Everything I've read in these groups says that to stir fry properly
requires a wok over blast furnace like heat. I have a round bottom
traditional cast iron wok which I use with a wok ring (wider side up)
on an electric stovetop. If I turn the heat to high, the wok starts
smoking after a few minutes, and when I add some peanut oil, the oil
smokes. I guess that's pretty hot.

Some recipes suggest turning the heat down if the oil begins to smoke.
Is that the opinion of the wokkers on the group? Or should we keep the
blast furnace going which surely leads to smoking oil?
The food tastes pretty good either way. Opinions?

Richard