Finally got my 200K BTU wok burner set-up. You might be tempted to think a 2lb ribeye would be a good christening but I'm here to say, learn how to use new tools before using them for advanced techniques. Shop filled with burned fat smoke. Pulled steak for oven, had to wipe the pan and create a new sauce with tallow/butter/EVOO. Definitely will be a game changer for authentic chow mein on the crispier side for the noodles.
