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

Advice - Using a Wok

Chef Charles
Chef Charles Posts: 871
edited November -0001 in EggHead Forum
Cannughead did up some really good pulled pork fried rice at the Nieggara Fest and I'm going to give it a go this weekend. The weapon of choice is a wok which I have never used on the egg. I always like to explore new things so I am going to pick up a wok this weekend that I can use on the egg. I know that the spider is the tool of choice yet I don't have one. I recall seeing mention of simply resting the handles of a wok on the fire ring. Any words of wisdom would be appreciated.

Tom

Tom

Charles is a mischevious feline who always has something cooking

Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

· Share on FacebookShare on Twitter

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I just set mine on the coals. The D-ring handles didn't touch the fire ring, though they came close. Mine is a 14" wok and from the outside of one handle to the other, it's 15 1/2". I had a couple of metal hook thingies I hooked under the handles to remove it when I was finished. I suppose a good pair of gloves would have worked too, but the hooks kept my hands well out of harms' way.

    It was only my first wok cook on the egg, and I am by no means a wok (or egg) expert, but it worked well for me.

    Not my wok (or my pic), but this is the type and handle config I have. Hand-hammered carbon steel.

    wok.jpg

    Good luck!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Chef Charles
    Chef Charles Posts: 871
    Thanks Michael,

    That is always a fall back option. A restaurant supply store in town has a 16" steel wok that may do the trick. I am going to bring my measuring tape with me :)

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    DSC07919a.jpg

    You are right about using a spider, and this picture shows the relationship between the handles and the fire ring (even though my wok is sitting on a spider). To do what you are thinking, I would think that the handles would need to be flared out more than usual, other wise the wok would have to sit in the coals.

    Wok's come with the stove ring, maybe for now you can set the ring on the grate and, set the wok in the ring. The Egg is perfect for wok cooking, after your first cook, you will realize how restricted you were wokking inside. An Egg also has enough hear height for your steamer too.

    DSC07930a.jpg

    DSC08245a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Willie Lump Lump
    Willie Lump Lump Posts: 229
    Micheal,
    From your picrure it looks as your Wok might be cast iron. If it is what do you think of it?
    WLL
    · Share on FacebookShare on Twitter
  • Chef Charles
    Chef Charles Posts: 871
    Thanks Thirdeye,

    Looks to me like hanging the handles on the fire ring will work. I'm looking forward to giving it a go. I may have to put that spider on my eggcessory list :evil: :laugh:

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Willie Lump Lump wrote:
    Micheal,
    From your picrure it looks as your Wok might be cast iron. If it is what do you think of it?
    WLL

    Not my wok or my pic. Mine is hand-hammered carbon steel, as is the one in the photo as far as I can tell. I do have a Le Crueset CI wok (came with a used set I picked up 4 or 5 years ago). I've never used it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Eggscriber
    Eggscriber Posts: 276
    Hey,
    I don't own a wok yet, but have a large BGE. I have no spider (yet).
    What wok should I buy, and what are some cooks that you veteran eggers with woks enjoy? What seasonings/sauces do you use??
    Thanks for the inspiration!
    · Share on FacebookShare on Twitter
  • tjv
    tjv Posts: 3,846
    thin carbon steel woks are best. a 16 inch will rest on the fire ring, a 14 will drop into the fire ring until the handles hit the fire ring. you'll be surprised how much difference the 2 inches (16 vs 14) makes in size. you should season it like cast iron.

    build a good steak fire, cut the cook in small pieces and two small cooks is better than one huge cook.

    have fun, t
    www.ceramicgrillstore.com ACGP, Inc.
    · Share on FacebookShare on Twitter
  • Mainegg
    Mainegg Posts: 7,787
    I just used it plain till I got my woo for my med.
    Picture1047.jpg
    pre woo :pinch:
    027.jpg
    post woo :silly:
    · Share on FacebookShare on Twitter

Categories