Wok this way.

[FTTH]

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.

[FireMan]

Door #1 & isn’t she beautiful.

[Polarbear777]

These woks are the same age. Guess which one gets used outside over high heat and cleaned immediately after each use.

[SMO]

BBQ Guys got me a hand formed Chinese wok for a very reasonable price.

[SMO]

[SMO]

[SMO]

Thanks FireMan Here's the wok i got for my Kamado Joe.

[Spinaker]

YES!!! Now that is what I am talking about!

[RonB]

Neat!

[scottranda]

Wow! I love the setup!

[Polarbear777]

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.

[dktrjoy]

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]

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)

[customtrim]

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

[FireMan]

Waiting for pics you two, customtrim & Polarbear777.