FireDisc Portable Propane Cooker User Manual

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DEEP 36”

IN FIREMAN RED

HEAT RING

(DEEP ONLY) 5" TALL RING

CONTAINS FOOD, RETAINS HEAT

POWDER COATED

HIGH HEAT POWDER COATED AT 450˚ F

PROPANE FUELED

ACCEPTS BOTH

16.4 OZ. CANISTERS (FOR MAXIMUM PORTABILITY) OR 20 LB. TANK (REQUIRES ADAPTER)

DISC GRIPS

FIRE-RETARDANT DISC GRIPS™ SECURED WITH STAINLESS-STEEL LOCK-TIGHT SCREWS

HEAT ZONES

THREE TEMPERATURE ZONES ALLOW YOU TO KEEP FOOD WARM WHILE OTHER FOOD COOKS

REGULATOR

FITS BOTH 16.4 OZ. PROPANE CANISTERS AS WELL AS 20 LB. TANKS AND ADJUSTS TO HIGH, MEDIUM AND LOW

™

COLLAPSIBLE

3-PIECE CONSTRUCTION, DISASSEMBLES IN SECONDS (NO TOOLS OR HARDWARE REQUIRED)

SURE FLAME BURNER

PREMIUM, RELIABLE BURNER WON’T LET YOU DOWN IN THE MIDDLE OF NOWHERE

™

NO ASSEMBLY

REQUIRED

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DEEP 24"

IN JET BLACK

CLEAN

BURNING

HOW TO PRE-SEASON YOUR FIREDISC

Congratulations and thank you for purchasing a FireDisc® portable propane cooker. FireDisc ﬁ res up fast and cooks lots of food. It seasons like a cast-iron skillet and cleans up quickly,

with just water. FireDisc non-ceramic premium carbon steel. Your FireDisc

is well-built. It’s designed to last a lifetime and constructed of a

cooker is designed to operate on a common 16 oz. propane canister but will also operate on a larger (6 lb. or 20 lb.) propane tank (adapter sold separately).

Portability is the hallmark of a FireDisc

cooker. The unique stand is made up of two sections that nest together. The disc itself sets on the stand. There are no tools required and no hardware needed. Disassembly is also easy. Just lift the disc, separate the stand segments,

and you’ll be able to put your FireDisc

easily into your truck or car trunk, onto an ATV, or

into a boat. Storage is easy too.

Perhaps most important, FireDisc

can cook virtually any food and lots of it. This makes it ideal for hunting camp, ﬁ sherman’s shore lunch, camping, cabin-goers, tailgaters, etc. Anyone who wants to cook lots of good food on the go.

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FireDiscCookers.com

efore cooking with your FireDisc

, be sure to read these

instructions. And be sure to remove all labels, wash the disc

FIREDISC® FEATURES

HOW TO SET-UP YOUR FIREDISC® COOKER

• 3-PIECE CONSTRUCTION: Easily breaks down to ﬁ t

in any truck, car trunk, SUV or boat

• FLEXIBLE STAND: Legs bend to accommodate

uneven surfaces

• 22" COOKING SURFACE: Can cook 8 hamburgers

or 4 lbs. of fajitas

• 5 GALLON DEEP PAN: Can hold up to 5 gallons of water,

gumbo, soup or cooking oil

• HEATS UP FAST: Can boil water in 4 minutes using either

a small 16.4 oz. propane canister or large 20 lb. propane tank (requires adapter)

• ACCURATELY CONTROLS AND REGULATES HEAT:

Adjusts between low, medium and high; can heat oil

and food up to 450° F

• POWDER COATED: Premium powder-coated ﬁ nish

is super-durable and impervious to high heat

• HEAVY-DUTY CONSTRUCTION:

Built to last; hand welded and assembled in the USA

Before cooking with your FireDisc®, be sure to read these instructions. And be sure to remove all labels, wash the disc and season the disc.

ASSEMBLY

Your FireDisc

cooker comes fully assembled but does require that you screw the regulator into the burner assembly. Be sure the regulator runs through the hole in the stand prior to insertion into the burner. The threads are pre-coated with Teﬂ on pipe tape.

