Priscilla Ballou wrote:
> Or other natural substances. To get good heat under the
> wok up in VT, my father took one of the lids off the wood
> cooking stove and put the wok right down in the hole,
> over the fire. He had a bushel basket of pine cones he
> collected just for Chinese cooking. He'd toss a handful
> or two of those in under the wok, and he'd be good to go.
>
> Priscilla

I've started using my lump charcoal heated Kamado grill with my wok. I
haven't quite got the hang of the heat control yet, but it's coming along.

BOB