Thick carbon layer on wok?
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.