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12-24-2012, 08:55 PM
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#1
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Cooks with heat
Join Date: Dec 2012
Location: Clover, S.C.
Posts: 8
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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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12-24-2012, 09:23 PM
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#2
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Wizard of Que


Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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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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Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
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12-25-2012, 12:19 AM
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#3
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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Welcome to the Forum Buckshot, good to have you here.
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Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
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12-25-2012, 10:16 AM
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#4
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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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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12-25-2012, 11:10 AM
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#5
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BBQ Central Pro


Join Date: Apr 2007
Location: Lewiston, Maine
Posts: 758
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Welcome to the Forum!
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12-25-2012, 09:02 PM
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#6
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Cooks with heat
Join Date: Dec 2012
Location: Clover, S.C.
Posts: 8
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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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12-25-2012, 09:07 PM
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#7
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Cooks with heat
Join Date: Dec 2012
Location: Clover, S.C.
Posts: 8
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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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12-25-2012, 09:54 PM
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#8
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Moderator
Join Date: Nov 2006
Posts: 536
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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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12-28-2012, 09:12 AM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Welcome to the jungle!
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