First Wok Cook on the Mini Max (Pic heavy)

SciAggie

I got my Woo for the Mini Max just in time for a stir fry tonight. I made Kung Pao Chicken from Grace Young's Breath of a Wok cookbook. I used a 14" wok that needed to feel some love. Everything worked just as well as I had hoped - how often does that happen? If anything I cooked a little cooler than I would have liked, but that's on me. I know how quickly an egg can go thermonuclear so I figured it was easier to be careful. I can crank the heat up next time. Here are a bunch of pics just because...

blasting

Very Nice - Magazine worthy for sure!

Mattman3969

Another awesome stir fry brother.  What dome temp were you at to consider it a lil cool?  Trying to make comparisons to my small.  

jeffwit

Looks great! Gotta order that cookbook....

SciAggie

Mattman3969 said:

Another awesome stir fry brother.  What dome temp were you at to consider it a lil cool?  Trying to make comparisons to my small.  

Ok, so remember this is my second cook on the MM - take that into account. I lit a fire starter and once it had the lump going well I closed the lid like I do with my large. I checked after a bit & the temp was 300, so I set a timer to check in 5 more minutes. Came back and the dome thermometer was at 500 - yikes! So I got my goodies and put the wok on. I noticed the lump was well lit but not a bed of coals...
i think what happened was flame shot up and licked at the dome thermometer giving a bit of a false reading. My plan next time is to be sure I have a food bed of coals and then proceed with the cook. 

SciAggie

blasting said:

Very Nice - Magazine worthy for sure!

Thank you very much. I'm happy as a puppy with two tails to wag...

ScottNC

Kung Pao Chicken one of my all time favorites. Great pictures, I'm sure it was as delicious as it looks! I guess I know what I'm ordering tomorrow! Nice job.

tarheelmatt

Great job my friend!  Bravo!  

SciAggie

@ScotNC @tarheelmatt Thanks guys. I can tell I'm going to love the MM. Scott, if you are referring to the Woo it worked beautifully. 

Dyal_SC

Outstanding!!!  

mgd_egg

Nice cook!

NPHuskerFL

How did I miss this thread?  Dayumn!  

SciAggie

@NPHuskerFL I have cooked twice on the MM and I love this thing already. I'm amazed at how little lump it needs for a short cook.

SkinnyV

Wow....nice!

jonnymack

Looks awesome. So if you are cooking with the lid open do you try and control temp from bottom vent? I'm assuming that is the only way to prevent it from going "thermonuclear". Top notch food.

NPHuskerFL

Only 2x?   
Just messing w/ ya  

SciAggie

NPHuskerFL said:

Only 2x?   
Just messing w/ ya  

I just got it Monday.... lol. 

SciAggie

jonnymack said:

Looks awesome. So if you are cooking with the lid open do you try and control temp from bottom vent? I'm assuming that is the only way to prevent it from going "thermonuclear". Top notch food.

Yes, that's the plan. From my (1) experience stir frying last night I don't think temps will be a problem. I think - bring the egg up to temp, shut the lower vent and cook. Most stir fries are finished in 5 minutes so I don't think temps will run away too bad. I believe that's the conclusion of @Mattman3969 and others; they might chime in on how they control the temperature.

northGAcock

I hope to be close to following you on the first wok cook. Watching closely.

Dredger

Absolutely beautiful. There is just something magical about the simplicity of stir-fry. Great cook.

Brisket_Fanatic

YUM!

SciAggie

Dredger said:

Absolutely beautiful. There is just something magical about the simplicity of stir-fry. Great cook.

Thanks. Yes, stir fry is kinesthetic and very rewarding. It is also fun to cook over the egg using charcoal. I could have continued using my gas fish fryer - it has plenty of BTUs - but it's just not the same. Cooking over the egg is more primal and satisfying for some reason.

Egg_Specter

Awesome cook, awesome pics!!!! thanks for sharing, very inspiring

NPHuskerFL

Only had it since Monday and you've already done a Wok cook. Very cool. 

YEMTrey

Excellent cook and nice wok.  Did you already have that piece or pick it up for use in the Mini Max?

SciAggie

@YEMTrey I ordered the Woo and a kick ash basket as soon as I got home with the MM. I knew I wanted the woo for stir fry - that's actually one of my motivations for buying the MM. I got the ash basket for my large for Christmas and I really like the ease of cleaning now. So instead of waiting, I just went ahead and figured those items into the cost of ownership. (I don't have the ash basket yet)

ScottNC

Question, if you had a choice, and didn't already have that wok, wooden handles or just the plain steel? What say you?  And... Thanks in advance!

Photo Egg

ScottNC said:

Question, if you had a choice, and didn't already have that wok, wooden handles or just the plain steel? What say you?  And... Thanks in advance!

I like the single, longer wooden handle. Easy to hold, move the wok with one hand as you stir or add ingredients with the other hand. Just my preference 

SciAggie

@ScottNC I actually prefer a wok I have that has plain steel handles - just two loops on each side. I cooked with the one pictured precisely because I don't use it often and I wanted to refresh the seasoning by using it. Some, like @Photo Egg above, prefer the "pao"wok with a handle - it's whatever you like and get used to using.

ScottNC

Thanks for both insights, helps the process of all the options.

Ivanhoe

Looks great!