SET-UP

Step 1: The FireDisc

stand consists of two sections that nest together. The section with the burner drops into the other section to form an “X.” The square-in-square assembly serves to keep the stand very stable.

STEP 1

• FEEDS LARGE GROUPS: Fires up fast and cooks

plenty of food

• SURFACE ANGLE: Optimal pitch drains excess grease

to the middle for healthy cooking

• SEASONED EFFECT: Over time, the cooker becomes

“seasoned,” which enhances the ﬂ avor of your food just like a cast-iron skillet

• EASY CLEANUP: Easily wipes/sprays down with just water

™

• DISC GRIPS

: Handles won’t get hot

• HEAT RING: Helps to contain food and retain heat and

allows you to cook soups or boil water while eliminating the need for a lid

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Step 2: Place the disc itself onto the top of the stand where

it sets in place atop four supports. TIP: If the disc does not ride on all four supports, adjust/bend the legs in and out

as needed. This also helps to level your FireDisc

when

on uneven ground.

NOTE: Make sure all labels are removed prior

to seasoning or cooking.

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STEP 2

HOW TO SET-UP YOUR FIREDISC® COOKER

LIGHTING

Step 1: Before lighting your FireDisc®, you’ll need to screw on a propane canister.

Step 2: To light (be sure to keep face and hands away from burner at all times), turn the gas

regulator to the LOW position. Light with long lighter, placing the ﬂ ame directly over the burner. Safely adjust knob (low/medium/high) as needed for appropriate cooking temperature.

STEP 1

STEP 2

Step 3: To turn off, turn gas regulator to the OFF position. The knob will pop up when securely in

OFF position. Make sure regulator is in OFF position at all times when ﬁ nished cooking or

when the FireDisc

cooker is not in use.

SEASONING

Your FireDisc® cooker is similar to a quality cast-iron skillet in that it must be seasoned before use. Seasoning will help prevent rust, keep food from burning or sticking to the surface, and will also enhance the ﬂ avor of your food.

Step 1: Wash your FireDisc

FireDisc

) and then rinse and dry.

with soap and water (this will be the only time you’ll use soap in your

Step 2: Light your FireDisc®, and put it on HIGH heat for 8 minutes.

Step 3: Add 2 tbsp. of lard or canola oil, and, using a paper towel grasped by a pair of kitchen

tongs, spread the lard/oil around entire surface of the cooker. DO NOT USE YOUR HANDS!

COOKING

Cooking with your FireDisc

is really quite easy. For food items that do not contain much moisture or are not naturally oily, start by adding a small amount of cooking oil. Fire up the cooker, add your food, adjust your temperature and cook away! There are three concentric heat rings or zones on your FireDisc

. You can cook in the center and keep other items warm around the perimeter. Or, cook your meats in the center zone and veggies in the second zone. Also, the FireDisc® surface was designed at an angle so grease ﬂ ows to the middle while your food stays put.

See our website for lots of recipes and cooking tips. There are also a few recipes in this manual.

CLEAN UP

Cleaning your FireDisc® is similar to cleaning a cast-iron skillet. When done cooking, scrape out any food (use our cooking “weapons” or any non-abrasive tool, i.e., not steel wool), rinse with water and wipe out the disc. Yes, it’s that easy! That’s why it’s perfect for cooking on the go. If you burn food onto the disc or it needs serious cleaning, heat it (empty) on high for 5 to 8 minutes,carefully add COLD water and bring to a boil for up to 10 minutes. Turn off and let cool

and then dump out the water. This should clean up your FireDisc

STORAGE

When done cooking and after cleanup, wipe your FireDisc® with a small amount of cooking oil to guard against surface rust. Do not leave FireDisc

out in the elements or, if you must, cover it or remove the disc from the stand and lean it, so it can’t collect moisture. For long-term storage or transport, disassemble the three sections, stack, and keep out of the elements.

Instructions for using the 4' adapter hose (sold separately) to connect to the 20 lb. propane tank.

1. Make sure the FireDisc

cooker regulator is at the off position.

2. Connect the 4' adapter hose to the 20 lb. propane tank.

3. Turn on the 20 lb. propane tank.

4. Let the 4' adapter hose ﬁ ll for 45–60 seconds.

5. Turn on the cooker regulator and light.

Step 4: Wipe away excess lard/oil, turn off the heat and let the disc cool.

