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Newbie Question on "Spider"

ThunderBunny
ThunderBunny Posts: 132
edited November -0001 in EggHead Forum
What are your all's thoughts on the Spider accessory? It seems like it'd be awfully convenient for wok cooking which I'm interested in messing around with. Speaking of, does the Egg make a good wok cooker?
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Comments

  • SmokinSoCal
    SmokinSoCal Posts: 145
    See my post a few down...
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  • Village Idiot
    Village Idiot Posts: 6,959
    The Egg is a great wok cooker, and the spider is perfect for a wok.

    chinese2.jpg

    P.S. Ignore the acetone. I was cleaning my rim earlier that day. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • WokOnMedium
    WokOnMedium Posts: 1,376
    Well I don't use acetone :whistle: in my wok cooking, but the wok, spider, Egg combo is great! I'm not sure how all go about it, but I get the egg going and settled around 350. Then I put the wok on the spider and close the lid preheating the Egg for about 5 minutes. Then I open the lid, shut the bottom vent and proceed with wokking. Good luck and enjoy!
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  • Eggsakley
    Eggsakley Posts: 1,019
    What does that do to the bottom vent?
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  • ThunderBunny
    ThunderBunny Posts: 132
    Ha! Yeah, that's a unique method! In fact I've been to several Asian restaurants that I think used the same method :lol:
    But seriously, I thought a good wok dish required very high temperatures. How hot do you get the cooker/pan?
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  • Eggsakley
    Eggsakley Posts: 1,019
    Tend to run it up very hot. Wok cooking should take only a matter of moments, not like indoors on a conventional range which does not have the BTU output to heat a wok properly. Should be about like blackening something on a cast iron skillet. Heat that bad boy up good and hot. :)
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  • Avocados
    Avocados Posts: 465
    Makes an really good wok cooker as Village Idiot illustrated above.

    You can also use it in the leggs up (ring down) position to get down closer to the fire, but gloves are recommended to grab the ring:

    (Cashew chicken)
    [chicknuts.jpg

    Also great for getting a cast iron grill down close to sear things:

    IMG_0304.jpg

    (that black cast iron was red and white hot)
    IMG_0308.jpg

    - Barry
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Look at her handle - she's "Wok on Medium", not Wok on Hot! :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
    Am I the ONLY one who sets the wok directly on the coals? Fill 'er up with lump, nuclear temps, then set the wok in (using gloves, tongs or both). Spider, I'm sure, is a great tool, but I don't see the point with a wok. You want HEAT.

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

    Michael 
    Central Connecticut 

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  • WokOnMedium
    WokOnMedium Posts: 1,376
    Yeah wokonmedium dang it! I close the bottom vent because leaving the lid open while I cook provides the fire with enough oxygen that the bottom vent isn't necessary. I'm trying to cook with the thing, not watch my arm hair go up in smoke :pinch: while the flames shoot out. With the lid open that fire will come up enough for you I promise...then...the wok is on high :silly: .
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  • WokOnMedium
    WokOnMedium Posts: 1,376
    The spider just makes it nice and stable, that's all, besides, if I can use the spider to sear a steak, why wouldn't I add a little stability to my life? :woohoo: :woohoo: :woohoo: :woohoo: Some days its in short supply!!!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Staci, are you sure you meant what you said in your first post? LOL

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

    Michael 
    Central Connecticut 

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  • WokOnMedium
    WokOnMedium Posts: 1,376
    ROTFLMAO!!!!!!!! Only sorta meant what I said. I wonder if spell check woulda caught that one!

    As I often say to the billing dept in my company. Thank you for bringing that discrepancy to my attention. I intend to pay closer attention in the future. :woohoo: :woohoo: :woohoo:
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  • WokOnMedium
    WokOnMedium Posts: 1,376
    Nope spellcheck wouldn't have caught it. Let it go right on through!!!!!
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  • Carolina Q
    Carolina Q Posts: 14,831
    You're welcome. ;)

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

    Michael 
    Central Connecticut 

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