Wok this way.........

[STEbbq]

Unlikely to get a wok but love the idea of wok hei. Is it closest to what hoovarmin describes or something slightly different? I appreciate you finding these details Bob.

[Uncle Bob]

As with many cooking processes there are multiple elements/procedures. Another beyond what Dave shared is applying the sauce, usually near the end of the cook. Rather than dump it directly on the food it's advised to pour it around the perimeter of the food "lump" in the bottom of the pan. That way, if the pan is hot enough, it gets "scorched" a tad that ends up yielding a smoky note to the dish after mixing.

[CandySueQ]

Weber Kettle and Vortex does it for me. But I don't like gas!

[jfmorris]

So you put a wok above the vortex, on the grate? I thought of sticking it on top of chimney, but always worried about knocking it off. Cooking grate + vortex I would not have that issue...

Then again, every time I think to try that, I end up using the big 6 burner griddle instead! Reason? I can cook all portions of the meal, all at once, without having to split it into batches like I do with the wok.

[58limited]

Go big or go home

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1297789-show-us-what-you-re-cooking-suwyc-volume-27-fall-autumn-2022?p=1304130#post1304130

I also use my regular 14" wok on this burner and I originally bought the burner for my KFC pressure fryer.

[Uncle Bob]

Just in case this subject tantalized you, the Fire Riot model is on sale at Woot for $80 less than Amazon: Fire Riot Heavy-Duty Outdoor Wok Cooking Station

[WI Bubba]

I still like you just fine Uncle Bob, but Lisa might have words for you the next time our paths cross. 😂

I've only done one quick cook on it, but I learned two things pretty quickly. One, cooking on a 50k btu burner is not anything like the 18k btu burner on my stove. Second, having it outside within easy reach of the hose makes cleanup a lot easier. Once I get some more cooks under my belt, I'll do a more in depth review, but first impression is that I'm going to like it a lot.

[Uncle Bob]

LOL......................tell her to not fault me for doing my job....

[Steve B]

HAAAAAA. I see you fell victim to
Uncle Bob as well.
You ain’t kidding. That burner is no joke.
I also got a bamboo steamer basket and have done shrimp a couple of times. Really quick and really good.

[FireMan]

Just a slight disagreement. Wok Hei is not really a product of turbo charged cookin with Tim Allen type Binford 4000 equipment. The wok is an instrument that has been in use for centuries, as in many, long before high powered restaurants were even thought of. Wok hei is the product of the Wok. Grace Young gives an excellent description and how to both of her last two books. She is considered the master of the wok. Also, Kenji speaks of cooking in his book the Wok and says ther are some good high powered equipment available, but it is not absolutely necessary to achieve the results one wishes in cooking with a wok. Mostly it’s in the learnin department.

[WI Bubba]

But why bother knowing stuff when all you really need is... MORE POWER!

[J-Melt]

I have been using my kettle with a pile of lit charcoal placed on top of unlit charcoal with one piece of wood on top to give some flame. It gets the heat right up against the wok and creates a lick of fire. It has definitely given more of the charred look and taste than cooking other ways! Not sure if it’s quite Wok Hei or if I’m just burning stuff! But it tastes great!

[FireMan]

It sure do create "it". Looks fabulous J!