Thanks I will look at the Australian heat beads for when i'm cooking away from home, never really heard of them before. I usually make my own charcoal so that will be probably what I use when cooking at home. As for the plate, I am thinking of making something completely separate and saving the plate from damage. I just want to have as many options open to me as possible. Nothing finer than a full English breakfast done on my Weber and I want to recreate this on the Cobb.
@ahrgard Yes I have an old wire rack that I sometimes put on top of the Weber to make a criss cross so the mushrooms don't fall through. Apart from that area, everything else is just shoved on the open wire grill. I have a small cast iron pan that sits one end for the egg. Anther little pan does the beans and i'm sorted. I want to do this for one or two on my Cobb. Yummy! :-)
1 use Austrailian heat beads , They are expensive but you can reuse them and they last a lond time and they give amaizing heat. 2cnd choice lump wood. you can also reuse the lump wood. Look at my lamb vid for reusing coals.
2 Do NOT put water in the moat. you only need this function if you are smoking something in the cobb 3 hour cook +
Hi there, I got my Cobb today and its your fault lol! I'm sat here looking at it and wondering how I can make a wire type plate (think normal Weber metal thing that the food sits on) so sometimes I can just use it as a teeny bbq. Thanks again for the great vids, i'm really enjoying them.
@annuk03 Hi, you could send off the plate to an engineer and get him to cut a 5 inch diameter hole out the middle if the plat. if you then used that with the boast rack you would be dirrect grilling , weber style.... thanks for the comments, Adrian
Thank you! We bought a cobb yesterday and braaied for the first time yesterday on it - the manual has no recipes and the website is not much better, so thank you for posting this vid, Am hungry now! :)
@surfendlesssummer1 Thanks for your comments. What did you cobb and how did it go? If you are starting out with the cobb and just doing roasts, I found i got better results with out putting water in the well. Also shop around on the internet for heat beads or lump wood. Don’t use cheep briquettes, they will fail you. Have fun with your cobb and don’t forget to make a video of your cobbing experience.
@e4mate Thanks for the comments, I put the butternut on at the same time as the chicken. They cant over cook. Ive just posted a lamb video where i have put potatoes in foil. you can put them in at the same time too, just makesue they are well wrapped and that you turn them evey 30 min.
We cooked a 4lb chicken on the cobb this afternoon. Used a home made Kansas City dry rub on it. We put water in the well, and used 11 heat beads. It was ready in 2.5 hrs.We haven't got a rack yet and we didn't turn it. Checked it was cooked with thermometer. It was perfectly cooked, and not dry at all. Love the idea of cooking veg with it, so next time will get a smaller chicken. Enjoyed your video :-)
Not bad, but it seems like you crowded your Cobb unnecessarily, which has led to he cooking time on the veg is slightly less than the chicken, but in any event, par-boiling veg & then seasoning and tossing in oil/butter is a good technique and leads to evenly browned veg as well as being tastier due to the fact that the surface of the veg is then softer and hence herbs/spices,oils can adhere much better, penetrate the veg better, and thus yield better flavour. greetings from Taiwan.
@OuKrokodil I find that i only need water in the cobb if im smoking food for a lond time. with roast ninners in the cobb it can actualy stop them from crisoing up ,i find anyway. Im looking forward to seeing your cobb vids.
* Line the "moat" with tin foil. If you don't put veggies in the moat, put some water in it. This will help to keep your Cobb clean.
* Put tin foil on the grill plate (the plate right underneath the rack) or use one of those black teflon sheets, cut to the right size (make sure you cut some of the sheet away where the rack fits into the grill plate). Otherwise the fat dripping from the food will form black stains that are very difficult to remove, in spite of the non-stick coating.
Yep. Took it away with us to Anderby Creek near Skeggy. Very good indeed, but cleaning is not so good. OK if you got the facilities but wouldn't like to try with just basic camping. But good tips from MrSooted. Done some great ribs and chicken dishes
@invisiblekid99 A lot of people complain about caeaning it. Firstly i use a metal scourer and a bit of hot wates and soap. I never cooked directly on the grill plate. Its surface is not a true nonstic surface so I use a metal scourer on it. I also clean the well with the scourer. You will get some discolouration from smoke and heat. You won't get them out and I would not fuss with them as long as all the food and charcoal particals are removered. My Cobb is clean but not shining.
Thank you for your feedback. You will get some smoke from the fat dripping onto the hot roasting plate. So as far as cooking it in doors goes i just turn on the extractor from time to time. There is no smoke generated by the coals once they are lit. That you will need to do outside. I now use austrailian heat beads. They last forever. Use 6 to 8. They are expensive but economical inthe long run. Taste amazing u won't go back to regular roasting again. Roast beef is stunning .
Thanks I will look at the Australian heat beads for when i'm cooking away from home, never really heard of them before. I usually make my own charcoal so that will be probably what I use when cooking at home. As for the plate, I am thinking of making something completely separate and saving the plate from damage. I just want to have as many options open to me as possible. Nothing finer than a full English breakfast done on my Weber and I want to recreate this on the Cobb.
annuk03 1 month ago
@annuk03 when you make your full english on the weber how are you making it, ie grilling the bacon and sausages etc?
ahrgard 1 month ago
@ahrgard Yes I have an old wire rack that I sometimes put on top of the Weber to make a criss cross so the mushrooms don't fall through. Apart from that area, everything else is just shoved on the open wire grill. I have a small cast iron pan that sits one end for the egg. Anther little pan does the beans and i'm sorted. I want to do this for one or two on my Cobb. Yummy! :-)
annuk03 1 month ago
tips for when you first cobb.
