randawg Posted December 7, 2007 Report Posted December 7, 2007 Hi Folks- Has anyone used a solid wok on their KK's before? I'm talking about the SS or cast iron 14-16" solid woks, not the ones with holes in them. I've seen somewhere on the internet that someone was able to do it on another ceramic cooker I think. Thanks! Randy Quote
jdbower Posted December 7, 2007 Report Posted December 7, 2007 Are you thinking of stir-frying or of using it for something else? For stir-frying you can probably do it, but I'll be getting a propane burner for outdoor use. I know a lot of people have done stews and other things in cast iron cookware in the KK, but the high heat stir fry technique makes the KK seem a bit like overkill to me Quote
ThreeDJ16 Posted December 8, 2007 Report Posted December 8, 2007 If you really wanted to do it, should be simple to set a wok on the sear grill (the kind of wok with a base or stand for stove tops). But I agree with JD, I think an outdoor propane burner or a dedicated propane wok would be easier. -=Jasen=- Quote
randawg Posted December 8, 2007 Author Report Posted December 8, 2007 Thanks for the input... Just wanted to see if I could get -another- use out of the KK. I was looking at the separate burner, but hey, the KK would save another ~ $150-200 Randy Quote
tjvsenior Posted December 11, 2007 Report Posted December 11, 2007 I've played around with wok set ups in ceramic cookers and my turkey fryer. I'd post a picture of the fryer set-up, but can't, site won't let me. I guess I'm too new. Tom Quote
gotwood Posted December 18, 2007 Report Posted December 18, 2007 http://www.basspro.com/webapp/wcs/store ... rchResults i have this and it works really good. very nice wok Quote
Sanny Posted December 18, 2007 Report Posted December 18, 2007 Maybe in a future mod, Dennis could do a mushi (or whatever it is) rack with a hole in it for wok to nestle in. That would fix your problem. Quote
trish Posted December 18, 2007 Report Posted December 18, 2007 Sanny....that might be a patented design. Quote
Sanny Posted December 18, 2007 Report Posted December 18, 2007 Sanny....that might be a patented design. Uh huh... Quote
jdbower Posted December 18, 2007 Report Posted December 18, 2007 Worst case you should be able to just use a Weber Wok. I still like the propane solution best because I usually just want a lot of high heat when I'm "woking", but if you want to further justify your purchase... Quote
trish Posted December 22, 2007 Report Posted December 22, 2007 not sure why it doesn't work....resident geek has to figure it out....where are you Deej or JD? Quote
jdbower Posted December 22, 2007 Report Posted December 22, 2007 Here's the picture for you, we can have DJ check out why you weren't able to post it: I usually just paste the URL, highlight it, and click the "Img" button up top to produce text like this (removing the spaces, of course): [ img ]http://img.photobucket.com/albums/v233/tvogds/wok/wokturkeyburner0001.jpg[ /img ] Quote
Amphoran Posted December 22, 2007 Report Posted December 22, 2007 I've got one of those burners, and several very well-seasoned woks; now where can I get that rack/ring thingie? Is it custom made? Cheers, Mike Quote
tjvsenior Posted December 22, 2007 Report Posted December 22, 2007 jdbower, thanks for posting the picture. that wok rig is home made. Any local metal shop with a ring or slip roller can make it. Slip rollers in metal shops are common. Material is 1/4 inch stock. The biggest problem you'll have is convincing them to make just one. Maybe a high school or tech college where a student needs a project. Tom Quote
Amphoran Posted December 22, 2007 Report Posted December 22, 2007 Thanks! I can make one; I'd just rather purchase if it was an off the shelf item. (Heading downstairs to the shop....) Quote
