Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Hogsy on September 11, 2012, 02:34:40 AM
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I picked this weber wok up today and although its never been used before it was obviously left out in the weather and as you can see from the photos is covered in rust.
Just wondering what the best way to get rid of the rust would be? Or is it too far gone?
(http://i1165.photobucket.com/albums/q585/joelhogston/DSC04117-1.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/DSC04118-1.jpg)
Cheers
Joel
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looks like just surface rust from here. Unless its all the way through the metal, you can bring it back with a wire wheel or sand blasting.
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That is a nice score!! Those come up about as often as the 'kabob ring'. I'd try the above mentioned cleaning methods. Can't wait to see pics of it all shiney and new!
Craig
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Good Luck Hogsy,
I hope you are able to save it. Please tell us the story of where you found it.
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You could try a simple electrolysis bath. Are you mechanically handy?
You would need a container large enough to fit it and a car battery charger.
By cleaning it this way, you won't scratch it too much..
http://www.youtube.com/watch?v=uBQqvXfYj9s (http://www.youtube.com/watch?v=uBQqvXfYj9s)
http://www.wwgoa.com/articles/one-great-tip/removing-rust-with-electrolysis/ (http://www.wwgoa.com/articles/one-great-tip/removing-rust-with-electrolysis/)
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I found an awesome product...called Evapo-rust. It's non toxic and removes rust and it works great. Soak something overnight and the rust is pretty much gone. Sometimes you soak it and then sand it a little to loosen it up then soak it again. I got all the rust off of my old metal wheels. I don't know if they sell it down under but you might be able to Google it. I would use the Evapo-rust and a sandblaster and it should work great...
Brian
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Thanks for the reply's guys
I spoke with a local sandblasting guy this morning and he's going to give it a blast on friday for me but instead of sand blasting he's going to soda blast it.
Apparently the same result but not as abrasive, i'll be sure to post results
I won the wok on ebay, I couldn't believe it, i did my usual daily search of weber products last Sunday and found this item described as weber wok, with brekky plate and The Complete Australian BBQ Kettle Cookbook by Weber-Starting price 99c and it was only 20mins up the road. So 1min before auction end it was still 99c with 1 bid, i placed a bid in the dying seconds and won it for $1.04.
Best Weber score i've had on ebay in a while and for the price i don't mind spending a bit on the wok restoring it.
But i do need some advice on seasoning it
Cheers
Joel
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look forward to seeing the results!
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The rust might not actually be that bad. I think the pictures make it look worse. They look like they were well seasoned and then forgotten about.
I can't wait to see it all cleaned up.
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I didn't bother getting it soda blasting( too expensive)
And instead bought a disc for my grinder and sanded it back myself
(http://i1165.photobucket.com/albums/q585/joelhogston/DSC04119-1.jpg)
(http://i1165.photobucket.com/albums/q585/joelhogston/DSC04120-1.jpg)
It came up great now i just have to season it
Any tips on seasoning would be great
And any tips on cooking with the wok too, like how to setup the fire
Cheers
Joel
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I've switched over to Grapeseed oil for the initial seasoning on my cast iron skillets. It has a real high smoke point and really puts a good carbonized black coating on them quicker than anything else I've used.
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Thanks for the bottom pics. I've got a Uncle who has a small machine shop that does a lot of odd jobs. I wonder if he made some brackets that looked similar to those but hung on the sides of the kettle if it would allow you to use a similar size wok? It would need to hold the wok up high enough to allow the same kind of air flow that yours has around it, then when your done you could just lift the brackets off. It wouldn't be the same rigid solid mount as the original but the weight of the wok and the food would help to hold it in place. You could also use a smaller wok with a straight handle on a 18 and be able to lift and toss it easier, hmmmm.
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i saw this in person yesterday and might i say it came up sweet
i will be ordering a wok and making the brackets
the brackets are quite simple after you see how they are made
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I don't know I think it looks pretty crappy. Send it to me and I'll throw it away for you.....
