What size wok for Lrg BGE?

loco_engr

already have the spider and just realized my old wok with handle got lost in the last move

Photo Egg

It really depends on how far into the egg you want to drop the walk. And it also depends on the handle style.
Think of it kind of like a pizza stone. You still need to have airflow around it in order to reach the high temperature if you want so the lower in the egg you wanna drop it the tighter it’s gonna fit

caliking

for a LBGE, and if you want to close the lid during the cook, you likely want a 16" wok with "D" handles on both sides. 

Call Ceramic Grill Store. Tom @tjv will steer you in the right direction. 

loco_engr

caliking said:

for a LBGE, and if you want to close the lid during the cook, you likely want a 16" wok with "D" handles on both sides. 

Call Ceramic Grill Store. Tom @tjv will steer you in the right direction.

TY  My 1st look there was for a Lrg BGE and it showed a 14"wok. There is a 16"wok available . . .

caliking

loco_engr said:

caliking said:

for a LBGE, and if you want to close the lid during the cook, you likely want a 16" wok with "D" handles on both sides. 

Call Ceramic Grill Store. Tom @tjv will steer you in the right direction.

TY  My 1st look there was for a Lrg BGE and it showed a 14"wok. There is a 16"wok available . . .

I highly recommend calling CGS to confirm. Pretty sure that a 16” wok will fit a LBGE, but don’t have one myself. 

Tom is well known on the BGE circuit, and knows what he’s talking about. 

Botch

14" is the "standard" wok size, enough for up to 4 people.  I've used mine on both my Small and my Large.  If you have two "D" ring handles, you can't toss correctly, and if you close the lid, you're also not stir-frying.  
Just my opinion, so it should be yours too.    

RRP

My preference is a 14”, but more importantly is that you already have that WONDERFUL spider.After I get my egg to the usual 325-350 stabilized temperature then I always turn my spider legs down, close my bottom vent  entirely and wok with my dome wide open the entire time! That way I can control my wok cooks! PLUS the fire below will not become a raging inferno!

HeavyG

Botch said:

14" is the "standard" wok size, enough for up to 4 people.  I've used mine on both my Small and my Large.  If you have two "D" ring handles, you can't toss correctly, and if you close the lid, you're also not stir-frying.  
Just my opinion, so it should be yours too.    

Can't properly toss with a ring handled wok? Tell it to this little chef :

https://www.youtube.com/watch?v=Yp3x5XCynbw

He's almost ready for this class:

https://www.youtube.com/watch?v=ASVcAfwpJ5E

Now using a ring handled wok on a wire rod/rack system may prove to be a bit tricky - I've never "wokked" on a kamado and have no idea how "solid" the setup from CGS or others may be. It might be up to the task - dunno.

The real solution is to just have more than one wok (there's a lot more to wokking than just stir frying).

loco_engr

I'm going with the 14" from CGS

fishlessman

Have a 14 and a 16. 14 I like better for stir fry at 600 degrees dome open with the bottom vent closed. I find the bigger wok difficult to use at those temps and just use it stove top on an 18000 btu burner