Wokking can be a fun change of pace in ceramic cooking.  And, there is more than Asian foods to wok. Our favorite wok dish is shrimp scampi.

The Spider holds the wok.The Spider can sit up above or down inside the fire ring/box. With some grills, up works better as it raises the top of the wok near the felt line for better handling. 

Spider with 16" wok in the large big green egg  19" wok with xl spider inside the xl big green egg

 

The preferred woks are made from thin carbon steel. Thin steel passes heat quickly into the food. Cast iron absorbs heat and therefore is not a preferred wok metal. Round bottom is better than flat bottom, as round makes it easier to work the cook.

We stock woks for virtually every size grill. Our round bottom, carbon steel woks come for Asia. It's the one thing that makes sense to import from Asia. 

Before your first cook, wash the wok with soapy water to remove the packaging oils. Then season it like you would cast iron. There are a number of ways to season a wok. We recommend Googling "season a wok" and picking the method that works best for you.

Wokking is a hot and fast cook, so the fire should be similar to a good steak fire. The Spider can sit up or down. Americans make two big mistakes when wokking. First, we don't take the time to cut the food into small uniform pieces. Second, we see this big cooking vessel and want to fill it up. Think small and you'll have better results.

Wokking is an orderly cook. Typically, the ingredients follow a common order: oil, aromatics, proteins, hard veggies then soft veggies. The web is loaded with good wok websites. Google wok recipes and you'll have plenty of fun reading.    

To clean the wok after a cook, use a wok brush and water (similar to cleaning cast iron), then spray the bowl lightly with Pam or wipe with cooking oil. Replace the wok in the grill and let the wok re-season as the grill cools down. If you can, place the wok upside down. This will prevent the oil from pooling. Remember, cooking oils are flammable, so do not spray or wipe inside the grill.

stir fry cook in 16" wok held by the spider in large big green egg fajita veggie cook in 16" wok held by spider in big green egg
shrimp scampi cook in 16" wok on spider in big green egg fire ring shrimp scampi cook in 16" wok on spider in big green egg fire ring

 

As highlighted above, we do not recommend the typical Asian style metal ladle and shovel, with or without the pesky wood end piece. Simply, they scratch the seasoning off the wok. Check the first picture on this page for an example of scratches. We've found wood tools to be better for wokking. The only metal we use on the wok is the common slotted serving spoon to remove the wok food. 

You'll also need a pair of welding gloves (we got 'em) to handle the hot wok. We recommend a wok rack (got it too) to hold the wok outside the grill. You can find each in our Wok Shopping Section.

We've taken the guesswork out of picking the proper wok size for your grill. If the wok is listed on your grill's product page, then it works with your grill and listed Spider(s). 

Wokking can be a fun change of pace in ceramic cooking.  And, there is more than Asian foods to wok. Our favorite wok dish is shrimp scampi.

The Spider holds the wok.The Spider can sit up above or down inside the fire ring/box. With some grills, up works better as it raises the top of the wok near the felt line for better handling. 

Spider with 16" wok in the large big green egg  19" wok with xl spider inside the xl big green egg

 

The preferred woks are made from thin carbon steel. Thin steel passes heat quickly into the food. Cast iron absorbs heat and therefore is not a preferred wok metal. Round bottom is better than flat bottom, as round makes it easier to work the cook.

We stock woks for virtually every size grill. Our round bottom, carbon steel woks come for Asia. It's the one thing that makes sense to import from Asia. 

Before your first cook, wash the wok with soapy water to remove the packaging oils. Then season it like you would cast iron. There are a number of ways to season a wok. We recommend Googling "season a wok" and picking the method that works best for you.

Wokking is a hot and fast cook, so the fire should be similar to a good steak fire. The Spider can sit up or down. Americans make two big mistakes when wokking. First, we don't take the time to cut the food into small uniform pieces. Second, we see this big cooking vessel and want to fill it up. Think small and you'll have better results.

Wokking is an orderly cook. Typically, the ingredients follow a common order: oil, aromatics, proteins, hard veggies then soft veggies. The web is loaded with good wok websites. Google wok recipes and you'll have plenty of fun reading.    

To clean the wok after a cook, use a wok brush and water (similar to cleaning cast iron), then spray the bowl lightly with Pam or wipe with cooking oil. Replace the wok in the grill and let the wok re-season as the grill cools down. If you can, place the wok upside down. This will prevent the oil from pooling. Remember, cooking oils are flammable, so do not spray or wipe inside the grill.

stir fry cook in 16" wok held by the spider in large big green egg fajita veggie cook in 16" wok held by spider in big green egg
shrimp scampi cook in 16" wok on spider in big green egg fire ring shrimp scampi cook in 16" wok on spider in big green egg fire ring

 

As highlighted above, we do not recommend the typical Asian style metal ladle and shovel, with or without the pesky wood end piece. Simply, they scratch the seasoning off the wok. Check the first picture on this page for an example of scratches. We've found wood tools to be better for wokking. The only metal we use on the wok is the common slotted serving spoon to remove the wok food. 

You'll also need a pair of welding gloves (we got 'em) to handle the hot wok. We recommend a wok rack (got it too) to hold the wok outside the grill. You can find each in our Wok Shopping Section.

We've taken the guesswork out of picking the proper wok size for your grill. If the wok is listed on your grill's product page, then it works with your grill and listed Spider(s).