How to Wok on a Kamado Grill

Mastering Stir-Fry on Your Kamado

Wokking is a fun alternative to typical grilling and barbecue—and with a little practice, it can be a healthier way to cook, too. Use these pointers to get started.

Two Things to Google

• Seasoning a wok
• Wok recipes

Choosing the Right Wok

• Round-bottom woks make stirring easy and distribute heat evenly.
• Thin carbon steel is ideal—it heats fast and delivers even temps into the cooking zone.
• Avoid cast iron for wok cooking; it absorbs energy and transfers heat more slowly.

Our woks are one of the few items we import from Asia—it just makes sense given the long history of wok cooking.

Seasoning Tips

• Clean and season your wok before first use.
• Try seasoning upside down to prevent oil pooling; place a catch pan beneath to collect drips.
• Don’t over-oil—too much oil can cause sticky spots and uneven seasoning.

Cooking Order Matters

1. Oil (heat until shimmering).
2. Aromatics (garlic, ginger, chilies).
3. Longest-cooking ingredients first: proteins, firm veggies.
4. Medium-cooking veggies: onions, peppers.
5. Quick-cooking veggies last: peas, bean sprouts, leafy greens.

Dense veggies like carrots and water chestnuts benefit from a brief parboil before they hit the wok.

Tools & Accessories

• Spider or Woo (lower ring) — best way to hold a wok in your ceramic cooker; ours are stainless and handle high heat. (We do not recommend using an aluminum wok rack in the cooker—ceramic grills can get hot enough to melt aluminum.)
• Wok rack (countertop only) — stabilizes a round-bottom wok on a flat surface; do not use over live fire.
• Heat-resistant gloves — wok cooking is fast, hot, and hands-on.
• Utensils — skip sharp-edged ladles with wood tips (they scratch seasoning and fall out). Use a solid wood spoon for cooking and a small, rounded, slotted spoon for lifting food.

Common Mistakes

• Overloading the wok — do two small batches instead of one oversized cook.
• Large, uneven cuts — small, uniform pieces cook faster and more evenly.

Fire & Heat

• Build a “steak fire” — dome temperature around 550–600°F.
• At these temps, burp the kamado to avoid flashback.
• Wok cooking is typically done with the dome open; set your lower vent accordingly.

Safety with Oils

• Know the smoke and flash points of your cooking oil.
• Have a plan in case oil vapors ignite—never use water on an oil fire.

Be Ready Before You Start

Wok cooking moves fast — high heat and constant action. Make sure you’re set up before the fire is lit:

• Keep all prepped ingredients, tools, and a safe landing spot for the hot wok within arm’s reach.
• Always wear proper hand protection when cooking and handling the wok.
• Avoid latex or nitrile gloves — they can melt if exposed to heat.

Beyond Asian Flair

The wok isn’t just for stir-fry—try Italian favorites like shrimp scampi. The possibilities are endless.