PowerFlamer Outdoor Long Leg High Pressure Propane Manual Ignition Wok Burner

One of my best purchases ever of food equipment. I can't believe the huge improvement compared to my old way of attempting to stir fry with a wok on my regular kitchen gas stove. I spent a lot of time looking/researching for wok burners (both non-commercial and commercial ) with the simple goal of finding anything that could achieve the wok "Hai" at a reasonable cost. I wanted it for home use (outside on my deck). In case you haven't heard what wok "Hai" is yet, it is that smoky flavor one gets in some good Asian restaurants (for example in dishes such as Thai "pad see ew" or Chinese "fried rice") (it is almost similar to a chargrilled flavor). I wanted to capture that flavor and taste it at home to lessen my exposure to restaurants during this pandemic, but could not achieve this on my home stove (until I got this wok burner). This wok burner is very solidly built and well designed (the tripod is fine, if you feel you need to secure it further you can get some stabilizer bars from the manufacturer (also can add weights). This wok burner could easily be used commercially outside by a street vendor, for example, as it is that solid and more than powerful enough and easily portable) and it is VERY easy to assemble from the box (just tighten 3 screws to secure the 3 legs). It also has a heat shield built into the top ring of the casting that protects from a lot of the heat (which is really useful. And, it is also easy to control the burner intensity as the knobs are within easy reach and one can rapidly switch the burner on or completely off and reignite it again as it has a pilot light going while you are cooking. I am still learning on the wok burner (done 4 stir fry's so far), but on my second try, I was able to achieve a wok "Hai" in a stir fry!!! In my first attempt, I did not use a high enough heat (because believe me this wok burner can achieve very high heat and very quickly). In my second attempt, I tried to stir fry some NY strip steak cut up into strips (with collard greens) and my wife said it was the best steak flavor she has tasted (I think it is because it had the wok "Hai" flavor of course!). In my experience so far, I would suggest going for the thinnest wok you can get for cooking.. My wok (William's Sonoma) is a 1.2mm thick carbon/steel. It is a good one for use with this burner, as the wok only weighs 3lbs 2 oz..But even at that thickness and lightness it can get heavy fast. I aslo saw one out there for sale that is only 1mm thickness and I may try that one too. But a 14" wok is actually quite a big thing, and once you put food in it it gets heavy very fast, so you have to learn to flip it with the food in it (or keep the ingredients moving in the wok with a wok spatula or utensil). After 2 or 3 flips your hand can get tired. Fortunately, it is not so bad, as it takes a little practice to learn to do it more efficiently and it gets easier to flip with every stir fry. For size, I placed my old 12.5" wok on with this burner and it was too small (only just reaches the edge of the burner ring). I noticed after I bought this wok burner Kenji on YouTube doing "Beef Chow Fun" where he uses this wok burner. (it was very useful!). I also see Kenji has just done a review of this wok in his YouTube video "The Best Wok Burners." which I also recommend. I hope you can get Hai too! But be safe doing itl!!

Works as advertised. Pros: -Burns hot enough to make my glow orange. -Seller quickly replaced part which arrived broken. Cons: -Wok ring will scratch your wok up pretty badly depending how much tossing you do. -Legs are slightly wobbly, even with the screws tightened. I haven't noticed any unstability while cooking with it since I'm not too crazy about sliding and tossing with the wok, but if you have to move the wok you will definitely notice the wobbly legs. -Seller packages the product pretty sloppily. Old newspapers and cardboard. My product actually arrived with a broken piece but thwy were quick to replace it.

This is a pretty good product. Delivery was fast (much faster than expected) and the packaging was secure albeit a bit trashy. It was mostly comprised of newspaper and other random materials. The burner works very well and produces commercial level btu. Some reviewers are worried about the sturdiness of the legs but if set up and used properly, it shouldn't be an issue. Just be cautious! It is in no way as sturdy as a table but it gets the job done. The gas nob gives great control of the flames and it has the feel of a commercial wok stove (source: I've worked in chinese kitchens before). The gas tube will leak if you leave the propane gas valve on the "on" position without the gas burning. The job seems pretty hacky so care is needed to keep it maintained. Overall, it is great for the buck but if I had to do it again, I would NOT buy this product and look more carefully at other options from real manufacturers. Edit: 2 years into owning this now and I've had the regulator go bad twice already. The first time I thought it was my fault for leaving the propane valve on for too long. But now that it has happened a second time, I suspect that it is not good quality.

