Wok cooking?

[KP Duty]

I guess wok cooking goes here? Maybe sorta in the discada section. Bought a large wok and base ring from a resturant supply. I just build a big charcoal pile in the middle of one of of my kettles. Set the base over it, put on the wok and it is smoking hot in just minutes. And you can put other food around the edge of the grate to cook at the same time. I'll post pics the next time I use it.
Decided on stir fried shrimp, borrowed this recipe with a few mods; like 1lb mushrooms and 1/2 C chicken broth. Next time we'll start with about 1.5 lbs of in shell shrimp!
http://www.cooks.com/rec/doc/0,1845,152172-249198,00







Then the blurry flurry of stir fry and pic taking.










Too hungry for plating pics, dumped wok and inhaled
ps.- Recipe says 5 servings, I say 2
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If veggies tasted more like meat, we'd all be healthier!
2 Custom Hor. offset smokers
Weber 22" & 27" OTG
40Gal Hor. cooker w/ rotisserie
ECB
6' In yard rotisserie
Gasser ( for burn bans)
35Gal. Chexmix smoker, 55G. this year
50 year old cast iron kettle, wants TLC

[JimH]

Sounds good to me! It's hot and fast! Lots of uses for grills and woks produce some great food. I don't know who invented the wok but if it doesn't come off a smoker or a grill then a wok is my next preferred flavor transfer vehicle.
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The Demolition Man - Demolition Man BBQ

[KP Duty]

Got pics this time

[pyper]

I would have never thought of using my wok on my grill -- thanks! Do you get any different flavor that way?

I have an LP wok burner that I bought from a local import shop. It's like a fish fry burner with two rings (use one, the other, or both, for heat control), and, most importantly, it has angled parts for the wok to rest on.

I need to get one of those spatulas that has a curved bottom to fit the wok.