Bought a new carbon steel wok a couple weekends ago and seasoned it up, now enjoying using it on the charcoal weber. The centre insert of the cast iron grate is perfect size for it. I didn't get pics of the first dish which was a spicy ginger broccoli stir fry but managed to get a few this time. thin sliced pork, shit ton of ginger, garlic, carrots, water chestnut, broccoli, mushrooms, onion, pea pods, bok choy , Thai bird chiles, finished with low sodium soy, oyster sauce , sesame oil and a bit of corn starch slurry to thicken. the first time I had a bit too much heat so cut back on the charcoal this time but slightly too much , as it was missing that slightly smoky flavour you get from a perfectly hot wok.
Is anyone else...