Comments on: Get Your Wok On… http://getyourgrillon.net/2007/09/11/get-your-wok-on/ All the Hot You Can Handle Wed, 07 Jan 2009 04:42:24 +0000 http://wordpress.org/?v=2.0.4 by: Brian http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-31253 Fri, 30 May 2008 13:37:57 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-31253 I am trying to come up with a design for a small (more traditional like) clay oven to build myself. I want clay for heat retention and to minimize fuel use. It will have an opening towards the user for adding fuel. Curved at the top for hold the wok. Have you ever come across anything like this? Any ideas? I am struggling with the overall height of the clay structure. Brian I am trying to come up with a design for a small (more traditional like) clay oven to build myself. I want clay for heat retention and to minimize fuel use. It will have an opening towards the user for adding fuel. Curved at the top for hold the wok. Have you ever come across anything like this? Any ideas? I am struggling with the overall height of the clay structure.

Brian

]]> by: Scott Phillips http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8883 Thu, 13 Sep 2007 16:32:51 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8883 Cockeye, you may have a point on the burnt pizza. I have been known to burn a menu item once or twice. It's been my experience that pizza stones will take a lot of heat, but they don't like rapid heating or cooling. I usually preheat the stone in the oven before putting it over the coals. Usually works OK, but I still crack one occasionally. Cockeye, you may have a point on the burnt pizza. I have been known to burn a menu item once or twice.

It’s been my experience that pizza stones will take a lot of heat, but they don’t like rapid heating or cooling. I usually preheat the stone in the oven before putting it over the coals. Usually works OK, but I still crack one occasionally.

]]> by: Dr. Biggles http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8881 Thu, 13 Sep 2007 16:28:12 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8881 It depends on when he put the stone on and I would suspect after the fire was fully on its way. While I don't know exactly what his pizza stone was made of, one wants to heat slowly and let cool slowly. It ain't tempered. He probably warmed his too fast, CRACK and mine cooled down too quickly, CRACK. Biggles It depends on when he put the stone on and I would suspect after the fire was fully on its way. While I don’t know exactly what his pizza stone was made of, one wants to heat slowly and let cool slowly. It ain’t tempered. He probably warmed his too fast, CRACK and mine cooled down too quickly, CRACK.
Biggles

]]> by: Neil Murray http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8812 Wed, 12 Sep 2007 05:31:35 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8812 When our main gas supplier blew up a few years back and no one had any gas, my mate from a Chinese takeaway did something similar, only he had a kind of chimmney that he sat the wok on, it was like a mini volcano. When our main gas supplier blew up a few years back and no one had any gas, my mate from a Chinese takeaway did something similar, only he had a kind of chimmney that he sat the wok on, it was like a mini volcano.

]]> by: Dr. Biggles http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8781 Tue, 11 Sep 2007 15:46:56 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8781 Nice shootin' there bud! I tried it once, worked out great. I put the wok directly on the coals and set up a small electric fan to agitate the fire. Hooboy, that wok came alive, insanity cubed. I did adjust my burners on my indoor gas range, but it's nothing like using charcoal. I cracked my pizza stone when I used my little convection oven, then left the door open and the cooling factor was too much too fast and SNAP, PING. Ah well, it still seems to work. Biggles Nice shootin’ there bud! I tried it once, worked out great. I put the wok directly on the coals and set up a small electric fan to agitate the fire. Hooboy, that wok came alive, insanity cubed. I did adjust my burners on my indoor gas range, but it’s nothing like using charcoal.

I cracked my pizza stone when I used my little convection oven, then left the door open and the cooling factor was too much too fast and SNAP, PING. Ah well, it still seems to work.
Biggles

]]> by: CockeyeBBQ.com http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8779 Tue, 11 Sep 2007 15:27:05 +0000 http://getyourgrillon.net/2007/09/11/get-your-wok-on/#comment-8779 I'm confused. What charcoal grill cracked your pizza stone and burned your pizza to a crisp? I find that hard to believe. I think the blame falls with the cook on that one, not on the cooker. Otherwise, nice article. I’m confused. What charcoal grill cracked your pizza stone and burned your pizza to a crisp? I find that hard to believe. I think the blame falls with the cook on that one, not on the cooker. Otherwise, nice article.

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