I cook Chinese food 3 times a week, have been to China a few times, and own more than twenty Chinese cookbooks. I realized that there is one absolutely crucial element to achieve wok hey, which is at the heart of Chinese cooking, and that is a powerful burner. No western burner is good enough for wok hey Chinese style. You need more than 50,000 BTUs for a number of preparations – good luck finding that even in a professional Western style restaurant stove. I searched wide and large for a suitable burner and I finally found it: the outdoorstirfry burner PF13L160 is the best in its class. It gives you more than enough power for ANY Chinese food preparation. A fantastic product. Get it, and then go to this Utube channel to learn how to use it: https://www.youtube.com/channel/UCg0m_Ah8P_MQbnn77-vYnYw/videos. It truly is a different technique the one you need to master or you will eat ashes. A final word about Mr Dong. He is a terrific guy, always willing to help, and very prompt on the uptake when there is a problem to solve. Do yourself a favor and get the PF13L160. A new world of taste awaits you.
The only thing to work on in the future is to make it a little more rust proof…
Thank you for your feedback. Our next gen burners will be much more rust proof.
I have a natural gas line out of my house and was looking at the Natural Gas burners. Do the power flamers require additional gas lines or extra pressure to achieve their BTU? Or, would a normal installation achieve wok hei?
Our PowerFlamer natural gas burners achieve their rated BTU output with residential natural gas line. The higher BTU rating, the easier to achieve Wok Hei. Bests.
Hello, What thickness is the carbon steel of the 14″ wok you sell? Also, I saw a 1mm 14″ wok for sale on another web site (carbon steel) – is that too thin for your wok burner? Thanks.
I have just received your wok burner the 160,000BTU one manual start. I am so keen to start using it.
My main object is to achieve the wok “hai” flavor. When I cook noodles etc. will the “hai”taste come automatically or do I have to visibly burn them a little to get that taste?
Our wok thickness is close to 2mm. The heavier the wok, it is easier to retain heat. But of course it is heavy and sometime hard to handle.
In term of the “wok hei”, can you read our page at http://outdoorstirfry.com/?page_id=399. You will have to try it out yourself in term of getting the right amount of caramelization.
Thank you so much for your prompt reply. Also thank you making such a great wok burner!
Cheers and thanks,
Hi, I just read your site saying “The flavor is complex, and it is caused by a mixture of sooty compounds from the combustion of oil, caramelization of oxidized sugars, and Maillard reactions” — can you refer me to any resources or research with more detailed information about the chemistry of wok hei? Thank you!
Please read https://en.wikipedia.org/wiki/Wok#Wok_hei.
Thanks — I’ve read that and spoken to the sources it refers to, but I’m still looking for more detail.
The wiki page is the main source of our reference. You might want to talk to someone doing research on food chemistry. Let us know if you find more in depth understanding on this subject.