I learned a valuable lesson by accident last night while getting prepped to do a WOK session.

It's no secret that you need a lot of BTU to get a wok to talk.  Yesterday I had the jones for some wok hei so I did all the mis en place and had everything prepped when I went out to light the BGE.  Darn, I hardly had any charcoal at all, maybe enough to fill the lower section half way up, if that.  So, I lit the charcoal and went down and choped four pieces of well seasoned oak to beer can size.  I went and placed those on top of the coals and waited for things to heat up.  Once the coals were red and the wood was buring, it was show time.  I had no lack of BTU's at all.  I was essentially cooking on top of the flames.  I will do this technique from now on.  I know it uses so much charcoal that it can be less attractive to fire up the egg for the wok but doint this, I hardly used any charcoal at all.  I figured I'd share my findings with you guys.  Nothing ground breaking or new for some of you but for me, it was an "a ha" moment.