Any Information on WOK cooking

Unknown

Hello All:[p]Has anyone used a wok in their BGE? I haven't tried it, but I think it should work well. Recipes, info on the best Wok for the BGE (large size) etc. much appreciated.[p]MK

grill'nMike

Mikey K,[p]Try the webite for Outdoor Home (www.outdoorhome.com). Thats where I got my wok. They have a few recipes for stir-frying archived too. The food is great and the cooking lots of fun too. You just light the BGE and run to 500 degrees or so, then drop in the wok, add oil and start stir-frying. Good Luck.[p]Mike

Sundown

Mikey K,
Scroll down while you're there consider the wok shovel really neat tool. The only thing you'll have to do is season the wok. You do that the same way you do a cast iron pan. If you need some help e-mail me. The large wok is perfect for the large Egg. It's a lot of fun.
Good luck.
[ul][li]Outdoor Home Woks[/ul]

Chef Arnoldi

Mikey K, i use the wok all the time for making chilli or brunswick stew- make sure that you keep a low fire about 275F or you start burning the bottom of your food. also keep stirring the food every 10min or so. A wok works great on the BGE (a wok with metal handles only) and flat bottom to sit on the grate.
also make sure that the wok is not too big to prevent any air circulation - otherwise your fire will get chocked off.

Puj

Mikey K,[p]Go to the Wok Setup row at the linked page to see how I use the wok with the large BGE. The fire ring pictured is the fire ring to my small BGE. The wok is from TV ad fame - 'The Great Wok of China'. It was given as a gift to me in the mid 80's and it continues to serve up great eats.[p]Puj

[ul][li]Wok Setup[/ul]

Banker John

Mikey K,
I may be the rogue in how I do wok cooking on the egg. My set up is very different than others posted here. Thanks to my daughter, I came up with an idea.[p]I use a vertical chicken roaster, lump filled to top of fire ring and no grate. I invert the chicken roaster and place it in the dome vent. This makes a small platform to place a wok onto. I then crank up the egg to about 600 (lower vent is the only control for temp and on my medium, I keep the bottom open about 2/3 open). From here, the heat coming from the burning lump hits dorectly at the bottom of the wok and this seems to work very well.[p]Keep in mind that wok cooking is meant to be done very quickly at high heat - not to have smokey flavor or baked.[p]I do not claim to be an expert on wokking, just sharing what seems to work for me. Good luck with finding what works (woks) for you. Please share your results. Hey, you may come up with a better way than how I'm doing it now![p]BankerJohn