Brian
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Looks nice...now your deal looks even better!
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i saw this in person yesterday and might i say it came up sweet
i will be ordering a wok and making the brackets
the brackets are quite simple after you see how they are made
Golly where are you gonna get a wok like this? I need one. Unless Hogsy sends me his..... :D
Brian
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just any 60cm wok will work
i measured hogsy's and it was virtually 600mm
found 1 on egay
should be easy to source especially for you yanks
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Thanks for the bottom pics. I've got a Uncle who has a small machine shop that does a lot of odd jobs. I wonder if he made some brackets that looked similar to those but hung on the sides of the kettle if it would allow you to use a similar size wok? It would need to hold the wok up high enough to allow the same kind of air flow that yours has around it, then when your done you could just lift the brackets off. It wouldn't be the same rigid solid mount as the original but the weight of the wok and the food would help to hold it in place. You could also use a smaller wok with a straight handle on a 18 and be able to lift and toss it easier, hmmmm.
You are correct. If your uncle can fab some brackets that just hang, nearly any wok would work on any size, even the SJ. Please keep me in the loop on this and have him make me a set. The woks will also be easier to wash without the welded brackets. I bet the bracket sets would also be a great seller here. ;)
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Thought I would give this old thread a bump.
I have had my eye on a discada for a while and may take the plunge soon. My plan is to use it on the weber with some kind of bracket to hold it in place. I like the shallowness of it for my style of cooking. I'm not sure I like the 22 pound weight though. I would also wish it came in carbon steel this shallow which would make it lighter, but they don't exsist. The discadas come in size 22, but they also come in a 24 which sounds tempting.
Eastex, please keep me posted on the brackets you were talking about. I like the bracket idea because I would also be able to use it on any of my webers including the SJ then.
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I don't know where to get a big bowl like that?
Brian
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Okay what do we think about this?
http://www.atlantafixture.com/ItemDetail.aspx?ItemGuid=2570619f-0fec-4522-bced-a75e43212abd&Manf=Thunder+Group&Sku=IRWC004
Brian
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Brian, looked at your link....
Might be a pretty good deal, cast iron ( they're calling it cast, but I think it may be "turned iron"
wild process my brother explained to me) may be heavy though ?
Don't know if that matters or not
The steel ones across the bottom of the linked page are less expensive & may work fine also....
Here's a build page from Smoke Ring that is one of numerous that people have made with the side warming tray;
I'd really like that, but I'm not messin' with the original Weber wok (other than it was blasted & seasoned)
http://www.thesmokering.com/forum/viewtopic.php?t=56530&postdays=0&postorder=asc&start=0
Here's a 26" one, so you can see what that's like ~~>
http://www.thesmokering.com/forum/viewtopic.php?t=53057
The plow discs are very shallow compared to the Weber wok, or regular wok,
in a way I kinda like that.....
Not to be pimpin' the Smoke Ring, but that's where I started posting & have made a bunch of friends there....
Also familiar as to generally where to look to find out about something......
Here's a few pics of the one I ran into ~~>
On 18-1/2"
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok024.jpg)
On 22-1/2" just at the start of the seasoning burn ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok056.jpg)
Lump coal set ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok081.jpg)
For bacon & eggs ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok080.jpg)
Coal set for deep fry ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok129.jpg)
Meat pies ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/End%20%20Aug%202012%20Wok/EndAug2012Wok137.jpg)
Hope this helps for anyone's decision making process......
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I forgot to include the link. southwestdisk.com
You can also put in this link and see pictures of one on a weber. www.flickr.com/photos/47146575@N04/4646868298
I am working on a metal bracket prototype right now. I will post pics when I finish it.
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Ahhhh....
Southwest !!!
They're good folks from all I've heard, you'll be a happy camper!!
So you're going to put together some kind of clips to raise it up a bit out of the kettle?
