Fried rice!

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.

Gumbo

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.

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.

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.

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.

You just have used the dishwasher too!!!! Same here

Gorilla glue

Of you contact them they will send you the glue.

We found that hanging them on the disc while cooking was what caused ours to come off.

Gorilla or a quick set JB Weld for plastic/rubber

Buzzy wax look it up on amazon.

Bacon grease aka lard

You do not have to boil it every use. Wiping it out while it’s hot and putting more oil on it helps keep it seasoned

I also use crisbee. I’ve heard a lot of good things about buzzy wax too though.

Fajitas

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/

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.

Ky Johnson

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.

grillax.com/smash-burgers/ BOOM!

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.

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

YEP

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

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.