Wok Cooking

Schrammy

Hey guys...question regarding Wok cooking and where I can purchase items that fit an XL.  I’m looking for various websites where I can go to view/purchase products needed.  Thank you all in advance.  Cheers

Cornholio

Here’s a link for a wok from Ceramic Grill Store. You can get the bundle which comes with the rack, skimmer and brush. I got my wok setup for my egg from there and it works great. 

https://ceramicgrillstore.com/collections/big-green-egg-xl-accessories-by-ceramic-grill-store/products/wok-carbon-steel-16

You’ll want a spider to use in the egg to hold the wok (or some woos will work but you can always call them and see what fits the need for a wok setup in an XL). 

https://ceramicgrillstore.com/collections/big-green-egg-xl-accessories-by-ceramic-grill-store/products/xl-spider-creates-platform-inside-xl-big-green-egg-fire-ring

Schrammy

Fantastic...thank you for your reply, I’ll certainly look at the link.

Photo Egg

Agree with @Cornholio
Tom at Ceramic Grill Store knows his stuff and he is a long time XL owner.
So you know the XL stuff is built to work.

Boileregger

Agree with getting the spider from the ceramic grill store, but get your wok from the wok shop.  I got the round bottom hand hammered one.  https://www.wokshop.com/newstore/product/the-wok-shop-hand-hammered-two-metal-loop-handles-wok/

Schrammy

Thank you...can’t believe a Boiler helped Hoosier!  HOO HOO HOOSIERS,  Cheers

fishlessman

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

Boileregger

Schrammy said:

Thank you...can’t believe a Boiler helped Hoosier!  HOO HOO HOOSIERS,  Cheers

We're really not rivals anymore.  It has been 1,468 days since Indiana beat Purdue in basketball.  That's Harlem Globetrotters and Washington Generals territory.  

nolaegghead

fishlessman said:

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

fishlessman

nolaegghead said:

fishlessman said:

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

i just stick with the indoor stovetop wok burner nowadays, just have to be careful not to burn the dried peppers into a chlorine eye watering gas cloud. turkey fry burner at camp

Canugghead

nolaegghead said:

fishlessman said:

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

Agree, likewise with cooking pizza ... waste of lump, probably gasket too, and even worse if the dome falls out 

Kayak

If you get the spider for the XL, you're going to find you need one big a$$ wok. 16" or more. That's not necessarily too much to handle, but storing it could be tricky. You can also just make a pile of coals, and either plop the wok right on it, or use the grate down at the ring.

SciAggie

nolaegghead said:

fishlessman said:

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

I agree completely. I always get much better results with my propane burner. I'm hard headed though and get a hoot out of using lump in my MM and trying to figure out how to get better results. I can do an acceptable stir fry for two in the MM if I don't crowd the wok.

If I use propane the results are always superior. I'm on a quest to figure out how Chinese chefs achieved wok hei before bottled propane. Or is that what the dragons were for? I've about decided I need a whole new cooking environment - the MM not providing enough sustainable BTU's of energy. 

Anyway, yeah - propane for the win. Lump for fun.

Cornholio

SciAggie said:

nolaegghead said:

fishlessman said:

if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open

I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

I agree completely. I always get much better results with my propane burner. I'm hard headed though and get a hoot out of using lump in my MM and trying to figure out how to get better results. I can do an acceptable stir fry for two in the MM if I don't crowd the wok.

If I use propane the results are always superior. I'm on a quest to figure out how Chinese chefs achieved wok hei before bottled propane. Or is that what the dragons were for? I've about decided I need a whole new cooking environment - the MM not providing enough sustainable BTU's of energy. 

Anyway, yeah - propane for the win. Lump for fun.

Yes, my Edelmetall burner would be a quicker and better tool for the job but using the egg is fun because it takes more time which allows me more beers outside. 

Plus I still need to get my Edelmetall back from my parents house where I’ve been storing it since our move last year. 

Schrammy

Very nice thought! Awesome