A latter day discada build

[seattlepitboss]

Discada cookers built from plow disks were all the rage back in the years '09 to '13 or so. I built one in 2011. I sold mine recently, resolving to just use a wok to do all that kind of cooking. A buddy picked up a couple of disks at a swap meet in farm country back in '12 or so and never did anything with them. Yesterday he found them in his tall grass and gave them to me. I'm going to build a pair of discada cookers and probably sell them both to local guys from Northern Mexico who are fond of these cookers still. Maybe I'll keep one, don't know yet.

Seattle has huge Asian restaurant supply businesses who sell real woks, covers, spoons, brushes and burners. I can get any type of wok I want. What I'm wondering is do you think there is any advantage of using a discada cooker vs. a wok?

Besides that question I expect to post build pictures to this posting.

seattlepitboss
Kirkland, Washington

 

[seattlepitboss]

First day, I just got a ton of rust knocked off and cut patches for the axle hole which I haven't welded in yet.

 

[SmittyJonz]

I was thinking this was a Mormon discada………

Some Discada are stepped- have a shelf around outside edge to put finished food on while cooking more stuff in middle - those could be more beneficial. But reg discada and a wok are pretty much the same thing so I don’t see one being better than the other.

If a wok can do this it’s as good as any discada :

 

[Twangzer Mike]

I'm going on a taco road trip !!!

 

[seattlepitboss]

Got 'em both patched and one ground/sanded. Yes, I put a flat patch on a curved bottom. When it's full of food you'll never know.

seattlepitboss

 

[Twangzer Mike]

Quit foolin' around and let's see some cookin'!!!

 

[Big George's BBQ]

^^^^^^^^^. Agree

 

[seattlepitboss]

These are still a ways from cooking.

Both disks welded up.

 

[seattlepitboss]

While you're waiting for pictures of food cooked in the above discadas, let me tell you about a recipe I developed and made for dinner tonight. I call it chorizo pie. You could also call it a quiche, but I ain't no key sheeter.

It's got chorizo (Mexican type, not Spanish), onion, red bell pepper, 2-3 jalapenos, a mix of shredded cheeses (shooting for Mexican flavors), eggs, half and half and a pie shell. The peppers are all roasted, peeled, seeded and chopped. You cook the chorizo in a skillet for 4-5 minutes and then pull it to the side and add the onion and cook for another few minutes, then add the peppers and cook for another 4-5 minutes and then mix everything up and turn the heat off. Break 4-5 eggs in a quart measuring cup and add half and half to make 2 cups and beat to thoroughly mix. Make pie dough and roll it out and put in a pie pan as usual. Don't prebake the pie shell. Put the meat mix in the pan and sprinkle the cheese on top, then pour the egg/milk mixture over the top. Bake in a 350 oven for 35-40 minutes or until the center does not jiggle when agitated and the pie is slightly browned on top. Let sit at least 30 minutes before serving.

Most excellent if I say so myself. Just look at that color! - seattlepitboss

 

[Big George's BBQ]

YUM. I would love some of that

 

[seattlepitboss]

Made some more progress today. I fabricated a ring from 3/16x2" flat bar and welded it to the bigger disc.

 

[4ever3]

I like where this is headed!

 

[SmokinAussie]

Me too. Carry one. Love looking at metal fabrication. How do you get that flat to be the correct diameter to weld on?

 

[seattlepitboss]

Me too. Carry one. Love looking at metal fabrication. How do you get that flat to be the correct diameter to weld on?

First I bent up a ring. Bending flat stock into a ring is easy on a Hossfeld bender. It came out a litle bit big. I made a cut and then pulled the ends together and then it was very close to the exact size. You could also do it on a ring roller, but I have a Hossfeld and don't have a ring roller.

Putting a rim around a discada cooker is good because you can cook something and then pull it way up from the (hot) center without worrying about it going off the edge. But it's more convenient to clean one without a ring. You just heat the pan and then pour a little water into the middle. It flashes into steam. You take a brush (look up 'wok brush') and quickly scrub and fling water out the side. Repeat as needed, it only takes a minute to get all the heavy stuff off. Then oil if you like and cover it for the next cook, or remove the disk and store it out of the rain.

seattlepitboss

 

[Big George's BBQ]

That is coming along nicely

 

[cholloway]

pie are square.

 

[seattlepitboss]

Next up are going to be handles. Have to wait for the spring handles to get here in the mail. After that it will be seasoning and then the big one (diameter 25-5/8") will be done. In the past I've built elaborate burners, semi-permanent outdoor installations. I had one set up for 15 years outside my kitchen door for convenient access. I'm not sure I'm going to do that this time. More will be revealed ..

seattlepitboss