If I can take any other pics of the Weber one that would help formalize that, let me know..... :)
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Here are a few shots of a bracket Jim Lampe from the wsm site made. With these I think a wok could be used on almost any weber kettle.
(http://img211.imageshack.us/img211/8132/discadabracket.jpg) (http://img211.imageshack.us/i/discadabracket.jpg/)
(http://img835.imageshack.us/img835/4479/discadabracket3.jpg) (http://img835.imageshack.us/i/discadabracket3.jpg/)
(http://img10.imageshack.us/img10/9702/discadabracket2.jpg) (http://img10.imageshack.us/i/discadabracket2.jpg/)
(http://img84.imageshack.us/img84/1746/discadabracket4.jpg) (http://img84.imageshack.us/i/discadabracket4.jpg/)
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Disreguard the previous post, you're stylin' !!!
Those look great...
How many do you use three ?
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You had me until you mentioned lampE I was going to buy a discada too. i still might as long as he isn't an official sponsor for them like he is for chris and his tvwb merch his fanboys keep buying. ;D
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this is the wok available here in oz
http://www.ebay.com.au/itm/260478755672?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649
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Here's the bracket I made. I will make three more and use them on the discada when I buy it. I grinded the edges to give it that weber look and hooked the outside to double as a hanger.
(http://img844.imageshack.us/img844/4356/029ezg.jpg) (http://img844.imageshack.us/i/029ezg.jpg/)
(http://img843.imageshack.us/img843/2183/030gf.jpg) (http://img843.imageshack.us/i/030gf.jpg/)
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I was thinkin' you already had that 1st one, but the re-read makes sense.... :-[
Like yours way better, that's REALLY stylish !!!!
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Thanks Buckie!
I am really busy right now but am planning on making some more when I have time. I am also going to sell of a few of my extra webers and buy a 22 discada. I don't like that the 24's have a different bottom.
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Thanks Buckie!
I am really busy right now but am planning on making some more when I have time. I am also going to sell of a few of my extra webers and buy a 22 discada. I don't like that the 24's have a different bottom.
Wish we lived closer, the shipping might be expensive.
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I don't have anything pristine to sell anyhow. Just run of the mill reds and old blacks.
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I was so excited about these woks I was able to find this....It is pretty big, I need to make some brackets for it...I don't know what to do with it yet but I"m excited!
(http://imageshack.us/a/img543/530/dsc07528es.jpg)
(http://imageshack.us/a/img28/6555/dsc07527m.jpg)
(http://imageshack.us/a/img22/9186/dsc07529f.jpg)
They had different sizes, and they were pretty affordable...
Brian
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Jeez, that is big...26" ??
You'll have lots of fun learning what works
I've not cooked on anything like these much, so I'm almost totally unbridled with "rules".....
Did a fat ribeye on mine last nite, sorta like campin' out with a big cast iron fry pan !!!
I've yet to do a normal stir-fry, also
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That's really nice Brian, it looks like it's a hammered style. Where did you find it?
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How does it fit on your 26er?
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It fits perfect on my 26, I need to make a bracket. Here is the address where I got it, they seem really affordable....
http://www.webstaurantstore.com/2695/asian-woks-and-wok-rings.html
How big across is the Weber wok? Maybe 24" or is it 22"?
Buckie I'll have to try some different stuff, I'm interested to see what your up to...
Brian
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That's a big un'! Looks like maybe a 30"? I've seen some 30's in restaurant supply stores before. I've got a 22 that came with in a 'Big Kahuna' propane burner set that was on clearance at Lowes a few years ago, its a little overkill for us but it's better to have more room than not enough.
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It's 26", maybe I should have got the 22" ! At least this sits in the kettle,
Brian
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The Weber ones are right about 24", hangs a bit over the edge of the 22-1/2"
& I like that they sit up a bit off the lip of the bell so you can see what's up w/ your charcoal.....
