So I've added wokking to the repertoire here at Indirect Heat. Been having fun with 75,000 BTUs of heat (and a few mishaps, but more on those later). Did I mention 75,000 BTUs? Giddyup.
But to fully take advantage of the wok burner, one needs a seasoned wok. I'm still trying to get the hang of seasoning the large 22" wok. Here, I'll show you the 14" wok I got from the Wok Shop (props to KirkK for pointing the way to the Wok Shop).
Alright, so following the recommended seasoning method from the Wok Shop, I vigorously cleaned the Wok.
I coated the wok with:
Wrapped the wooden handles with wet clothes, then with foil.
And baked in the oven at 450°F for 20 minutes, which yielded this:
Scrub clean, and repeat oil, protect, bake:
Look at that! Ready to go onward to wokking adventures!