What wok to use?

Unknown

I have had a large for about three years now, and love it. One thing that I have not attempted is doing a stir-fry with a wok. I have been unable to find a wok (with upward facing metal handles) that will fit where the grill grate goes.[p]It seems to me that when I saw the demo prior to my purchase, the Wok they used just fit right in there. The wok I just bought from my local distributor is far too small. Anyone done this before?[p]Thanks,
Glenn

Puj

Glenn Heilemann,[p]I've been using this wok for over twenty years, and for the last 7 years on the large BGE. I just place the wok's fire ring on top of the grid, and "wok away".[p]I do not close the lid, nor is it possible since this wok has a handle. It's not an issue.[p]Puj

[ul][li]Great Wok of China[/ul]

Puj

Glenn Heilemann,[p]One of the BGE distributors sells quite the collection of woks. Here's a link to their site.[p]Puj

[ul][li]Outdoor Home - woks[/ul]

BlueSmoke

Glenn Heilemann,
If you're in a metropolitan area, check the yellow pages for Oriental or Chinese Restaurant Supply. Measure the diameter of your Egg and get the size you think appropriate. You should be able to save a couple of bucks over Puj's suggestion - maybe not, but at least you'll know. I concur completely with Puj's recommendation about the fire ring: you need it to stabilize the wok.
As far as "accessories" go, you've probably already got them - stirrers, ladles, etc.
One last thing - your wok will no doubt be carbon steel. Don't let it go near detergent. After each use, scour it with plain hot water and a curly stainless steel scrubber (also available at the restaurant supply.) Dump the water, rinse, and dry thoroughly. For the first few uses, you might apply a light coating of cooking oil before you put it away.