Message Forums

First go with new Cobb.  Tried roast chicken with veg.  Put chicken on the non-stick plate, tried a few small pieces of potato tossed in oil also on the non-stick plate, and later put some veg (mushroom/pepper/courgette) in foil in the moat.  Started chicken breast side down for 50 mins and then turned.  Cooked using a Cobblestone for 1.5 hrs. 

Veg was great.  Chicken was burnt on breast (though under the skin was OK) but undercooked on legs.  Only one piece of potato was edible.

Should I have put the chicken on the roasting rack?  Should I have put the potatoes in the moat (and for how long)?  Any other advice?

Cleaning the burnt chicken off the non-stick plate was a nightmare.  Am considering using roasting bag, perhaps with chicken portions.  Any experiences of using roasting bags?

Also, there was a not very nice smell - perhaps that was 'newness', or perhaps the Cobblestone.  Am going to try and source some heat beads.  The one positive was that lighting the Cobblestone was quite easy (but I did do it in my well vented conservatory, before moving it outside).

You won't end up with burnt chicken if you use the roasting rack, just crispy skin.  Good idea to put veg in foil in the moat, not tried potatoes though except roast that got a bit burnt but small jackets would be OK I think.  Did you put any liquid in the moat?  I like filling it with cider, OH says it's a waste but it makes the chicken really juicy and a bit sweet.

Not had a problem with a smell, perhaps it was the burning chicken!  The smell is usually beautiful. 

Don't be tempted to take the lid off the cobb while you're cooking as it will let all the hot air out and increase the cooking time.  A bit of trial and error and you'll be fine.

Do you think the smell was from the cobblestone? did it taint the chicken, or was it ok?

I've used cobblestones a few times with lighter fluid too as I can't seem to get them to light on their own, and my food's all tasted and smelled delicious so I don't think it will be them.

Did you give your cobb the once over with a wet cloth before you used it?  Could have been something to do with the manufacturing process.

Thanks for the responses.

Chicken (once burnt skin removed) tasted OK - we chucked the legs in case of food poisoning!  My fleece still has 'the smell' as I write.  Didn't wipe the Cobb over before starting, and I only took the lid off when I turned the chicken. 

Have now read dozens of Cobb postings and plan to use the roasting rack next time and put potatoes in the moat.

Has anyone done sausages over Cobblestones?  Should I leave the lid on or off?

Iv used defrosted roasters in the moat(Aunt bessies) ,no liquid

I used cobblestones for the first time & didn't like them. They smelled a bit like lighter fluid!!!!  Gonna stick with my heatbeads i think.

I've cooked chicken on the plate thing that comes with it & it was lovely, I left it for nearly 2 hours with heatbeads.

I have had a DIFFICULT relationship with my cobb!  My conclusion is WHATEVER you are cooking you need to keep the lid on...

Otherwise you just do not get the heat. 

A tip for cleaning the moat at least .... use the ash from the charcoal... it solves all the problems.. Ash is brilliant at shifting food and grease... (never use coal ash that scratches)... Not sure if you can use it on the non stick griddle.

 Think reading this post..i am deffo staying with Heat Beads...and when cooking a roast chicken .. lamb pork...etc etc...you have to use the rack....that is what it is for....

1... so it don't stick and burn and 2.... so you can leave it and you don't have to turn it cos it is an inch above the hot plate....i always put 9 heat beads on for when i am doing a roast...that way you are guaranteed it is cooked...in around 1 hour 40 minutes....plenty of time to chill and have a drink or three with your UKCS M8's....

 do not be tempted to keep lifting the dome lid up ...cos every time you do the heat goe's and it will take longer...

Scratcher 

Hi

I find roast potatoes work well in the moat wrapped with foil with oil, though I do cut them smaller than I would do normally, and its advisable to turn them round half way through so that they dont overheat one side... especially if you're doing a roast so have a reasonable number of beads on.

The other veg you mention, I'll quite happily put straight onto the grill plate..all three you mention are particulary good for that.

If you're doing beef, frozen yorkshire puddings whacked onto the roaster for a few minutes after you take the meat off are superb!

My general rules are that I only use the plate for things I'd otherwise grill or fry... it does take a while to get used to.

I've had my Cobb since 2004 and absolutely love it... I spend quite a lot of the year travelling and get by on this and a coleman dual fuel burner for boiling things, gravy etc. I've only had one problem which was recently when the plastic started to melt onto the bowl... but I've just spoken to them about it and they're giving me a really good discount on a new metal shell and bowl, so I'm more than happy.

My favourites hot smoked salmon. Yum ;-)