Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: ClubChapin on February 09, 2015, 09:52:43 PM
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I've made wings a couple of times with the Vortex, but what I bought it for is using with my Wok.
Tried it for the first time tonight. Turned out pretty well.
Made a Panang Curry. Doesn't look great, but was really tasty.
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-09193401Medium_zps05bde224.jpg)
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-09194328Medium_zps5bafc1fd.jpg)
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-09195342Medium_zps1c21eb7e.jpg)
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Wok Around The Clock !!!
Nice setup....looks like it worked just right !!!
The wife would love the Panang Curry......... 8)
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Looking good! I figured the Hillbilly vortex I made would make a great blaster for my wok- you just confirmed that!
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great idea, I like that one
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It seems like the best way to simulate a wok burner. It was nice and hot right on the bottom as it needs to be.
Downside is, that once it is raging, there is no turning it down. I've got two wog rings, used one on the grate above the vortex and one to set the wok on the side.
Be sure to have everything ready to go in before you start.
I've also heard of, but have not tried, setting a wok on top of a chimney. I suppose you wouldn't want the coal higher than the top row of side vent holes.
A pair of charcoal baskets may also work, although I would think the hot spot would start to get a little large.
I was hoping the the gourmet grate would make a nice ring. The wok sits too low in it. Even if it worked, I think a vortex underneath wouldn't work and you could not have a high heat spot in the middle.
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Looking good! I figured the Hillbilly vortex I made would make a great blaster for my wok- you just confirmed that!
I think it will work grate.
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This is really a good way to use the wok.....with that setup, you can slide the wok around along with paddling^^^^
the Weber woks are fixed & don't allow for the sliding motion.........even the stainless ones are flat bottom.....
they can get dang good & hot though.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Wokabilly%207-20-13/Wokabilly7-20-13010.jpg)
On the upside, a spread out charcoal array will get pretty even heat over a large area....
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smart setup im going to have to try that thanks
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On the upside, a spread out charcoal array will get pretty even heat over a large area....
I think a wok is normally heated very hot in the center, not across the whole pan. You sear and can add into the center and can push things to the outside to slow them down a little.
I tried to use the Vortex to simulate a wok burner. A pair of charcoal baskets may work also.
You can see how well this set up re-seasoned my wok, right above the coal:
Before:
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-09193356b_zps8955002e.jpg)
After:
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-11171507Medium_zpse0a1eb87.jpg)
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Yes, usually that's the case.....run like this....
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok129.jpg)
The re-season looks great....fixed that quick !!!!!
Sometimes, I'll want to do a larger area of say, deep fry & that's where the extra area comes in...
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok130.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok137.jpg)
or a slightly bigger puddle of stuff at a less than gas burner heat......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Wokabilly%207-20-13/Wokabilly7-20-13036.jpg)
I'm not real good at this stuff.....just kinda go along breaking rules & seeing what happens..... :o
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I'm not real good at this stuff.....just kinda go along breaking rules & seeing what happens..... :o
It looks like you nailed it. The last one looks tasty and healthy. The middle two look like they are gonna be tasty.
or a slightly bigger puddle of stuff at a less than gas burner heat......
I'm pretty sure that charcoal (Briq or lump) is a lot hotter than the largest gas burners on the hob in my kitchen.
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Yes, the lump does fine....surprized at how easy it is to get to 350~375 frying temp.....
And those were tasty....Nachitoches meat pies.....
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok134.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok135.jpg)
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looking at the wok now and thinking about this weekend
fried chicken looks good
as do those vegies
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looking at the wok now and thinking about this weekend
fried chicken looks good
as do those vegies
@Jammato
Not fried chicken....maybe even better:
http://weberkettleclub.com/forums/grilling-bbqing/natchitoches-meat-pies-on-the-lump-disco/msg116950/#msg116950
And hey, @ClubChapin
What is your sauce consist of...and spices?
I think that really would be one the wife would like............ ;D
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meat pies, Yea could do that
I just need to get the wok working in the kettle, never tried it
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I just need to get the wok working in the kettle, never tried it
It is fantastic. Gets the splatter and mess and heat out of the inside of the home.
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And hey, @ClubChapin
What is your sauce consist of...and spices?
