I went to an event this weekend that was sponsored by Fire Disc. They had a few set up and looked pretty sweet for tailgating & camping. I had seen them before but don't know anyone that has one. They are pricey but wondering if they are worth the investment.

Any thoughts or reviews from the Outdoor board on these?

It's an old idea in South Texas. They work well.

I actually got one from my dad (CanyonAg77) for christmas this year made from a a disc used on our farm. Here's mine:















I've used it to make breakfast, dinner, etc. This one was a bit of a prototype and he's been working on stands/larger discs and other stuff since I got this one.

I'm a huge fan of cooking with them. They're thick and heavy, and angled kind of like a wok. With a smaller burner, the middle can get very hot and the sides can stay warm, so I can make bacon first, cook the toast in the bacon grease thats collected in the middle of the disc with the bacon pushed off to the side where it won't burn, push the toast to the side and cook my eggs too, then throw it all on a plate.

No experience with their version, but one made from a good plow disc is a heck of a lot of fun to cook with.

It's a fancy disco, pendejo. Question is if you've gotten too Hollywood to source and cook some tripas on one if you were to get it.

I love my disc. I use it for fried rice, fajitas, breakfast tacos, burgers, sear a steak and even carnitas.

Treat them like cast iron and they will develop the seasoning you are looking for.

EFE, this is how I am staying true to my roots but also moving on up in the world!

Good looking stuff in those pictures!

Growing up in south Texas I saw plenty of "discos" but the majority of the time it was to make tripas and not really used for other food items.

Pretty neat to see how this can be used for a variety of meals.

Do you have the taller or shorter version?

Seems like the 36" is the way to go.

We have a deep and shallow one. They both work good for all types of cooking.

If you make one, have the handles hinge. That way, nothing is sticking out for someone to hit as they walk by.

Over here in Ethiopia they break these out at weddings and parties. Step one, groom brings a sheep to the party. Step 2 the best man kills it and cleans it. Step 3 throw the big hunk of tail fat into the disc and let it render out, then kick the fire up. Step 4 throw all that meat, cubed up, into the disc until you get a good char. Step 5 dab it in a mix of salt and pepper that's somewhere in between jalapeno and cayenne and go to town on that mess!

heddleston said:

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Over here in Ethiopia they break these out at weddings and parties. Step one, groom brings a sheep to the party. Step 2 the best man kills it and cleans it. Step 3 throw the big hunk of tail fat into the disc and let it render out, then kick the fire up. Step 4 throw all that meat, cubed up, into the disc until you get a good char. Step 5 dab it in a mix of salt and pepper that's somewhere in between jalapeno and cayenne and go to town on that mess!

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That sounds pretty good, especially if you had a tortilla or pita.

I have several friends that have them and love them. For what they are they are a solid piece of cooking equipment. Probably getting one for myself soon.

or torta bread

Thanks for the input everyone.

Hope to get one before my trip to Concan.

http://www.southwestdisk.com/

Resurrecting an old thread....any updated thoughts on the Fire Disc. I also see that RTIC has their version, the King Disc.

TIA

tmas said:

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Resurrecting an old thread....any updated thoughts on the Fire Disc. I also see that RTIC has their version, the King Disc.

TIA

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IN

Eliminatus said:

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tmas said:

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Resurrecting an old thread....any updated thoughts on the Fire Disc. I also see that RTIC has their version, the King Disc.

TIA

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IN

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If they're going to really knock off firedisc they need an intern on the board, stat

I have one and use it a ton. Went to high school with the founder, Hunter. Great dude.

I see Tony Tedeschi is not your legal government name. Or at least it wasn't back in the mid to late 90's.

Update. Bought the Firedisc. Paid more for the name brand because I don't trust the RTIC knock off...their coolers have disappointed me.

So far have cooked bacon and chicken. Looking at a jambalaya next followed by fajitas, pancakes, paella and much more.

One question, if anyone knows, because recipes aren't specific. Do I need to cook the rice ahead of time or can it cook in liquid in the Firedisc?

Thanks!

tmas said:

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Update. Bought the Firedisc. Paid more for the name brand because I don't trust the RTIC knock off...their coolers have disappointed me.

So far have cooked bacon and chicken. Looking at a jambalaya next followed by fajitas, pancakes, paella and much more.

One question, if anyone knows, because recipes aren't specific. Do I need to cook the rice ahead of time or can it cook in liquid in the Firedisc?

Thanks!

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Hi, new intern.

FIREDISK COOKERS!!!!!!

Firedisk Interns: More reliable than photobucket.