Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Wok Cooking

Schrammy
Schrammy Posts: 34
in Off Topic
Hey guys...question regarding Wok cooking and where I can purchase items that fit an XL.  I’m looking for various websites where I can go to view/purchase products needed.  Thank you all in advance.  Cheers
· Share on FacebookShare on Twitter

Comments

  • Cornholio
    Cornholio Posts: 1,048
    Here’s a link for a wok from Ceramic Grill Store. You can get the bundle which comes with the rack, skimmer and brush. I got my wok setup for my egg from there and it works great. 

    https://ceramicgrillstore.com/collections/big-green-egg-xl-accessories-by-ceramic-grill-store/products/wok-carbon-steel-16

    You’ll want a spider to use in the egg to hold the wok (or some woos will work but you can always call them and see what fits the need for a wok setup in an XL). 

    · Share on FacebookShare on Twitter
  • Schrammy
    Schrammy Posts: 34
    Fantastic...thank you for your reply, I’ll certainly look at the link.
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    Agree with @Cornholio
    Tom at Ceramic Grill Store knows his stuff and he is a long time XL owner.
    So you know the XL stuff is built to work.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • Boileregger
    Boileregger Posts: 614
    Agree with getting the spider from the ceramic grill store, but get your wok from the wok shop.  I got the round bottom hand hammered one.  https://www.wokshop.com/newstore/product/the-wok-shop-hand-hammered-two-metal-loop-handles-wok/

    · Share on FacebookShare on Twitter
  • Schrammy
    Schrammy Posts: 34
    Thank you...can’t believe a Boiler helped Hoosier!  HOO HOO HOOSIERS,  Cheers
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Boileregger
    Boileregger Posts: 614
    Schrammy said:
    Thank you...can’t believe a Boiler helped Hoosier!  HOO HOO HOOSIERS,  Cheers
    We're really not rivals anymore.  It has been 1,468 days since Indiana beat Purdue in basketball.  That's Harlem Globetrotters and Washington Generals territory.  
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    fishlessman said:
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    nolaegghead said:
    fishlessman said:
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.


    i just stick with the indoor stovetop wok burner nowadays, just have to be careful not to burn the dried peppers into a chlorine eye watering gas cloud. turkey fry burner at camp
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,631
    nolaegghead said:
    fishlessman said:
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

    Agree, likewise with cooking pizza ... waste of lump, probably gasket too, and even worse if the dome falls out  =)
    canuckland
    · Share on FacebookShare on Twitter
  • Kayak
    Kayak Posts: 700
    If you get the spider for the XL, you're going to find you need one big a$$ wok. 16" or more. That's not necessarily too much to handle, but storing it could be tricky. You can also just make a pile of coals, and either plop the wok right on it, or use the grate down at the ring.

    Bob

    New Cumberland, PA
    XL with the usual accessories

    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    nolaegghead said:
    fishlessman said:
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

    I agree completely. I always get much better results with my propane burner. I'm hard headed though and get a hoot out of using lump in my MM and trying to figure out how to get better results. I can do an acceptable stir fry for two in the MM if I don't crowd the wok.

    If I use propane the results are always superior. I'm on a quest to figure out how Chinese chefs achieved wok hei before bottled propane. Or is that what the dragons were for? I've about decided I need a whole new cooking environment - the MM not providing enough sustainable BTU's of energy. 

    Anyway, yeah - propane for the win. Lump for fun.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    · Share on FacebookShare on Twitter
  • Cornholio
    Cornholio Posts: 1,048
    SciAggie said:
    nolaegghead said:
    fishlessman said:
    if you are near any chinatown the stuff is incredibly inexpensive, even in boston where i purchased 2 hand hammered woks for under 22 bucks. the 14 inch is easier to use than a 16 or bigger. strainer, wok shovel, and matching aluminum cover is pretty much all you need plus the mentioned spider. i prefer the long handled ones and leave the dome open
    I can't say this enough, just use a banjo and 20 lb tank of propane.  Waste of money to burn lump on a kamado.

    I agree completely. I always get much better results with my propane burner. I'm hard headed though and get a hoot out of using lump in my MM and trying to figure out how to get better results. I can do an acceptable stir fry for two in the MM if I don't crowd the wok.

    If I use propane the results are always superior. I'm on a quest to figure out how Chinese chefs achieved wok hei before bottled propane. Or is that what the dragons were for? I've about decided I need a whole new cooking environment - the MM not providing enough sustainable BTU's of energy. 

    Anyway, yeah - propane for the win. Lump for fun.
    Yes, my Edelmetall burner would be a quicker and better tool for the job but using the egg is fun because it takes more time which allows me more beers outside.  =)

    Plus I still need to get my Edelmetall back from my parents house where I’ve been storing it since our move last year. 
    · Share on FacebookShare on Twitter
  • Schrammy
    Schrammy Posts: 34
    Very nice thought! Awesome
    · Share on FacebookShare on Twitter

Categories