Wok on SRG

[dms269]

Does anyone have an experience using a wok on the SRG? I know some people have in the past and was wondering if there was a size that would work best. I have no problem buying a separate one for use only with the SRG (and buying a 14 inch one with a flat bottom for the stove). I know that cast iron heats up well, but that carbon steel is more of a traditional wok and should work just fine.

[Pam Gould]

Hi DMS..I have a cast iron with an heat ring on the bottom, as long as you don't cover the holes on the top it will work fine. I have a tbe and srg and not a problem. Mine is a mr bbq wok. I have used in on a gas stove, open fire, tbe & srg. The carbon steel will work well too. Click on pic to enlarge. Pam    .☆´¯`•.¸¸. ི♥ྀ.

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[dms269]

Do you happen to know the size?

That is the kicker for me is how large does it need to be.

[Pam Gould]

just measure the inside dimension of the walls of the srg..I think it's about 15", the srg is bigger than tbe. The wok curves up so it doesn't cover the holes on the top of the srg, there are 4 holes. and get whatever fits. It needs the air to not be trapped in the cooker. Let us know what ya find. You could even put a grate across the top of the srg and set wok on top of that if your worried about airflow. Pam    .☆´¯`•.¸¸. ི♥ྀ.

[Saber 4]

This is a great idea, I'm going to have to see if my wok fits my SRG now, I love woking but it's no fun on a glass topped stove so I don't do it often.

[dms269]

I finally got around to getting a wok (took a trip to a more authentic Asian market around Atlanta).

The largest size they had was a 16" one. I was going to season it in the oven but the wife didn't like the smell of it seasoning so I took it outside to finish the job.

It was already getting a nice color so I added some more oil and finished seasoning it with some green onions and ginger.

I was going to stir fry tonight but it has rained all day so it will be pushed back until Tuesday.

[drholly]

I like using a wok on the SRG. Mine is a cast iron wok - http://www.letstalkbbq.com/index.php?topic=5692.msg70999#msg70999 - It gets real hot which is important for good wokking... 

This link takes you to the end of the thread, scroll up a bit for pictures.

[Saber 4]

Those are both nice Wok setups, mine is a little to small to fit on the SRG so I'm going to have to get another wok down the road.

[Smokin Don]

Nice setup for a wok!!! Looks like you have a good seasoning on it! Don

[muebe]

So if I get a wok for my Big Easy I should buy one that is 2 inches larger in diameter then the chamber opening?

[dms269]

So if I get a wok for my Big Easy I should buy one that is 2 inches larger in diameter then the chamber opening?

That's what I did. I had measured it before we went to the store and took the measuring tape with us. It said on the wok that it was a 16" wok (the rest were, at largest 14"). My wife said she saw an Asian man tugging it and twisting it and ended up leaving with it, so she figured it would be good enough. It was fairly inexpensive too, less than $25 I believe.

I will take a picture of how high it comes off the top of the srg tomorrow when I actually try stir fry on it.

[drholly]

So if I get a wok for my Big Easy I should buy one that is 2 inches larger in diameter then the chamber opening?

At least. This is a case where bigger IS better, I think. My experience with a wok (and a disc) is that it offers several different heat zones. From screaming hot at the bottom to progressively cooler up the sides. This lets you move the food away from the heat as you add new ingredients to the bottom when stir frying. So a larger wok or disc simply provides more flexibility.

[drholly]

here's a 17"in paella pan on a SRG

Now you've done it... paella this weekend!