So after much searching and research, I decided to take the plunge and get the Cobb BBQ.
It was really just what I was after, as I have longed for a dedicated smoker. So add this with the portableness was just too good to ignore.
It's not cheap, especially when you add all the parts to it. I got the second from top package from the UK site (minus the extension and thermometer). Though we soon found out that if you want to use the Cobb extensively, you need the whole lot. A large whole chicken barely fits without the extension.
Using the Cobblestones, makes life so easy to use this, however they are not the easiest things to light. One of those high power windproof lighters is recommended. Though later I used Aussie heat beads which were very hot and lasted longer, so for large joints I'd always use the beads
My first cook was with jacket potatoes. Wrapped in foil with olive oil and salt, they were fabulous. Given a head start in the micro they took an hour or so.
Next was the usual BBQ stuff and they were great also with some Cherry wood chunks added to the fire.
Chicken thighs and drumsticks were next marinated in Levi Roots.
All came out brilliantly. However, there are a few things that I learnt.
One is while it does the usual BBQ stuff, this is really a smoker or as Hairy Bikers have mentioned, a charcoal oven and so given it's size, this is not going to replace your normal BBQ and be able to cater for all those burgers and sausages all in one go.
Next, as a newbie to the Cobb must resist the temptation to lift the lid to check on the food. It does make a large difference in cooking times, so leave it the eff alone! This does mean though that your not a social outcast as the cook at a party. There is a recipe in the Cobb cook book for a whole chicken were we're told to turn it every 10mins and in just over an hour you'll be done. Nah, not good advice.
It doesn't like the wind as it cools the lid too much and you get unevenly cooked food. So a wind shield is something I'm considering in getting.
And finally it's not the greatest thing to clean. This isn't a major problem if your at home or got good cleaning facilities at campsite. You usually have 4 parts to clean that need hot soapy water.
But overal this is brilliant and my Brinkmann is feeling a bit left out
Never had a problem with wind, the stainless steel keeps the heat inside the oven so maybe the wind will cool the outside but you will still be cooking inside.
When you finish cooking add a squirt of washing up liquid around the moat with some liquid. Once you start cleaning the Cobb will clean a lot easier.
Only lift the lid once or twice maximum depending on what you are cooking, as you say the heat will just escape and take a while to get back.
Cobblestones will only last around 1 and a half hours at full heat, the easiest way to light them is place 1 firelighter block underneath, I believe they have had problems with the production this year causing difficulty in lighting them.
I think the Cobblestones are great for basic things and if you are taking it to the beach or such like and dont want to wait for charcoal to be ready. But I am certainly liking the Aussie heat beads. Burn very hot and still had plenty of heat left after a couple of hours when.
When I was cooking the (large) chicken it was touching the top of the lid, so I don't think that helped with the un-even cooking. It was definitely cooking less on the windy side.
Just recently, I have been using Tesco's brown 'striking' fire lighters which are great. You use them like a match and are odourless, very useful.
I don't mind the cleaning, it's that you have to remember your having to clean an entire BBQ and everything that comes with cooking on one.
Could do with a rib rack, so might have to find something to adapt. Read somewhere a Webber does one that you can butcher to fit
I have been looking at these cobs. Any advantage over our Webber go-anywhere? - http://www.portablebbq.org.uk/weber-go-anywhere-bbq/
We often do a joint or full chicken in these and it works great. Roast Duck is great. You just put a aluminum tray under the chicken to catch the drips and the coals around it. I would think you could do the same with any small kettle bbq. Whats the advantage of the Cob. Seems way overpriced to me. The only thing I havent done on the Webber is Pizza.
Elanman..I've always thought along those lines..I've never really understood just what makes them(..or Cadacs for that matter!)such a "must have" item...
(...when I posted along these lines some time back ,I was even "shouted down" by someone saying how they(Cobbs)made great scones!?...jeeez!..we don't bake at home,let alone when sat on a ruddy campsite!? )
Admittedly, they are a novel piece of kit though...
The first issue is they don't really bbq. But as an oven for roasts, casseroles, curries, pizzas, they are great. They aren't as hot as a traditional bbq, but that is probably the advantage, lot's of cooked food less burn't food. They key thing for me is something 12 inches diameter and 14 inches high holds everything for griddlinf, frying, casseroling roasting etc. I use a large charcoal Weber at home, and I wouldn't swap it for bbq'ing or roasts for 8 people, but the Cobb is a damn good stainless steel oven set for camping for up to 4 people.
I have had my cobb many years and its one piece of kit that gets used nearly everytime we are away and at home too. I like to do roasts, bake "ready to bake" pies and bread rolls, jacket potatoes and pizzas while we are away.
Tips
Use 8 heatbeads when cooking a chicken so you have a temperature of about 190'.
Turn the chicken over after an hour.
Its hard to overcook stuff so leave the lid on a bit longer.
Line the moat with foil if you want to make cleaning easier.
After cooking, put your kettle of water on the panstand to heat the washing up water.
Place out of strong winds to reduce cooking times.
I had my first cook with a Cobb today, trying the full roast chicken. I probably should have read the posts above first, it started very well (once the cobblestone lit that is), but I think I had problems due to the turn every 10 mins guidance in the recipe book. Certainly not done after the quoted 1 hour and still very slightly bloody at 1 hour 30 mins. Luckily we are at home so a quick blast in the microwave.
So lessons learnt definitely turn only once at about 45 mins, and I might toy with getting some heat beads, or maybe some Coco-shell charcoal I've seen advertised.
Quote: Originally posted by Erlang on 10/3/2012
I had my first cook with a Cobb today, trying the full roast chicken. I probably should have read the posts above first, it started very well (once the cobblestone lit that is), but I think I had problems due to the turn every 10 mins guidance in the recipe book.
Yeah I saw that in the book, and disagree that chicken needs turning every 10 mins... for a medium sized chicken, I place it breast side down on the roasting rack for the first 40 minutes or so and then flip it up for the remainder of the cook - never let me down
Quote: Originally posted by Erlang on 10/3/2012I had my first cook with a Cobb today, trying the full roast chicken. I probably should have read the posts above first, it started very well (once the cobblestone lit that is), but I think I had problems due to the turn every 10 mins guidance in the recipe book.
Yeah I saw that in the book, and disagree that chicken needs turning every 10 mins... for a medium sized chicken, I place it breast side down on the roasting rack for the first 40 minutes or so and then flip it up for the remainder of the cook - never let me down
Definitely ignore the turn it every 10 minutes. I've never turned mine at all. I just get the Cobb good and hot, add a tin of beer, cider, lager etc to the moat, plonk the chicken on the top, put the lid on and leave it alone for an hour and a half before having a look to see if it's done.
You can cook a whole chicken (no turning) in one of thesethese for half the price of a cob. You just need to put a metal tray under the chicken to catch the drips and the coals round the edge. Weber sell them or just use a foil take away container or even better as I do use a small metal baking one and then put it on the stove with some granules and make gravy for your roast! Plus its a normal bbq as well.
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Topic: Cobb BBQ-A beginners thoughts
