Message Forums

It will never taste like a BBQ as the juices from the food never drop onto the coals - it's the juices burning off the coals that gives bbq'd food its unique flavour.

We've got a Cobb and we use it on longer trips to cook larger pieces of meet, whole chickens, lamb shanks, etc - we use Cobblestones to fuel it.  We also have a charcoal BBQ that hubby uses every trip (unless its blowing a gale - rain doesn't stop him - he just BBQs under a 'sun' canopy!!) - nothing really beats a proper charcoal BBQ.

We have had a cobb for years ...used to cook everything on it ...but now we have a cadac we just use the cobb for cooking fresh chickens and pork and lamb joints..the cadac is for curry's breakfasts and chillies etc etc

Nannycatch xx

Quote: Originally posted by Nannycatch on 13/1/2009

---

We have had a cobb for years ...used to cook everything on it ...but now we have a cadac we just use the cobb for cooking fresh chickens and pork and lamb joints..the cadac is for curry's breakfasts and chillies etc etc

Nannycatch xx

 

---

You Seen the light man you came over from the dark side after your prehistoric cobb wouldn't get warm enough to cook anything at Pocklington

below is a photo of how to pre heat your cobb (the only way to cook on it in winter)

Just found this on the webb its the latest modle from Cobb they claim it heats up 50%quicker than the earlier models and has elimated the cold spots

HI I have had a cobb for 4 years and would not be without it. You can soak the wood chips in water, I use a handful and then you can do one of two things. Use foil and wrap up the wet chips and put a few pricks with a knife in the foil to allow the smoke to come out and place on the coals, or use a washed out small tuna tin, line it with foil, fill it with your wood chips and again place onto the coals.

If I am cooking a steak, I use the metal rack directly over the coals to allow the fat to drip onto the coals. Yes you get the odd flare up, and you have to move the food around a bit as the coals are right in the middle, but I just keep taking the lid on and off it keeps the heat up.

You can't beat the cobb, yes I know they are slow, but they do much more that BBQ

Good Luck

Andrew