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 Topic: Cobb or Cadac?
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27/9/2015 at 8:19am
Location: Cambridgeshire
Outfit: Outfitless!!!Vauxhal
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We have had a Cobb for 7 years. Using the Cobblestones it's lit and ready to heat the plate in less than 5 minutes, then another 10 minutes to heat the plate.
Using the correct plate things take the usual time to cook.
I have roasted, including using the moat for potatoes and corn; I have the wok and do stir frys, stew, spag bog; I have the griddle and do sausages, chops, burgers; I have the fryingpan and do egg and bacon.
If it's going to be a quick cook, like egg and bacon I will use heat beads which take longer to get going, but when I have finished cooking I wrap the, clean, cold, flat plate in foil and put this on the Cobb, it starves the beads of oxygen so they go out and I can use them again.
I have the extension ring too. I can get it all in the bag so bery compact.
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Started with a motorbike and tent.......my gallery, my life.
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29/9/2015 at 7:21am
Location: Oxford
Outfit: helsport Kongsvold
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We have a cobb and wouldn't be without it, it is so versatile. we have on occasion taken nothing else and used it for breakfast and dinner, and even boiled the kettle on it.
Doesn't take any longer than a normal bbq to heat up but does have some nuances you need to get to grips with.
We have used ours as a conventional type BBQ by just using the wire grill without the flat plate under it, but it's as an oven that it really comes into it's own. We too have a number of trays and dishes that we use inside to cook stuff in as well as cooking direct on the plate and mesh grill.
The biggest thing you must resist is to keep taking the lid off for a peek, experience will teach you how long things take, but as a general rule I would say add about a 1/3 before you even look at it, I have found it quite difficult to ruin stuff by leaving it too long, also defrost food before cooking it, it makes a real difference for things like frozen pizas, chips and other things that you want crispy not that we cook these very often.
It's the stick it in and leave it aspect that we like.
Also the charcoal you use makes a massive difference, cheap supermarket briquettes are rubbish they don't burn as hot and smoke a lot giving off fumes that taint the food, Webber or better still Aussie heat beads are the best I've found and I've even added extra whilst cooking without noticeably giving any taste to the food.
If it's out and out BBQing that you want then it's probably not for you, love conventional BBQing but can't be bothered when camping, it's just one more thing to carry, but if you want the versatility then I would say go for it.
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