TIP: Sprinkle with coarse sea salt to reduce smoke.

4’ Low-Pressure

Step 5: To season well, repeat Steps 2–4 three or four times.

Hose Adapter to

20 lb. Propane Tank

Propane Tank - 16.4 oz.

Propane Tank - 20 lb.

Step 6: When ﬁ nally cooled, wipe dry, and you’re ready to cook.

STILL HAVE QUESTIONS? GO TO FireDiscCookers.com

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ACCESSORIES

FIREDISC® COVERS

Want to leave your FireDisc® cooker outside? Then you’ll want a FireDisc cover. Made of a durable, weatherresistant fabric, a FireDisc® cover will keep moisture away, reducing the potential for any rusting.

ULTIMATE COOKING WEAPON

Made speciﬁ cally for use on a FireDisc® cooker, the Ultimate Cooking Weapon™ is an over-sized, over-engineered spatula featuring a dished blade that’s contoured to work beautifully in your FireDisc® cooker and makes it easy to catch ﬁ sh ﬁ llets or ﬂ ip venison steaks. The “Weapon” features all stainless-steel construction with a high-heat, rubber-molded grip and an extra-long handle. Don’t forget the hanger hook for keeping your “Weapon” handy.

™

PROPANE TANK ADAPTER HOSE

(FOR 20 LB. PROPANE TANK)

FireDisc® was designed for use with a 16 oz. disposable propane canister for maximum portability, but you can also use your FireDisc® with a reﬁ llable 20 lb. propane tank using our propane tank adapter hose. This comes in handy if you’re going to use your FireDisc® all season in deer camp, all summer at the cabin, for a long weekend or on an all-week trip. This 4-foot hose can also be used for propanepowered gas grills, camp stoves or BBQ grills, and it comes with a complimentary 1-year warranty.

ULTIMATE FRYING WEAPON

Go big or go home! The Ultimate Frying Weapon™ features a giant, slotted, deep-dished blade that’s perfect for deep frying or handling large volumes of food in your FireDisc® cooker. Stainless-steel construction, extra-long handle with rubber-molded grip, hanger hook: the perfect tool for cooking on a FireDisc®!

Oil drains twice as fast!

Look closely and you’ll notice the slots in the blade of the Ultimate Frying Weapon™ are unique. We tested conventional round holes and versions of other-shaped slots and found that these oval Quick Drain™ slots drain oil from your food roughly twice as fast. This means your food will hold less residual oil, making it even better to eat!

™

WIND HELMET

When Mother Nature decides to unleash her windy wrath, FireDisc® fans can keep on cooking, thanks to the innovative FireDisc® Wind Helmet. The Wind Helmet blocks the wind, keeping the ﬂ ame focused on the cooker maximizing heat transfer and ensuring you can achieve the highest cooking temperatures. It’s perfect for blustery days as well as cold-weather cooking.

• Blocks wind, keeps ﬂ ame focused on cooker

• No installation needed; sets securely in place

• Fits all FireDisc® cookers; folds ﬂ at for easy storage

• Piano-style hinges with stainless-steel pin

FIREDISC

SEASONINGS

It’s time to throw out your spice rack. This set of spices from

FireDisc

is essential seasonings for every cooking occasions. Effortlesly transform the everyday meal to memorable feast. No matter what you like to cook, this seasoing set has you covered.

SEE MORE ACCESSORIES AT ﬁ redisccookers.com

STICKERS & DECALS

Put a FireDisc® sticker on your cooler, gun case or truck and show the world that you’re the proud owner of the best cooker out there.

LOGO HATS

Show ’em you cook with a FireDisc® by wearing our original logo hats. These hats feature a snap ﬁ t with either a full panel or white mesh back. Available in Red and Red/White.

TRUCKER HAT

• 100% Washed Cotton Fabric Twill

• 6 panel

• Sandwich Bill piping

• Unstructured

• Low Proﬁ le

• Moisture wick fabric sweatband

• Snap Back Closure

• 100% Soft Cotton fabric back w/Plastic loop

• Perfect for Fishing, Hunting, Camping and hairless heads

• These Traditional Trucker Hats are just as versatile and tough as your FireDisc Cooker!

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ACCESSORIES

RECIPES

GRAPHIC TEES

Show off your FireDisc® pride with a shirt that says it all! These shirts are made from an ultra comfortable 50/50 blend to keep you comfortable whereever you go.

FRESH VENISON BACKSTRAPS

Learn how to whip up some delicious chicken-fried fresh venison backstrap on the FireDisc

INGREDIENTS:

• Flour

• Salt

• Pepper

• Garlic salt DIRECTIONS: Cut backstraps into thinly sliced pieces. Combine 2 eggs and 1 cup milk (some like buttermilk), whisk. Dip venison into egg/milk. Toss venison into dry mix inside a plastic bag. Shake around until coated (do 3 to 5 pieces at a time so they don’t

stick together in a clump. Once coated, venison is ready to cook. Have FireDisc Put 5 to 7 pieces of venison in the oil for about 1 minute to 1 1/2

minutes. Thats it! Enjoy!!!!

with oil heated up, ready to fry.

DEER CAMP FRIED STEAK

RIVER HAT

This lightweight straw hat will keep the sun off of your neck and out of your eyes so you can avoid the rapids and make sure that hamburger is cooked to perfection.

LIFESTYLE KOOZIES

Keep your cooker hot, and your drink cold! Truer words have never been spoken. Keep your beverage cold with this assortmant of neoprene koozies.

FISH KEY

This multi-tool is designed with the ﬁ sherman in mind. The Fish Key features a line cutter, serrated blade, hook remover, bottle opener and wrench.

FISH KEY®

1”

1/4” 1/2”3 /4”2”1/4” 1/2”3 /4”

1/4” 1/2”3 /4”

FISH KEY®

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WITH GRAVY

INGREDIENTS:

For the Steak:

• 3 lbs. top round steak,

tenderized

• 1 yellow onion

• 1 cup whole milk

• 2 eggs

• 2 cups ﬂ our

• 2 tsps. granulated garlic

• 1 cup canola oil

For the Gravy:

• 1/3 cup ﬂ our

• 4 cups whole milk DIRECTIONS:

In one bowl mix the 2 cups of ﬂ our with the granulated garlic and in a separate bowl mix the eggs with the whole milk. Prepare the steaks by salting both sides then dredging the meat in the ﬂ our mixture, then the egg mixture, and then in the ﬂ our one more time. Set aside until all steaks have been prepared. Set your FireDisc to HIGH and add the oil. Once the oil reaches 375° F cook the meat in batches for about 3 minutes per side or until golden brown. Move steaks to the outer ring of the FireDisc and reduce the heat to LOW.

With the grease in the center add the whole milk and allow it to come to a simmer. Once the milk is hot, add the ﬂ our and mix thoroughly. Keep mixing the gravy until it is smooth and thick. You may need to add a little more milk if it becomes too thick.

Turn off the FireDisc, move steaks back to the center to coat in the gravy, plate, top with more gravy, serve, and enjoy!

Serves 5

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HUNTER’S ULTIMATE GRILLED CHEESE

The perfect warm lunch taken to the next level! INGREDIENTS:

• 10 pieces of bread

• 5 strips of bacon

• 1 large tomato (sliced)

• 5 thick slices of pepper jack cheese

• 1 red onion cut into rings

• Mayo

DIRECTIONS: Set your FireDisc bacon grease to sauté the red onions, cooking for 3 minutes. Once the bacon is cooked, move the bacon and the onions to the outer ring. Set the FireDisc bread on the middle ring of the FireDisc onions, cheese, tomato, a touch of mayo, and the top piece of bread. Cook the sandwich on each side for 3 minutes, rotating and ﬂ ipping to ensure even cooking. Once the cheese has melted, remove from the FireDisc® and enjoy!

Serves 5

to HIGH and cook the bacon strips. Use the

to MEDIUM LOW and place the

, topping with the bacon,

GRILLED TROUT WITH LEMON CAPE BUTTER

INGREDIENTS: LEMON CAPER BUTTER:

• 1/4 cup of butter

• 1 tablespoon capers

• 1 teaspoon lemon zest

• 1 tablespoon chopped parsley

TROUT:

• 1/2 lb of wild caught trout, skin on

• 2 bunches of spinach

• 1 lemon juiced

• 1 tablespoon olive oil

DIRECTIONS: Prepare the Lemon Caper Butter by combining all ingredients in a bowl and mixing well.

Set your FireDisc to MEDIUM HIGH heat and add the oil to the disc. Once hot cook the ﬁ sh skin side up ﬁ rst for 3 minutes, ﬂ ip, dab the Lemon Caper Butter on the ﬁ sh, and cook skin side down for 8 minutes. Once fully cooked remove the ﬁ sh from the FireDisc and set the temperature to LOW.

Add the spinach to the pan and cook for 3 minutes. Plate the spinach, capers, and then the ﬁ sh and enjoy!

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RECIPES

WARRANTY INFORMATION

DUCK A L’ORANGE

INGREDIENTS:

• 2 duck breasts

• 1 cup orange juice

• 1 cup brown sugar

• 1 cup chicken stock

• 1/2 tablespoon chopped garlic

• 2 tablespoons chopped onions

• Salt and pepper (to taste)

• Olive oil for cooking

DIRECTIONS: Make cross-hatched incisions on the fat of the breast to allow the heat to cook the duck breast properly. Season both sides with salt and pepper. Set the FireDisc® to MEDIUM heat and add about 1 tablespoon of olive oil to the pan. Do not allow the pan to get too hot or the fat of the breast will burn instead of melt.

Place the breast fat side facing down in the pan and let it cook gently for about 10 to 15 minutes. There is no need to ﬂ ip it. During this process a lot of fat will render from the duck; use this to baste the breasts and this will add a lot more ﬂ avor to your dish.

Remove the breasts and fat from the FireDisc and the brown sugar and half a cup of water to the pan while it is still hot. Let the mixture caramelize for 10 to 15 minutes then turn

the FireDisc

off. Add the orange juice after two minutes of letting the caramel cool, turn the heat back on to LOW, stir the sauce and allow to cook for 5 minutes, then add the chicken stock. Add salt and pepper to your liking to the sauce and place the breasts back into the pan. Serve with mashed potatoes and fresh green beans! Enjoy!

Serves 5

, add the onions

FIREDISC® GUMBO

INGREDIENTS:

FOR THE ROUX:

• 1/2 cup all-purpose ﬂ our

• 1/2 cup butter

Set the FireDisc to LOW HEAT and melt the butter, as the foam subsides stir in the ﬂ ow whisking constantly to prevent lumps. You want a nice dark brown roux for gumbo so this takes some time (about 25 minutes), don’t rush it!

• 2 qts broth (chicken broth if cooking seafood or chicken and beef broth for beef or sausage)

• 1 green bell pepper, chopped

• 2 yellow onions, chopped

• 1 celery stalk, chopped

• 1 pound okra, chopped

• 1 teaspoon kosher salt

• 1/2 teaspoon cayenne

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 2 teaspoons of your favorite hot sauce (if you like it spicy)

• 2 bay leaves

DIRECTIONS: Add the celery, onions, bell pepper (the holy trinity) and okra. Toss in all seasonings as well. Cook for 10 minutes, stirring now and then, until the vegetables are nice and soft. Toss in the stock and seasonings, stir to combine all, bring to a boil and then simmer for 45 minutes. Stir every once in a while till gumbo is dark and thick. When it’s at your preferred consistency then add the protein. Cook for another 15 minutes and serve over rice!

In general, cookers manufactured by TEXAS CUSTOM GRILLS, LLC® are warrantied against defects in material and workmanship for ﬁ ve (5) year from the

date of purchase and all parts and accessories are warrantied against defects in material and workmanship for one (1) year from the date of purchase.

This warranty applies only to the ORIGINAL PURCHASER and is not transferable. Therefore, we require reasonable proof of your date of purchase. Therefore,

you should retain your sales slip or invoice.