Mine was totally rusted to the point of pitted rust, so it had to blast & then a complete seasoning like a Dutch oven....
Doesn't look as spiffy as the shiny ones, but dang it works good !!
I thought about trying to grind it out like Hogsy did w/ his, but metalworking people kept telling me to just do a whole blasting, that I'd be better off....
The 1st thing I did after seasoning was one egg.....cracked it on the lip & it slid all the way down, 6~7" up the other side & back to center.....
Way better than Teflon !!!!
The propane discadas are pretty cool, but the main deal I can see on the kettle so far is that you can even out the heat across the surface rather than one sharp point of heat in the center; I've even seen where a guy used his reg disc on the kettle to get that even heat to cook rice for paella....That's on the list !!!
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okay I just figured out that if I use the charcoal ring from my WSM in the 22" or 26" it lets the wok sit perfect with a little gap almost identical to the Weber wok. Just set the wok in the ring and the spacing is perfect. It leaves an inch or so gap between the edge of the bowl and the wok!
Brian
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pictures tomorrow...
Brian
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Great idea....it also holds your charcoal in place directly under the wok.
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Hells Bells why didn't I think of that ! Brilliant!
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I'm telling you it works perfect!
Brian
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Well then, all I need to do is order a Wok. I just think the 26 is just too huge..
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Well then, all I need to do is order a Wok. I just think the 26 is just too huge..
Not for Grampa! ;)
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OK Brain, where are those pics you promised us?
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Here you go JA....
here is the wok in the 22" with the WSM ring...
(http://i193.photobucket.com/albums/z276/zavod112/DSC07582.jpg)
Here it is in the 26" with the same set up, and Phoebe inspecting....
(http://i193.photobucket.com/albums/z276/zavod112/DSC07585.jpg)
Here is the set up for seasoning the wok
(http://i193.photobucket.com/albums/z276/zavod112/DSC07596.jpg)
A close up of the hand hammering...
(http://i193.photobucket.com/albums/z276/zavod112/DSC07587.jpg)
Brian
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I have an extra ring from a 22 WSM, may have to see how that would work.
Might have to put it in a 26er with one of those huge woks.
You know I'm dyslexic right?
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Nise setup Brian and that wok will be easier to keep clean without the sharp fastened weber brackets in the way. One could also make a ring from expanded to any height they desire. Nice job! ;)
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I have an extra ring from a 22 WSM, may have to see how that would work.
Might have to put it in a 26er with one of those huge woks.
You know I'm dyslexic right?
Is that another word for baked?
Brain
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Its not nice to disrespect your elders!
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;D
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Its not nice to disrespect your elders!
Yeah, leave Judes family alone! ???
(http://img33.imageshack.us/img33/5663/oldhips.jpg) (http://img33.imageshack.us/i/oldhips.jpg/)
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Ummmm.. no words this morning..
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Ordered a wok off egay and here it is
Not dissimilar to weber just minus the brackets
Now to borrow hogsys genuine wok to make copy brackets
(http://i801.photobucket.com/albums/yy294/xygswagon/A3F54C77-929B-480D-86CB-BA473750E7EC-2225-00000321A475175F.jpg)
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I'll trade you the wok for that blue GA.....seems fair
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OK, the Bluye Go ANywhere is a bit of a mystery to me. Please show it up close.
AJ 8)
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Is this close enough?
http://weberkettleclub.com/forums/off-topic/gollys-gadial-ganing/45/
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Wake up AJ! :P
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Ordered a wok off egay and here it is
Not dissimilar to weber just minus the brackets
Now to borrow hogsys genuine wok to make copy brackets
(http://i801.photobucket.com/albums/yy294/xygswagon/A3F54C77-929B-480D-86CB-BA473750E7EC-2225-00000321A475175F.jpg)
Is this from the website that Brian recommended? That looks sweet!! I might have to get one.
Craig
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It looks exactly like the one I got....
Brian