I wouldn't spend $55 on the Weber cast iron wok .. the carbon steel woks you can buy at your local Asian stores are much better in conducting heat and easier to handle .. and much cheaper too......
I already have a nice wok that I have used for years. I just set it in the grate to see how far down it goes. A few inches...so if I were to cook with it the layer of coals below should not touch, right? I don't really stir fry that much and use my wok for sautéing veggies like bok choy or various greens. So this will be fine and I really dont need the Weber wok.
Now what about the pizza stone?
Clarissa, here's about how much coal I use for deep fry,using a large original Weber wok:
The wok itself is 5" deep (rim top to center) & sits approx. 3" down below the actual Kettle rim.....
that will get a good 350~375f batch of oil going....
So, maybe just a bit more for saute, for a shorter but slightly hotter duration I would think....
Short answer is no, it doesn't need to touch the bottom, just a pile pointed up near the lowest point of the wok....
I keep an 18" Kettle next to it, then jump the wok over, keeping warmed up with coals going there, if I need to add any heat to the main cooking Kettle...
As for the pizza stone, I don't have that setup, but have seen folks say that it's pretty small for what they wanted to do....might could check the local Walmarts to see if there's any of those closeout Kettle Pizza attachments left....$40 was a tremendous deal for those...
They seem to me to work amazingly well....
(yeah, I know....more stuff, but hey, ya got a snazzy new storage table to put it in !!!)
Topic: Got The Weber Gourmet Grate (Read 4208 times)
