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Showing results for 'wok'.
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BTW KB : how do you 'diop' down into that hot wok? just stir it around ? welding gloves ? http://www.harborfreight.com/catalogsearch/result/?q=welding+gloves
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Tonight decided it was time to pull out the wok and make some dry fried beans. Nothing better than woking outside on the BGE so you don't have to run the ventilation at full blast.
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It's a large - I think the wok is 16 inches. I use the spider - legs up for somethings and down for others. The burns happen just from the heat coming around the sides of the wok. With the really long shovel and pair of ove gloves I've avoided further burns. I also have the adjustable rig - but don't actually find I use it much.
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Kerry, I assume you have a large egg. If so do you have a spider from http://www.ceramicgrillstore.com/large-spider-big-green-egg.html ? With the spider legs down it raises the wok higher from the fire and holds it securely in place.Saving you from having to get your fingers burnt.See attached pics. What size is your wok?I have a 14" wok , spatula, and ladle from the www.wokshop.com. http://www.wokshop.com/store/detail.php?show=500 the handles are 18" long. The spider can be used with other eggcessories too. Are you familiiar with the adjustable rig from the ceramic grill store? It's great for multiple level cooking on the egg. Jon
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Jon, Finding the right sized wok and getting a wok shovel long enough not to burn myself where the greatest challenges.
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Here is where you can buy all kinds of accessories for the BGE including 1/2 moon ceramic baking plates, wok holders and double racks. https://ceramicgrillstore.com/collections/big-green-egg-medium-accessories-by-ceramic-grill-store
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How much of a price difference is there? If it is less than $200, I would definitely go for the KJ - you aren't going to replace it any time soon and accessories that come with it are well worth that premium. I don't know what they are now, but in the summer of 2016 the large KJ was $780 at the roadshow. Pro-tip - you can get a smoking deal on the units they have unboxed for display. Around here people are lined up at the opening to try to get the display models. The down side is that you have to pay for it, then come back in the last hour of the event to pick it up. It isn't boxed up so you really have to pack it carefully. Bring 2X the padding that you think you will need, a large vehicle and at least one strong friend. We were there in the last hour and the person who had bought the large display model got talked into upgrading to an XL in the box. My buddy was right there to snap up the large. I know they they threw in a wok rig, cast iron grates and some other stuff, but I don't recall if that was in addition to a price break.
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Kris - as HungryC said - you need to plan your cooks around the slow cooling time - you can get the sucker hot very quickly after a low cook. Only time I cook with the lid open is when I'm using a wok. Here is a link to a bunch of useful BGE topics that should apply to your kamodo - after all BGE is based on the kamodo. Later today I'll try to post some of the hints I have for better BGE cooking.
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Saw a few BGE cooking questions upthread and wanted to throw my 2 cents in: --bread doesn't need any steam in the BGE, in my experience. If you're having problems with browning, increase the temp and raise the grid higher in the dome. Additionally, you can flip a mostly-cooked loaf over to even out the upper & lower browning. See these pretty loaves... --naan cooked directly on a preheated stone is the way to go. the walls of my egg are pretty filthy/sooty, I wouldn't want to eat anything cooked on 'em. Use a half-moon stone and you can do bread & a protein at the same time; this photo shows pita cooking, but I do naan the same way. The Egg is a great tool for stir-frying; the grid-raising ring sold by the Ceramic Grill Store inverts to hold a wok perfectly: Finally, char-grilled oysters might be the best thing to cook on an Egg, bar none:
