First Wok Cook on the Mini Max (Pic heavy)

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.