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What the heck is a Discada??? - Page 2

post #21 of 29
Quote:
Originally Posted by dirtsailor2003 View Post
 

No plans at this time. The thing is so thick and big that I think I can use the edges for warming and the middle for cooking.


I have one, I call mine a Mexican Wok. Great for doing fajitas with onions and bell peppers, then use it to warm the tortillas.

post #22 of 29
Quote:
Originally Posted by c farmer View Post

All my discs I take off are broken.


Pennsylvania Rocks are hard on Discs!!

 

 

Bear

post #23 of 29
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 


I have one, I call mine a Mexican Wok. Great for doing fajitas with onions and bell peppers, then use it to warm the tortillas.

I look forward to seeing your cooks!

post #24 of 29
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


Pennsylvania Rocks are hard on Discs!!

 

 

Bear

Same problem in my neck of the woods! That's why I had to import mine from the Westside of the state where the rocks aren't as plentiful!

post #25 of 29
Quote:
Originally Posted by c farmer View Post

Bet my turkey burner would work for this.

That's the first thing I thought too....Just gotta get my hands on one now. I'm headed to the thumb of michigan in 2 weeks. LOTSO farms there so you can bet I'll be looking around.

post #26 of 29
Thread Starter 
Any propane burner will work. It's best to get the discada off the flame a hi though, 4"-6". I am working on a mod for mine to get it up a bit.
post #27 of 29

This is Discada!  Steak and Chicken Fajitas!

post #28 of 29

That's it , you got it going on.

post #29 of 29

Most of you probably already know this, but for those that might not, an SRG make an excellent heat source for discada (or wok), especially when you are already roasting something

 

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