“Disk Blade” Wok Makes Tasty Meals
Aaron Rogers of Ames, Iowa, made this king-size cooking outdoor wok by welding metal plugs into the center holes of two disk blades - one larger than the other, with the smaller one serving as a lid. A welded-on horseshoe serves as a handle. He also sanded the sharp edges off both disk blades.
“It works great for cooking meals on hot coals in our patio pit. The metal disks radiate a steady heat for even cooking,” says Rogers. “The wok is big enough that I can cook a dozen or more pork chops at once. Sometimes we toss in beef and broccoli stir fry ingredients and let it bubble until it’s ready. We’ve even made a wok breakfast of bacon and eggs.”
Rogers and his wife teach at an international school in Tokyo, and he and his family spend the summer months at a lake in Minnesota, where they enjoy cooking outside. He figured a type of Asian wok would work for the outdoor recipes he had in mind. “By using disk blades that had once cut through rich Midwest soil, you might say we’ve created an ‘East meets West’ wok,” he notes.
The heavy-weight cooker is easy to wipe clean, but not so simple to move. “It’s a bit of a weight-lifting session to get the wok back in our garage for storage,” says Rogers.
Contact: FARM SHOW Followup, Dan Gogerty, 2107 Ashmore Dr., Ames, Iowa 50014 (ph 515 231-9767; dangogerty@hotmail.com).
Click here to download page story appeared in.
Click here to read entire issue
“Disk Blade” Wok Makes Tasty Meals DISKS Aaron Rogers of Ames Iowa made this king-size cooking outdoor wok by welding metal plugs into the center holes of two disk blades - one larger than the other with the smaller one serving as a lid A welded-on horseshoe serves as a handle He also sanded the sharp edges off both disk blades “It works great for cooking meals on hot coals in our patio pit The metal disks radiate a steady heat for even cooking ” says Rogers “The wok is big enough that I can cook a dozen or more pork chops at once Sometimes we toss in beef and broccoli stir fry ingredients and let it bubble until it’s ready We’ve even made a wok breakfast of bacon and eggs ” Rogers and his wife teach at an international school in Tokyo and he and his family spend the summer months at a lake in Minnesota where they enjoy cooking outside He figured a type of Asian wok would work for the outdoor recipes he had in mind “By using disk blades that had once cut through rich Midwest soil you might say we’ve created an ‘East meets West’ wok ” he notes The heavy-weight cooker is easy to wipe clean but not so simple to move “It’s a bit of a weight-lifting session to get the wok back in our garage for storage ” says Rogers Contact: FARM SHOW Followup Dan Gogerty 2107 Ashmore Dr Ames Iowa 50014 ph 515 231-9767; dangogerty@hotmail com
To read the rest of this story, download this issue below or click
here to register with your account number.
