Was reading the "what's on your menu" post and got to thinking about making a plow disk cooker myself. Have a few questions though,
1: What size disk works best and is a used disk better than a new one? Have several farm implement dealers in the area, so getting a new one would be no problem. Also know where several old one way plows are that I could get a disk off of as well. Would imagine one of the thick ones would be better than a thin one?
2: Do you weld a patch over the axle hole?
3: When using one, do you elevate it slightly above the fire, or put it directly on the coals?
4: What is the best process to "season" one?
5: What is the best way to clean one after using it?

Have heard of and seen these before and always wanted to make one and after seeing the one "RobertYuras" made and uses, decided it was time for one of my own.
Thanks in advance for any and all info!!!!
Tony

I would say treat it like a wok
a normal sized wheatland disk is best. a small implement one wont give you the cooking space.
Season it like any steel dont scrub it to death but clean it leave some oil behind.
Put it on the coals cook way off its up to you.


I promise that other guy will tell you better but it looks very versitile

it looks like a good patch with a grind.

I had friends make roller blade ramps with them in the day.

bigger and flatter the better...patch the hole in so your stuff dont fall thru..make your handles long enough to keep you off the hot part...when you cook on it,it really depends on what you are cookin , how hot the fire is etc..seasoning is a work in progress but bacon grease on a hot disc is best....the best way to clean on after using in my opinion is a wad of paper towels or somehitng of the like..i never use any soap on mine because i dont want any of the seasoning to be drawn out..treat it like a skillet or cast iron cooking implement...i keep mine in a tow sack to keep the dirt off afterwards..just the way i do it.

I've got one that was a formerly used plow disc. It is 18" and after using it a few times I think it is the best size. You can cover the whole with a piece of metal and then weld it up.

I have fed 8 people at once with the 18" and if I had wanted to I could probably have cooked for 12 and that is all the surface area your are prob gonna get with that size disc.

I use mine on an old fish fryer stand and it works perfect. Cooking fajitas seems to be the food favorite around my house with the disc. Two horse shoes are welded on each size for handles. Tractor supply carries all sorts of sizes and they are cheap.

The fire is about 4" below disc. Be very careful if you have kids around. One touch on the disc is gonna leave a scar. Mine gets pretty hot within a few minutes.

I have made quite a few over the years. I have used shallow discs and the deeper ones also, and found that the deep discs work the best. They allow for more oil when frying.

As for seasoning a disc, if it was a used one, I used a wire wheel to buff all the rust off down to clean metal. Fill with water and boil for 20 minutes or so then repeat the process. I have always used just Crisco or vegetable oil to coat the disc, place the disc on some coals and get the disc really hot. Bacon grease has salt in it and will promote rust in time.

Rigged one up for a freind of mine that was from a Rhome plow, about 36 or 38" in diameter. Holds lots of oil.

You can get blanks without the holes in them. I have built 25 or 30 like that. Horseshoe handles. 6" 0r 8" piece of pipe about 2"-3" tall works good for a standoff to keep you off flame. Bacon grease to season, although what Moderno says makes sense about rust I have never had a problem.

txbigly,
Where can you find the blanks? Sounds like the way to go to me.

Yeah where are the blanks?

We've welded up several over the years....

Redneck Mesiah also does a great stove with implement wheels too, serves as base for disk, or can be a grill on their own... great for camping, deer camp, lake, pool parties or the races

sig226fan (Rguns.com)
Any pics of Redneck Mesiah's implement wheel stoves?
Thanks
Tony

i sell a 22" blank
a 22" deep blank
a 24" deep blank
they can be bought at
mcmaster new holland decatur
sturm welding pilot point
metal sales gainsville
if thats not close to you
we have dealers all over tx ok nm la
i'm sure we have one close to you

CM I will try and get some... I have one of the prototypes at our campground on the bird lease... some of these guys have used it...

I'll see if Mickey has pics of his... mine has too big of bars (sucker rod) for the grates... his has hay rake tines if I remember right... that's what I am using for my next one...

Chipping Hammer Handles are the best for me, the horshoe's get too hot...

Using the WOK on the wheel, be careful not to sit it too tightly, it will smother the fire!

The wheel works wonders as the fire base though, plenty of directed heat to cook, but no huge fire to fuel or clean up...

Most of the discs used down south to cook Tripas are about a foot off the ground. Curing of the disc starts with boiling water, rinse and then grease. Straight up box of lard heated to a clear boil for at least an hour.
Rinse off, wipe down.
Treat the disc like a cast iron skillet. When you are done cooking, rinse with water, wipe down with oil.
A good one should always bead water.
Don't let me catch you cooking any turkey bacon for breakfast on that thing.

Just googled disc for tripas and saw this add
http://sanantonio.craigslist.org/grd/1773127580.html
Just about right.

turkey bacon = gaynus in the paynus

TRIPAS! MMMMMMM I CAN SMELL THEM NOW.