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  • Merry Christmas to Me!!

    Finally, I pulled the trigger on a wok. Been lusting after one for sometime, here we go. Thanks to BigAndy for the lead. I got the 18" one, which will fit nicely in the Weber gourmet grill. Hopefully, it will be here before Christmas. I also ordered the ring for inside use on the stove, and flax seed oil to season it.

    Thanks Andy!



    Drinks well with others



    ~ P4 ~

  • #2
    Looks like that will be fun!! Merry Christmas!!
    Brian

    Certified Sausage & Pepper Head
    Yoder YS640
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    • #3
      Very nice
      Jim

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      • #4
        Good for you H²P³! I know we'll see some awesome eats outta that rig.

        Merry Christmas Phil to you and your family.
        BBQ Eng.

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        • #5
          More food porn coming from Mr Phil !!

          You gonna Wok your Dog, like they do in Vietnam???

          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


          Mom & 4 Cub litter---Potter County, PA:

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          • #6
            Nice! Merry Christmas!
            Becky
            *****

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            • #7
              I like it!
              Smoke it.. and they will come!

              Rob
              Recipes & Smokes in HD Video
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              • #8
                Congratulations on your decision to upgrade your wok skills

                I've been using carbon steel woks for years and I hope I can shed some light on this cooking style for you.

                First things first. Cooking on a wok properly requires a much higher output that your stove top or grill can achieve. Most stove top burners peak out at around 10,000 BTU's. A professional wok burner will put out 100,000 BTU's or higher and the temps are controlled by a foot pedal so the chef's hands never leave the wok. The jet placement on these high output burners is also important. I wouldn't suggest anyone purchase such a high output burner without some considerable experience with one.

                Eastman Outdoor sells a Kahuna portable propane burner with a 65,000 BTU output that is not an ideal wok burner but it is miles above a stove top or charcoal grill and at $79.99 it is a reasonably priced entry level burner. I've seen these burners priced much higher elsewhere. They can also be used with a Plow Disc should you decide to play with one of those. I bought one of these Kahuna burners last Spring and it took me a while to learn how to use a wok on it at full output. Because it is not an ideal wok burner consider using at least one heat resistant glove on the hand holding the wok.

                I own 14", 16", and 18" carbon steel woks. Carbon steel is the way to go and with a rounded bottom. The reason woks have flat bottoms is to try and make up for the low BTU outputs of a stove top. It is a poor substitute for a high output burner.

                Of the three, I use the 16" most often. It is the size used in most Asian restaurants. Food cooks so fast with a high output burner, many different meals can be completed in a matter of minutes and it is light weight and easy to handle. I rarely use my 18" but it is good to have for specific dishes. This is a case of bigger not necessarily being better. I can't imagine trying to use an 18" wok on a stove top. It is big. I never use my 14" wok at all anymore. It is to small. The story of Goldilocks and the Three Bears comes to mind

                We are trying to achieve WOK HEI or "breath of the wok" which is the char that can only be achieved wit very high heat. Wok hei is why food cooked in a good professional Asian restaurant always tastes better.

                You will want a larger, and longer, ladle and shovel for the 18".

                Forget the flaxseed oil seasoning with a high temp burner and season it like the professionals do. This works extremely well.

                My Kahuna burner


                Seasoning a 16" carbon steel wok


                Done



                I hope this information is helpful
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                • #9
                  Merry Christmas to Me!!

                  Wow! That was great info for the wok. Haven't had one for years and years but now have a glass cooktop so couldn't use one any way. I'm wondering what the btu factor would equal putting the wok over a fully loaded vortex.

                  And congrats Phil with your purchase!!! Have fun!!


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                  • #10
                    Congrats P3!

                    Great info Gracoman
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                    • #11
                      Yeah Buddy you are ready to go. I have some wok tools I have to find them and if you want them I'll send them your way.
                      sigpic
                      Weber 22.5 kettle
                      Smokin in the Smokies
                      Here's to swimmin with bowlegged women.
                      Jerry

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                      • #12
                        Phil, I love Asian food and more to the point, fried rice. Don't over look it now that you have a wok. So many great Asian dishes.

                        I have a CI wok we use over gas.....made some fried rice with some shrimp the other other night. Kids love it and so do I :



                        Congrats and have fun with it. So many things to do and you'll get a sense of how to spread out food on the sides, moving food, etc. It's a great pan!
                        Pete
                        Large BGE
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                        • #13
                          Originally posted by shellbellc View Post
                          I'm wondering what the btu factor would equal putting the wok over a fully loaded vortex.
                          Exactly what I was thinking. A vortex fully loaded with lump puts out some serious heat.
                          Bored Guy Blog

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                          • #14
                            Cheers! P4... i knowed exactly what that Cat was saying in the youtube video! we have a carbon steel wok...bad booger seasoned...and a CI...me & the CI get along great...Louie likes the carbon...
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                            • #15
                              Originally posted by Abelman View Post
                              Phil, I love Asian food and more to the point, fried rice. Don't over look it now that you have a wok. So many great Asian dishes.

                              I have a CI wok we use over gas.....made some fried rice with some shrimp the other other night. Kids love it and so do I :

                              Congrats and have fun with it. So many things to do and you'll get a sense of how to spread out food on the sides, moving food, etc. It's a great pan!


                              You mean "Flied Lice"??


                              Bear
                              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                              Mom & 4 Cub litter---Potter County, PA:

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