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Mickey was right ! No stir fry on mini wok
Comments
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Looks tasty. I wonder if the small Egg can get hot enough??
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Lowflyer said:Looks tasty. I wonder if the small Egg can get hot enough??__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I've got the Hi Que grate in my small and it gets up to about 625-650... May have to try it out. I'm due for a wok cook.
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That 's weird. Did you let the wok heat up first? The mini should be able to get up to temp for stir fry. I know you obviously know what you are doing - just trying to help troubleshoot.
Does anyone know why the mini might not get hot enough?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
looks like the wok fits too tight cutting off the airflow. Try putting some spacers between the wok and the edge... Get'er hot and let'er rip...
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onedbguru said:looks like the wok fits too tight cutting off the airflow. Try putting some spacers between the wok and the edge... Get'er hot and let'er rip...However, to fry shrimp, it only takes 350 or so degrees. For a good stir fry, you're looking at 600+.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Interesting subject. Glad to hear you've got the medium up to temp for stir fry.
OKC area XL - Medium Eggs -
Nice looking meal. Don't have a mini YET but the small medium and large all wok well with 14" or 16 ". Gets plenty or air flow around the perimeter.
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Lowflyer said:Looks tasty. I wonder if the small Egg can get hot enough??Agree with a poster above, it does look like that wok is sitting too low in the Mini, cutting off airflow. My cooks on my Small are (I believe) just fine, I have no complaints._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Gary in the very few stir fries and all the frying I use the High Que and Mini Woo. Also fill the Mini WAY up with lump. You have to have the Mini Woo to get air. Even doing that it takes time before the next deep fried shrimp is ready to go on at 375. My frying is for two and we eat as it cooks. Shrimp then oysters then shrimp, etc. this is a set back and relax cook that can't be rushed. Just don't do the stir fry but love the deep fry on the Mini.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Gary that looks real good. Bet if you filled the hell out of the Mini with lump and used the Woo all would be good for you.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey,If you look at my pictures closely, you'll see that the first stage was the bell pepper, and it was without the woo. The following ones were with the woo to raise it up. As stated before, I might not have given it enough time to get up to temp after raising it.Still, I have stir frying on the large down pat, so I'll return to that in the future. I will use the mini wok in the future, just not for stir frying. I think migas would be da bomb.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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The shrimp/oysters are very good, just a lot of time (be sure the temp is back up). Wish you would give the stir fry one more try with lots of heat. I can't tell you it works ( just not good enough stir fry cook). Still would like to know if workable. So I will keep on frying with it. Bet you are correct on the migas.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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My wok looks like crap compared to yours.... Beautiful wok!
I need to get to work and the reseason
I may not know true stir fry but I was under the impression I did it successfully on the mini.Seattle, WA -
Never tried to stir fry on the mini but when I sauteed bacon and onions to make stuffed mushrooms, I remember that it took a while to get it cooking/temp up. So, might be true that stir fry is probably easier to do on large vs. mini. Either way, thank you VI and Mickey for sharing the experience and knowledge.
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
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The guys are right. Fill it up. My mini was up 700 this weekend. Don't be afraid to lift the wok up as you cook. More air, more heat.
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Gary, the first time I complained about lack of heat, Richard FL told me I had too much stuff in the mini wok. He was right. From then on I never had a problem with it being hot enough, and at least once, it was way too hot. But I build the lump up high and get it going good. I do not always use the Mini Woo when I want it hot.
Could just be a blocked grate.
Oh, I much prefer cooking on the large Egg and large wok, but I like the Mini Wok too.
Spring "Wok In The Hole Wok In The Hole" Chicken
Spring Texas USA
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Thanks Rooster. I'm very familiar with getting too much grub in the wok. I think you'll see from the pics that that was not the case here. However, I do think air blockage (either wok too low or blocked inflow) might have been the cause. Also, "hot" is a relative word. I like to stir fry with an extremely hot fire.I'll give it another try soon. Thanks.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Hmmm...interesting. I don't have enough info to add to this much. I've only used the wok on my mini once and going back to my post I had it at 450-500. Looks like I was drinking that night, so I'm not clear on the details. Now I feel like getting it back out and trying again.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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