I relish a challenge. Recently I cooked a Vietnamese meal using a wok in our kitchen. SWMBO said “that’s something you probably couldn’t cook using a Big Green Egg.” Challenge accepted!

Being on the other side of the pond from CGS, I made a custom set-up. I set the Minimax up like this. The ring was from the wok burner on our gas hob, and there to support the wok.

I lit some lump and got the closed dome temp to 175C/350F. Then I remembered reading a tip from @rrp about heating up the wok with the dome closed. Mine has a handle, but this was close enough:

I left it like that for three minutes, then tossed on a couple of water drops, they instantly sizzled. It was wok-ing time! The spring onion, ginger, shallot and garlic cooked and then the chicken was tossed in.

This recipe had a second stage of simmering, and with the temperature in the egg that wasn't going to work. So I raised up the wok by 4 in/10cm using a small grid and stainless steel bolts.

I also set the air vent to half open. This had the sauce simmering away nicely until reduced by 50%.

Roll on the summer, stir frying then is going to be sweet. Full blog article is here:

https://thecooksdigest.co.uk/2017/01/26/wok-cooking-with-a-big-green-egg/