Nice Video but as a retired gas engineer can I recommend that you don’t twist flexible gas hoses and not stand the gas bottle as close to the wok burner as LPG is heavier than air and a leak will ignite at low level at knock you off your feet …it’s dangerous
Just bought one of those. Should get it in about 4-6 weeks. Looking forward to using it to see if I can get the flavour that none of the restaurants here have in their rice. I believe it is caused by the high heat, so not sure why the Chinese restaurants here don't have the flavour. Thanks for the video.
I stumbled on your video while researching outdoor wokking. Maybe you could do a short video to show us/tell us what kind of wok burner that is and where to get one?
The burner I got is the powerflamer 160 from here: outdoorstirfry.com/products/ I did a bunch of research and this seemed to be the best with high BTU's and designed very specifically for wok cooking. I definitely recommend getting the version with at least the pilot flame.
No restaurant ever in El Paso , Texas have Chow Fun in their menu . Nor in Houston, even in NYC. Maybe in California or Vancouver where there are large traditional Chinese communities ?😅
Hello Thanks to make this type of videos. I just subcribed. I have kind the same wok like you but I need a stand for it. Where can I get that stand for the wok burner? Thank you!!!!
my question is on this burner can you toss the food sliding it on the bottom how is traditionally tossed? Im looking to buy it and wondering if its sturdy stable enough and gives you enough space to toss it this way? would appreciate the input.
Good question. I'm wondering the same thing. I can toss stuff by lifting the pan in the air. But I'm hoping to achieve this by sliding, because the carbon steel wok that I have is pretty heavy (4.5 lbs without any food in it).
Hey Dave thanks for the great content, I tried doing a beef chow fun on my outside burner and everything was going good until I started stir frying my noodles, but when I added my dark soy sauce to the outside of the wok it instantly caused a stuck on mess , gluing half my noodles to the bottom of the wok and ruining the dish. What did I do wrong? Too high of heat? I’m cooking on max with a 50,000 btu cheap turkey fryer burner.
Fun noodles are notoriously difficult to deal with because they do stick easily. I've had mine stick a bit from time to time as well and it could be due to multiple reasons. You really want to keep tossing if you can. If it starts sticking...turn down heat a bit and try to scrape it off with a metal spatula before it gets worse. You don't have to do the soy sauce around the outside - especially the dark soy sauce. Possible causes can include: 1. not enough oil 2. noodles cooked too long before you added sauces 3. wok not seasoned properly It can take some practice and experience to get used to dealing with fresh fun noodles. Keep at it!
@@wokkingwithdave2215 After a bunch of experimenting I came to the conclusion that the stainless wok I was using just wasn't cutting it for the application, I have a carbon steel wok on order and the powerflamer 160, burner as well, going to drop it into a stainless steel cart from Amazon to create a wok workstation. After a summer of cooking with my stainless wok it cracked from the thermal stress of an outdoor burner as well. I really think carbon steel is the only way to go. Going to re-gear and try your advice
I only recently got it and haven't used it enough to go through a tank of propane. Based on my calculations, if you had it at full blast, I think you can expect to get about 3 hrs of cooking out of it. The reality is it's so powerful I rarely have it going that high for very long. Short few minute bursts here and there. I imagine you could cook a dish every day for a month before needing a new tank.
@@wokkingwithdave2215 Just getting into wok cooking so I am looking at burners. I've been reading that to get the Wok Hei you need about 100k to 160k. 160K is full blast right? On lower setting your wok looks like it gets hot enough. I know you just recently got it but If you could do it all over, would you still get the 160k or get something less BTU's ?
@@deltafour1212 It's hard to know how many BTU's it's outputting and what 50% open vs 100% open is. The flame does get very hot very fast though. I don't regret the purchase. If 160k is too much, you can always dial it back..but if you get a lower output one and it's not enough, you can't go higher. Also, this specific one is designed more specifically for wok cooking. I think it more efficiently funnels heat to the center. Make sure you get the model that has the pilot flame...it's really helpful to be able to quickly turn it on and off during cooking. Don't want to have to relight every time.
Put on an apron so you don't end up with splattered oil messes all over your shirt. It probably would be better if you had raised the height up a few inches. Looks a bit low to me. Your cooking ingredients doesn't look like it's at a good placement location. You need to have it more accessible and easy reach with inches rather than having to turn your back to reach for things.
You gave us a recipe but you didn't tell us where we can buy the stove that's 160,000 btu come on man tell us how bad we need high heat to get the flavor. But don't tell us where to buy it!
I love the sound of the butane. It sounds so intimidating as if it's really a dragon blowing torch flame out. There's nothing better than to have chow fun with wok hei!
Practice your wok flipping with some dry rice. Never let the wok come off the edge of the burner. It should be more of a sliding motion, not flipping as you would a pan. More wok hay this way. That wok burner looks great though. Where did you get it?
Hey! check out my fried rice video here: ruclips.net/video/TCW_WTuv35I/видео.html You can substitute shrimp or any protein for the chinese sausage. Just cut it up into small, bite sized pieces and stir fry with some oil and a dash of salt. Everything else is the same.
Absolutely. Cast iron or stainless clad pans can handle it. I would avoid anything with a nonstick coating though because it can be too hot and destroy the non stick coating, plus release harmful chemicals.
Something this powerful can cause thermal shock and crack a cast iron skillet. It should be okay if preheated first or heated on a low temp with this burner. Cast iron is not as durable as many people believe. It's brittle and can crack from extreme temperature changes or if dropped onto a hard surface.
For years I've been using a modified Turkey fryer burner, great looking food, Thank you!!
Nice Video but as a retired gas engineer can I recommend that you don’t twist flexible gas hoses and not stand the gas bottle as close to the wok burner as LPG is heavier than air and a leak will ignite at low level at knock you off your feet …it’s dangerous
Great presentation. I wonder why dont you have a lot of subscribers
Just bought one of those. Should get it in about 4-6 weeks. Looking forward to using it to see if I can get the flavour that none of the restaurants here have in their rice. I believe it is caused by the high heat, so not sure why the Chinese restaurants here don't have the flavour. Thanks for the video.
Nice video sir and it's very nice to have the wok burner outside, beef ho fun it's one of my favorite dish with Wok, simple and very delicious
I stumbled on your video while researching outdoor wokking. Maybe you could do a short video to show us/tell us what kind of wok burner that is and where to get one?
The burner I got is the powerflamer 160 from here: outdoorstirfry.com/products/
I did a bunch of research and this seemed to be the best with high BTU's and designed very specifically for wok cooking. I definitely recommend getting the version with at least the pilot flame.
@@wokkingwithdave2215 Thanks for the information! I'll look into this. Your videos are very helpful and informative!
@@wokkingwithdave2215 looks like it is on back order. How long did it take yours to arrive once you ordered it?
@@jyeom It arrived Dec 29, 2022, about 1 month after order.
@@glennmeader626 thank you!!!!
Yes, you do it right.
Yes, you know what you're doing.
No restaurant ever in El Paso , Texas have Chow Fun in their menu . Nor in Houston, even in NYC. Maybe in California or Vancouver where there are large traditional Chinese communities ?😅
Please do Drunken Noodles!!
Looks delicious!!!
Great video..
Can you tell me the name of your wok station setup? Thank you 👍
Good job
My dream setup is an outdoor wok ring like that. Do you like the one you have? Can you share a link to it if you do? Great video!
i need a proper wok burner/jet engine like this
Hello Thanks to make this type of videos. I just subcribed. I have kind the same wok like you but I need a stand for it. Where can I get that stand for the wok burner? Thank you!!!!
What brand of wok burner are you using?
It's called the outdoor stir fry 160k btu burner
Would like to see how you make chicken balls, and pork or chicken fried rice. Perhaps chow mein?
You don’t use oyster sauce? You r missing the savoy of dish.
nice to learn how. Looks easy till it's not
Good stuff. Thanks for taking the time to make the video. My burner is on the way. If you don't me asking, what size is the wok?
I believe the wok is size 13"
my question is on this burner can you toss the food sliding it on the bottom how is traditionally tossed? Im looking to buy it and wondering if its sturdy stable enough and gives you enough space to toss it this way? would appreciate the input.
Hard to say, but you can easily remove the legs and put it on something more sturdy or build your own fairly easily.
Good question. I'm wondering the same thing. I can toss stuff by lifting the pan in the air. But I'm hoping to achieve this by sliding, because the carbon steel wok that I have is pretty heavy (4.5 lbs without any food in it).
Thanks for the video can you use a regular frying pan with that outside burner or is it only used for woks
Yup, it can support a regular frying pan!
3:25 - Where did you get the burner, how hot can it reach?
You can find it on outdoorstirfry.com It outputs 160k BTUs!!
Hey Dave thanks for the great content, I tried doing a beef chow fun on my outside burner and everything was going good until I started stir frying my noodles, but when I added my dark soy sauce to the outside of the wok it instantly caused a stuck on mess , gluing half my noodles to the bottom of the wok and ruining the dish. What did I do wrong? Too high of heat? I’m cooking on max with a 50,000 btu cheap turkey fryer burner.
Fun noodles are notoriously difficult to deal with because they do stick easily. I've had mine stick a bit from time to time as well and it could be due to multiple reasons. You really want to keep tossing if you can. If it starts sticking...turn down heat a bit and try to scrape it off with a metal spatula before it gets worse. You don't have to do the soy sauce around the outside - especially the dark soy sauce.
Possible causes can include:
1. not enough oil
2. noodles cooked too long before you added sauces
3. wok not seasoned properly
It can take some practice and experience to get used to dealing with fresh fun noodles. Keep at it!
@@wokkingwithdave2215 After a bunch of experimenting I came to the conclusion that the stainless wok I was using just wasn't cutting it for the application, I have a carbon steel wok on order and the powerflamer 160, burner as well, going to drop it into a stainless steel cart from Amazon to create a wok workstation.
After a summer of cooking with my stainless wok it cracked from the thermal stress of an outdoor burner as well. I really think carbon steel is the only way to go. Going to re-gear and try your advice
We need Uncle Roger to review this wideo
Is this burner with short legs?
It's the long leg version
How long does one 20lb LP tank last using the high-pressure burner?
I only recently got it and haven't used it enough to go through a tank of propane. Based on my calculations, if you had it at full blast, I think you can expect to get about 3 hrs of cooking out of it. The reality is it's so powerful I rarely have it going that high for very long. Short few minute bursts here and there. I imagine you could cook a dish every day for a month before needing a new tank.
@@wokkingwithdave2215 Just getting into wok cooking so I am looking at burners. I've been reading that to get the Wok Hei you need about 100k to 160k. 160K is full blast right? On lower setting your wok looks like it gets hot enough. I know you just recently got it but If you could do it all over, would you still get the 160k or get something less BTU's ?
@@deltafour1212 It's hard to know how many BTU's it's outputting and what 50% open vs 100% open is. The flame does get very hot very fast though. I don't regret the purchase. If 160k is too much, you can always dial it back..but if you get a lower output one and it's not enough, you can't go higher. Also, this specific one is designed more specifically for wok cooking. I think it more efficiently funnels heat to the center. Make sure you get the model that has the pilot flame...it's really helpful to be able to quickly turn it on and off during cooking. Don't want to have to relight every time.
@@wokkingwithdave2215 Thank you!
Put on an apron so you don't end up with splattered oil messes all over your shirt. It probably would be better if you had raised the height up a few inches. Looks a bit low to me. Your cooking ingredients doesn't look like it's at a good placement location. You need to have it more accessible and easy reach with inches rather than having to turn your back to reach for things.
Why couldn't you just go to the store and buy a yellow onion?
You gave us a recipe but you didn't tell us where we can buy the stove that's 160,000 btu come on man tell us how bad we need high heat to get the flavor. But don't tell us where to buy it!
Outdoor stir fry wok burner.
To much oil
Mmm… how about less talking, & more cooking.
I love the sound of the butane. It sounds so intimidating as if it's really a dragon blowing torch flame out. There's nothing better than to have chow fun with wok hei!
Practice your wok flipping with some dry rice. Never let the wok come off the edge of the burner. It should be more of a sliding motion, not flipping as you would a pan. More wok hay this way. That wok burner looks great though. Where did you get it?
Where did you get this wok burner, thank you?
it's called the outdoor stir fry 160k btu burner
Love the wok action! More noodle dishes like pad kee mow or pad see ew could be really fun if you like those dishes. Thanks for sharing!
Make sure you say what wok burner you use. I can’t find a good one and the Chinese grocery doesn’t carry them or reconendvany.
Great video! I'm looking to get the same setup. What kind of wok is that?
I’m interested with the stove. Where did you purchase it?
Good cooking, it could be elevated with a deck ☺️
That pink shirt made me suffer a lot 🤭
where can i find a ladle strainer like that.
how do you clean it afterwards?
Could I get a link for the wok burner please
BRO YOU GOT A LEATHER HAND!
Where can I buy the same high pressure wok burner you are using?
It's called powerflamer propane 160.
Great video!
can you do a shrimp fried rice next? :P
Hey! check out my fried rice video here: ruclips.net/video/TCW_WTuv35I/видео.html You can substitute shrimp or any protein for the chinese sausage. Just cut it up into small, bite sized pieces and stir fry with some oil and a dash of salt. Everything else is the same.
Please tell us if you are able to cook using other pots or cast iron skillets with this wok burner.
Thank you for sharing.
Absolutely. Cast iron or stainless clad pans can handle it. I would avoid anything with a nonstick coating though because it can be too hot and destroy the non stick coating, plus release harmful chemicals.
Something this powerful can cause thermal shock and crack a cast iron skillet. It should be okay if preheated first or heated on a low temp with this burner. Cast iron is not as durable as many people believe. It's brittle and can crack from extreme temperature changes or if dropped onto a hard surface.