Outdoor Long Leg Ground Propane Stove PowerFlamer PF9L70

PF13L50

Outdoor Short Leg Table Use Propane Stove PowerFlamer PF9S50

PF13CS70

High Power Natural Gas Stove EasyFlamer EF11SN50

EF13SN50

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Thanks for your feedback. 

1. Yes, you can use your cast iron wok on the stove;
2. Currently we do not have any link to good cooking video besides those on our web site.  I’m sure you know how to search on the web.  In terms of recipes including Asian and Thai, you go from our web page http://www.outdoorstirfry.com/TOCRecipesTips.php;
3. Indoor PowerFlamer is an interesting thought.  The problem is how to overcome the smoke and grease inside the house.  Outdoor solves these issues well;
4. We typically like very light dishes – a lot of veggie with meat almost used as spice.  During holidays we cook some meaty dishes but mostly they are left on table seldom touched.

Best Regards.

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Thanks for your feedback.  All our stoves are meant for outdoor use only.  We would not recommend to using it inside the house.  In case that you really want to bring it inside, please caution the following:

• Since the ignition flame travels under the burner pipes to the burner rings, there must not be any flammable material (wood, paper) under the stove.  It is better to have 1 foot distance from anything else;

• Since the stove uses a rubber hose, please be diligent in checking any leak any time.  It would be ideal if you can shut off the gas supply to the stove when you are not using it.  Besides, the rubber tube can not be put inside any high temperature place such as an oven;

• It is very good for you plan to put it under the vent since the stove is high power;

• Cooking needs full time attention.

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Hi Jay, Thanks for giving us your feedback.  The burner is a high pressure burner.  IF the regulator does not produce high pressure gas, the burner will not perform.  In this sense the regulator is producing high enough pressure.  To our understanding, low pressure is measured in water column instead of PSI. With respect to the air shutter cap, there should be a spring between the hose orifice end and the shutter cap.  The spring tightens the cap against the burner such that you can adjust the shutter position with respect to the burner holes for correct gas-air mixture.  If you notice the spring is missing, please let us know.  We will send a replacement. Best Regards,

Although the long legs are not foldable, they are fairly easy to detach.  You can use a screw driver to loosen the adapter screws and take off the long legs.  Without the long legs, the short leg stove might be easy to move around.  Let us know if this helps.

I'm enjoying the stove.

I have one question and one request.  What's the best way to season a carbon steel wok. I can't seem to get that slippery "glaze".

Also, will you please send me an id and password so I can watch the videos on your web site?

(I'm still getting my cooking area together so will send picture as promised.)

P.S. I'm also an EE.  I work in instrumentation and controls (in the food industry.)

Thanks for telling us that you enjoy the product.  Here is a link to caring your iron wok http://www.outdoorstirfry.com/FAQ.shtm#CareIronWare.  Let us know if it does not answer your question.

Your user id and password for using customer access video is (please observe that they case sensitive):

User id: xxxxx

Password: xxxxx

Lets know how it works out.

Thank you very much for your feedback.  

1. The two flame windows do come out with extensive heat when high throttle is used.  Typically people use metal handle wok on the flame window side.  For PowerFlamer stove and your existing wok, you can try to position the wok such that both handles of the wok can avoid the flame windows, since the windows is less than half of the stove perimeter.
2. The phenomenon of fast caramelisation is evidence of high heat produced by the stove.  We would suggest to use more cooking oil with higher power throttle setting.  Vice versa is true also, less cooking oil for lower power setting.

Also thank you for asking why I have a PhD title while doing a stove business.  So far I have been trying to avoid telling my story.  Since you asked twice, I will just have to tell from now on.

My PhD is in electrical engineering.  I came over to USA to get my PhD education in 1990s.  After my degree, I move to several states to work in the field of electrical engineering.  By renting apartments, I discover that at end of leasing term, the fan on top of the kitchen always is clogged with smoked oil.  Besides, the apartment is also filled with cooking smell every evening after I cooked.  The third problem I had is that I had to wait for a long time for the cooking pan to heat up. 

So a friend of mine and I started to try out an outdoor turkey fryer in Wisconsin (he is on mechanical engineering side and I’m on the user side).  What I found is that an outdoor turkey fryer stove can not be used to do stir frying appropriately.  After a couple years of usage and modification, the stove you have is the outcome.

As for now, I’m still working full time for electrical engineering firm(s).  Making stove and selling is just my hobby business (some time I got criticized by my wife that I do not maintain enough health (by working on it whenever order comes) that I get cold/flu easily and pass it to our 1 year old every time).  The main reason for keeping it through so far is because I desire to see people using our patents and ideas.  If there is any company likes to continue on it, we are more than willing to pass the business along.

Let me know if you have any more question.

Thanks again for bringing the wonderful world of stir fry to our porch!

Hi Rick, As we understand, the air shutters (EasyFlamer stove) only let you adjust to achieve the blue flame (best correct flame).  In terms of power, the front knob (that your use to ignite) is the one.  Hope this help.

I bought it for tailgating this football season. just recently got to use (test) it for the first time. It did cook good, but....The shut off does not shut the gas off completely. I must take the bottle off each time I stop it. Thank you 

The red color knob (regulator, on the hose close to the propane tank) is for regulating the power (heat) output to the burner.  Yes, the throwaway bottle needs to be taken off the connector after cooking.  If you connect to a 20lb propane tank, then we recommend that you shut off your propane tank valve after you cook.  If you turn off your propane tank valve completely, you do not need to take the tank off.

I don't use it even every week - however, I am very glad to have it when I need it.

More recipes are always good. I work long hours and do not have time for a lot of prep work or time consuming recipes. Simple and fast

Techniques on how to make cooking easier. Since you prep in the kitchen and have to carry everything outside to do the actual cooking. Then carry everything back inside again.  

