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

[Uncle Bob]

There seems to be a fair bit of interest in wok cooking on here so some tickling of the MCS inside of y'all is necessary.

Many have tried home wok cooking and while producing very edible outcomes, they don't seem to reach the more complex flavor mix of the professional kitchens. What's likely missing is what's called wok hei, or breath of the wok. That special flavor is, in part, due to the much higher heat that pro kitchens will have, upwards of 100k btu burners. Home gas stoves might have a large burner that reaches 12k btu, with some of the more expensive ones going as high as 18k btu. Some of us will use outside burners such as those for turkey fryers or beer making, myself I have a Camp Chef stove that has 4 30k burners (no longer sold by them). The 30k burner gets close enough for our tastes to matching the pros, but a bit more wouldn't be bad.

As you may have guessed there are a couple products fairly recently on the market that target the aspiring Asian chef in each of you. Two examples will be linked below, each having a 50k burner. Their overall designs are similar enough that they may even come out of the same factory in China. I haven't used either of these but they seem to have decent construction and features. Having some flat work surface along side the burner is probably handier than some makeshift arrangement with a turkey fryer. Anyway, peruse to your own delight.
Amazon.com: Heavy-Duty Outdoor Wok Cooking Station – 50,000 BTU Wok Burner - High-Performance 12.59” Carbon Steel Wok - Perfect for Stir-Frying, Searing, Tailgating, Fishing and Outdoor Wok Station : Patio, Lawn & Garden

Amazon.com : Cuisinart Outdoor Wok Station - 50,000 BTU Propane Burner - Includes 14” Carbon Steel Wok – Cooking/Grill - Great for Stir Frying and More, CGG-1265 : Patio, Lawn & Garden

[captainlee]

You are correct with the higher heat developing the flavors. If you are serious about the wok this is the way to go.

[jfmorris]

I like that those carts have nice prep tables for the ingredients for your wok meal, but the burners are kinda lacking at 30k BTU's. That said, the fancy high end outdoor wok burners don't have prep tables built in.

I have a 2 burner stand I use for brewing, that has a 65K BTU banjo burner and 105K BTU jet burner, and keep thinking I will take the WOK out to the garage one day and try it on that jet burner. But then the thought of setting up a folding table for all the mis-en-place stuff for a stir fry, and cooking in the garage, makes me just stay on the little puny 10,000 BTU stove top burner.

If I go out back I could do it too, but then I have my 900 square inch Camp Chef griddle, which does a great job. Just no wok-hei on a griddle...

[negolien]

Try a very simple stir fry instead of something complex. Be like 3 bowls and a wok. I bet it would be fantastic.

[Dan Deter]

I don't know what the BTU equivalent the new induction cooktop reaches, but its doing a pretty good job with the wok. Someday maybe I'll learn how to use the feature where I can slide the wok backwards or forwards to change the heat level without messing with the controls. On the other hand it responds so fast I haven't needed to bother.

[barelfly]

Haha!! Love this! I know a few members on her have some big time single/double burners they use for wok and other things.


But like jfmorris says, setting up a cooking area outside of the normal kitchen area for wok, that is why I just cook on the stove top, or just move to the griddle and cook everything there. It’s not woking on the griddle, but makes for a quick cook - and…I do realize it’s cooking outside of the normal, so why not get a stand like you show? Then it comes down to do I want one more thing on the patio to take away from the space???

but those cook areas you posted are pretty cool!

[Steve B]

I don't like you anymore Uncle Bob

[Uncle Bob]

You're at the end of a fairly long line.....

[klflowers]

Anymore? That would imply that at some point you liked Uncle Bob

[Steve B]

klflowers Well what’s not to like? Other than he is one big enabler. 😁

[negolien]

There seems to be a fair bit of interest in wok cooking on here so some tickling of the MCS inside of y'all is necessary.

Many have tried home wok cooking and while producing very edible outcomes, they don't seem to reach the more complex flavor mix of the professional kitchens. What's likely missing is what's called wok hei, or breath of the wok. That special flavor is, in part, due to the much higher heat that pro kitchens will have, upwards of 100k btu burners. Home gas stoves might have a large burner that reaches 12k btu, with some of the more expensive ones going as high as 18k btu. Some of us will use outside burners such as those for turkey fryers or beer making, myself I have a Camp Chef stove that has 4 30k burners (no longer sold by them). The 30k burner gets close enough for our tastes to matching the pros, but a bit more wouldn't be bad.

