Wok?

Ladeback69

OK, I did a search about Woks on the forum, but I am not finding what I want to know.   I have a wok I gave my mom a long time ago, but she wasn't using it so she gave it back to me.  The thing is is has a wooden handle and didn't know if was going to be an issue.  About what temp do you get the egg up to cook and I take it you leave the lid open to cook?  since it has a long wooden handle I won't be able to get it too far down into my XL, I was just thinking of cooking on the grate like I would with the CI skillet, is that ok?  I haven't cooked with a wok in a long time and I am wanting to try it again.  May just keep it simple with beef or chicken stir fry. 

Carolina Q

I don't use a wok often and have only used it once or twice on the egg. Mine have D-handles so when I did use the egg, I set the wok directly on the coals (which you couldn't do).

Then I discovered my ratty, rusty old chimney starter. Found a cheap wok ring that fit and I was good to go. This would work great with your wok. I now set my chimney on the grid of my old Weber kettle so I don't have to cook on my knees.

theyolksonyou

I think @tarheelmatt was using a wooden handled wok. May look at his discussions for set up. I know he is using a spider to sit it in. 

SchwarzenEGGer

Check out the video: https://www.youtube.com/watch?v=Y6ne8tgHWVQ
He is cooking with the lid open and he mentioned that he bent the handle upwards a bit.
There are more videos on Youtube, just search: Big green egg wok

Hope this helps.

fishlessman

if the fire gets out of control, shut the lower vent and the fire subsides. you should be fine. if the handle burns and cracks off over time, the wok is still usable just like a hooped handle wok, you use gloves. would be surprised if you couldnt find an asian market nearby that has cheap woks for sale, i found one in down town boston with woks starting under 10 bucks a few years ago

RRP

The perfect combination in my opinion is a wok and a spider. I get my temp where I want it and then close my bottom vent completely - that prevents the fire from becoming a raging inferno. Besides the whole idea of wok cooking is cooking fast. Personally that wooden handle of yours would be fine.

buzd504

I have a wok very similar to this one:  http://store.calphalon.com/calphalon-contemporary-stainless-13-in-flat-bottom-wok/311135

How quickly would it get trashed cooking on the egg with the spider?

Ladeback69

RRP said:

The perfect combination in my opinion is a wok and a spider. I get my temp where I want it and then close my bottom vent completely - that prevents the fire from becoming a raging inferno. Besides the whole idea of wok cooking is cooking fast. Personally that wooden handle of yours would be fine.

So all I need is a spider then?

tarheelmatt

I use my wok with wooden handles still. It's a good wok and seasoned well,so it's hard to part with. I wrapped the handles with aluminum foil. 

Here's my latest cook and a video. 

http://eggheadforum.com/discussion/1178967/wok-ing-on-a-saturday-night/p1

Ladeback69

tarheelmatt said:

I use my wok with wooden handles still. It's a good wok and seasoned well,so it's hard to part with. I wrapped the handles with aluminum foil. 

Here's my latest cook and a video. 

http://eggheadforum.com/discussion/1178967/wok-ing-on-a-saturday-night/p1

Dude, you are the master of the wok.  So now all I need is a spider to keep the wok out of the coals.  I am going to have to try that recipe too.

RRP

Ladeback69 said:

RRP said:

The perfect combination in my opinion is a wok and a spider. I get my temp where I want it and then close my bottom vent completely - that prevents the fire from becoming a raging inferno. Besides the whole idea of wok cooking is cooking fast. Personally that wooden handle of yours would be fine.

So all I need is a spider then?

Yes - besides using it for wok cooking you'll find other uses as well. It's versatile and cheap compared to other aftermarket items.

tarheelmatt

Ladeback69 said:

tarheelmatt said:

I use my wok with wooden handles still. It's a good wok and seasoned well,so it's hard to part with. I wrapped the handles with aluminum foil. 

Here's my latest cook and a video. 

http://eggheadforum.com/discussion/1178967/wok-ing-on-a-saturday-night/p1

Dude, you are the master of the wok.  So now all I need is a spider to keep the wok out of the coals.  I am going to have to try that recipe too.

Thanks for the compliment, however there are far better wok cookers on here than I. 

If you don't have some type high temp gloves,  I'd suggest them too. 

Ladeback69

@tarheelmatt,  I do have some high heat gloves, but they are not as good as the welding gloves I used to have.  I need to get another par of those to use for this or just try the ones I have first.  I may be ordering a spider soon for it.

tarheelmatt

Ladeback69 said:

@tarheelmatt,  I do have some high heat gloves, but they are not as good as the welding gloves I used to have.  I need to get another par of those to use for this or just try the ones I have first.  I may be ordering a spider soon for it.

I recommend THESE.  See my post with others HERE about gloves.   A few other have these as well and really dig them.