1 use Austrailian heat beads , They are expensive but you can reuse them and they last a lond time and they give amaizing heat. 2cnd choice lump wood. you can also reuse the lump wood. Look at my lamb vid for reusing coals.
2 Do NOT put water in the moat. you only need this function if you are smoking something in the cobb 3 hour cook +
ahrgard 1 month ago
Hi there, I got my Cobb today and its your fault lol! I'm sat here looking at it and wondering how I can make a wire type plate (think normal Weber metal thing that the food sits on) so sometimes I can just use it as a teeny bbq. Thanks again for the great vids, i'm really enjoying them.
annuk03 1 month ago
@annuk03 Hi, you could send off the plate to an engineer and get him to cut a 5 inch diameter hole out the middle if the plat. if you then used that with the boast rack you would be dirrect grilling , weber style.... thanks for the comments, Adrian
ahrgard 1 month ago
Thank you! We bought a cobb yesterday and braaied for the first time yesterday on it - the manual has no recipes and the website is not much better, so thank you for posting this vid, Am hungry now! :)
surfendlesssummer1 1 month ago
@surfendlesssummer1 Thanks for your comments. What did you cobb and how did it go? If you are starting out with the cobb and just doing roasts, I found i got better results with out putting water in the well. Also shop around on the internet for heat beads or lump wood. Don’t use cheep briquettes, they will fail you. Have fun with your cobb and don’t forget to make a video of your cobbing experience.
ahrgard 1 month ago
Nice enjoyable video. Thank you. I was wondering about the veggie cooking times and think I will try with tin foil. Nice job!
e4mate 1 month ago
@e4mate Thanks for the comments, I put the butternut on at the same time as the chicken. They cant over cook. Ive just posted a lamb video where i have put potatoes in foil. you can put them in at the same time too, just makesue they are well wrapped and that you turn them evey 30 min.
ahrgard 1 month ago
We cooked a 4lb chicken on the cobb this afternoon. Used a home made Kansas City dry rub on it. We put water in the well, and used 11 heat beads. It was ready in 2.5 hrs.We haven't got a rack yet and we didn't turn it. Checked it was cooked with thermometer. It was perfectly cooked, and not dry at all. Love the idea of cooking veg with it, so next time will get a smaller chicken. Enjoyed your video :-)
chockycake1 5 months ago
Not bad, but it seems like you crowded your Cobb unnecessarily, which has led to he cooking time on the veg is slightly less than the chicken, but in any event, par-boiling veg & then seasoning and tossing in oil/butter is a good technique and leads to evenly browned veg as well as being tastier due to the fact that the surface of the veg is then softer and hence herbs/spices,oils can adhere much better, penetrate the veg better, and thus yield better flavour. greetings from Taiwan.
OuKrokodil 5 months ago
@OuKrokodil I find that i only need water in the cobb if im smoking food for a lond time. with roast ninners in the cobb it can actualy stop them from crisoing up ,i find anyway. Im looking forward to seeing your cobb vids.
ahrgard 1 month ago
Breast side should be down so that the fat from the skin and brown meat can baste the otherwise dry breast meat.
OuKrokodil 5 months ago
some more tips:
* lightly spray the inside of the dome with baking spray.
* make sure the tin foil does not interfere with air circulation.
* always make sure the coals are ready (white ash, no flames) BEFORE you put the plate + dome on the Cobb.
MrSooted 7 months ago
some tips:
* Line the "moat" with tin foil. If you don't put veggies in the moat, put some water in it. This will help to keep your Cobb clean.
* Put tin foil on the grill plate (the plate right underneath the rack) or use one of those black teflon sheets, cut to the right size (make sure you cut some of the sheet away where the rack fits into the grill plate). Otherwise the fat dripping from the food will form black stains that are very difficult to remove, in spite of the non-stick coating.
MrSooted 7 months ago
Some great vids, Now totally convinced to get a Cobb. Does exactly what I want in an easy way
invisiblekid99 8 months ago
@invisiblekid99 Thanks for the comments. Did you get a cobb in the end?
ahrgard 7 months ago
@ahrgard
Yep. Took it away with us to Anderby Creek near Skeggy. Very good indeed, but cleaning is not so good. OK if you got the facilities but wouldn't like to try with just basic camping. But good tips from MrSooted. Done some great ribs and chicken dishes
invisiblekid99 6 months ago
@invisiblekid99 A lot of people complain about caeaning it. Firstly i use a metal scourer and a bit of hot wates and soap. I never cooked directly on the grill plate. Its surface is not a true nonstic surface so I use a metal scourer on it. I also clean the well with the scourer. You will get some discolouration from smoke and heat. You won't get them out and I would not fuss with them as long as all the food and charcoal particals are removered. My Cobb is clean but not shining.
ahrgard 6 months ago
@ahrgard : particles
OuKrokodil 5 months ago
Thank you for your feedback. You will get some smoke from the fat dripping onto the hot roasting plate. So as far as cooking it in doors goes i just turn on the extractor from time to time. There is no smoke generated by the coals once they are lit. That you will need to do outside. I now use austrailian heat beads. They last forever. Use 6 to 8. They are expensive but economical inthe long run. Taste amazing u won't go back to regular roasting again. Roast beef is stunning .
ahrgard 10 months ago
Thx, nice video! What about using that charcoals indoors? Didn´t it smell or smoke too much? How did it taste? Looks delicious!
marcelcgn81 10 months ago