it up.. it took a while.   For just us 2 or 3, it's a lot hotter and faster cook.

You can always cook a small meal in a large wok, but not the other way around.  And you're talking about a $3-$5 difference in price for the wok...

ColtsFan

I have the typical spider/wok setup on the large. Works great.

You can somewhat moderate the temps based on how you have the spider flipped