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

18.00 LBS
Calculated at checkout

    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....


    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)

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    Previous | Showing reviews 3-4 of 19 | Next

    1. 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.

    2. after some use  star rating

      Posted by C on 21st May 2018

      i wanted to add more info. seasoning this thing is challenging. i quit worrying about it and just use it. sometimes stuff sticks still, but this is a steel disc; i am not gonna break it.

      okay, i have been using it a lot. it is very dense, so watch the heat. you get it too hot, just turning the heat down wont save it. you will have to move the food up the hill to towards the rim. here the 18" kinda hurts you. if you have a lot of food moving it about is an exercise in patience. it is a food ballet. the 18"; i found a pound of meat to be the maximum load. maybe with more experience that will change. i made store marinated "pastor" this weekend and the pineapple chunks and sweeten meat haunted me. it burned onto the disc. i cleaned it with more oil and a fist full of salt. i scrubbed it with a paper towel. it worked great,but some of my hard earned seasoning got caught in the crossfire. this thing is fun!! between this and my trusty wok, i dont think i will cook much inside my kitchen this summer.

      i am using a cheapo ThunderGroup wok burner as my heat source. thankfully, it turns down super low.

    Previous | Showing reviews 3-4 of 19 | Next

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