British BBQ Society Forums

Amazon will ship this from the US

http://www.eastmanoutdoors.com/22in-car ... el-wok-kit

The only issue you might come across is whether you can get enough gas from a domestic supply - one of the venues we look after have big wok burners with huge gas pipes going into them... worth checking before any purchase!

Saw the post, loved it !!!!!
1 washing drum..£o.oo (local domestic appliance repairs)
1 large wok..£0.50p (charity shop)
Wood( got paid to cut it down)
PLUS!!!! More drums for my UDS builds, to use as charcoal baskets.

Result
Cyderpig

keith157 wrote:Sorry for speaking heresy Toby, but (gulp) nice kitchen.............

waits for abuse from Brighton

that was my parents place i cooked it for one of their dinner parties.

CyderPig wrote:Saw the post, loved it !!!!!
1 washing drum..£o.oo (local domestic appliance repairs)
1 large wok..£0.50p (charity shop)
Wood( got paid to cut it down)
PLUS!!!! More drums for my UDS builds, to use as charcoal baskets.

Result
Cyderpig

Glad you liked it, I would post a pic of my cold smoker made out of a 6ft clothes locker joined to an ammo box but my wife had it removed, she said it made the garden look like a train wreck

KamadoSimon wrote:Like the look of that! Have you tried cooking paella in it? Have been thinking of getting a paella pan to try cooking this on my Kamado.

I do cook paella http://s1017.photobucket.com/albums/af2 ... ure237.jpg but never on the hotpoint as the heat generated would be I fear to great.

thelawnet wrote:Sorry for the hijack, but I would like a wok burner, a gas one putting out a million BTUs or whatever (ok probably not that much). Anybody bought one? Domestic gas cookers are just a joke in terms of putting out heat, and I believe the real Chinese wok burners will get hotter than than wood or coal.

Have been dreaming of one for about a decade now but it's never seemed practical.

I guess this would have enough power

http://www.ebay.co.uk/itm/NEW-STOCKPOT- ... 1043287306

Any experiences?

thelawnet, the original heat source for wok cooking in China was wood/charc, I turned a wok red in minutes by using to much wood and a household electric fan providing the draft.

Charcoal being the Chinese version of slow food, the propane powered flamethrowers being fast food? If you ever get to watch Chef Richard Shepherd (Langan's Brasserie) working a wok in a very busy Chinese restaurant please do, he must have lost a couple of pounds just with the throwback heat from the burners.

keith157 wrote:Charcoal being the Chinese version of slow food, the propane powered flamethrowers being fast food? If you ever get to watch Chef Richard Shepherd (Langan's Brasserie) working a wok in a very busy Chinese restaurant please do, he must have lost a couple of pounds just with the throwback heat from the burners.

Keith I have fond memories of Langans when the man stopped cooking and handed over to Shepherd, he made the best seafood souffle I have ever eaten, it was so delicate that you could not order it upstairs as it would sag.
Do you remember the bunsen burner in the science lab, when the bottom vent was closed you had flame, open the vent and you had a blow torch.The hotpoint is the same with the help of a electric fan.I presume the Chinese would have used fans or bellows like a blacksmith to get the intense heat out of wood or charcoal?

derekmiller wrote:If you are after a Paella pan try these guys.

http://www.thepaellacompany.co.uk/

I get all my stuff from them, next day delivery, never had a problem, excellant service.
For a quick steak, on my own, I will often fire up the Paella gas burner, with a griddle on, and hey presto.
Mind you I have yet to cook a Paella over coals, as gazz_46 has suggested..

Got my pans here http://www.eatpaella.co.uk/ polished steel 46cm & enamalled non stick 55cm, prefer the plain steel if i'm honest seems to cook better