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Old 12-24-2012, 08:55 PM   #1
Cooks with heat
 
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Hey y'all

I'm originally from Philly, but moved to South Carolina about 6 years ago.

Been grilling since the early 1980's, but recently discovered smoking, and other backyard cooking ideas. I have a small (New Braunfels) smoker with a side firebox.

I recently purchased a big single gas burner, and a big aluminum fry pot with a wire basket.

I also purchased an 18" Cantonese wok. I decided to try a store bought wok after reading about a Cowboy wok, or Discada. Now that I own a wok, I really want to make a Discada next.

I figure this new burner can also be used with my big stockpot to fry chickens whole 7 make big batches of soup.

Nice to find a new forum that i can pick up some more knowledge from, and make some new friends.
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Old 12-24-2012, 09:23 PM   #2
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Well if you came here to find good eats, Brotha, you in the right place. We have a great knowledge base with all the members that we have here. Welcome, pull up a stool and have a beer.

Damn it who ate all the pretzels.
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Old 12-25-2012, 12:19 AM   #3
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Welcome to the Forum Buckshot, good to have you here.
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Old 12-25-2012, 10:16 AM   #4
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Hey Buckshot. Welcome. Sounds like you have it thought out on the burner. Comes in real handy to have some ample BTUs for fryng and boiling largish amounts. Smart thinking. Havent got into the Wok Disc thing too much but got an old cooking chum who can whip up breakfast for 20 without a problem when using his disc. Dont be no lurker.
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Old 12-25-2012, 11:10 AM   #5
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Welcome to the Forum!
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Old 12-25-2012, 09:02 PM   #6
Cooks with heat
 
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Thanks for the welcome, much appreciated.

Not much for just lurking, but sometimes my E-time is limited.

I gotta say that I don't know how I ever lived without a wok.

I'm all about grilling & cooking breakfast on a griddle, but this wok is the bomb for frying with very little oil. You have to keep it moving pretty well, and somewhat small portions at a time.

The thing about the real wok, is it's deep and everything slides to the center.

The cowboy wok is shallow, and you cook in the center & keep stuff warm around the edges. I am trying to find a plow disc locally, but if not soon I may just buy on that has been completed already.

Yesterday I did two burns in the smoker.
Beef cubes seasoned like jerky with cherry wood chips in the morning, and a ham with Hickory chunks in the afternoon. (plus some hard smoked eggs)
We have been snacking on leftovers, plus the wife made a full turkey dinner tonight.
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Old 12-25-2012, 09:07 PM   #7
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One more thing about the Cantonese wok.
It has a round bottom, so I needed a wok ring to support it.
Not finding a ring locally, I used a stainless steel mixing bowl I found at K-mart for 6 bucks.
A hole saw & some tin snips did all the work. This is visible in my avatar.

wok rings are readily available on line though, but I don't like to wait that long when I can make my own.
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Old 12-25-2012, 09:54 PM   #8
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Welcome to the forum! There is a certain Vermin around here that frequently uses a a wok also with some spectacular results. I've got a turkey fryer which I have been thinking about using with my wok, this may motivate me. Keep on posting, we loooove pics!
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Old 12-28-2012, 09:12 AM   #9
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Welcome to the jungle!
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