How To Make A Plow Disk Cooker

How To Make A Plow Disk Cooker

How To Make A Plow Disk Cooker

How To Make A Plow Disk Cooker

Simple and satisfying — if plow disc cooking had a motto, that would be it. This style of outdoor cooker proves that a first-rate meal really only requires a solid cooking surface, heat, and quality ingredients. Essentially a shallow wok, plow disc cookers serve up everything from buttery sauteed seafood and crispy fried fish to sizzling fajita fixings and piping hot tortillas. Making a plow disc cooker is a quick project requiring a plow blade, two handles, and trusty outdoor heat source.

Choose a Plow Disc

Plow discs are the concave metal blades on industrial farm tillers. They typically slide onto a notched axle rod, so a plow disc used in agriculture has a hole in the center. They generally measure between 22 and 24 inches in diameter. A cooking plow disc is exactly the same as real plow disc minus the axle hole. Heavy and dense, plow discs are forged from heat-treated steel that can withstand the high temperatures of a cooking fire or propane flame.

Turning a Plow Disc into a Cooking Disc

Make a basic plow disc functional for cooking by attaching two heat-safe handles. First, secure the plow disc to a work surface using vice grips. Mark where the handles attach to the pan with a pencil, and then tap a shallow divot at each mark using a center punch and hammer.

Take an adjustable-speed drill fixed with a sharp cobalt or high-speed steel (HSS) bit, and very slowly begin drilling through the pan. If the bit spins too quickly, then the metal-on-metal friction produces a dangerous flash of heat. Stay deliberate and steady, and stop if there is smoke. Also pause occasionally to lubricate the bit with a squirt of oil. With the holes drilled, attach each handle with two bolts and tightened nuts.

Select a Heat Source

A plow disc works with nearly any heat source, including an indoor stovetop, but outdoor heat sources create the cooking conditions that plow discs are meant for. Aside from a pit fire, the propane-powered flame on a turkey fryer and a hot coal bed in a simple charcoal grill produce the high temperatures needed for a perfectly caramelized sear on a steak or for the scorched blistering on flavorful peppers and chilies.

page 1 of 2

(we do this to keep the website fast for our readers)


  1. Joe Wesolowski
  2. Bob
  3. Jerry Aalbers

Add Comment

Subscribe To Our Newsletter
No Thanks
We respect your privacy. Your information is safe and will never be shared.
Don't miss out. Subscribe today.