So there was a question in this thread if the SS wok by weber is too shallow.
http://weberkettleclub.com/forums/trading-post/weber-wok-on-ebay-12-99-plus-shipping-bin/
Well, if you look at the Wok next to the BBQ system one it is the same depth
take a look
First the side by side
(https://c2.staticflickr.com/6/5708/21562657721_83a22de943_c.jpg)
now look at the depth
(https://c1.staticflickr.com/1/565/21553901715_f64ba394f6_c.jpg)
(https://c2.staticflickr.com/6/5818/20931134534_593978e493_c.jpg)
Thanks for the pics. I had assumed that the SS wok sat flat on the cooking grate. Seeing that I now realize that you remove the grate and it sits on the tabs, allowing for a deeper dish. I might have to pick one up now
I also didn't realize that the cast iron wok had a ridge around it to sit in the cooking system grate. That's a nice touch
So how do you use the older style one? Does it sit on the grates? I'm curious because there has been one here on CL in Vegas for about two weeks for $10.
There were 3 Woks available over the years. The old ones were carbon steel and had tabs welded to them to sit on the edge of a 18 or 22 kettle. They were huge and awesome. Next they moved to the the stainless steel version above. You remove the cooking grate and sit the wok on the tabs that normally hold the grate. The current one is the cast iron one from above, and works with the cooking system grates. You remove the center section of the grate, and the wok sits down in what's left of the cooking grate.
Thank you! That helps a lot!
Excellent post LB!
...and I still cant believe the deal you got on the SS Wok! 8)
Here are a few pics detailing the older carbon steel version for reference:
(http://pics.weberkettleclub.com/images/2015/09/21/as3.jpg)
(http://pics.weberkettleclub.com/images/2015/09/21/as4.jpg)
(http://pics.weberkettleclub.com/images/2015/09/21/IMG_0667Custom.jpg)
(http://pics.weberkettleclub.com/images/2015/09/21/IMG_0670Custom.jpg)
That is the king of woks right there.
Making food on the kettle in the wok is simply amazing.
Yes sir,
Everyone needs one of these...
(http://i1289.photobucket.com/albums/b505/dazzo16/posts/Wok/20150921_182302_zpsmk3t41hb.jpg)
All this talk about woks got me in the mood for pancit. This is from tonight's dinner.
Quote from: dazzo on September 21, 2015, 05:28:46 PM
Yes sir,
Everyone needs one of these...
(http://i1289.photobucket.com/albums/b505/dazzo16/posts/Wok/20150921_182302_zpsmk3t41hb.jpg)
All this talk about woks got me in the mood for pancit. This is from tonight's dinner.
I've had some of that Pancit and can tell you that dazzo knows his way around a Weber wok...
Winz
I keep thinking about making one of those old style ones myself. A 24" hand hammered wok is under $50 at my local restaurant supply shop, and I could make and tack weld those simple brackets pretty easily.
Any chance you could take a few more pics with that tape measure dropped next to the brackets? I'd just like to have some rough dimensions to start with.
I used a discada and welded in longer and wider handles to use as stabilizers.
(http://imagizer.imageshack.us/v2/640x480q90/901/GMvxKm.jpg)