(With a BBQ you basically just have some meat and sauce so this is not an issue.)

With a Stir-Fry, everything has to be brought out. I Prep all my food and put it on a large pizza pan, arranged in separate little piles. I make a sauce and put it in a squeeze bottle. When I get ready to cook I just have to bring out the Pizza pan with all the food on it and 3 squeeze bottles, (sauce, oil, water)

I have been having fun cooking on the new stove. Initially I burnt the food couple of times but I am slowly getting the hang of it. I usually invite my friends over for the Chinese food and this stove is also becoming quite popular with them.

 I had few questions for you. Would really appreciate if you could clarify them for me. I am trying to understand basic concepts of high  power cooking and I just want to know the right way to do it:     

 I usually start cooking by tempering the wok and adding the oil to it until the oil shimmers. Then I add some garlic/ginger to it. Now how high should the flame be when I saute the ginger/garlic mixture? Should it be at its maximum or should it be medium? How long should we fry the ginger garlic to get good flavor out of it but not burn it? Should we cook on the high flame all through out?

 How do we get that 'smoky' flavor in the food, the way they get it in the restaurants?

 How do we get the fire in the wok when the food is being tossed in it it? I usually get the fire at the beginning of cooking by adding few drops of water in hot oil. But how do we get the fire while tossing the food towards the end? I have realized that the fire brings in lots of good flavor with it.

 Which is tastier oil for cooking Chinese food... peanut or lard? Will lard work fine for stir-fries?

 How do we get really crispy deep fried chicken, the way they do it in the restaurant? What I do is marinate the chicken with some soy sauce and egg and then dry coat it with the mixture of corn and regular flour. Then deep fry it when the temperature of the oil is 360 degrees. But it still doesn't come out quite crispy and tasty as the they get in the restaurants. What else do they use, and which oil do they use to deep fry the chicken or pork in?

 I would really appreciate if you could tell me these little secrets. I am getting closer, just need to get a better idea of the flame. I have been having real fun playing around with it.

Glad to hear that you and your friends appreciate our product.

 The power output of the stove is adjustable.  You can adjust the flame to your comfortable level (your material handling speed) such that your garlic and ginger are just brownish but not burnt.

 I do not remember any stir fry dish from restaurants has smoky flavor.  I would love to taste how it likes.  My understanding of using a high power stove is the capability of cooking a dish fast such that the ingredients remain fresh and thus crispy.

 In terms of getting the fire at end of cooking a dish, you might have to teach me.  Generally we do not recommend people to toss and get fire simply due to safety reason.  However, it you find a way to do it safely, please email me such that we can share with others.  On my end frankly I do not toss and do not get fire into my dish.  And I do not believe the taste of my dish is any worse than what restaurant provides.  I might be wrong here.  It might be better for you to tell the difference in taste.

 We usually use vegetable oil since it contains the least cholesterol.  If you are talking taste and not afraid of high cholesterol, then the order would be lard - peanut oil - vegetable oil.

 The preparation of crispy chicken can be the same as http://www.outdoorstirfry.com/RecipesTipsChickenDishes.htm#Chicken_Fingers. The only suspect from your description is the soy sauce.  Try replacing the soy sauce with a little salt (and ground black pepper, optional).  You can still use your way of deep frying.  Let me know the outcome.

 Have fun!

I am also fond of collecting good recipes from all over the world (Chinese being my favorite). I found some good recipes on your website too. However if you could suggest me a book or a website for some really good recipes (both popular and authentic), I would really appreciate it. I guess you are a Chef, so can know better than you would?  Thank you for everything.

The flame from the stove is blue at the bottom but it is yellow at the middle/top portion of the flame. Is that ok?

 I noticed the flame comes from the holes in the center, but at few places the flame also comes from the rim. Any chances that this is being caused due to a leakage at the rim, or is this how it is supposed to function?  

I have just experimented with the stove couple of times. The first time I used a non-stick wok and it kind of burnt from inside. So I will be visiting our China town soon to buy a new wok. I guess I should not have used the non-stick wok on such a high intensity flame. Well few mess ups are necessary to master the technique... what do you say?

Little yellow flame at the top and small leakage along the rim are fine and normal.  When you increase the stove power, it is going to fill the entire bottom of a wok.  

We do not recommend non-stick wok since the non-stick layer can not withstand high heat (sorry for you to find it out in a hard way).  We neither recommend buying iron wok.  Iron is very good in conducting heat however it needs additional step after cooking (such as cleaning, heat drying and then applying cooking oil to prevent from corrosion).  We recommend using stainless wok.  There is an example from out product web page http://www.outdoorstirfry.com/products.htm.

2. The wind guard is designed such that proper handling will not hurt your bare hand. 

1. First you should operate on the opposite side of those two flame windows on the wind guard since they emit powerful flame;
2. You should not come close to those two windows whenever the stove is ON. this means that your hand should not pick up the short handle on the side of wind guard windows. Usually a dish is light weight enough for you to just operate with the handle on your side;
3. Try not to lift the wok during cooking. Tilting is good. Lifting may permit the flame to escape from within the wind guard to reach you. Thus we suggest you do not do those tossing actions often seen in TV shows.  Tossing is never a traditional cooking method.
4. If you are willing to see some demo, please go to http://www.outdoorstirfry.com/howtouse.shtm#TutorialVideos.  In the demo you will see that we are using our bare hand to operate one short handle.
5. It is also a good practice to turn OFF the stove via the red cap regulator after you complete a dish.  In this way there is no flame to hurt you when you want to lift the wok to move the dish to a plate.   Remember also to close the propane valve after the entire cooking.