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  • Polarbear777
    Club Member
    • Sep 2016
    • 1691

    #31
    Meathead

    This is is a good thread to mine for wok related stuff.

    Comment

    • Polarbear777
      Club Member
      • Sep 2016
      • 1691

      #32
      Pro tip.

      If you use the dragon fan to supercharge your set up and you are done or you need the fan off, move it away. Without the fan running with fresh cooler air you will melt the fan. One dragon fan suffered melting fate to learn this.

      Comment

      • Meathead
        Administrator
        • May 2014
        • 1351
        • Chicago area
        • Remember, no rules in the bedroom or kitchen
          Meathead

        #33
        Last trip to SF I visited the Wok Shop right there in Chinatown. WHAT a playground. I have been doing a bit of woking on my charcoal chimney and it is MUCH better than anything I ever did indoors. I will be writing about what I have learned on the free part of the website and in my next book. Thanks for the good info here everyone!

        Comment


        • dktrjoy
          dktrjoy commented
          Editing a comment
          This is new to me, but sounds interesting. Can you provide a link to see what's posted. Still not good at navigating the site.

        • Polarbear777
          Polarbear777 commented
          Editing a comment
          The chimney alone is okay, but a dragon fan blown chimney or rig is even better. Especially if cooking for a crowd because there is zero wait between batches of food etc.
      • customtrim
        Former Member
        • Dec 2016
        • 1120
        • stow ohio

        #34
        The vortex works excellent as well

        Comment


        • FireMan
          FireMan commented
          Editing a comment
          Waiting for pics you two, customtrim & Polarbear777.

        • customtrim
          customtrim commented
          Editing a comment
          FireMan sure what do you want a picture of a chicken,goat, I have some 13 inch long beef ribs getting ready for tomorrow. I have no pics of my stir fry cooks to fast, last one I took was last year I did pastrami and shrimp together

        • Polarbear777
          Polarbear777 commented
          Editing a comment
          The vortex is like a chimney so may need forced air assist as well. I bolted my master touch grate with the hole in it to the dragon chimney so I can’t easily rest a wok in the kettle at the moment. (It would have to rest at least an inch above the vortex so the fire has exhaust room)
      • smokenoob
        Club Member
        • Dec 2017
        • 1028
        • Gulf Breeze, Florida

        #35
        me thinks FireMan was named WokMan in a previous life.......

        make that wok sing!

        Comment

        • Polarbear777
          Club Member
          • Sep 2016
          • 1691

          #36
          Reaches 900F in a minute. Recovery between batches is seconds.

          Focuses most of the heat on the center 3-4 inches of the wok.

          Only trouble is keeping up with it.


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          Comment


          • scottranda
            scottranda commented
            Editing a comment
            Wow! I love the setup!

          • Spinaker
            Spinaker commented
            Editing a comment
            YES!!! Now that is what I am talking about!

          • FireMan
            FireMan commented
            Editing a comment
            Looking at it again after all this time & it still blows me away.
        • RonB
          Club Member
          • Apr 2016
          • 12715
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #37
          Neat!

          Comment

          • SMO
            SMO
            Club Member
            • Jan 2017
            • 124
            • Chanhassen, MN

            #38
            Thanks FireMan Here's the wok i got for my Kamado Joe. Click image for larger version  Name:	IMG_20170531_180215032.jpg Views:	1 Size:	2.95 MB ID:	533146
            Last edited by SMO; July 15, 2018, 09:38 PM.

            Comment

            • SMO
              SMO
              Club Member
              • Jan 2017
              • 124
              • Chanhassen, MN

              #39
              Click image for larger version

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              Comment

              • SMO
                SMO
                Club Member
                • Jan 2017
                • 124
                • Chanhassen, MN

                #40
                Click image for larger version

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                Comment


                • SMO
                  SMO commented
                  Editing a comment
                  BBQ Guys got me a hand formed Chinese wok for a very reasonable price.
              • Polarbear777
                Club Member
                • Sep 2016
                • 1691

                #41
                These woks are the same age. Guess which one gets used outside over high heat Click image for larger version

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                Comment


                • FireMan
                  FireMan commented
                  Editing a comment
                  Door #1 & isn’t she beautiful.
              • FTTH
                Former Member
                • Aug 2018
                • 9

                #42
                I use a medium vortex in my kettle. I have a wire wok ring fixed to an old grate that sits above the vortex. My 16 inch CS pow wok I bought from The Wok Shop, gets plenty hot. I'll measure the temp. The wok sits a couple inches from the top of the vortex, as close as possible while still allowing air flow through the cone. I'll wager at least 800.

                Comment


                • FireMan
                  FireMan commented
                  Editing a comment
                  16”, that’s a whopper. Need some pics.

                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  I also have a 16”. Don’t use it much because it’s too heavy for me to toss things with and my fire is so hot sometimes I have to hold the wok away to be able to keep up.

                  16” is nice sometimes though.
              • Bumby
                Club Member
                • Oct 2017
                • 288
                • NYC

                #43
                I may need to get me one of these wok things...thanks for sharing!

                Comment

                • Mudkat
                  Club Member
                  • Feb 2017
                  • 2087
                  • At a river near me, MD
                  • Weber Smokey Mountain 14.5"
                    Weber 22" Kettel
                    Weber Smokey Joe (2)
                    One Grill 45" Rotisserie
                    Lodge 5 qt. Dutch Oven
                    Lodge 10.5" Double Loop Skillet
                    Cast Iron 9" Skillet
                    Cast Iron 12" Skillet
                    Weber 22 Grill Grates
                    Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

                  #44
                  Great thread! I've only used a wok inside, which goes against the grain of my very being. I see MCS in my near future!

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    Wok Shop.com , Go wok shop, she is a very nice lady, Tane Shan.
                    Last edited by FireMan; August 27, 2018, 11:20 AM.

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    Wok shop is fantastic. I wouldn’t think of ordering from somewhere else now.

                  • Mudkat
                    Mudkat commented
                    Editing a comment
                    Cool stuff!
                • Polarbear777
                  Club Member
                  • Sep 2016
                  • 1691

                  #45
                  With meathead discussing wok on a charcoal chimney, I figured this thread deserved a bump. Cool (actually way hotter than a standard chimney) ideas here.

                  Comment


                  • dubob
                    dubob commented
                    Editing a comment
                    Damn it P - if you hadn't bumped it, I never would have seen it and now NEED to go wok shopping. And shopping for all the other stuff needed to make it work outdoors. I HATE it when this happens. 😁

                  • Polarbear777
                    Polarbear777 commented
                    Editing a comment
                    At least good woks are cheap. It’s all the other stuff.

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