Advice - Using a Wok

Chef Charles

Cannughead did up some really good pulled pork fried rice at the Nieggara Fest and I'm going to give it a go this weekend. The weapon of choice is a wok which I have never used on the egg. I always like to explore new things so I am going to pick up a wok this weekend that I can use on the egg. I know that the spider is the tool of choice yet I don't have one. I recall seeing mention of simply resting the handles of a wok on the fire ring. Any words of wisdom would be appreciated.

Tom

Carolina Q

I just set mine on the coals. The D-ring handles didn't touch the fire ring, though they came close. Mine is a 14" wok and from the outside of one handle to the other, it's 15 1/2". I had a couple of metal hook thingies I hooked under the handles to remove it when I was finished. I suppose a good pair of gloves would have worked too, but the hooks kept my hands well out of harms' way.

It was only my first wok cook on the egg, and I am by no means a wok (or egg) expert, but it worked well for me.

Not my wok (or my pic), but this is the type and handle config I have. Hand-hammered carbon steel.



Good luck!!

Chef Charles

Thanks Michael,

That is always a fall back option. A restaurant supply store in town has a 16" steel wok that may do the trick. I am going to bring my measuring tape with me

Tom

thirdeye

You are right about using a spider, and this picture shows the relationship between the handles and the fire ring (even though my wok is sitting on a spider). To do what you are thinking, I would think that the handles would need to be flared out more than usual, other wise the wok would have to sit in the coals.

Wok's come with the stove ring, maybe for now you can set the ring on the grate and, set the wok in the ring. The Egg is perfect for wok cooking, after your first cook, you will realize how restricted you were wokking inside. An Egg also has enough hear height for your steamer too.

Willie Lump Lump

Micheal,
From your picrure it looks as your Wok might be cast iron. If it is what do you think of it?
WLL

Chef Charles

Thanks Thirdeye,

Looks to me like hanging the handles on the fire ring will work. I'm looking forward to giving it a go. I may have to put that spider on my eggcessory list :evil: :laugh:

Tom

Carolina Q

Willie Lump Lump wrote:

Micheal,
From your picrure it looks as your Wok might be cast iron. If it is what do you think of it?
WLL

Not my wok or my pic. Mine is hand-hammered carbon steel, as is the one in the photo as far as I can tell. I do have a Le Crueset CI wok (came with a used set I picked up 4 or 5 years ago). I've never used it.

Eggscriber

Hey,
I don't own a wok yet, but have a large BGE. I have no spider (yet).
What wok should I buy, and what are some cooks that you veteran eggers with woks enjoy? What seasonings/sauces do you use??
Thanks for the inspiration!

tjv

thin carbon steel woks are best. a 16 inch will rest on the fire ring, a 14 will drop into the fire ring until the handles hit the fire ring. you'll be surprised how much difference the 2 inches (16 vs 14) makes in size. you should season it like cast iron.

build a good steak fire, cut the cook in small pieces and two small cooks is better than one huge cook.

have fun, t

Mainegg

I just used it plain till I got my woo for my med.

pre woo :pinch:

post woo :silly: