A different approach to stir fry, technique, not recipe.

[willxfmr]

That is pure genius right there!

[TripleB]

Ingenious. I'm getting that open grill grate for Christmas and I have a Vortex. I'll have to give that a try on making fried rice after I make my Thai BBQ Chicken.

[HawkerXP]

Nice!

[Uncle Bob]

Between the beef, and the noodles, and the veggies mixed with the sauce and the affects of the high temp cooking it's layers of flavors.

[Uncle Bob]

You could have shown up, we had plenty. My neighbor wandered over in the middle of the cook to see what was going on this time and ended up having a bowl. As you talked in that older post, there's a distinct flavor that a well seasoned wok imparts....

[DavidNorcross]

Nicely done. Looks great. How did it taste?

[Bkhuna]

Great Post! The reason I like the long handled woks is because it makes tossing the ingredients much easier. I have one of those old "hand hammered woks" that were all the rage years ago and it works very well. It's got 30+ years of built up seasoning on it and I use it on my Weber with a pile of lump underneath.

You just can't beat the taste of pork belly that's got that smokey char from a hot wok.

[barelfly]

This is fun! I’ve had my eye on a Wok Shop wok. I am in a gift exchange among a few close families here at home, it is what I put on my "wish list". We shall see what may come of it . I have not ran the wok on my kettle but am thinking of trying that. I did use My old non-stick wok on the gasser throughout the summer and thought it worked well, but I know I wasn’t getting these types of temps.

but, I do know I have a list of cooks to try out from what everyone has been posting lately for wok cuisine!

thanks for sharing your set up!

[FireMan]

Awesome set up! But, I am most interested in the cook & the taste that was provided. Wish I was there!

[Uncle Bob]

Yep, there is some good commentary in there. Similar thinking to what we did here, just different fire holding hardware. Just for reference to the context of that thread, I used my IR gun on this cook as well out of curiosity. With the wok down at the lowest level almost 700 degrees at center. I seared the meat at that, did the rest between 4-500 ish. As I said, there are lots of options in the world.

[Polarbear777]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/474803-wok-this-way?p=533032#post533032

here’s my experimental set up. Usually I use the big propane burner because this thing is nearly impossible to manage.

you should read through the entire "wok this way" thread started by fireman. Good stuff in there.

[Jim White]

Well, Bob, they got past the moderators, so they were family friendly enough.

[Mr. Bones]

Ain't no school like Ol School, Brothers

[Uncle Bob]

We're close to even.........I envy your woodwork which is far more skillful.

[Uncle Bob]

And I like the way you think.........tools is a good thing.