Welcome to the FIREDISC® Nation—where FIREDISC® fans come together.
FIREDISC® is a favorite of anyone who enjoys the outdoor cooking life: from fun family gatherings in the backyard, to quick-and-easy meal prep in RV parks and campgrounds, to feasting in far-flung hunting and fishing camps.
Here you’ll find a very special collection of people who share a passion for all things FIREDISC®. We have many active group members who love to share recipes, cooking tips, accessory reviews and more.
Plus, being a member of the group makes you one of the first to know about special promotions and official FIREDISC® giveaways!
If you’re a FIREDISC® owner, or if you hope to be in the future, join us!
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The feed ... See MoreSee Less
Beef Tomato - Hawaiian Style 🤙🤙🤙
#onolicious ... See MoreSee Less
That looks good...
Mother’s Day on the disc ... See MoreSee Less
That looks awesome! We went camping last week and tried to make the same meal. However, we couldn’t get the water to boil .... either that or we didn’t wait long enough. How long did it take to boil the water? And were you using a one pound or 20 pound cylinder? Thanks!
Look Great! What is that?...Gumbo maybe. I would love to try that myself.
Crab hot tub
Funny how the crab is staring at the camera
Whats in everyone's top 5 for firedisc recipes? I've mastered the basics, fajitas and fried fish. ... See MoreSee Less
Ditto with fried rice - use calrose rice, garlic butter (unsalted butter, soy sauce, lemon juice), onions, carrots, green onion, eggs, chicken breast tender strips (chopped up), safflower oil, soy sauce, and topped with sesame seeds. Hard to go with any other fried rice after cooking it on the Firedisc.
New steaming grate and lid. Cooks it all!
Fried rice is tops, but don’t sleep on the disc for steaks- great for searing a hard crust, doesn’t smoke up your house and gets blazing hot in ten minutes flat. Related- 5/8” thick chuck eye steaks are mighty damn underrated
In no particular order- salmon with spinach, smash burgers, Salisbury steak with Swiss cheese and mushrooms, sausage sandwiches with peppers and onions, fried rice with either chicken or shrimp.
Smash burgers Fried rice(regular and cauliflower) Cabbage Onion potato and sausage Chili And french toast
My hubs, Warren Hansen, has totally mastered Gumbo! We catered a party a couple weeks ago, the neighbors bought 2 gallons to take home several other people said it was the best gumbo they’d ever had. (A couple even asked us to share the recipe with a Cajun restaurant in town 🤷🏼♀️)
1) Chicken chow mein 2) Chicken Tikka Masala 3) Street Tacos 4) Fried Chicken Wings 5) with the steam grate, beer/water/apple cider vinegar/old bay base liquid. Then cover potatoes, corn, shrimp, and crab with old bay and steam them until cooked. After cooked cover with garlic butter and parsley.
RC Ranch wagyu chili all the way!
Breakfast tacos with corn tortillas, melted cheese, chorizo, peppers and onions.
Ideas for a lid? ... See MoreSee Less
I use 120qt lid, works great but lid they make now will work better....
Would like to see FIREDISC Cookers come up with a semi-dome lid.
Fire Disc one is great. Worth the extra pennies
I had the amazon lid and hated it, mine was slightly warped and the handle would get too hot to grab. I returned it and got the firedisc one and it works much better, rubber handle for heat, hook hanger to hang the lid off the disc, vent, and a probe port. It's pricey but I got mine with a promo code.
Firedisc lid all the way! Has a vent, solid handle and a hook to hang it on your Firedisc.
Haven’t had the time to use mine for a few weeks. Took the cover off and there is rust. Best way to remove? Boil and scrub then season again? ... See MoreSee Less
There are several threads here on it scroll thru. It's easy fix
Simmer a gallon of water with a quart of white vinegar. Use a sponge and scrub it around. Then reseason the pan. Takes about an hour.
Happy Mother's Day FD Nation!!!
Steaks and Blackened Chicken for Momma!
