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Hi everyone, I tried roasting a chicken on my Eazi Chef a few days ago, don't think I got it quite right....

I used the fat pan, and rested my paella pan from an old Cadac in the middle. I think I ended up frying the whole thing (veggies very charcoal) - too much direct heat? If I had used paella pan on top of the BBQ I don't think it would have fitted under the lid. I could buy a new roasting pan, but it looks like it just sits in the middle like the old paella pan, rather than is suspended from the rim, an I don't want to waste money if the paella pan will do. If I just used the barbeque grill, veggies would fall through and it would get quite dry? Even if I had a new roasting pan, does that sit on top of the fat pan?

The instructions seem to imply you use the skottel and lid to roast...

Thanks for attempts to unscramble!

Julie

Ah well, Delta, I only found that out last week when I started surfing this site... Rather partial to the fry-up, however, and Cadac's wonderful for that. But don't worry, Cobb is on my list for next year... I've bought so many 'vital' extras over the last few years, I'm sure I'll stretch to another cooking device (already take rice cooker, slow cooker...)

Julie

Quote: Originally posted by Jo + Dick on 14/5/2009

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I used the skottle with lid to cook a large leg of lamb,     
cooked perfectly!!Wouldn't go away without my cadac.

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Quote: Originally posted by jgmillard on 14/5/2009

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A... I've bought so many 'vital' extras over the last few years, I'm sure I'll stretch to another cooking device (already take rice cooker, slow cooker...)

Julie

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