I bought a steel wok several years ago to stir fry meals at home. Hoping our six-burner gas range with burners rated at 15,000 Btu would be enough heat to cook with my wok. However, I soon learned that more than a small portion of food in the wok cools it so much that food steams in its own liquid rather than searing, the process that locks in meat and vegetable's delicious flavor. If I patiently coked the ingredients, I could eventually make a meal. However, the stove was always a grease-splattered mess and the house smelled like a restaurant. Later I tried cooking using my outdoor barbeque, with the grates removed, both burners on full and the wok balanced on the burners. This solution was highly unsatisfactory because heat was in the wrong places and the wok was unstable. Enough disappointment. The wok spent the last year in the attic. This winter I decided to try making a stir fry recipe again after reading about the availability of high heat cookers made for home use. I bought the PowerFlamer hoping it would deliver on its promise of producing 160,000 Btus. The burner is easy to assemble-just securely tighten the six screws which hold the legs in place. I found the height to be perfect for easily stirring and shaking the wok's contents. Be sure to buy a wok spatula or scoop to help turn the food as it cooks. After cooking beef chow fun and several stir fry recipes, I am impressed with the product. While it is a no-frills design, it exactly meets my needs. No mess on my wife's range and the cooking odor is outside. Because of the intense heat produced I can't imagine anyone ever turning the propane full on. I made a reference mark on the gas knob with a Sharpie so I could set the heat level at a glance. For most of my cooking the gas knob is only rotated open about 10°. Both the pilot and main gas controls should be opened a small amount, say 10 or 20 degrees rotation. The burner instantly provides as much heat as you could possibly want and dinner is served a few minutes later.

I would like to say thank you to the person that took the time to design and sell this wonderful wok burner to others. This burner is so much better than all the poor quality products we all run across everyday. There were some comments about how the product was packaged. This is a heavy duty cooking product it is not an Apple product with its overpriced cost to provide that cute packaging. All of that cute expensive packaging is in the trash now. I did feel sorry for the UPS guy that hoisted it up on his shoulder. It’s manageable as I was able to move it from the porch inside. There were some comments about the legs not being stable. I did not find that to be true. The legs provide stable support and are easy t attach. There was a comment about the holder scratching the bottom of their wok. This thing is heavy duty including the wok holder that attaches to the burner. It is designed to hold the hold within any concerns for slipping, if you are seasoning your wok and want to turn on a angle it will stay there. There is a heat deflector built-in. This burner provides the heat! American kitchens are not designed for high heat woks unless you have a professional kitchen with ventilation. Cooking chili oil in recipes indoors will render my home a health risk leaving everyone grasping for breath. Prepare all your recipe ingredients on a tray and you you will be eating is a few minutes.

I've wanted to be able to wok cook outside and recreate recipes from a restaurant I worked in years ago. This is almost perfect. I guess I thought with that many BTUs it would overcome some cold weather, but if it's cold out it does struggle to bring a wok of water to a boil. When it's warm it does great.

I got this burner due to the heat it puts out. I think you need around 100K BTU for the “breath of wok” that gives American Chinese food it’s hard to reproduce at home flavor (some people dispute this but I’ll skip the debate here - it’s all over the internet if you’re curious). Anyhow, I’ve only used it once but what I made definitely had the wok hai flavor I wanted. The pilot didn’t work particularly well but I just may need to adjust it. Direct lighting is easy in any event. I like the butner and I looked up the guy that designed and sells it. He’s a Chinese electrical engineer that designed and built it when he came to the US so he could make his home town favorites. The packaging, etc is not slick. But I think he has a lot invested in the burners and I like the spirit of entrepreneurship. I decided I’d take the risk and buy from him rather than a lower rated option from a large corporation. So far it’s paid off. Very happy.

When I first saw this burner (on a cooking channel on YouTube) I was sold. The deep, protected burner along with the pilot light feature made this one stand out as seeming like a well thought out design. I've used other high pressure propane burners for wok cooking before, and their biggest limitations were 1) how the exposed burner was inefficient and susceptible to disruption by the wind and 2) how difficult it could be to control the heat while juggling other cooking tasks. This burner has solved both of them and has done so in a very compact, transportable format. IMO the pilot light is really key. You ignite it by letting only a tiny tiny bit of gas through the pilot light valve (to much gas and the light will not ignite). Once lit, you can them control the main burner at will using the other knob. So you can bring the wok up to cooking temp over high (takes literally seconds!), then you can either back off the heat or turn it off entirely to control cooking. If you want more heat you can reignite the main burner with one hand and without having to remove the wok from the stand. Then there's the stand itself. The burner is mounted low and protected by a cast iron chimney that helps to focus the heat right where you want it. I've even used it outside in moderate winds and the set-up functions flawlessly. So far I have nothing negative to say about it. If I were looking to improve it I would make the pilot lights gas valve more limited in its range of setting as never needs to flow above a "trickle" (and it can be really finicky to get it lit, especially if it's bright outside and you can't see the flame). Finally, my only trepidation in buying this was the legs. I was skeptical of them, thinking they looked flimsy and tipsy. But they have proven to be up to the task and are rock solid when in use. Overall, I'm beyond pleased