I know we're all about the smoking capabilities of our beloved RT devices, even when we crank up the heat and diminish the smoke aspect for the most part. Outdoor cooking is more than just smoking/searing/whichever.
My bride and I acquired an appreciation years ago for more authentic Chinese food, i.e. no almond chicken, sweet and sour pork, or chop suey. A grouping of the dishes that most appealed to me were ones with "pan fried" (actually wok) noodles. If you find a Chinese restaurant that can and will make it as we see fit it's a rarity. I suspect that the proprietors don't believe western tastes will accommodate the texture/flavor/presentation. Sigh. What makes this dish so difficult to reproduce in a typical home environment is that it takes some serious heat to get the cooking vessel hot enough to do the job in a satisfactory way. I've mentioned in another thread that I have a variety of other outdoor cooking devices beside the RT and each serves a purpose. One of the more versatile pieces of kit I have is a four burner stove made by Camp Chef. It's most notable feature is four, 30k btu burners. I absolutely love this device, it does so many things well that are outside the capabilities of the RT smoker/grill. I do all my deep frying on it now, as well as the wok cooking. Biggest benefit besides the out come of the cook? All the strong odors from, primarily cooking oil at high temp, are kept outside. The high btu output comes close to commercial kitchen outcomes. So, for those of you who might seek to expand your capabilities in food prep at home I offer up this sequence of pics to inspire as I make a Chinese style fried noodle dish with a variety of vegetables and, in this one, some chicken (though I've done pork and beef as well). BTW, notice in the one pic I'm wearing my RT T-shirt...…………….so, we're not completely off topic here...…………
My bride and I acquired an appreciation years ago for more authentic Chinese food, i.e. no almond chicken, sweet and sour pork, or chop suey. A grouping of the dishes that most appealed to me were ones with "pan fried" (actually wok) noodles. If you find a Chinese restaurant that can and will make it as we see fit it's a rarity. I suspect that the proprietors don't believe western tastes will accommodate the texture/flavor/presentation. Sigh. What makes this dish so difficult to reproduce in a typical home environment is that it takes some serious heat to get the cooking vessel hot enough to do the job in a satisfactory way. I've mentioned in another thread that I have a variety of other outdoor cooking devices beside the RT and each serves a purpose. One of the more versatile pieces of kit I have is a four burner stove made by Camp Chef. It's most notable feature is four, 30k btu burners. I absolutely love this device, it does so many things well that are outside the capabilities of the RT smoker/grill. I do all my deep frying on it now, as well as the wok cooking. Biggest benefit besides the out come of the cook? All the strong odors from, primarily cooking oil at high temp, are kept outside. The high btu output comes close to commercial kitchen outcomes. So, for those of you who might seek to expand your capabilities in food prep at home I offer up this sequence of pics to inspire as I make a Chinese style fried noodle dish with a variety of vegetables and, in this one, some chicken (though I've done pork and beef as well). BTW, notice in the one pic I'm wearing my RT T-shirt...…………….so, we're not completely off topic here...…………
