Home Forums Hunting & Shooting Food, Cooking, and Game Preparation It's Here , It's Here !!!

Man O man I'm stoked. Can't wait for a few warm days in a row to break it in further as this thing is a beast. 22 inches of outdoor cooking goodness.

http://www.southwestdisk.com/22-bbq-spring-handle-design/

Can't wait for fajitas as well as various other SW recipes to start rolling off this baby. Looking forward to this hands on type of cooking as well.



Mannlicher's earlier Skottle thread ( thank you ) gave me the nudge to make the purchase as I've eyeball these discs for sometime now and I have a couple of propane burners on hand which I'm sure will be ideal for the task

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/12711465/all/skottle

Lots of old discada threads out there, google can point you in the right direction

Yup, no problem with sharing my new toy with the world !!

Here, no so much. Oh well.

Thanks, Hank.

OJG

Kind of half Wock half Grill......I like it.

I like the fact that it was made by veterans in the state of my birth too.....enjoy.

thesmokering.com has a section for discada cooking. No new posts but there is a lot of info in there.

Not to mention the Mongolian BBQ you could sling out on that!

I'm a member there FH. Great forum.

Ditto, great minds think alike.Gotta order some skirt steak. Mongo stir fry as well.

AKA Texas bird bath.

LOL....appropriate.....

Mine has not arrived yet. Looking forward to learning all about using these.

I am going to buy one of this disks, I also need to get a burner......any recommendations on a burner? .....is there one that is better suited for the disk ?.......bob

I'll be seasoning my disc this week. Have two burners on hand from other cooking adventures.. One is similar to a three ring burner and can probably melt down a Cadillac but can't be throttled back without flame out. The other has a burner 3-4 inches across and is WAAAYY overkill for my cast iron chicken fryer but can be cut back very nicely by adjusting the pressure and draft.Thinking with a little exp. the smaller burner will be just fine.

Stay tuned.

OJG

Next post should be a photo with it loaded with food cooking away!

Hey there, Louis. Gotta drive this thing a few times buddy !!! ;)Traveling with a tough crowd here in the food section.

Hopefully first pic will be a batch of chicken fajitas. Fingers crossed.

Jeep, folks are nice down here, watch out on the freak show.

Love Dangerfield.

"Freak show upstairs is a joke but even here in the basement armed with pots & pans there are the self appointed thin skinned "hall monitors". Sad.

A good day to you, Sir.

Not yet Louis. Dang wind has been my enemy while trying to season the new discada. Grrrrrrrrrrr.

Today was great so on the burner it went with maybe 1/3 cup of lard which quickly melted and started sizzling nicely. Didn't have a big flame at all and I'd say that I had it turned to maybe half throttle.
Zapped the center of the disc with my pyrometer and it read 475* so I carefully went about wiping it down with a ball of paper towels on the end of a fork. After about a minute or two of wiping I shut the burner down and quickly took another reading. 510* in the center and 220* at the outer edge.All of this using a very small (my opinion) burner like this.

http://www.bayouclassicdirect.com/bayou-classic-high-pressure-cast-iron-burner-bg10/

My particular model has been discontinued by the mfg. so the image will have to do for those searching for one.

Coming up soon hopefully will be chicken fajitas, chicken fried rice and pepper steak.

Thanks for reading,all.

the handles will make it easier to hang on the hundred yard range