I thought I had seen my Fire Disc's cousin in a movie
!🤪 ... See MoreSee Less
That’s funny. That’s how I Always describe it. Probe Droid
“It’s a good bet the Empire knows we’re here...” -Han Solo
Anyone know how much rice I can cook in my fire disc? I want to make a dish with uncooked rice. ... See MoreSee Less
I want to know the same but so far I’ve only seen people using precooked rice.
I cooked rice in my Disc. I want to say I made about 2 cups. I did notice I needed to adjust the water to rice ratio because of how wide the Disc is. Start with your normal amount and evaluate. You may need to stir or add more water as the water gets soaked up. You can probably make a lot more than 2 cups if you can get the ratio right.
There is a really short window between the time your rice is done cooking and the time it is ruined because it burns. Especially because keeping that direct flame on the center of the pan really heats it up, cooking the rice at the center faster than rice at the edges. So I recommend you do the Spanish rice approach where you add stock incrementally until done. Also recommend you stir your rice a lot to move it off the hottest part. This will release more starch into your liquid, thickening it.
Loving the FireDisc. Easy setup, easy clean up, versatile and makes some delicious food too. #firediscforthewin ... See MoreSee Less
Those pictures make the food look even more delicious!
Had the Bull and Fire disk working hand in hand today. What a great team. 😎 ... See MoreSee Less
Ok, wait a sec here....how did you do this? Grill and then finish off on the disc?
Smoked them till they hit around 120, then seared them in butter for 2-3 min on each side then placed them back on the smoker with my corn an asparagus till I hit my desired 145. Let them rest while the sides finished off and mmmmm mmmmm good.
Funnel cakes for birthday party ... See MoreSee Less
Should I be worried about this build up ... See MoreSee Less
I pour water in mine and get it to a boil. Then I take a grill brush and clean that crap off
I boil with water and scrape with the ultimate cooking weapon. Whatever doesn’t come off is just more flavor.
What build up?? It isn’t seasoned yet.
Yes I would be worried because you haven’t cooked on it enough
I WOULD GET THAT STUFF OFF AT ALL COSTS. AND THEN SPEND SOME TIME SEASONING IT PROPERLY THIS TIME.
Just say it like this. Your disc is still in its prime. 💪🏾🤣
Boil some water in it. And use this
Shrimp fried rice and General Tsos chicken ... See MoreSee Less
Steak and stemmed vegetables on the disc tonight for my wife ... See MoreSee Less
First time to fire her up and oh myyyyyy!! ... See MoreSee Less
All seasoned up and time for beer battered walleye and hush puppies!!! Love my Firedisc!!! FYI, seasoned it by the instructions with lard, 4 times, nothing sticks. ... See MoreSee Less
Continue to season on the sides ... rotate your disc 360 with light coat of oil ... takes about 25 mins
Found a product on Amazon called Buzzy wax works great.
Good morning Houston!!! Happy Mother’s Day!! ... See MoreSee Less
The black handle on my ultimate frying weapon has come off. What’s the best glue for re-attaching it? ... See MoreSee Less
Creamy chicken alfredo with spinach. Also made before using shrimp instead of chicken! ... See MoreSee Less
Gonna havta do this soon!
Looks delicious 😋
I have and used cast iron for years and have kept them well seasoned.
HOWEVER, I’m struggling with my Firedisc on keeping it seasoned. Even when I clean out with boiling water on the inside as per instructions after cooking.
Ideas? ... See MoreSee Less
The Disc has taken alot of my smoker/bbq time this spring so far! This is invasive Asian carp shot from the Illinois river Thursday, dusted with home made cajun spice and batter fried then topped with a home made buffalo sauce. Some fried chips as a side and Saturday dinner dont get much better!! ... See MoreSee Less
That looks downright delicious 😋
Been awhile since I’ve had time to fire up ol’ Red and get some work done… stir-fry one night, then chicken fajitas for taco salads another.
May have to challenge Nicholas Low to a friendly little contest this week… see who can come up with something special.
