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Thinking of buying a Cobb & have a few queries:

First how long does a thin pizza take to cook (assuming I use a Cobblestone)?

Secondly, I've done some ringing round and found that sometimes La Garangeoire are told by council to ban charcoal BBQs, and that L'Etang de la Breche accept them.  Has anyone any idea how far South in France I'm likely to be able to use it?

Which bits should I really buy?  If I'm doing the odd joint, chicken (whole and pieces), sausages, Kebabs and Pizza, what do I need (ie can I make do with the rack or do I really need the griddle) especially which is the best way of cooking that stuff to an OK standard without a ridiculous amount of cleaning.

Thanks a lot.

we bought the 'full montey' when we got ours, and to be honest, the bits that have been used the most so far, are the grill plate and roasting rack.  yes we have used the frying pan and the griddle for breakfast fry ups, and used the wok for some mulled wine, but mostly we have used the grill plate and roasting rack for cooking almost anything that we have cooked on it.

hope that helps?

We used to have the Wok and the Griddle plate...for the cobb...but only ever used them twice....so we gave them away....and now we only ever roast on it now...the breakfasts and curry's and chinese stirfry's etc etc...are all done on the cadac....as the cadac is better at cooking the latter...and the Cobb is easier the do roasts on ... i.e. we can just go chatting round the campsite and leave the piece of meat/chicken on the cobb cooking...and we know it'll be safe.....imo....