Thick carbon layer on wok? I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how?



EDIT - FINAL RESULT:

Ok so I took a combination of the advice here.

I used an old metal baby spoon to scrap as much of the loose carbon off as I could. Then I turned the wok burner up to high high heat and burned the crap out of the carbon. A lot of it actually turned liquid and I poured it out. What didnt' turn into liquid, loosened considerably and I was able to, with a hacking/chopping motion of the metal spoon, get all the thick carbon coating off. I was surprised how resilient the seasoning on the wok was, very little of the actual seasoning scraped off. Here's the wok after the burning/hacking with the spoon I used:



Next I used some very coarse sea salt and with my hand I scraped and scraped until the inside was smooth again. Then I wiped some grape seed oil on the wok where the seasoning and come off, and burned it over high heat with the burner. Below is the final result.
100k BTU sounds like overkill for a single burner unless your wok is HUUUUGE (like, fit to serve a large restaurant).  I think that's related to your excessive carbon buildup.  A little burned-on crap is normal, but that amount is a sign you're either putting in too much heat, or not keeping enough food moving around in it.

Carbon is... well it rhymes with "witch"... to remove.  I've not seen it soluble in anything available outside a chem lab, and there are no easy tricks.  Here are the removal methods I've seen:


Scrape it off. This is the standard for serious built-up carbon on pans (particularly ones used as smokers). Use a paint scraper or bench scraper, and steel wool.  There are specialty tools for cleaning flat grills which have a flat, very sharp edge that work even better, but in a pinch even a stiff spatula will work. Yes, it's exhausting but it turns out to be surprisingly fast if you can pick a good scraping tool.
Burn it off, using the powerful burner or the self-cleaning cycle on an oven.  Be prepared for a lot of smoke.  Naturally, you'll have to re-season your wok, but this will remove some of the carbon.  
I've HEARD people say they can get carbon off by repeatedly heat-shocking it.  This means heating it as hot as possible and then dropping it into ice water.  However, they talked about like 30 cycles, and it could render metal more brittle.  Might be worth a shot?


Personally I'd either scrape the bejeezus out of it, or just ignore it.