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Anyone use a vortex and wok on their 22" Weber?
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No, but it sounds like a great idea. If you have a flat bottom wok, I wouldn't worry about buying a grate with a hole in it though.
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I use a large flat bottomed cast iron wok now. I bought it to use on the grill but tend to use it on the stove. However, I would like to develop some legit wok skills. That will require a lighter traditional style wok and blazing hot temps. I figure a vortex fits the bill and a grate with a hole in it will be more practical for wok, wings, and beyond That way I have access to the vortex and won't be hammering the center of the grate with intense all the like I do now.
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Club Member
- Jun 2017
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Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
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I love using a wok on my kettle. I too have looked at getting the Weber Gourmet grill grates with the hole in the middle, but just haven't been motivated enough. I use the charcoal baskets put together on one side and use the wok on the grate just above.
FWIW I have an Imusa light-weight cast-iron flat-bottomed wok that works really well for my skills. Next wok will be round-bottomed carbon steel.
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The Weber grates are the ones I know of. However, I just checked Amazon and found these that will fit Weber kettles: https://www.amazon.com/GasSaf-Replac...%2C213&sr=8-11
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I do - with a racetrack around the vortex, all the air channels through the fuel and it gets hot. Because of this, I use very little fuel - generic charcoal from the local market. Let's just say it's more fun, but I can control the heat better on my gas range. - TIP: you can make a great lower racetrack from a standard pizza pan.
What I do in the wok is pretty heat sensitive - first vegetable oil, then a dash of sesame oil, followed by soy and fish sauce, then the ingredients, then the lo mein and garlic. It's a timing process to get good results.
Someone tell me if it's worth it? It's hard to do the same thing with a wok on a grill that you can do above gas flame on a range. I will admit I've only used CI, not carbon steel. I'm not sure I want to use my carbon steel wok above coals to try to outdo what I'm really happy with on the range.
I started a post last September about the Dhungar Method - a way to add typical smoke flavor to a dish inside. I suggest that if this is your goal, at least try it - transfer the finished food from your wok on the range to a lidded pot setup using this method. Don't use the wok (a couple of mine have a lid) because the food will overcook.
Last edited by JGo37; April 16, 2021, 02:14 PM.
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Club Member
- Aug 2017
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Primo XL
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- With Grillgrates
​​​​​​​ - With Rotisserie
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Propane turkey Fryer
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Club Member
- Jun 2017
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- Spokane Valley, Wa.
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Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
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Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I also have a 12" wok ring that doubles as a charcoal cage. It is the same size as the gourmet grill hole. I am also planning to use it for the charcoal along with the gourmet grate and my 16" wok the next stir-fry we do. We use to do sweet and sour pork a lot but have tapered off since we have to limit fried foods. Have tried Meathead's version but it isn't the same as tasty fried pork. That wok ring holds a lot of charcoal briquettes and gets VERY hot.
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That is how I use my wok on the grill, minus the vortex, but have built my own “vortex: style set up.Last edited by Richard Chrz; April 16, 2021, 07:45 PM.
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No rack is really needed. If you have a wooded handle double wrap it in heavy duty foil. Just place your wok directly on top of the hot coals. Make sure you have long bbq gloves on and long handled hoak or wok spatula. Works with either a flat or round bottomed wok. When I use my round bottomed wok I keep the wok rack close by to set the pan on when removing from the coals. Also I like carbon steel woks as they cool down quickly after removing from the fire. This way your food does not continue cooking as they do with an iron wok. Super quick cooking!
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I didn't use my kettle for this one, but did use the GBS grate from it. The Onlyfire SM has a removable grate so it makes it easy to do that. Fire in the inverted vortex. I found it useful to adjust the temp/height during various phases of the cook and react to the varying temps of the coals (minor issue really). I love playing with different approaches...............I just wish that Kenji guy would stop copying me.
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Club Member
- Aug 2017
- 7679
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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That seems nicely heavy duty.
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Polarbear777 It does which was why I was considering a cast iron grate but I think maybe steel would be even better.
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To get enough heat I’d be sure to block all airflow up except through the vortex and give it as much air as possible.
the hotter you can get the faster it cooks and recovers between batches and you’ll find the point where you can’t keep up with it, then dial it back a notch.
After optimizing several air blown charcoal wok rigs, I’ve switched the the now ubiquitous propane wok burners. Just as hot and a lot more control, useful for deep frying etc. outdoors also.
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I use a wok on my WSCG...but I’ve not tried it with the vortex. I just use the grill baskets...seems to get plenty hot.
FWIW, I have both cast iron and long handled plain carbon steel woks.
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