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First Wok Cook on the Mini Max (Pic heavy)

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Comments

  • SciAggie
    SciAggie Posts: 6,481
    @Ivanhoe Thanks friend
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    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.
    You are spot on. I will let the egg get to 450-500 for a little while and when I open the dome to add the wok I will shut the bottom vent.  That is about all the control you get on the egg.  I will occasionally get flames shooting up around the wok but we're stir frying not sautéing. The difference between the two is the heat levels and how fast the food cooks. Stir fried veggies are tender crisp and the meat is browned.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • stv8r
    stv8r Posts: 1,127
    edited January 2016
    Everyone loves Kung Pao! (if they don't shame on them lol)  Nice job!
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