|
|
Post by smokey on Jun 11, 2015 18:27:24 GMT 10
anyone use these, The missus came home today and said She bought a Rambo 55 Mj off ebay.
My thoughts are, Yeh that's fine but what are we going to put it on?
Some sort of trolly with a side table to accomodate all those bowls of prepared foods and sauces.
I note the Rambo company make SS trolleys but too much $$
Has anyone seen or use a cheap but safe fix? I could make one from timber but will this burner scorch the wood it sits on. Will Definatly need to wheel it around so I can store it out of the way.
I thought something like an IKEA butcher block or the like ?
|
|
lovey
New Member
Posts: 27 
|
Post by lovey on Jun 11, 2015 20:38:15 GMT 10
How cheap are you talking? You can get a metal tool trolley for just over $100 from the big green shed. You could probably modify it with some folding side tables if you wanted to.
|
|
Murf
New Member
Posts: 2
|
Post by Murf on Jun 11, 2015 22:10:09 GMT 10
put a piece of cement sheet covered with stainless under it and you could put it on anything!
Cheers
|
|
|
|
Post by smokey on Jun 11, 2015 23:15:01 GMT 10
Will look into those options, Both have given me a bit of an idea.
I suppose Ill find out sooner than later where the heat goes. maybe a little dolly timber frame on casters with a cement sheet top and tiled or SS sheeted . Then add on a couple of side tables that fold down.
|
|
|
|
Post by gatsby on Jun 12, 2015 5:16:47 GMT 10
I've got that one or maybe the next one up, not sure ATM.
It goes like a jet engine - true stir Fry's!
I just use a normal fold up wood table, not a lot of down heat. The unit is highish so the burner sits an inch or two from the table.
I have a 12" square sandstone paver from bunning's I used originally, now I sometimes use is or not depends on if I remember and how long it would be running.
When not in use it's in the garage on a shelf.
|
|
|
|
Post by gatsby on Jun 12, 2015 6:36:12 GMT 10
Just had a look at mine - it's a different brand 130Mj. Cost a bit more. I think mine is too much - never really run it at full bore, so the 55Mj is a better option - well more sane at least  Cheers |
|
|
|
Post by 420kev on Jun 12, 2015 8:36:03 GMT 10
|
|
|
|
Post by captaincook on Jun 12, 2015 18:58:50 GMT 10
Does it have the red regulator?
Captain
|
|
|
|
Post by smokey on Jun 12, 2015 21:23:56 GMT 10
|
|
|
|
Post by captaincook on Jun 12, 2015 23:25:58 GMT 10
The red regulator is the high flow regulator and is the best one for a wok, it puts out a lot of heat.
There are some people selling wok burners that have the normal regulator and don't do a very good job.
Captain
|
|
|
|
Post by gatsby on Jun 13, 2015 7:07:31 GMT 10
I'm pretty sure the Rambo brand ones 55Mj are red regulators, the one I've got does.
I also have a 3 burner similar to Kev's with a standard reg and found it a bit disappointing. The flame is too big and unless I get a much bigger wok just heats the sides not the base.
The Rambo style one puts a massive flame at the wok base and the sides provide support and heat deflection for the wok.
Anyone got info on what the dial on the regulator does? I haven't been game to play with it. I assume it can adjust the pressure? Or flow?
Cheers
|
|
|
|
Post by smokey on Jun 17, 2015 15:22:35 GMT 10
Turned up today, Oh my do they have some nuts. Ive allready had a flash fire in the wok trying to season it. When't too hot with the flax seed oil but soon worked out the right flame setting. Im going to revisit a few duck recipes floating around on this forum. Stand by for an overload of Stir fry stuff from me  |
|
|
|
Post by gatsby on Jun 17, 2015 15:50:21 GMT 10
Hee Hee,
Was thinking this morning if it had arrived.
Can I put an order in for Pad Thai?
Have fun
|
|
|
|
Post by ozymandias on Jun 17, 2015 17:05:46 GMT 10
Btw, where do you guys find flaxseed oil?
|
|
|
|
Post by smokey on Jun 17, 2015 17:35:18 GMT 10
From the organic or health food Isle at coles, Cold pressed flax seed oil in a little bottle (It goes off)
Its ment to be a supplement like fish oil but I just couldn't cop it on my weeties.
Ive been playing with it all afternoon and now I stink like Wok Breath so I'm quietly punching the air.
My wok has came out like the vid above, Nice and black.
|
|
