I often thought of building up something like your fish boil burner that for my wok.
I never can get the wok really hot enough with enough staying power.
Restaurant wok burners are on the order of 100, BTU's.
I'd love to put on eon my deck but over time the grease splatter will really make a mess of the deck.

I love the set up in a chinese restaurant.
the wok burner and stand are positioned inside a large stainless steel "sink" with an huge overhead vent hood.
The gas burner is controls by a knee level fixture so the chef doesn't have to use his hands to adjust the temperature.
Water is plumbed into a faucet directly over the wok burner.
The water valve is controlled by the rotation of the spigot head.
it's off when turned away from the burner and turns on when over the wok. It's not a low flow faucet either. more like 1" ball valve.
The sink has a large drain for dumping off the wok or rinse water.
So after the dish is made, the cook can simply fill the wok with water, crank the heat up, throw in the stainless steel pad, swish it around, and rotate the wok over to dump it off and he's ready for the next dish.

 

I like watching pizza videos , the Roman ones are pretty unique

 

That looks like a great home setup Jim, very nice. Does the pizza stone spin ? the ones that spin are cool so you have less work moving them around and they cook evenly. I have to move mine around with a pizza peel turner every so often so they don't burn on the sides facing the flame.

My mother uses one of those burners when she makes her home made tomato sauce every year. They have to stew the tomatoes in a big metal pot before crushing them, she's 88 and still making sauce each year.

This is my solo prime pi oven, pretty affordable, easy to move around and clean. It is big enough for our small family, and still portable. I'd like to build a stand or table for it to rest on. You can get them to burn with wood, but I prefer propane as it is less messy.

 

can see the diff between fast food chain and correct authentic style ..

 

The difference can be huge , when you make your own dough at home it tastes so much better and different. You can also choose the quality of the ingredients you want, I find the sauce and cheese to be vastly better when I make my own pizzas at home as I can control all that. I can't really say it is that much cheaper to make your own pizza at home, it might be a bit cheaper depending on your ingredient costs, it is also a bit of a messy endeavour when working with flour and dough, but it is well worth it IMO. It can also be fun making your own, a bit of a hobby for me. I enjoy it.

 

Yes, the pizza stone rotates slowly. I can be battery operated or on 110V. I usually plug it in. There is also a stone on the roof that does not rotate but get the direct hit from the flame. You get the radiant heat from both sides.

The homemade dough (my wife does all the bread, rolls, muffins, bagels, baguettes etc at home) is so good. You get pretty good at working it and getting it to slide off the peel. We have a wood one I use to slide on and an aluminum one to remove it and rotate on the stone.

 

We're recent converts to Red Baron, it's surprisingly decent for frozen.

Curious if you've ever been to Beau Jo's pizza in Idaho Springs, we've been a few times since finding it back in the late 90's. Anytime we're near there on our travels we try to go there. https://www.beaujos.com/locations/idaho-springs/

 

I go to Beau Jo's in Fort Collins as it's near where my honey lives and is only 20 miles from me. It's our go-to in Fort Collins.

 

Ah, didn't realize they had one in Fort Collins

 

I agree about Red Baron. I've gotten them several times over the past couple of years and been surprised every time. Better than DiGiorno's.