My kitchen remodel is a couple of years away, and I'm currently cooking without ventilation in my tiny house. I've pretty much given up using my wok, since the house gets filled with smoke and grease, not to mention the incessant blaring of the smoke detectors.
Now that the great New England spring weather is here, I'm interested in trying my wok directly on the coals in my charcoal grill so I can get a little bit of carmelizing, if not some wok hay. I use hardwood charcoal, which burns pretty hot. Does anyone have any experience using a wok on a grill? Any thoughts appreciated.