Wok on mini max

Personally, I’ve always wok’d directly on the MM grate (including last night actually!). The fire is already so close that I don’t see a clear advantage to an aftermarket setup. 

Spider.

The spider doesn’t fit with a KAB and the woo FYI 

I employ a single round-bottomed wok on several sized Eggs.

Here is an excerpt from a previous post I made on this forum that may be helpful: https://eggheadforum.com/discussion/1211219/which-egg-should-i-wok-on-large-medium-or-minimax.....

“While you may ultimately want to pursue a designated wok setup on one Egg only, there is no reason you have to restrict your setup to one cooker or another. I have taken an unorthodox approach and have cooked woks on my Large, Medium and MM using nothing other than the same single round-bottomed, single-handled (i.e., mandarin) wok and in the case of the Large, a Smokeware Raiser. This has likely been cheaper and certainly much more versatile than a one Egg wok-specific setup. 

To begin with, personally, I think that mandarin-style woks are preferable to Cantonese dual D-handled ones for use on the Egg. The single handle stays outside of the Egg during the cook and therefore stays cool, allowing you to toss the food one-handed during cooking, remove the wok from the heat source and even carry the cooked food into your house in your wok one-handed (whereas use of Cantonese woks necessitate handling and transport of a hot wok with two hands and heat-protective gloves - not convenient if you have to open patio doors or do something important like hold a beer). From the links below, you'll see that the handle is also the key to getting the wok to sit nicely within the Medium and Large. While the handle does prevent one from closing the lid, I have never felt the need to do so with wok cooking. The wok gets hot very quickly, meaning that closing the lid would prevent one from stirring, thereby burning the food. Others may take different approaches, but I have never felt the need to close the dome during a wok cook and therefore see only disadvantages to the more popular dual D-handled woks for use on Eggs. Perhaps this would be different for those who are steaming food and would want to close the dome. 

Because the fire is already so close to the grate on the MM, I wok right at grate level when employed on that Egg. Pics of my roughly 15" wok on the MM here:
http://eggheadforum.com/discussion/1198111/wok-night-pic-heavy
I think you may have trouble using anything bigger than a 15" on the MM. This size seems perfect to me. 

I use the same 15" wok on the Large conjunction with a Smokeware Raiser while perching the wok down into the firebox:
http://eggheadforum.com/discussion/1204637/smokeware-raiser
You could likely jerry-rig some other support on top of the fire ring, but I already had the Raiser and low and behold, it worked.

I have done wok cooking on a Medium with nothing other than a 15", again, perching the wok down within the firebox (this time, with the lip of the wok resting on the fire ring and no auxiliary instruments). This is discussed in my comments here:
http://eggheadforum.com/discussion/1197045/wok-question
You could easily employ this trick on the Large if you bought a larger wok than I have (though it may then be too big for the MM). I had initially bought the wok for use on the Medium when it was my only Egg. I have been fortuitous in that I've been able to make it compatible with the Large and MM that I have acquired since. 

Finally, you haven't solicited advice on the material of the wok, but I will chime in on this regardless, just in case it is material to your question (no pun intended) - I would go for carbon steel over cast iron. The former is much lighter and heats up and cools down more quickly than CI - a property that is very beneficial when doing hot and fast cooks.

These are all just opinions, so feel free to employ a healthy dose of skepticism.

I now use the wok on the Eggs quite frequently and have just done so earlier this week (despite all the snow and chilling temperatures). It's a really fun cook and, like I said in one of the linked threads above, it keeps splatter and smoke outside.”