Happy Mother’s Day to all you momma’s out there!!!! ... See MoreSee Less
You win. I’m on the way over!!!!
Dropped by the FireDisc flagship store. Sweet Mother's Day gifts right here. Yeti! ... See MoreSee Less
Can these be purchased online?!?!
Nice. Looks like I need to stop by the flagship store when I’m in Houston
A little pork fried rice. ... See MoreSee Less
Steamed up a tritip I had done two days ago on the weber kettle, tasted like it was fresh off the grill ... See MoreSee Less
Spring in the Midwest! Trout and morels in a tomato/garlic sauce! ... See MoreSee Less
Nicely done! 👍🔥
I had no idea that morels grew out there. Also, nice plating.
Rose Anthony 😳
Your my hero now. Wow that look delicious.
This has had over 50 cooks on it
Love it! Only thing it can't do well is more than one pancake at a time lol ... See MoreSee Less
I think these things are twice the cooker that blackstones are. So versatile
50 meals and that's all the seasoning you have built up? Something isn't right. Do you move your meals/food all around the disc when you cook on it? You should have most of the bottom black by now. Then you can cook more than one pancake no problem. Mine has about the same amount of meals on it, maybe a few less.
Try the silicone pancake rings that you can buy off Amazon. www.amazon.com/Ozera-Nonstick-Silicone-Pancake-Round/dp/B015SGC10M/ref=sr_1_5?dchild=1&keywords=s...
Welcome back to the Weekly FIREDISC Cooking Challenge! Since it's Tuesday, this week we are cooking up some TACOS. Post up your photos of your favorite TACOS recipe (to the group page) for a chance to win a $50 gift card. Now let's all get to cooking! ... See MoreSee Less
Thank you for sending me a cover! Very nice of you.
Al pastor for street tacos
The lid makes such a difference when cooking 10 pounds of al pastor.
#tacotuesday #cincodemayo #firedisccookers #favoritetacos ... See MoreSee Less
Is the bottom part of the fire disk epoxy supposed to burn off during the initial seasoning? ... See MoreSee Less
Yes...no paint or powder coating can withstand direct flame like that.
Yes it does,it’s just paint it won’t damage it.
I did a search in the group before posting this and found some mixed stuff. Thank you three for confirming that everything's okay so quickly. Y'all rock!
Yup. Once it’s burns off, you can take a wire brush and re paint with high temp. I do for rust protection because I store my upside down outside.
Yup same here.
You're doing it right!
And continual use will keep it rust-free.
Four years and just seeing the paint flake ...
Mine didn’t until we forgot and left it on.
My wife wanted stir fry, my son wanted to help. Firedisc stir fry seasoning used, of course! ... See MoreSee Less
Firedisc comes in today. What is your favorite chicken recipe ... See MoreSee Less
My family LOVES this one! www.firedisccookers.com/cooks-it-all/creamy-chicken-sausage-pasta/
NOT CHICKEN, BUT TASTY!! www.youtube.com/watch?v=9U5f-UlrTo0
We love firecracker chicken! www.firedisccookers.com/cooks-it-all/firecracker-chicken/
Salmon with garlic , butter, and lemon juice! Yummy! ... See MoreSee Less
Taco Tuesday Challenge! Crappie tacos with home grown salsa and avocado! ... See MoreSee Less
Taco Tuesday Challenge:
Discada! ... See MoreSee Less
We have a lid and I cover for our fire dish when we uncovered a few minutes ago to make dinner this is what we saw, it looks like rust, And mostly wipes off like mud, anybody else have this issue￼￼ ... See MoreSee Less
You have to turn it upside down when not using it. The cover is not waterproof just resistant
Yep that’s why I quit using it ... got tired of always cleaning it and reasoning it ... of course I’m in Florida and leave it out on the covered patio so I suppose it’s my fault ... I just use my griddle on my RT 🎯 for most cooks
Go to the firedisk website and it will tell you how to clean that
That is rust. Mine lived in the garage for that reason
Make sure it cools all the way down before putting lid on.
