I finally used my Weber Wok and found it to be a lot of fun (and it works well too). I had a bunch of peppers from the garden, so I made pepper beef. See pictures here. I was able to sling hot oil and sizzling sirloin around without a care of having to clean up the mess in the kitchen later. And unlike a wok balanced on a kitchen burner, this one gets hot fast.

On a side note, my wife still thinks I am an idiot for taking pictures of my food. Oh well, she'll get over it. I did notice that the wok is self cleaning. Just leave it by the sink and it is cleaned up and in the dry rack by bedtime. Amazing.

nice. yer pics convinced me to get one. umm, get a mat or something. yer ashes are gonna ruin yer nice porch. self cleaning, hu ha its like my coffe , when i get up its there. i don't do a thing.

Nice pic of the stir fry,I had not ever seen the weber wok, would be a nice accessory to have.I bet you gave to pay a lot extra for the self cleaning model.

I always hate to rain on anyones parade, but, I saw a lot of splatter on the sides of the wok and noticed that you were on a wood deck .. How much of the splatter ended up on that nice deck of yours?

Bill

Yeah, I have to pressure wash the deck and re-stain it this fall. The grease stains match the paint that my daughter got all over the place with her recent art project. Decks are made to be abused (the ashes on the deck are from cleaning out the pan - they weren't hot). I will say that it is not a requirement to be as messy as I tend to be, but that's half the fun. I'm generally not allowed to cook on the stove, but the sky's the limit for outdoor cookery.

P.S. You should see the mess that I make when I deep fry stuff on the deck. It's nothing compared to the wok .

This message has been edited. Last edited by: Pete Z,

Pete

The Wok is great for all types of dishes. It adds another dimension. I also use mine for cooking curries and a lot of noodle dishes. If I do it inside the place smells like an Indian spice factory for weeks.

Regards



Regards

quote:

Originally posted by Pete Z:
Yeah, I have to pressure wash the deck and re-stain it this fall. The grease stains match the paint that my daughter got all over the place with her recent art project. Decks are made to be abused (the ashes on the deck are from cleaning out the pan - they weren't hot). I will say that it is not a requirement to be as messy as I tend to be, but that's half the fun. I'm generally not allowed to cook on the stove, but the sky's the limit for outdoor cookery.

P.S. You should see the mess that I make when I deep fry stuff on the deck. It's nothing compared to the wok .

LMAO! Free spirit .. I love it!

Bill

Hey, I may have to get one of those now. I hate cooking in the kitchen.

On a side note, I think I have a defective something or other because I leave dirty stuff all over the place and it never goes anywhere... I better check the warranty.

Pete

If you want a couple of wok recipes try this thread Grill Wok

Regards

quote:

my wife still thinks I am an idiot for taking pictures of my food

ditto here. Wives don't seem to get how much fun this forum is.

The wok looks intriguing. I've yet to achieve wok perfection, and I blame it on my equipment. I've moved my wok to a turkey fryer burner, and its still not hot enough (heat tends to get deflected around the wok and burn my handles). does that thing need to be seasoned?

quote:

The wok looks intriguing. I've yet to achieve wok perfection, and I blame it on my equipment. I've moved my wok to a turkey fryer burner, and its still not hot enough (heat tends to get deflected around the wok and burn my handles). does that thing need to be seasoned?

Made from 304 Stainless Steel - No seasoning required.

The best method of using this is to dump a chimeny of briquettes in a pyramid in the centre of the charcoal grate then put the wok on. To reduce the amount of heat just spread the fire out a bit more. After a few goes you will learn which is best for the dishes and way you cook.

Regards

Phil - I'll check out the link that you provided for wok recipes. Thanks.

Definitely no need to season - I had read that it was necessary somewhere else and immediatly discounted that advice when I saw that it was made of stainless.

For heat, I dumped the chimney in the middle of the grill and set the wok down with the bottom touching the coals. Phil's obviously got the right idea for temperature control.

My biggest dilemna now is what to do with my one day a week that I don't (typically) work? Grill, wok, smoke...

Nice job Pete. Have on in the box I haven't used yet. You've given me the incentive to give it a go. Do stir fry, just haven't used the Weber yet.

Finally got around to giving the Weber Wok a try today. Cooked up some egg plant in garlic sauce. Actually worked really well. Always wishing I could get the regular wok temps higher even when sitting directly on the gas range (no ring). Man by sitting right on a load of briquettes (no need to use up lump on this) this thing gets pretty darn hot. I also like the size and room to work things and use the sides. I really don't think I needed a full chimney at all, could have used a half maybe.

Worked really well, I'm actually very happy with it. Shame Weber stopped making them, they're pretty nice.

Good looking grub!

I love using my WOK too but don't get to use it as much as I would like to; it's normally just me and the wife for dinner and I don't have a self cleaning model when it comes to the WOK or WSM! I normally use it for large parties... it certainly draws a crowd of spectators.

WOK ON!

Reading this post made me want one of these. I found one at the local Outdoorhome store. They actually had two in stock. Weber's online store shows they still carry the 22.5 version and they said they had 10 in stock when I called today. Hopefully I will get to try it out in a few days.

Wayne