Well, I looked at Walmart and saw that they have a turkey fryer for $40 and it has a 38k BTU burner on it. Is that high enough for good wok hay flavor? I am using a basic carbon steel wok that is pretty well seasoned.
Reason I ask is because I did a stir fry last night for the first time on my grill and it was miserable. I set the wok directly on the pile of red hot charcoal and the pan never really got hot. I thought this would be better than the chimney method as well. In the end everything just stewed, especially the shrimp and mushrooms and I even did them in separate increments in the pan. Took one out and then let the pan reheat.
But anywho, is 38k burner good enough to get the pan ripping hot? I want to get this right, but I am starting to believe that I am always going to have to leave this up to restaurants. It is starting to get cheaper as well since my dishes aren't all that enjoyable and half gets tossed out after sitting in the fridge too long as leftovers.