Look at the videos to season the whole thing ,not just the middle. Use lard for seasoning and dont leave outside because of humidity. You would not leave a seasoned iron skillet outside, would you?
I leave mine on a patio in Florida. I guess y’all aren’t oiling after cooks 🤷🏻♂️
As great as they are...awful lot of labor involved in maintaining it
I leave mine outside all the time, no rust. Always leave a coat of oil after cooking. That's the only maintenance I ever do and have no problems.
Oil it after each use. This will not happen.
Leave the cooking oil on it after every use and burn it off before cooking again. Salt and a half onion and you're good to go. It's a disc not a skillet.
Thanks for the info!
I don’t have a cover. I oil mine after each cook and heat. I turn mine upside down when done. It is under a covered deck. Looks like condensation, should clean up okay.
Use Bar Keepers Friend Soft Cleanser Liquid to get the rust off and re-season it
We boil a bit of water, use a cheap scrubby and swirl it around. Dump and throw a little oil in after every cook. We also store it upside down on the legs or in our built in kitchen.
I had mine for probably 3 years. Always wipe it with a coat of oil before storing it indoors. I don't use it for several months sometimes but never had an issue.
I used my orbital sander and 120 grit, took about 3 minutes. Then I re-seasoned with Blackstone seasoning grease.
Rock salt and oil to clean it
24" Blackstone will solve all issues. It's lighter, packs better if you camp with them and 1/4 the up keep. Haven't seen it or even know where my firedisk is. I'm in Hollywood FL. If I find the firedisk it up for grabs.
I’m in North East Texas and keep mine outside all the time under the patio. I treat mine like my cast iron, after cooking I clean with hot water, turn the burner on to dry, then coat with a layer of lard, seasons up great, no rust. Hope this helps
I live in a humid area and I don’t use a cover or a lid. It’s seasoned real well and I just flip it upside down on the stand to store it 👍
Mine does this, too...
Buzzywax from amazon works great.
I have a stupid question, but I cant seem to get, of all things, hamburgers as good on the fire disc as I could on my regular grill. I am looking for tips and techniques to make cooking them more even and of course in the end, taste similar or better. My challenge seems to be if I put them too close to the middle, half gets overcooked too fast, and the other half not enough. If I move them away from the middle, they never seem to cook, and I don't get that nice "golden brown and delicious" crispy outside you can get with a flat iron style grill. Now I am using a really lean venison I cut with cow fat to about 7%, so the hand made burgers are really lean. I have tried adding oil to the bottom, and trying to baste the burgers, but that was not very practical? In the end, I am looking for a medium done burger (light pink in the middle), and as close to a slight crisp on the outside if possible, like one would do on a steak in a cast iron skillet. Any suggestions would be helpful. Additionally, I see some people have added a valve to limit the flow of propane to the grill. Do most people do that? ... See MoreSee Less
I have found cooked on the firedisc or giddle lean meat is hard to get the dark crispy sear. I have cooked very lean and it never cooks well. You need fat to get that juicy seared burger.
You might try cooking till almost done away from the center and then putting the sear on in the middle at the end.
High heat is what causes the Maillard reaction we call a dark crispy sear. Intramuscular fat is what causes the juicy and conveys flavor. Lacking this, you could mix in some fat like warmed butter. Flipping frequently prevents any one side from getting over cooked and creates a more even sear.
Smash burgers are best on flattop or disc cookers. Not thick
Bacon. Grease. 😎
I think you need more fat. Also, smash the patties thin.
Smashing them thin, in n out style, a good smash burger. Or steamed, throw onions/beer and then throw the thin patties on top and let them steam from all the flavors, white castle style.
I use an old wok lid to steam small batches.
Looks like my problem, is that I usually do a thick burger, and this style of grill is not as good at doing it. Appreciate the smash burger idea, will try that.
My fire disc seems to run too hot on low. Am I doing something wrong or is there just not a low temperature on these things? ... See MoreSee Less
Firedisc doesn’t act very fast.
