Wondering about Woks
Wondering about Woks
-
-
-
-
-
-
Post #31 - March 11th, 2021, 9:06 amWe still use a couple of 25 year plus old Woks N Things woks. They are very heavy and thicker gauge carbon than you usually see these days. I am convinced they will last forever."I live on good soup, not on fine words." -Moliere
-
-
Post #32 - March 11th, 2021, 10:18 ambw77 wrote:Have you seen anything that shows what the temperature difference in the wok is as a result of doing this? No more gas is being burned as a result of this hack, so I think the energy being released is the same. The flame is more concentrated when it hits the wok, but then, as stated, diffuses around the wok. Just curious how much this changes things. I would guess a more concentrated heat in the center of the wok?
Seems pointless to me as well. I always thought the idea was to concentrate the heat then stir everything through the hot spot. Heating the sides makes it more of a curved griddle/plancha. Not useless, but not optimal.
-
-
Post #33 - March 11th, 2021, 11:53 amKenji Lopez-Alt did measure just that in 2014 and found the no diffuser set up was hotter. Whether it’s worth the trouble is for you to decide. Lately he’s advocated torch hei — just use a butane torch to char your ingredients.
Serious Eats | Wok Mon Converts Your Home Burner into a Wok Range
https://youtu.be/iac_idcz6XE @ 9:40
-
-
-
Post #34 - March 11th, 2021, 1:43 pmOver at youtube, Alex (aka French Guy Cooking) has a series of wok-related episodes that are all very entertaining and informative. Clearly, this topic is a serious rabbit hole. In any case, this video's my favorite of the lot . . .
More. Power.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
That don't impress me much --Shania Twain
-
-
-
Post #35 - March 11th, 2021, 2:27 pm160,000 BTU Wok Burner:
https://www.amazon.com/DuraSteel-Burner ... A3XCM?th=1
-
-
Post #36 - March 11th, 2021, 7:13 pm
*sigh* Just no room in my kitchen. My Thermador cooktop had the option for a high-power wok burner, but it sacrificed four "regular" burners. I don't think I've ever had more than four of the six (plus the griddle) running at once, and that's rare, but it's hard to justify the drop down to two + wok.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
Post #37 - March 11th, 2021, 7:53 pm
I have talked to the people from the Chinese American Museum who have these high heat burners. They use these in their backyards.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
-
-
Post #38 - March 12th, 2021, 8:35 amHere's a similar product with regulator and hose, ready to go for outdoor use:
https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI/ref=sr_1_18?dchild=1&keywords=wok+burner&qid=1615559474&sr=8-18
If it's really 200K BTU, that's a lot of heat even to stand nearby.
-
-
Post #39 - March 12th, 2021, 12:34 pmtjr wrote:Here's a similar product with regulator and hose, ready to go for outdoor use:
https://www.amazon.com/Portable-Pressure-Propane-Cooking-Camping/dp/B002PJJ0MI/ref=sr_1_18?dchild=1&keywords=wok+burner&qid=1615559474&sr=8-18
If it's really 200K BTU, that's a lot of heat even to stand nearby.
Just a question, what are you supposed to put that on or in to cook with?
-
-
Post #40 - March 13th, 2021, 12:11 amYeah, I wondered about that too. Probably build a stand with metal legs, or make a small table from 8 concrete blocks. I don't think I'd try it on a wood picnic table.
-
-
-
Post #41 - March 13th, 2021, 12:47 amtjr wrote:Yeah, I wondered about that too. Probably build a stand with metal legs, or make a small table from 8 concrete blocks. I don't think I'd try it on a wood picnic table.
If you watch the Alex video to which I linked above, you'll some good inspiration. He staked three wooden dowls into the ground (parents' backyard) to support his mounted rig. Of course, it was getting so hot below his rig while he cooked, he had to hose down the lawn underneath it.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
That don't impress me much --Shania Twain
-
-
-
Post #42 - March 13th, 2021, 9:32 amI've got a propane burner designed for a wok, on legs. I've only used it a couple times, once camping. It's really very similar to the turkey fryer rigsWhat is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
Post #43 - March 14th, 2021, 12:01 amronnie_suburban wrote:you'll some good inspiration. He staked three wooden dowls into the ground (parents' backyard) to support his mounted rig. Of course, it was getting so hot below his rig while he cooked, he had to hose down the lawn underneath it.
Well, you'll get some inspiration all right. Definitely should have a piece of metal, like a steel garbage can lid or water heater pan, under the fire. And use metal posts to hold it up. The charcoal forge idea was pretty good but might require some type of spark arrestor, like a stainless screen over the fire, to avoid burning holes in everything. There were sparks flying everywhere.
I think his problem with wood was mostly that he used too small pieces. I've easily got my metal kamado grill up to 900-1000F using small logs, 3" or 4" diameter. That's a lot bigger than what Alex was using.
A rocket stove would have been another solution. I'm a little surprised he didn't try that. Possibly could have achieved the desired temperature with small sticks that way.
-
-
Post #44 - March 16th, 2021, 6:44 pmBe careful what you wish for.....
