The original pan smoking technique used for preparing dishes like caphur smoked duck the technique follows the same pattern as the single portion smoking above. This technique does however have a higher capacity due to the domed shape of the wok.

 Place the tea, leaves or sawdust in the bottom of the wok, Super heat the wok over the gas burner, allow the chips to smoke, place a grate over the chips and cover with another wok of equal size. Turn the burner down to 3/4 and smoke checking periodically.