Search results

I understand the process, but this wok is carbon steel so I know it isn't near as porus as cast iron. Just looking for oil suggestions. I figured you would want as high of smoke point as possible.

What is the best oil to use for seasoning a new wok?

I know it can be hard to admit, but for some there is one dish (sometimes simple) that just eludes you. What is that one dish that took longer than necessary to get right? For me it was a simple omelette. For some reason, I just could not get it. It was always a heat issue. For whatever...

Cost is the least of my concerns. I don't have any fundamental issues with LP, but there is the creature comfort of not having to keep LP tanks topped off or regulator issues.

So, I know when converting from LP to NG, the office size has to be enlarged due to the power operating pressure to increase volume. My question, when switching, assuming proper sizes office and good flame, do you really lose much for BTUs with NG vs propane?

Fully aware of that one. I don't do many briskets (mostly due to the much longer cook times for full Packers) but I do my share of pork butts and its the same. But I was planning on just smoking until it gets to the stall, usually between 160 and 170, and then doing a fine cube for the crock...

Not that worried about time. Just didn't see a need to smoke the brisket that long if it is going to get hot enough to break down the collagen anyway. That and looking to reduce a long smoke for the brisket. Though it is just the flat, not the full packer.

That's what I was figuring. Just looking for affirmation.

So, twice a year my wife's congregation does a pot luck get together and I bring something smoked every event. I want to do a smoked brisket chili. However, I don't quite have the time to smoke a brisket. I have a brisket flat. I know that for brisket to become tender, it needs to be brought...

I use my smoker in the winter almost as much as in the summer. I have been known to shovel a path to my smoker before my sidewalk. I am thinking I can start a small charge of charcoal and put it in the offset box and warm the smoker for holding parts/pieces of dishes between batches using the...

Have any of you cooked outside with a wok outside in folder weather? I am talking below freezing. Obviously my flat top 10 year old range doesn't make enough heat to really use a wok, so outside it is. And I live in Iowa, so colder temps are coming. Anyone have any tips?

So, I love in sort of BFE Iowa and have very few ethnic restaurants outside of Mexican. Well, the wife and I have tried a couple Vietnamese places recently. With both dishes, on a side plate with veggies, there were some sliced carrots. They tasted like they were pickled but were sweet. I...

The other reason for the smaller size is because my wife recently had a bariatric sleeve surgery and can only say about 3/4 of a cup of food at a time, so being able to cook larger portion sizes isn't needed.

It is going to be for outdoor cooking. I just barely have room to store the pits and pans I have now, let alone trying to find somewhere for an 18"+ wok.

Mostly, because I have a very small kitchen and will be difficult to find somewhere to store it as it is. Let alone with an 18" or larger. I have a grand total of 5 drawers in my kitchen including the one on the microwave cart.

So, this spring, I am going to be building a wok cooker. I am planning on using a 50,000 BTU turkey fryer burner for a heat source. I am good with fabrication and plan on using a round bottom carbon steel 14" wok. My main question, how close to the burner do I want the wok to sit when in the...

From my experience and research, fruitwoods do not need to be dried or aged and can be used directly off the tree. Woods like maple, oak, hickory, etc, do need to be aged and dried. I have used maple as soon as a couple of months after the tree fell from a storm. Some woods can get very...

I can't speak of the grill that you have. But I have an Oklahoma Joe offset charcoal grill/smoker and use it year-round. The best part of wintertime grilling/smoking is cold smoking cheese with zero issues. If anything, I just use a touch more charcoal for high heat grilling or hot smoking...

Quick question. My wife recently had the bariatric sleeve surgery (released to full foods and exercise), do you guys have a subsection related to cooking for this or other including this for dietary needs? I am willing to cook almost anything, just another set of eyes to look for recipes...

Good morning. New guy from Iowa. I don't cook professionally and my only jobs in restaurants were as a dishwasher and that was over 20 years ago. Either way, I love to cook and enjoy cooking (most weekends) for a group of friends that come over on Sat evenings for tabletop RPGs. Mostly, I...