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Hey guys salut, this is Alex. Welcome back to the mini BBQ Wok series if you remember where in the previous episode we
Seasoned a wok properly, you know in this episode. I want to build myself a nice little
BBQ outdoor wok station if you want and believe it or not, I'm not gonna make something like completely over engineer deep inside
I want to be a simple person, but life just you know
Whatever and believe it or not this time, I want to I want to make something that is easy for you guys to replicate
It's something that wouldn't just stay a YouTube video that you guys could bring along in your garden
You see i'm a good guy after all
Instead of starting from scratch. I want to start with a contraption that will help us
Speed up the process. So this is a chimney starter
It can double up as a wok station
in fact, I got the idea reading an article on serious eats.com by
Kenji Lopez he basicically places his chimney starter inside his barbecue and place the wok on top of it
Now, I think this design is a good start
But there definitely are a few flaws with this. First of all stir-frying things is basically
shaking things vigorously so you've got high chances of just
tipping the whole thing off. And that's another problem which is managing the airflow with this design at the moment
You have to lift
The wok in order for the oxygen to be able to flow and then you put it back and put it back up
It's just not practical right? So I thought of a very simple design. Let me show you what I thought of.
So basically would go like this like the chimney starter would be held in place by
poles anchored in the ground or sealed into
Concrete's and then on top of it you would have like a walker ring that would sit maybe an inch
Above the very top and that would allow
for great air flow. air would come from underneath
Would go through the chimney and then it would prevent the fire from dying because of the air intake
here and here and there as well and that is basically my plan to turn a
chimney starter into a wok station
So I'm gonna go online buy a few things like the chimney starter rope ring brackets and nuts and bolts and whatnot
We catch up just afterwards.
I Finally got everything I ordered in the mail today
So I've got my a barbecue chimney with me wok ring that I wanted. I'm thinking about mounting
It maybe upside down instead of down side up
I am now heading to my parents house because basically they have a lovely little
garden
And now the whole setup is very clear in my mind the way I should mount the chimney and the walk ring on top
It's very clear. The only thing that is not
defined yet is how to mount this somewhere like poles or
Stuck in between bricks and also that it doesn't move around when I
Stir-fry I because basically I'm not worried about safety that much I'm mostly worried about my moves not being perfect
Not even joking. So I guess with that in mind
I'm gonna make a quick pit stop at the local hardware store just to see if I can come up with any
Solution for that before I reach my my parents house. So let's just do this
Yes, here we are let's make this
Usually my projects in real life are quite
Far away from my my my designs on paper. But this time I would say that it's very honest
So basically at the moment, I'm trying to see which height would feel the most comfortable like this feels quite natural
Well as much as I enjoy this design it looks like a rocket it deserves to be light up properly so
so he floor has been littered by repeat the floor has been littered
Don't have all the ingredients. I need to make a pop of stuff fine
But at least I can try to toss a few things. I can't wait to start
right So basically a
Popular wok station should sear things very quickly 50 seconds 60 seconds
maybe max that it should make the droplets of oil catch on fire that
slightly burned slightly toasted almost
caramelized and charred
Aroma is so specific to a wok cooking. In fact, it's called wok hei wok hei wok hei
in China it's the breath of the wok. I made a miniseries about this in the past
I'll put a link but in the meantime, honestly, I can't wait
To start and just stir-fry these carrots as bowing as they might look I'm gonna enjoy this
Now before we actually start cooking the stir-fry, I I need to mention something obviously
I'm taking full responsibility for my own person
And I think basically at home you should always do the same only do stuff if you think they are safe enough
Okay, that being said let's stir-fry like a like like a lunatic
Very nice, Crunchy, Colorful!
Shad. Yes
But I don't get the burnt aroma that I was looking for
the whole idea works for sure
conveniency
well It's... it's okay but the fact that you have to bolt it down to be set and unset afterwards
But if you guys have in mind something that could be both stable and convenient
Please let me know in the comments down below next the heat is good
But we are lacking a flame and that's a problem that I need to wrap my head around so in the end this is what I suggest
Next time I'm gonna come up with a solution that is bolder
Okay
and I'm gonna make a real proper stir-fry with noodle or rice and plenty different vegetables on a hopefully more powerful
Wok station that's a bold promise, but I wanna make it bold
Mmm, well, I think that's it for this episode
I will definitely catch up with you in the next one
If you enjoyed this journey
If you enjoyed the build the project and the mini wok
Barbecue series, and please give this video a big thumbs up like it and spread that everywhere
You know how it works spread this like butter on all on a nonstick wok at least for this series only so until then
Bye bye salut
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