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Old 01-13-2007, 01:16 PM   #11
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I used that stove on a wood table at work the first time I fired it up. While seasoning my woks I smelled something "off". I pushe dthe stove to the side and found a hole burned completely through a 2" thick wood table!

Now I only use it on the metal welding table, or I set it on the grating of my charcoal BBQ grill. Eventually I plan to make a metal table with legs similar to those that support a gas grill.

As far as giving away the self-heating woks, I don't own one, and if I did I would destroy it so someone wouldn't waste good time, food, and money trying to turn out a decent stir-fry. I'd feel guilty passing it off on someone else.
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Old 01-13-2007, 02:30 PM   #12
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A solution to the need for BTUs in wok cooking is to use the propane gas burner of turkey fryer--outside, of course.
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Old 01-13-2007, 02:32 PM   #13
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As far as giving away the self-heating woks, I don't own one, and if I did I would destroy it so someone wouldn't waste good time, food, and money trying to turn out a decent stir-fry. I'd feel guilty passing it off on someone else.
For pete's sake Nicholas, don't you have any close friends? Don't you practise giving away as birthday presents stuff you have but don't like or need?
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Old 01-13-2007, 02:34 PM   #14
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If your stove's burners are thermally challenged, cook the ingredients in small batches to keep the heat up and combine at the end with the sauce.

After prepping all the elements, I stri-fry the meat and remove it. Then, one at a time, I do the veggies, all the onion, all the pepper, etc.
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Old 01-13-2007, 03:21 PM   #15
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I use a turkey deep-frier burner and cook outside. We have pleasant weather most of the year so this is not a problem plus the only smells in the house are from the finished meal.
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Old 01-13-2007, 06:08 PM   #16
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Thank you all, for your reply's...they are most appreciated and helpful. I have decided to go with a gas stove...I don't want to worry about scratching a smooth top and I am tired of my coil (though you are right BreezyCooking, coils are very reaonably priced and easy to fix). I just want to make sure if I am spending the money I get what need...I'll go for the high BTU's...are wolfs and DCS's what they are cracked up to be?
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Old 01-13-2007, 06:15 PM   #17
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Now thats a whole 'nother ball of wax as well. I'm a fan of gas tops and electric ovens (for their relatively even and dry temps), and am just as happy with the cheaper $750 units as I am with the $4k+ Viking/Wolfs I've played with. Everyone will have a different opinion on this.
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Old 01-13-2007, 06:20 PM   #18
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I don't 'need' the other ball of wax...the 750 would please me just as well if the performance is there...
I am in the exploration phase of things
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Old 01-13-2007, 07:49 PM   #19
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Stirfrying

I don't care what kind of stove you give me, as long as there something to eat in the end.
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