Discada Cooking. What is the best oil to use?

[El Ropo]

As the title says. I'm looking at getting or making a discada. Just wondering what people are using for oil? I'm thinking rendered pig skin from the local carniceria might work good. I'd rather avoid the store bought "manteca" lard because it isn't close to being a natural product. I'm no health freak, but that stuff scares me, would rather use my own strained bacon grease.

[YetiDave]

I'd just use peanut or groundnut oil - not much flavour and a very high smoke point. There'll be enough fat from the meat by the sounds of things

[Twelvegaugepump]

I'd just use peanut or groundnut oil - not much flavour and a very high smoke point. There'll be enough fat from the meat by the sounds of things

I am in the same boat. It depends on what you are cooking though. Discs are so versatile.

[Woodmonkey]

The rendered fat from some bacon or sausage. I prefer peanut as it will go to a higher temp without smoking and burning.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1094520&catid=1

[Smokeat]

Did not know these were known as "Discada". I have seen them at taco carts, but have not seen them for sale. I was even asking Tonybel about his. Googling discada yielded versions for sale, though expensive.

The discs are cool, I'm sure you are going to enjoy yours. The light brown colored rendered pork fat from the carniceria they get from making carnitas, is like the perfect cooking fat, if you want the taste. If you need a neutral tasting oil, most of the vegetable based oils are just fine.

[El Ropo]

Yeah, I'd rather make everything taste like bacon for sure lol. So I'll probably go with rendered pig skin. I can get a quart of it down the street for $2.49.

[Smokeat]

Yeah, I'd rather make everything taste like bacon for sure lol. So I'll probably go with rendered pig skin. I can get a quart of it down the street for $2.49.

I treat my bacon fat like gold. I hoard it to use with other dishes, such as frijoles refritos. I like the fat better than the actual bacon, and I love bacon! But the pork lard is not as assertive for dishes that I don't want the smoke flavor.

[BobBrisket]

I use the fat from rendered bacon or chorizo. I don't like my discada greasy, so after that fat has been absorbed, I use a liquid to add moisture and then to help steam, like beer.

http://www.bbq-brethren.com/forum/showthread.php?t=79913&highlight=discada
http://www.bbq-brethren.com/forum/showthread.php?t=63155&highlight=discada

Also wrote an article in Smoke Signals on this topic if you are interested. Pg. 18
http://issue5.smokesignalsmagazine.com/

Just a personal preference, but use only as much fat or oil as you need and make up the rest with a liquid or the natural juices from the ingredients.

Bob

[Tonybel]

I use corn oil.

[Ole Man Dan]

I donated my largest Discada to a Boy Scout Troop. I had a friend make one for each of us. (Low cost)
Gonna build a smaller one.

I always used Peanut oil.

[BBQ Grail]

I would use avocado oil...