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The wok work and the deep frying are done outdoors on propane burners. We use a 2 gallon pot with 1 gallon of oil for deep frying. Makes great fries, chicken wings and meat balls.

The wok is a large one 24" diameter across the top. The propane burner is turned to high and sounds like a jet engine going over head but you can properly char red peppers and stir fry 2 pounds of chicken or pork or beef in it.

Doing any of this indoors would require a commercial kitchen ventilation system. The pepper fumes can be choking.

That sounds like fun. Ya gotta have REAL men to do all that. I'd burn something down. Oil has always been a pain if you cook in it sporadically like I do. It's expensive; I try to recycle it; it keeps awhile; don't think you're supposed to refrigerate; then it goes stale. You probably do a lot of it with that propane torch. I wouldn't have a clue how to set that up.

Now I'm hungry for deep-fried, breaded oysters. They don't have them any more around here, probably not enough people like them. I like the other stuff, too. It's breaded catfish that is so popular here.

What I wouldn't give for some of those Bodega Bay giant oysters. I bought some once and just breaded and fried them the regular way. You can mail order them, but they are very expensive.

I did a hard Chinese recipe following all the directions, bought all the special ingredients, oyster sauce and some Chinese booze, special noodles, other stuff. It took a long time to marinate, do everything like the cookbook said. It tasted great; most of my stir fry attempts have been blah. Way too much work if you don't do it regularly and have stuff on hand.

Your stuff sounds good, but I'm not big on chicken wings. Not enough meat on them. Meatballs sound good, too much work to get them ready but worth it. Now if you buy a couple slabs of back ribs, I'll be over :-).