As you may have guessed there are a couple products fairly recently on the market that target the aspiring Asian chef in each of you. Two examples will be linked below, each having a 50k burner. Their overall designs are similar enough that they may even come out of the same factory in China. I haven't used either of these but they seem to have decent construction and features. Having some flat work surface along side the burner is probably handier than some makeshift arrangement with a turkey fryer. Anyway, peruse to your own delight.
Amazon.com: Heavy-Duty Outdoor Wok Cooking Station – 50,000 BTU Wok Burner - High-Performance 12.59” Carbon Steel Wok - Perfect for Stir-Frying, Searing, Tailgating, Fishing and Outdoor Wok Station : Patio, Lawn & Garden

Amazon.com : Cuisinart Outdoor Wok Station - 50,000 BTU Propane Burner - Includes 14” Carbon Steel Wok – Cooking/Grill - Great for Stir Frying and More, CGG-1265 : Patio, Lawn & Garden

Those look pretty nice lol. I know we just got a new stove in November and it works 1000% better than the old stove for woking. Not sure what the burners put out btu wise but it's pretty damn hot.

This looks decent Amazon.com: Concord Professional Single Banjo Wok Burner with Stand. Drop In Wok Edition. Up to 270,000 BTU. Great for Home Brewing, Wok Stir Fry, Turkey, Etc. (16") : Patio, Lawn & Garden

[58limited]

negolien I was just coming to post that amazon link. I have one and it works great for wok cooking. I have an outdoor cart to use as a prep table.

[TripleB]

That's a lot of fluff for 50K btu. A camp chef 60K btu stand alone is $99. The camp chef does not look as pretty, but much smaller to store.

[yakima]

Kenji, in The Wok, page 41, has a couple of recommendations. I have his 2nd choice, the Kahuna burner, by Eastman Outdoors, 65,000 btu/hr.
The legs are removable. I place the burner on 2 firebricks, on a tiled tabletop, outdoors. There is no heat under the burner (can put my hand in there). It is a good height, and movable. I do need to move some stuff around, to open up more mis en place space.

[hoovarmin]

The Wok Hei doesn't just come from higher heat, it comes from being able to tilt the wok such that the flame from your burner is able to kiss the food inside the wok. Higher heat is essential for Wok cooking because you want to quickly reduce the liquid content in your dishes without overcooking their veg and proteins. 65k BTU is better than a home oven burner, but I use this with 160k and highly, highly recommend it.

https://outdoorstirfry.com/product/powerflamer-propane-160-long-lead-time/?v=0b3b97fa6688

[lemayp]

I’ve got this one as well and love it. Still using a $20 wok but having fun…

[hoovarmin]

jfmorris I use mine mostly for tacos and smash burgers. Where I live, 4 blocks from the Atlantic Ocean, the stainless cover is the first line of defense against the elements. But it isn't enough. Even with the cover on top of the stainless topper, it wants to rust like there's no to tomorrow. I've condluded that a flat top is like a boat. The more you use it, the better it is maintained.

[jfmorris]

Agreed. When I use my flattop, or even the Genesis with its cast iron grates, they stay in good shape. Neglect it for a while, they tend to get rusty. I need to cook on the flattop soon just to reseason it and oil it up.

[FireMan]

I have been and am of the Grace Young school in that wok hei is produced with knowledge of the wok and not so much the Tim the Toolman Binford 4000 btu producer. Before the high powered restaurant stoves of the late 20th century the Chinese were using the wok for a couple of years over much meager powered heat source. But, if high octane trips yer trigger, have at it. The wok is a magnificent tool. Learn it and it can never be taken away from ya and everyone around will benefit from the mighty fine meals ya cook.

[TobyB]

Your wearing a big hat. That's funny.

[SheilaAnn]

Imma wait for what Meathead talks about on May 22nd

https://www.eventbrite.com/e/woks-fryers-unexpected-ways-to-use-the-grill-with-meathead-tickets-1321638930619

[FireMan]

Yes'm. Although I have been known to git my wok on ye old grill a time or two. But, there is always learnin to be had.

[Uncle Bob]

SheilaAnn it will be interesting to see MH perspective. I've done some playing around, with some level of success, with wok cooking on a drum smoker too. The almighty Bronco has so much more versatility than those other, puny, drum pretenders..........OJB, OJB, OJB

[Alan Brice]

Tee Hee, tee hee, tee hee!

[Alan Brice]

Very nice setup, UB!

[negolien]

Love me some wok cookin

[radshop]

Unaware of this thread, I posted my wok work in SUWYC yesterday. Smoked beef hot links I made last week and a fresh veggie medley, wokked in bacon grease on my Weber Genesis side burner. The side burner is at the bottom end of the heat range - works great for small batches like this, especially since there's no raw meat. I have a wok burner I can pull out if needed.