Mine was having the same problem; I suspect I didn't get the factory coating off well enough.
I ended up having to go through a lot of work to strip the seasoning. I tried alternating between steel wool, and a plastic scrub pad, soap, barkeeper's friend, boiling water in it with baking soda in the water, and even wiped it down with acetone. After that I took one of those little $2 drill attachments that are buffing wheels on a drill bit and buffed more barkeepers friend on it at full blast. This finally got everything off.
Then I washed it with soap one more time and took the rack out of the barbecue and quickly put it in there after washing on full heat and shut the door. It got up to about 650 degrees pretty quick (I have a little point and shoot IR thermometer). The hot areas began to turn bright blue and rainbow. The areas I suspected still had factory grease on them appeared to have as a few little black scorch marks in the shape of drips formed in those areas, then burned off and wiped away. I moved the wok around until the whole thing was burned off and blue/rainbow.
I let it cool slightly so the oil wouldn't catch fire (probably to 450 degrees). And took a napkin with refined coconut oil on it the edge (not a lot) and quickly wiped it over the surface so it wouldn't pool. It smoked like crazy as opposed to doing it in the stove. It instantly formed a great seasoning over the whole thing.
I massaged it as I cooked it for a bit, then I left it in at a lower heat so it stayed around 500 degrees for 15 minutes. I took it out and wiped it down with oil, then with a dry paper towel to see how much dark came off (not much - finally it was going right!) and then with a cloth towel to get all the oil back off.
I then put it on the stove top, took a large thumb of ginger, cut the edge off, and dipped the flat cut edge into some oil. When the pan was about 450 degrees on the stove top, I took the ginger and just kept rubbing it into the surface of the pan (I used BBQ mitts so I didn't burn myself) and re oiling it occasionally. I found this was way easier than the green onions method because I only had one thing in there and I could scrub the whole pan with it as it blackened. I was just holding the ginger thumb in my hand and literally pressing and wiping it all over the pan quickly so it left a residue but not char.
This made a fantastic slightly darker seasoning on the inside. (I'm kind of wishing I did it all over now.) Then for good measure I cleaned it off again and stir fried some green onions in oil.
Now my wok is working beautifully; it looks awesome too, all sorts of colors none of which look dirty or rusty. A napkin wipes clean after use, usually on the first oiling but sometimes on the second. There's a dark patina building up that seems nice and set. What a pain but now it's pretty sweet, and I can stir fry at very hot temps with rice grain oil without it smoking so the stir fry tastes just awesome. I might coat the outside in flax oil and bake it for a bit just so the whole thing looks nice and even, but I don't really like flax oil inside for woks like I do for cast iron. It doesn't seem to stick well to the smooth steel and burns off too much (will get black dust that is hard to oil off and needs to be oiled off if you want your next seasoning to stick to it) if you wok above 400 degrees like I do.