I was cooking a dish for the neighborhood picnic , stir fried Grilled corn with red onions & yellow bell pepper.
Usually put my 22 in wok on my crawfish burner but since firing up the CGK to roast the corn thought I'd try it!
Fit perfectly, a little learning curve
With the lid open a little change in the bottom vent made a BIG difference.
Went from too hot to to low & got it set before cooking( just took about 20 min.
Cooked great!
I'll do this again, although on the crawfish burner the heat is easily adjustable
I have to sit & hold the wok while stirring.
On the kamodo the height is great for standing & the wok is rock solid stable.
