What are your thoughts on this oven, Fireman: https://importfood.com/products/thai...de-in-thailand
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Wok this way.
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Polarbear777 talked about "loading up" a wok to cook big batches. A wok is designed not to fill up, so one has the opportunity to almost do a "two zone" cooking. You can shove things up to the top of the wok & the cooking process is muted so to speak. That is one of the reasons carbon steel is preferred by Chinese chefs. You want big batches, do more cooks or get a big restaurant sizes wok. Only problem is the heat source. The standard western stove doesn’t get it as far as enough heat & neither will the wok oven I use. Take a look at the cooking stove of an Asian restaurant for the woks they use.
If I have a gathering of let’s say 8 or 10, I’ll pull out my other wok (they are both 14â€). Chinese dishes are not usually served ala western style, where you have meat, taters & two veggies on one plate. Reason: they are cooked in "smallish" batch’s & usually are cooked differently per batch. The meal I cooked the other day had the chix, which I cooked in 1 tbs oil & a little med soy with a sprinkle of Pirate Scott ‘s ghost pepper sauce. The bok choy, which was in two stages due to the make up of the vegetable, part thick & part thin & leafy mixed with the carrots which needed to be cooked separately, I used oil & a little dark soy. The red peppers were cooked in oil, sprinkled with a little sugar & then finished off with hoisin sauce. So, ya’ll don’t want to just make a big pot luck with it all, because of the different tastes & sauces.
I think I’m beginning to go a bit deep here in the explaining Dept. There are chef’s & cooks out there who have done a much better job of explaining than I ever will do. I’ve got some 22 books on Chinese cooking, some get pretty "exotic" for western tastes. If one is looking to learn, I think a good thorough start would be three books by Grace Young. Try "The Breath of Wok". Nuf said.Hope this has been some help.
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It's small group fast cooking on the cheap. I have a CS wok that I use over the volcano3. Mise en place is extremely important as this stuff goes fast! A few tosses will get you the wok hei you're looking for. Hard to beat when you're cooking for 1 or 2, especially on a hot summer evening when you don't want to heat up the kitchen. Kenji at Serious Eats has some great recipes...
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I have a propane burner that came with a turkey deep fry kit. It throws a LOT of heat. Would this be sufficient or is the clay brazier thing pretty much mandatory? If yes, I'm pullin' the trigger on one. If not, I'm yanking the turkey gizmo out of retirement.
Thanks in advance.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Yes - give it a try - you've already got it. Just make sure the wok is stable and have some gloves handy in case the heat rising around the outside of the wok is too much.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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MeatMonster , I know it will initially get to temp. I don’t know about sustaining the heat. You know your wok is hot enough when you sprinkle a finger tips worth of water & the water balls up into little bb’s. In cooking multiple batches, a CS wok gets back to heat almost instantly. With a coal starter I don’t know about the sustainability. With the clay oven it works like, duh, an oven, and contains the coals or wood over an extended period of time.
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This is what I use outside but I like the novelty of using charcoal only so I’m continuously investigating other options.
https://www.amazon.com/gp/aw/d/B0002...7xL&ref=plSrch
https://www.amazon.com/gp/aw/d/B003G...8zL&ref=plSrch
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Options for wok.
The big kahuna propane burner is best for control but you can get hotter over air assisted charcoal.
Room temp to 600F+ in under 20 seconds. And recovery time between batches is about the same
Only issue is keeping up with it. You will smoke all your oil away if you aren’t on top of things and your oil can ignite inside the wok if it gets too hot. (Just relax take off heat let cool a bit and keep cooking).
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