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website like I am doing at the moment so more on this later, but for now, let's wok

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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