Wok(ing) 101

slovelad

so I want to start making food in the wok. I love making hibachi food on the blackstone, but I want to start making some recipes like

bourbon chicken, steak and onions, and other Chinese/Japanese/oriental recipes that I hVe at the fast food take out resturaunts.

i don't  have a wok, and I don't knew where to start.

So I need some help from ground zero.

stompbox

I just said this week that I need how to wok properly, and I too do not own a wok..... Subscribed.

All I know is you need high heatand things are not supposed to spend a long time in the wok..... What is high heat?  600?  700?

fishlessman

the best one is the cheapest carbon steel 14 inch round bottom long handled wok you can find. bigger and its harder to use. the only real upgrade is hand hammered. you want a matching wok shovel or whatever they call those

Mickey

Call Ms Chan (tell her hello fromMickey in Texas). Outstanding product and service. 
http://www.wokshop.com/

Legume

Lookup wok shop in San Francisco, call them, tell them you know @Mickey from the green egg group and tell them what size BGE you have.  Then just give them your credit card and address.

Legume

Haha - beat me to it Mickey

SciAggie

Here is a website you will love: http://wokshop.stores.yahoo.net/
Get yourself a spider or a woo from the CGS; talk to them and they can advise depending on what size egg you are cooking on.
@stompbox HIgh heat is when the wok is beginning to become hot enough to smoke - you also need enough heat (BTUs, not temperature) that the wok stays hot when you add food. Experience is your friend - there is such a thing as too hot but it takes some doing.
A carbon steel wok is the way to go. But one that is not too thin; it should have some heft to it. I discourage you from buying something like a cast iron wok from Lodge or any other "fancy" woks.
I think a 14" wok is a good "average" size wok that works for most recipes you will encounter.

xfire_ATX

I have a Calphalon like this (older), I have no idea how we got it but I bet its been around 15+ years old- not the biggest more of a personal size.  Havent used anywhere but the stove top but it really does work well.

SciAggie

You my find this useful: http://www.graceyoung.com/videos/

Mickey

slovelad

Will one work with my PSWoo2?

SciAggie

@slovelad What size egg do you have?

Eggaroo

Go to craftsy.com and check out The Art of Stir Frying class with Grace Young. Awesome!

SciAggie

As @Mickey is showing the MM is a beast for the wok.
Here's mine:

slovelad

@SciAggie I have a large and mini

SciAggie

Maybe @Mattman3969 will chime in - he's a beast with those two eggs and stir fry.

jeffwit

I just did my first cook on a wok on the egg this week. I've got an XL, and got the AR/Woo combo from CGS. Got a 19" carbon steel wok from them, too. I stabilized the egg at 450-500, opened the top, shut the bottom vent, and put the wok on. It heated up really quickly, and I did some fried rice. Turned out really good. The combo of the Woo and wok worked perfectly. My only tiny complaint is that my wok is too big. Sacrilege, I know, but that thing is a beast to clean and store.

HeavyG

http://www.wokshop.com/

http://www.seriouseats.com/2010/06/wok-skills-101-stir-frying-basics.html

Mattman3969

xfire_ATX said:

I have a Calphalon like this (older), I have no idea how we got it but I bet its been around 15+ years old- not the biggest more of a personal size.  Havent used anywhere but the stove top but it really does work well.

If that is a non stick wok I wouldn't use it on the egg.  There is quite a bit of difference between stir frying on the stovetop vs the egg when it comes to heat produced.(some say I cook too hot but I don't sautée)  The egg will achieve temp that will totally fry the non stick part of the wok.  You don't want to eat food with that mixed in as it flakes off.  No Bueno.  Get yourself a carbon steel wok and season it or if you order from the Wok Shop she will season for you for a minimum charge.  

Mattman3969

slovelad said:

Will one work with my PSWoo2?

I'm guessing that your woo2 is new enough that it doesn't have the spider attached.  That's a good thing because mine had it attached and it was a hassle so I cut it free and use it by itself.  If yours is attached cut it loose and if not get yourself a spider.  
 I wok with the spider sitting down on the coals. The last thing I want to do is fight the woo when I need to get the wok out to dump the food.  
 I have a 16" carbon steel with the D handles from CGS.  It works good but I think I would rather have a 14" with a handle that would make it more easy to flip the food.  

Danny71

Since the subject of wok cooking is up for discussion. I have Xl BGE what size wok is a recommendation. And with high heat cooking I'm sure you will need a really good pair of high heat gloves. I have never cooked with a wok and would love to try. 

jeffwit

Danny71 said:

Since the subject of wok cooking is up for discussion. I have Xl BGE what size wok is a recommendation. And with high heat cooking I'm sure you will need a really good pair of high heat gloves. I have never cooked with a wok and would love to try. 

I got the 19" from Ceramic Grill Store. It fits well on the XL, and holds a crap ton of food. However, it's BIG. Kind of a pain to clean and find a place to keep it. I think the 16" would have been better.

Mattman3969

Danny71 said:

Since the subject of wok cooking is up for discussion. I have Xl BGE what size wok is a recommendation. And with high heat cooking I'm sure you will need a really good pair of high heat gloves. I have never cooked with a wok and would love to try. 

I wok on a large and use a 16" and can't imagine needing anything any larger, matter of fact I'm thinking of downsizing to a 14".  

You can overload your wok and that slows down the heat which hurts the Stir Fry Effect that you want.  

Danny71

Ok but do you get a lot of heat escaping around the pan as to burn you while you stir fry 

Mattman3969

It's not bad once you learn fire management.  The occasional flame but not an inferno. 

onedbguru

Have you heard about the new Chinese cookbook?



wait for it... 




101 ways to Wok Your Dog.

slovelad

@onedbguru nailed it

tarheelmatt

I've done a little cooking on a wok on the Egg.  Had @northGAcock over Thursday to show him how I do my cooking.  

I don't have a very large wok.  I am using a wok that has a handle and a loop handle.  A two loop handle would fit better on the Egg with the spider, but I'm the type person that uses what I have.  Also, my Mom bought this wok for me a long time ago.  It's well seasoned and would take any money for it!  

Here's a little footage from a cook...

https://youtu.be/9_CLx3b5158

fakewiig

Does anyone know if a 14" wok will sit on the XL Woo2? 

DMW

I started with a 14" carbon steel wok on my small egg with Woo I cut the handles off. Added a 22" carbon steel I use on my XL with Spider or a propane burner. The 14" gets much more use than the 22". The 22" is YUGE!!!

jeffwit

fakewiig said:

Does anyone know if a 14" wok will sit on the XL Woo2? 

CGS sells the 16" and the 19" wok for the XL, so not sure a 14" will fit.
Edit: CGS website says that lower ring on the XL Woo2 is 14".