This limited warranty is limited to the repair or replacement of parts that prove defective under normal use and service and which on examination, to TEXAS

CUSTOM GRILLS, LLC’ satisfaction, they are defective. If warranty applies, the manufacturer will repair or replace, at their discretion, the cooker or any

part or component that is deemed defective without charge. In the event of parts availability issues, the manufacturer reserves the right to substitute like or

similar parts that are equally functional.

This warranty is void if the cooker is used commercially, structurally altered or subjected to stress beyond the physical limits of the materials used in body

or components, or is damaged as a result of abnormal use. This limited warranty does not cover any failures or operating difﬁ culties due to accident,

abuse, misuse, alteration, misapplication, vandalism, improper installation or improper maintenance or service, or failure to perform normal and routine

maintenance. Normal wear and tear and deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or tornadoes is not

warranted. This limited warranty applies to the functionality of the product ONLY and does not cover cosmetic issues such as scratches, dents, corrosions

or discoloring by heat, abrasive and chemical cleaners or any tools used in the assembly or installation of the appliance, surface rust, or the discoloration of

stainless steel surfaces.

There are no other express warrants except as set forth herein and any applicable implied warranties or merchantability and ﬁ tness are limited in duration to

the period of coverage of this express written limited warranty. This warranty does not include any manufacturer responsibility for any special, incidental or

consequential damages resulting from the use of the cooker. If warranty applies, the manufacturer will repair or replace, at their discretion, the cooker or any

part or component that is deemed defective.

Neither dealers nor the retail establishment selling this product has any authority to make any additional warranties or to promise remedies in addition to or

inconsistent with those stated above.

TEXAS CUSTOM GRILLS’ maximum liability, in any event, shall not exceed the purchase price of the product paid by the original purchaser.

TEXAS CUSTOM GRILLS, LLC® reserves the right to change products and designs without incurring any obligations to you and incorporate such changes

into already completed products, or those in the hands of dealers or consumers. Products prepaid or replaced under this warranty may or may not

incorporate these changes. Damaged products must be returned directly to TEXAS CUSTOM GRILLS, LLC® with postage and or freight pre-paid by the

consumer for review and examination. Please include a copy of original s ales receipt.

SEE MORE RECIPES AT FireDiscCookers.com

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WHAT PEOPLE ARE SAYING ABOUT THE FIREDISC

CANADIAN SHORE LUNCH

There is nothing like a shore lunch and there is no better way to cook lots of ﬁ llets than with FireDisc®! Believe me, I’ve tried it all.

ﬁ shﬁ end – Ontario

HAVE DISC, WILL TRAVEL

This hunting season our FireDisc® made elk stir fry in Montana, pheasant kabobs in South Dakota, venison backstraps in Wisconsin, duck soup in Minnesota and bacon-wrapped goose in Iowa.

FireDisc® cooks fast, makes plenty of food and is super easy to clean. Great product!

LoveToHunt – MN

BEST COOKER AT HOME AND ON THE GO!

We use FireDisc® for EVERYTHING at home ... scrambled eggs, sausage and potatoes for breakfast. Burgers and hot dogs for lunch. And my husband’s specialty, blackened ﬁ sh for dinner, to name a few!

It’s super easy to transport so we take it on the road as well!

GrillMama – TX

LOVE THE VERSATILITY

From hamburgers to chicken strips to breakfast to stir fry, I’ve not cooked anything that didn’t come out great!! Absolutely love the versatility of FireDisc®!

Rmb55 – Little Rock, AR

IF YOU’RE GOING TAILGATING, THIS IS A MUST-HAVE

Great for tailgating! I used this product for the ﬁ rst time at a college football game. Easily ﬁ t in the trunk of my car. Easy to set up and start using in minutes. We were able to feed a large crowd, and there is nothing better than breakfast burritos at 9am.

tailgater56 – Evanston, IL

FIREDISCCOOKERS.COM

T: (281) 206-2678 • H: M–F, 8:00 AM–5:00 PM

Help or Customer Service

For warranty or customer service queries and/or common questions, please email us at customerservice@ﬁ redisccookers.com or see our FAQ page at FireDiscCookers.com

Dont forget to Regsiter your FireDisc Cooker at FireDiscCookers.com

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FireDisc

ﬁ redisccookers.com

FireDisc Portable Propane Cooker User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual