Tao Charcoal Burner

[Drewski]

I'm wondering if anyone has used these or has any valid opinions on them. They look really interesting. I do not have a gas range that I can use a wok on, and these seem like a cool option. Already I am thinking it would be a lot of setup for a short time of use.
https://importfood.com/index.php?option ... Itemid=195

[Bensbites]

A while back I went deep into research on proper woks. I am sure that will work, but I would start with a charcoal chimney.

[Drewski]

A while back I went deep into research on proper woks. I am sure that will work, but I would start with a charcoal chimney.

Like the thing people use to get the charcoal burning? (I'm a gas grill guy ) Just put a wok on top of the chimney once its going?

[gladius]

Rocket Stove!

[Bensbites]

A while back I went deep into research on proper woks. I am sure that will work, but I would start with a charcoal chimney.

Like the thing people use to get the charcoal burning? (I'm a gas grill guy ) Just put a wok on top of the chimney once its going?

Exactly.


Kenji already did the research and has a better write up than I am capable of.

https://www.seriouseats.com/2012/06/the ... grill.html

[XexoX]

So, no one has used one of these?

[Wjhunt]

Something like a propane fish cooker seems more practical to me.

[playingfetch]

I've never used one but it seems unnecessary and enough of an inconvenience that for most people, after the novelty wear off, it wouldn't get used.

[ronnie_suburban]

I've never used one but it seems unnecessary and enough of an inconvenience that for most people, after the novelty wear off, it wouldn't get used.

Guessing the charcoal imparts some flavor that other cooking methods or devices wouldn't. But it seems like it'd be a hassle building a fire every time you wanted to use your wok. This is one of those items that you hope a friend buys, so you can borrow it.

[playingfetch]

Charcoal imparts flavor when grilling, but I don't know if it would if it was just an open flame heat source under a metal pan. It's an interesting question, though.

[ronnie_suburban]

Charcoal imparts flavor when grilling, but I don't know if it would if it was just an open flame heat source under a metal pan. It's an interesting question, though.

I've cooked in pots over many campfires and that food is always smoky. I suppose cooking time would affect the level of smokiness. You're not exactly long-cooking in a wok, so that could mitigate the effects.

[XexoX]

I've never used one but it seems unnecessary and enough of an inconvenience that for most people, after the novelty wear off, it wouldn't get used.

Guessing the charcoal imparts some flavor that other cooking methods or devices wouldn't. But it seems like it'd be a hassle building a fire every time you wanted to use your wok. This is one of those items that you hope a friend buys, so you can borrow it.

Ah, how do you grill then Ronnie? I mean, seems a hassle to fire up that charcoal ever time you want to grill, which seems almost every day with you.

[ronnie_suburban]

I've never used one but it seems unnecessary and enough of an inconvenience that for most people, after the novelty wear off, it wouldn't get used.

Guessing the charcoal imparts some flavor that other cooking methods or devices wouldn't. But it seems like it'd be a hassle building a fire every time you wanted to use your wok. This is one of those items that you hope a friend buys, so you can borrow it.

Ah, how do you grill then Ronnie? I mean, seems a hassle to fire up that charcoal ever time you want to grill, which seems almost every day with you.

LOL, I do love to grill! Normally, I go out back, light a chimney full of lump charcoal and cook. That typically takes 10-20 minutes from loading to the start of cooking, depending on a number of variables. But that's how I've always done it, so I'm accustomed to doing it that way, and to how long it takes. With a wok, I'm used to putting it on the stove and turning a knob. So, adding 10-20 minutes before the actual cook -- plus adding in the outdoor aspect -- wouldn't be a deal-breaker but it would require some getting used to.

[Mike9]

Sometimes the side burner on a gas grill is a bronze ring and they can really get a wok up to temperature quickly. Look for one someone is throwing out as they hardly ever get much use. You could rig up a foot controller for it like the Chinese restaurants use. And it's already set up for LP.

[Bear007]

I have to get one of these setups for my eggs

[ronnie_suburban]

I thought this Alex video/scheme was also interesting . . .

[bLoebs]

J Kenzi Lopez Alt / Amazingribs seem to also be fans of that method, fwiw ^ Seems to be a concentrated heat source, not a flavor enhancer (though who knows). If you're done cooking before your charcoal is done you can save it for next time. I always light thee charcoal then go in and prep or YouTube some bbq vids to get me excited. Easy way to pass the time!