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Cooking with Wok Question?....

corey24
corey24 Posts: 386
in EggHead Forum

This may be a dumb question but I have to ask.  I have the Woo2 w/spider that will hold a Wok.  When you guys cook with the Wok do you mostly keep the lid open while cooking.  I know when you typically stir fry you don't cover it.  Would be lots of stirring involved since it's so close to the fire.  I just didn't know if the fire would get out of control with the lid constantly up. Do you just open and close a lot?  Really interested in getting a Wok and doing some chicken or shrimp fried rice and try to emulate one of these hibachi type experiences.   


Thanks for your help guys!

XL Egg Owner Since Dec 2013 - Louisiana

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I believe that @Cannughead does some wok cooking.

    I don't do much (and don't have the spider) but, when I do, I generally have the lid open. I've never had trouble with too much fire.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • NDG
    NDG Posts: 2,435
    Lid open the whole time.  Here is a video of the WOK on the EGG to give you a better idea.

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • corey24
    corey24 Posts: 386
    Is this bad on gaskets?  Seems like you would have a raging fire?  Do leave lower vent mostly closed?  I have only had my egg since Dec but have gotten pretty good with temp control but mostly use with lid closed and only open long enough to turn or check food.

    XL Egg Owner Since Dec 2013 - Louisiana

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  • caliking
    caliking Posts: 19,780
    Lid open. Maybe put the wok in the egg to heat up a little earlier, before you start cooking. I also close the bottom intake so that the fire doesn't go nuclear.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Dome is open, control - is via lower vent. You will use lots of lump and it will take some getting used to. I gave up and use a propane wok burner. More heat, ready instantly and fantastic temp control. I do envy those who can use the egg, but it is not the best tool for wokking, IMO. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • corey24
    corey24 Posts: 386
    Skiddymarker said:
    Dome is open, control - is via lower vent. You will use lots of lump and it will take some getting used to. I gave up and use a propane wok burner. More heat, ready instantly and fantastic temp control. I do envy those who can use the egg, but it is not the best tool for wokking, IMO. 
    Yes, it seem that you would have little if any temp control........

    XL Egg Owner Since Dec 2013 - Louisiana

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  • NDG
    NDG Posts: 2,435
    Lets be honest, the egg is not the easiest way to cook anything.  It takes a little more time/effort and usually a specific device you can buy (blackstone for pizza, propane wok burner for stir fry, etc) that is more precise but not versatile.  

    The egg is versatile and can do many things well . . . I agree with Alton Brown that single-purpose kitchen gadgets should be avoided (unless you are passionate about that particular niche).

    Anyway, I know the egg can get my Wok super hot, and thats what you want for good stir-fry.  Since using the egg, my stir-fry is on another level (good level) and personally, I do not need precision temp control.

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • NDG
    NDG Posts: 2,435
    image
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Scottyboy
    Scottyboy Posts: 40
    I used my new wok on the egg for the first time last Sunday and it was great.  I had no problems keeping the temp just right and had no huge flames, just used lower vent setting to control it.  One thing I did notice, however, was when I turned the spider so the wok was down nearest the coals that there did not seem to be a whole lot of space around the wok for good airflow to keep the lump hot, so I ended up flipping the spider and had the wok ride up higher in the egg near the gasket line.
    XL, LBGE, Adjustable Rig
    Shelbyville, IN
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