I think that really would be one the wife would like............ ;D
Unfortunately, I don't have a recipe, I use a curry paste and mix with coconut milk. The curry paste I use comes from a thai restaurant near my work, this is their Red Curry (I'm out of stock of the Panang at the moment):
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-11210848Medium_zpsf9d42af8.jpg)
(I don't follow their package instructions, rather I stir fry then add the milk and curry paste.)
That mixes with an 8.5 oz box of coconut milk. This is my favorite coconut milk, although it is much cheaper from the large discount asian market near me than it is listed for on amazon.
http://www.amazon.com/AROY-D-COCONUT-MILK-100-ORIGINAL/dp/B0078V4EYC (http://www.amazon.com/AROY-D-COCONUT-MILK-100-ORIGINAL/dp/B0078V4EYC)
99 Ranch may carry it too.
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OK cool.....I like pre-mix things too.....seems like if they went to the trouble to refine the recipe & actually package it, it's probably going to be above average !!!
(I like that: Do Not Overcook the Sauce !!!)
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A couple of pics showing the difference between the wire and sheet metal wok rings. I prefer the wire to the sheet metal. The flame hits the wok directly and licks the side. With the sheet metal, I think there is no airflow and the flame can shoot out the holes or underneath it, not directly heating the wok.
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-22180041Medium_zps5893f6b4.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-02-22180041Medium_zps5893f6b4.jpg.html)
(http://i1123.photobucket.com/albums/l546/Chapin_Place/Weber/2015-02-22180222Medium_zps0c0ed02a.jpg) (http://s1123.photobucket.com/user/Chapin_Place/media/Weber/2015-02-22180222Medium_zps0c0ed02a.jpg.html)
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Thanks for the insight......those are some great pics !!!!!!
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Thanks for the insight......those are some great pics !!!!!!
I don't remember the vortex actually glowing in the bottom photo. I think that is a reflection. It was Lump, so a little hotter tonight than last couple times with KBB.
I'm really diggin' the Vortex with the Wok. Wish my wok had the wood handle. The Vortex does not turn down quickly. Need to pull the wok to lower the heat.
I bought this Wok, worried that wood handles would burn up:
http://wokshop.stores.yahoo.net/wokwi2stha.html (http://wokshop.stores.yahoo.net/wokwi2stha.html)
I wish I had this one with the side handle:
http://wokshop.stores.yahoo.net/castwokwsiha.html (http://wokshop.stores.yahoo.net/castwokwsiha.html)
This might actually be the one to get:
http://wokshop.stores.yahoo.net/nepowwokwflo.html (http://wokshop.stores.yahoo.net/nepowwokwflo.html)
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I've seen restaurant people use that last one......flipping with the long handle, swishing back & forth with the short handle.....the handles are made of some kind of wood that will last a good long time, just don't leave it hanging right over the flame.....
I have some cast iron pots & pans with wooden handles like that, but you can actually un-screw & remove them if needed....
That's how I know to not leave 'em over fire !!!!
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Wow. This looks awesome. Something I have seen people try but I have yet to. Nice work!
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A couple of pics showing the difference between the wire and sheet metal wok rings. I prefer the wire to the sheet metal. ...
Hi @ClubChapin , I scanned back through this thread but didn't see any more info about the wire wok ring?
I'm looking at carbon steel woks ... still not sure if I'd benefit from being able to "flip one" (long handles ...) but figured if I got a BIGGER one, I could use it for more things, semi-discada-like even, some smaller deep fries like 1buckie showed here ... and if it were broad enough, use it successfully with my Gourmet grate. No vortex on my horizon. Anyway, if you have more info about the wire wok ring I'd appreciate it!
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I scanned back through this thread but didn't see any more info about the wire wok ring?
I'm looking at carbon steel woks ... still not sure if I'd benefit from being able to "flip one" (long handles ...) but figured if I got a BIGGER one, I could use it for more things, semi-discada-like even, some smaller deep fries like 1buckie showed here ... and if it were broad enough, use it successfully with my Gourmet grate. No vortex on my horizon. Anyway, if you have more info about the wire wok ring I'd appreciate it!
Here is the one I use:
http://wokshop.stores.yahoo.net/wifrwokri.html (http://wokshop.stores.yahoo.net/wifrwokri.html)
That is a good source for Woks too.
