Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Dusted off the Wok

2»

Comments

  • pgprescott
    pgprescott Posts: 14,544
    Very nice indeed. On my to do list for sure. 
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,943

    So when should I come over?

    Looks fantastic!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • UrbanForestTurnings
    UrbanForestTurnings Posts: 1,294
    Wok and roll . Nice cook
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,833
    caliking said:

    So when should I come over?

    Looks fantastic!

    +1

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Thanks guys. @caliking and @paqman you guys are welcome any time. I am afraid it would be a downgrade from the fare you two usually put out. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • jonnymack
    jonnymack Posts: 627
    Looks pretty awesome. Serious question, what is the benefit to using the wok on the BGE as opposed to a regular stove burner? Don't you have to leave it open? Which would seem to remove any smoky benefits...I think. Just curious, thanks.
    Firing up the BGE in Covington, GA

    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    jonnymack said:
    Looks pretty awesome. Serious question, what is the benefit to using the wok on the BGE as opposed to a regular stove burner? Don't you have to leave it open? Which would seem to remove any smoky benefits...I think. Just curious, thanks.
    Yes, it does make a difference. Especially if you don't have a gas range. See my above answer. Not used for smoke more the high heat
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • SwampBadger
    SwampBadger Posts: 38
    Such envy.  The one thing I never make right is any Asian food.  Just can't ever nail the flavors to my satisfaction.

    In dog beers, I've only had one.

    · Share on FacebookShare on Twitter
  • jonnymack
    jonnymack Posts: 627
    Chubbs said:
    jonnymack said:
    Looks pretty awesome. Serious question, what is the benefit to using the wok on the BGE as opposed to a regular stove burner? Don't you have to leave it open? Which would seem to remove any smoky benefits...I think. Just curious, thanks.
    Yes, it does make a difference. Especially if you don't have a gas range. See my above answer. Not used for smoke more the high heat
    Ah, got it, should have read the thread. That makes sense, cool. I have a wok collecting dust in my attic, perhaps an opportunity exists to break it out. Thanks!
    Firing up the BGE in Covington, GA

    · Share on FacebookShare on Twitter

Categories