Love my Weber Wok!!


 
Timothy F. Lewis said:
I think I’d use a Vortex and really get the thing hot! Slightly more fuel efficient, slightly
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I have both of the Vortex products the standard and the large. The Standard wont fit. The wok sticks out the bottom of the grate. The Large one will fit but you can't put enough charcoal in it for a double meal cook. Not really needed anyways if you have enough charcoal underneath. It's plenty hot that way.

I also tried the charcoal baskets that come with the Performer. Same problem. Best way I found is half chimney's worth of hot coals then spread them out and build a mound of fresh briquettes in the middle of that. Place the wok on the grate and put the lid on. 10-minutes later take the lid off and let the briquettes light up and get really hot. Cook away....

Best,

Jose
 
Looks awesome, Jose. I get frustrated trying to wok cook in the kitchen - always end up 'braising', or steaming as you mentioned. Your method/tools are very tempting.
 
Jose Suro said:
Thanks! I sure did. The chicken mas marinated in teriyaki, mirin, soy sauce, lemon juice, pepper and garlic. Once the chicken was browned I poured some of the marinade in, got it to a boil and threw the veggies back in and stirred/tossed.

I also use the Weber wood "paddle spoons" for stirring/tossing. They work great but I think Weber stopped making them and are now collectors items. Link to a pic below:

https://www.pinterest.com/pin/720435271622274204/
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Looks great! Could we get the ingredient quantities for the recipe?
 
Got my wok, it’s rough and I don’t see much porcelain enamel. Be interesting. I tried to season my GBS skillet and that ended poorly so I’m just gonna wash and cook in it. Stir fry Friday night!!022A6984-7748-4B64-ADBA-CEC125BFE926.jpeg
 
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Bruno said:
Got my wok, it’s rough and I don’t see much porcelain enamel. Be interesting. I tried to season my GBS skillet and that ended poorly so I’m just gonna wash and cook in it. Stir fry Friday night!!View attachment 36080
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Excellent! I wet toweled mine, dried it, put Crisco on it, then wiped it all off (it's still on there you just can't see it, standard cast iron prep). Then in the oven at 450 for 45 minutes, let it cool down and ready to go. Not a hiccup since.

The roughness is there on purpose. It allows you to hold stuff up on the sides without it sliding down while using the center with the oil in it to really stir fry the stuff. You need to do that for meats so that you can stir fry smaller portions at a time. Then you put them up on the sides and bring down some more into the oil at the bottom of the wok.

Oh, unlike regular cast iron metal utensils are not recommended!

Have Fun!

Best,

Jose
 
Jose Suro said:
Excellent! I wet toweled mine, dried it, put Crisco on it, then wiped it all off (it's still on there you just can't see it, standard cast iron prep). Then in the oven at 450 for 45 minutes, let it cool down and ready to go. Not a hiccup since.

The roughness is there on purpose. It allows you to hold stuff up on the sides without it sliding down while using the center with the oil in it to really stir fry the stuff. You need to do that for meats so that you can stir fry smaller portions at a time. Then you put them up on the sides and bring down some more into the oil at the bottom of the wok.

Oh, unlike regular cast iron metal utensils are not recommended!

Have Fun!

Best,

Jose
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Great info Jose, thank you. Looking forward to Friday.
 
Jose shared the stir fry recipe specifics with me and allowed me to post. I’ve posted his recipe in the recipe/marinades section. Thanks very much Jose
 
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