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Discada Tacos For The Family

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  • #16
    i dunno......think ya might have left something out......... ........looks great though.
    sigpic
    it's all good my friend..........

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    • #17
      That is pure awesomeness. Well done Sir!


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      • #18
        Dana, that did not suck. Dammit man, how friggin awesome!!

        On edit: Points Police got me cuffed... IOU


        Drinks well with others



        ~ P4 ~

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        • #19
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #20
            That's some fine wok work Dana! Love tacos.
            sigpic
            Smoke Vault 24

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            • #21
              Originally posted by Fishawn View Post
              Thank you, that's what I figured

              I guess I forgot to ask aboot storing it also (sorry)..... Do you make sure its seasoned, when putting it away, then store it in a dry spot, uncovered?

              Sorry for all the questions, got a Blackstone coming and apparently, they do not "Thrive on neglect" which I am used to.
              This is a heavy sum bitch, but I don't see it thriving on neglect either...I treat this just like cast iron...after use I clean it up, lightly re-oil it, and currently I've been setting it down stairs in my storage room on top of a cooler. I will ultimately get a giant hook and bore that into my shop wall and hang it like I do lawn tools. So far, it has cleaned up real nice with a nylon brush and water to deglaze it (I do have a chain mail scrubber like this one just in case).


              I just can't send Mrs. Engineer down stairs to "quick grab that for me"...it is large and heavy.
              BBQ Eng.

              The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
              Adopt a homeless pet - http://www.petfinder.com
              I built the Iron Maiden - Iron Maiden Smoker Build

              Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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              • #22
                Discada Tacos For The Family

                "aaaayyyyeeee" Que Bueno!!!


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                • #23
                  Thats the way to do it right there. It amazes me how much can fit on those things. A coworker of mine "knows a guy" and he made us a cover that fits over the disc and stand. That way, I can clean it, oil it and cover it...keeping it out of the elements.
                  Arron W.

                  YS 640
                  Primo Oval XL
                  Lone Star Grillz 30x36 cabinet smoker
                  Not so Ugly Drum Smoker
                  Weber Copper Top
                  Old Smokey
                  Orion
                  Gasser
                  2 Sack Crawfish Boiler by R&V Works
                  24" Disco with custom burner
                  Red Thermapen
                  2-Maverick ET-733
                  Orange Thermoworks Smoke

                  R.I.P my little buddy Zazu. 10/4/2020. We miss you.
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                  • #24
                    Originally posted by BBQ Engineer View Post
                    Craig, I've been using one of my turkey burners (don't have a weber to stick under it)...but I'm going to get a banjo burner like this and modify it with a stair step wok ring or maybe get a 32 jet wok burner like this and build the stand. I found this one and thought this would bring some serious heat and it's large in diameter...I'd have to put together a stand with a wok ring but that isn't to far outside of my capabilities...Hmmmmm...choices, choices.
                    Dana, I have one of the "32 jet wok burner"s. It's actually a bit too hot. Hard to turn the flame down enough without it getting blown out. It also spreads the heat out pretty wide heating the sides a bit. But my disk is different, it's an old Weber stainless with air vents around the sides.
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #25
                      I'd hit that


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                      • #26
                        OH MY GOD! ! I don't know what else to say.
                        Don

                        Humphrey's Pint
                        Weber Smokey Mountain 18.5"
                        Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
                        Blackstone Professional Series 36" Griddle
                        Weber Spirit SP-310 Gas Grill
                        Anova One Sous Vide
                        AMPS
                        Purple Thermapen
                        Maverick ET-733
                        DigIQ DX2
                        Misfit #1674

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                        • #27
                          Originally posted by tadowdaddy View Post
                          OH MY GOD! ! I don't know what else to say.

                          I agree with Don!!

                          Gottta find a Word above "Freaking Fantastic"!!!

                          Lotsa Tasty Vittles on that Disc!!---


                          Bear
                          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                          Mom & 4 Cub litter---Potter County, PA:

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