Guest Posted May 8, 2006 Report Share Posted May 8, 2006 My experience on the wok, a Lodge Pro-Logic 14" cast iron wok ( http://www.amazon.com/gp/product/B00063 ... e&n=284507 ), has been limited to 2 attempts thus far. On my first attempt I used a Halogen Burner ( http://www.deni.com/multi_16100.asp ) to supply the heat and it is a lot better than my regular burner, but I wonder if it really gets up to 806°F. On my second attempt I used a KINGS KOOKER MODEL 280 ( http://www.moderncontrol.com/kingskooker.htm ) and I thought that might be the answer to getting enough heat--it's rated at 50,000 BTUs and that should be plenty hot. Unfortunately, I encountered gusting winds. I will say my special heat resistant glove exploded in flames at the finger tips so there must of been some heat or the gloves were defective. The real test will be when I get the courage to try the wok on the Q. Has anyone else tried using a wok on the Q at extreme heat? I keep reading that the Chinese stoves get up to 150,000 BTUs and that this is a real barrier to Americans who would like to prepare stir fry dishes. It seems like the Q could be perfect for this manner of cooking. BTW, I'm using Safflower (sp?) and I think its smoke point is around 500°F. The neighbor kid was cute. He said he didn't want to hear anything about wok cooking just please make more ribs. BTW, his whole family detests his mother's cooking and from the smell of it I can see why--what is amazing is that she spends hours and hours and hours preparing it--so his wanting more ribs is not really a fair test. He pretty much seems to love anything that I cook. Quote Link to comment Share on other sites More sharing options...
