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Wok this way.
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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!
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Waiting for pics you two, customtrim & Polarbear777.
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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
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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)
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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.
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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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"
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!
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