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  • 22" vs 18"
  • Depth Comparison - (L) 22"  -  (R) 18"
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18" Madrid Discada

$45.00
SKU: MAD01
Weight:
18.00 LBS
Shipping:
Calculated at checkout
Qty

    With our tradecraft styling and a compact 18 inches of cooking space, our discada plow disk is designed to provide owners with a streamlined look while giving them quality to last a lifetime. Perfect for the camp, stovetop in the home or on the road in the RV.

    Features of this plow disc cooker include:

    • Southwest Disk is the only manufacturer providing a seasoned disco complete and ready to use when you get it, no waiting around. Our disk has its first deep seasoning and firing already done when you receive it.
    • Secure and safe movement of your plow disc grill is assured with beautifully crafted handles that give you great maneuverability.
    • Quality and substance, no cutting corners with our production and disk cooker is 18" in diameter.
    • Solid and sturdy, weighing in at 18 pounds for this fully seasoned disco cooker.
    • Complete recipe website link above and Facebook page so that you can get started fixing some great Discada food for you, your friends and family.

    When you're searching for a Discada, a really well put together disc grill that will impress your family, BBQ or hunting buddies and give you many years of enjoyment, we have the perfect designs. From a quiet meal for the two of you to a large patio party, you can put anything on our discs. Cook up a fish fry, give some fajitas a try, or make a breakfast to remember. 

    Get our favorite recipes from our Disc Recipe link above or connect with us on Facebook - featuring full details on fixing your Discada or your own specialties!

    We named this disco after the smallest town in New Mexico - A Ghost Town Reborn....

    https://en.wikipedia.org/wiki/Madrid,_New_Mexico 

    The town of Madrid (pronounced with the accent on the first syllable: MAD-rid, not Ma-DRID (http://www.visitmadridnm.com/) was founded in 1869, but it wasn’t until the 1880’s when the Santa Fe Railroad arrived in the area, that coal mining began on a large scale. By this time, the short lived gold had played out, and most of the solitary miners gave way to larger companies who moved in to develop large coal mining operations.
    As many as 1,500 years ago the first Native American inhabitants mined the turquoise and lead deposits in the nearby hills. When the Spaniards first arrived in 1540, they largely ignored the Indians and their turquoise, more interested in finding the more valuable minerals of silver and gold. (http://www.legendsofamerica.com/nm-madrid.html)

    Write your own product review

    Showing reviews 1-2 of 18 | Next

    1. SIMPLY THE BEST!  star rating

      Posted by Mark Klynott on 20th Oct 2018

      I received my newest discada - an 18 inch Madrid model - from Southwest Disk a few days ago. It is not the first one that I purchased, as I also bought a 24 inch Rio Grande model along with a portable burner back in 2013 as well - which I really like. None the less, my Madrid arrived as scheduled and in mint condition. I purchased this particular model because it is just the right size for me to use on the middle. elongated burner of my kitchen stove at home. Since its arrival I have been cooking up a storm! I have cooked a Chicken Fried Rice which came out absolutely SUPER! The rice was grainy - not overly moist and soggy - primarily because of the size of this disk which allows for room to spread out the ingredients and cook off any excess moisture. The initial and original pre-seasoning that was done on the disk also provided me with a FLAWLESS, non-stick surface to cook my dish on as well! Since then I have cooked a 'dry' chicken curry - no gravy allowing more searing and caramelization of the chicken, herbs and spices for even more intense flavors - and it turned out AMAZING and DELICIOUS! The discada is like a slightly more concave version of a traditional Indian or South Asian cooking vessel known as a TAWA or TAVA on which you can cook almost any dish that you like!

      So what do I like BEST about my newest disk from Southwest Disk? I really appreciate the thick, sturdy construction. The steel used is by no means flimsy and subject to scorching as are some of the other disks out there. The handles are FIRMLY ATTACHED and the welds are neat and look good. There is LOTS OF ROOM on this disk even at 18 inches in diameter for inside cooking. You can scoot cooked ingredients up the sides when done and to allow any excess oil - if there is any - to make its way back to the center of the disk and continue cooking your other ingredients. And perhaps BEST OF ALL are the NON-STICK QUALITIES that my disk arrived with because of the initial, pre-seasoning that was applied to my disk BEFORE I purchased it.


      All in all, I am extremely pleased with my purchase. Whenever they are back in stock and available again, I also plan to buy a rimmed MOAB model as well in the future. To put it simply, if you want the ABSOLUTE BEST out there, then Southwest Disk is THE ONE AND ONLY PLACE to get what you are looking for and the kind of quality that your hard earned dollars deserve!


      Many thanks David!

    2. Exceeds expectations  star rating

      Posted by Dan B on 6th Aug 2018

      I cook in all sorts of "deep woods", "back in the boonies wading for trout", "entertaining my survival class clients on the ice" type of situations. The Madrid I ordered primarily sits on my aluminum Chimnea, an absolutely perfect fit. Will be sending a picture to Blue Rooster in N Minn. For those of you who have not cooked in front of a lot of people, have not learned sequencing real well, you don't want to use hardwood as your heat source. An excellent primer is to use your carbon steel indoor wok as a starter for your disk prep. Everything prepped; meat(s), densest veg, delicate veg, rice, potatoes, sauces, oils, spices, whatever you expect to use. Individual containers. Purchase the appropriate tools right away, wok shovel, strainer, tongs that work not cheap discount stuff. Buy the proper length, this is a continuous heat process. FUN. Very entertaining to Wisc folks who have never seen this up front. David at SWD makes sure the disks are pre-seasoned. Important. Continue the seasoning process. Do some YouTube homework. Workmanship is excellent. Welds, balance, handle positioning. I do smithy work, the disk is perfect enough. I have incorporated rabbit, squirrel, venison, all extremely low fat meats along with pork. Fat first, just like any other outdoor cooking. . basic oriental process. My 18" Madrid is now an entertainment feature alongside my smokers and gas grill. Undecided if I eventually buy a wok jet for gas use. Loaded it up, cooked for 12 largest group.

    Showing reviews 1-2 of 18 | Next

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