LASCO 17-1901 1/8-Inch Female Pipe Thread by 1/8-Inch Male Pipe Thread Straight Brass Needle Valve www.amazon.com/dp/B008E33AIO/ref=cm_sw_r_cp_apip_TbzcLS2kYt7i8 Here is the the valve that you can use, gives you more control on the low side
Installed. Good luck
This is what you need
Turn on low & move food up on sides of disc. That's how it works
I have an older discada style one this will be invaluable for. My new deep dish works well but the old one is hot and hotter from low to high
Riding, drinking and lots of cooking ... See MoreSee Less
Ain’t she beautiful? ... See MoreSee Less
I was hungry. So I broke out the FireDisc and put her to good use. Nothing fancy. Just something simple and quick. Potatoes, peppers, mushrooms, and 3 different brats. Even though I cut up the brats next time I will leave them whole and brown all of them first. Just experimenting here in Kansas. ... See MoreSee Less
Hell Yeah 🙂
That looks delicious!
Firedisc wings and drummettes for this weekend’s challenge: flaming orange glazed chicken.
You can use wings but drummettes work better because the wing tip makes the meat stand up and it doesn’t look as good. Also drummettes cook faster because they lay flat.
1 cup flour
Enough onion powder, sea salt, and ground pepper to taste, about 1/4 cup all together. I used a 3:2:1 ratio of onion powder to black pepper to sea salt.
Toss about 5-6 lb of chicken wings/drummettes in that.
1 cup orange juice
1/3 cup Mirin (Japanese sweet rice wine)
2 pinches of red chili flakes
1 tablespoon of minced garlic
1 tablespoon of minced ginger
3 tablespoon of honey
1 cup oil to your Firedisc on medium
Once it’s shimmering, fry your breaded chicken until it looks good n cooked. About 10 minutes.
Remove chicken and set aside. Turn off heat. Drain/wipe out the remaining oil and breading crumbs.
While the pan is still hot, add your sauce ingredients. Turn the Firedisc on to low.
Simmer until reduced by 1/2 and add in your chicken. It will thicken pretty fast into a glaze so keep stirring and flipping to allow for sizzle without burning. See how it beads up on the pan? That’s how you know. ... See MoreSee Less
Ingredients. Ignore the cameo appearance by the Parmesan.
A couple comments on ways to vary the flavors: Mince up a fresh habanero or Serrano pepper to up the heat. Add dashes of sesame oil or fish oil to give another layer of flavor. Swap the OJ for limeade or fresh lime juice. Could also sprinkle with thinly sliced chives, sesame seeds, or grated zest of whatever citrus you use. Looks nice.
Every Day It’s Taco Tuesday!! ... See MoreSee Less
Love that sizzle
Those look great.
Cheese steaks with pepper and onions in the makings. ... See MoreSee Less
Sunday Disc cooking session...Chanko Nabe (Japanese Sumo Stew) & Beef Broccoli ... See MoreSee Less
That looks ready to go! 🤘🏼🔥 ... See MoreSee Less
That’s looking good! Grillax ... See MoreSee Less
Nothing like a Firedisc breakfast on a beautiful Sunday morning! ... See MoreSee Less
Does anyone know how long each size of propane tank will last on high using the firedisc? I have the small green 1 lb tanks, I have a 5 lb tank, and I have a 20 lb tank. I'm trying to figure out how much I need to bring for different lengths of camping trips. ... See MoreSee Less
Took a green tank about 3 hours before it burned out. With a 20lb tank I reckon you’ll get about 50 hours of go time, given that most places don’t fill it up to 20lb.
My first attempt at Fajitas. Getting the veggies going😎 ... See MoreSee Less
Did you take the veggies out when you cooked the meat?
Cajun shrimp on a butter garlic sauce. The lid is a game changer just said it fell apart. ... See MoreSee Less
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Smoked deer sausage, bacon, potatoes, onions and cabbage!!!! ... See MoreSee Less
Very nice 👍
That looks delicious