Is the Discadia a redneck wok? Seems like it is used the same way from what I've seen. I'm not sure what you would use it for that you wouldn't use a wok for? Is it sort of a cross between a wok and a griddle?
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@ClubChapin
The discada plow discs are much flatter than an ordinary wok...Here's some links for BBCue-Z's setups.....
http://weberkettleclub.com/forums/weber-kettles-accessories/disc-setup/msg148970/#msg148970
http://weberkettleclub.com/forums/bbq-food-pics/sweetsour-pork-with-lo-main/msg110384/#msg110384
I couldn't find the older one where he does paella over a kettle, but the low slope of the disc works better for rice cooking & some other items.....
Ah, here's a link from Smoke Ring where he's doing up paella...
http://www.thesmokering.com/forum/viewtopic.php?t=67732
Most folks use them over a propane burner, but Z found you could get a more even across heat using charcoal on a Weber ....I concur & do so even with a Weber wok at times.....
Looked a little further & found the one on a kettle.....
http://www.thesmokering.com/forum/viewtopic.php?t=60558
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@addicted-to-smoke
"still not sure if I'd benefit from being able to "flip one" (long handles ...)'
Don't know if anyone filled you in, but you & I are the only ones authorized to throw stuff up in the air around here..... :o 8)
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...Is the Discadia a redneck wok? Seems like it is used the same way from what I've seen. I'm not sure what you would use it for that you wouldn't use a wok for? Is it sort of a cross between a wok and a griddle?
I didn't know discs from discadas until this year. But yeah I'm sure there's more than a little redneck in it.
(http://bdp-americas.com/blog/wp-content/uploads/2011/09/essential-discada-equipment.jpg)
Is it sort of a cross between a wok and a griddle?
Well, sure, and that's part of the appeal (for me.) I can't justify a large griddle, and I'm not sure I can justify a large wok, but if a disc can sorta maybe do both, I'm in.
Tonight I cooked up some leftover stuff on the stove. Measured my IKEA teflon wok. 14".
Not a bad size for the kitchen, and about the same size as Weber's current wok. But it seemed a little small for what I threw into it, and I *think* I'd want something that basically consumed my 22's area, like how the original Weber wok did.
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@addicted-to-smoke
"still not sure if I'd benefit from being able to "flip one" (long handles ...)'
Don't know if anyone filled you in, but you & I are the only ones authorized to throw stuff up in the air around here..... :o 8)
But .... but I don't do that NOW with the lightweight one I have in the kitchen! Me scared! If I tossed it around OUTSIDE I'd be upset the first time the food went onto the deck or down the hill.
Kids come home and ask me what's for dinner. "Different stuff" is my pat answer. Who cares? Just shut yer yap and eat it! They've never had it before and may never again. Wife called it "goulash" and that's being charitable. I call it, look in the fridge for last week's grilling cooks and toss it all together in a new and mysterious way. "This is kinda sweet, what'd you do?" "I added nothing sweet. Next question?" And so it goes.
Sometimes I look in a cookbook for ideas. Just as often, YOU guys provide the ideas. Half of what I post here comes on the heels of someone else's.
Spot of the IKEA wok's teflon came off sometime ago. It's a goner; tonight was its swan song. On to the next gadget. Neighbor came in while I was wiping down my Q300, "laying in wait" and helped himself to the mystery meal. "Oh, I gotta bring some 'o this home to my wife!"
"You guys didn't EAT DINNER? Take it all!" We took some there, they came back for more here. What kills me is, these people are foodies and she especially is a phenomenal cook who loves to cook. And yet they frequently skip dinner. Another story for another time.
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Cool setup I've never used one on my kettles,but I keep seeing so many good posts on wok cooking I'm going to keep my eye out for a wok now.
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Here's also a link to a handmade one with side shelves so you can pull stuff that's cooked or partially cooked off to the side while finishing lighter fare....
Done by KAM, master welder at Smoke Ring....
http://www.thesmokering.com/forum/viewtopic.php?t=65745
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This is the setup I use. I've only used it a few times now, but I think it works great. It gets plenty hot!
I use my charcoal baskets, nice and full, and set a charcoal grate from an 18" on top of that with a little more charcoal on top of the grate. Then put my wok ring on top, followed by the wok.
(http://i.imgur.com/LarhETF.jpg)
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That's a heckuva idea, CakeByte !!!!