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My life is ruined.... I'm serious.

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  • Griffin
    Griffin Posts: 8,200
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    Nicely done Travis. I love cooking on the wok, food is so good and healthy.

     

    Question....what are you drinking there with the Rum?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • centex99
    centex99 Posts: 231
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    Just ordered... 20" wok (noted to be handhammered) and 18" set.. $68.85 shipped...
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  • bamafan62
    bamafan62 Posts: 137
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    Que$tion for the wok veteran "woker".  I have u$ed my wok a few time$ and cleaned and oiled the wok every time.  The wok i$ now "black" but it appar$ $plochy.  Light and dark patche$ on the interior. 

    I$ thi$ a normal appearance?

    Thank You,
    Bama
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  • travisstrick
    travisstrick Posts: 5,002
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    Grif, that is a blood orange Sanpellagrino. Yum yum yum
    Be careful, man! I've got a beverage here.
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  • tazcrash
    tazcrash Posts: 1,852
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    Blood orange? OK, I've only had lemon!
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • travisstrick
    travisstrick Posts: 5,002
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    Yep. It's my fav. They have orange, lemon, and blood orange. At least thats all the ones I know of. 
    Be careful, man! I've got a beverage here.
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  • XLBalco
    XLBalco Posts: 607
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    thanks for the info travis... i have an XL and i  am going to order the 20" along with the spatula...

    as far as the Spider goes.... can anyone give input on .75 or 1.25 and the benefits or drawback of each?

    or does it matter which one you get?

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  • centex99
    centex99 Posts: 231
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    I bought the 1.25" to get as close as possible to the coals for searing steaks...
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  • travisstrick
    travisstrick Posts: 5,002
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    I have the .75. It works ok. I think if I had to do it over agian, I would get the 1.25.

    The .75 is not ideal for searing steaks.
    The .75 is not ideal for raised direct spatch birds.
    The .75 I think, is ideal for the wok.
    Be careful, man! I've got a beverage here.
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  • XLBalco
    XLBalco Posts: 607
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    is the 20" you got a round bottom?
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  • travisstrick
    travisstrick Posts: 5,002
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    Yes. Get the 20in hand hammered carbon steel round bottom wok. Call the wokshop and ask Ms Tane Chen.
    Be careful, man! I've got a beverage here.
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  • XLBalco
    XLBalco Posts: 607
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    thanks.. i am going to... before i saw this thread i was going to go with the 20" carbon steel flat bottomed..  just curious why you went with this one.  did it have to do mainly with the height?
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  • travisstrick
    travisstrick Posts: 5,002
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    No. I got it couse hand hammered sounded cool. Also, I liked the idea of getting something secret and not on the website.

    It just turned out that it worked well. If it was shorter, I could see how it wouldn't work as well.
    Be careful, man! I've got a beverage here.
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  • centex99
    centex99 Posts: 231
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    They don't have a flat bottom 20"... all of the commercial 20"+ sizes are round bottom... I'm not sure the difference between the hand hammered and the plain one... she said they import the hand hammered from China... the website states the commercial ones are US made though, so who knows...
    I'm curious to know the quality difference between the wok I ordered for $40 and the town food service ones ($20is some places)..
    I'm a bit frustrated I didn't check the local restaurant supply shops cause this one looks identical to the one in travis's pics and its half price...
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  • Jan_WassisMeats
    Jan_WassisMeats Posts: 30
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    The food looks amazing!
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  • Stoater
    Stoater Posts: 292
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    I think the flat bottomed woks are designed for a stove top and so unnecessary with the BGE, I would imagine it easier to use the wok spatula with a rounded bottom.
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  • XLBalco
    XLBalco Posts: 607
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    Just hung up with Ms. Chan... the legend of VI, Mickey and this board continues to grow in her mind I'm sure..  very nice lady and very helpful.. i ordered the 20" hand hammered round bottom that travis ordered as well i believe.. ordered the base, spatula and ladel as well.. went to the CG store and ordered the 1.25 spider as well.. hopefully everything will be ready to go by next weekend for some stir fry!

     

    thanks to all for the input!

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  • Hungry in Lilburn
    Hungry in Lilburn Posts: 756
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    Travis, what is your recommendation for a BGE Large combo. Spider, wok and spatula?
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  • travisstrick
    travisstrick Posts: 5,002
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    This is from Village Idiot. He uses a 16in carbon steel wok. I dont know about the spider or spatula. I would feel comfortable with either spider and the large wok spatula from wokshop.com Call Ms Chen and tell her you want the 16in wok and she will set you up with the right spatula. 
    Be careful, man! I've got a beverage here.
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  • NewEnglandEgger
    NewEnglandEgger Posts: 104
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    I just spoke to the lovely lady at the WokShop and ordered my 16" Hand Hammered Wok & Wok ring along with a spatula, ladle, whisk and cleaning brush.

    She is a real professional !  I really enjoyed talking with her, and she expressed her thanks for yet another referral from the BGE community.

    Can't wait for it to arrive!  

    Tom
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