The Grey Nomads Forum

Cobb Cookers

ROAMIN said
01:31 PM Jan 3, 2009

Does any one this forum have one.
Any problems with them.
Are they easy to cook with.

Thank You Roamin.

dave06 said
01:57 PM Jan 3, 2009

yep I've got one, absolutely love it, use it all the time out there and at home, how well does it cook ? I'm glad you asked, imagine the best roast you have ever had in the best location you have ever attended and then imagine the experience twice as good, cant do it, well neither can I, but any way they are very very good how easy are they to clean up? damn you ask some toughies, first they need a reasonably deep bowl and a fair bit of water and elbow grease to get it to the stage that I like to keep it in do you really need to get it THAT clean? what is this forty questions or something, wheres your badge? but no most people just wipe the insides out with a cloth and just wash the cooking surface are they expensive to run? gawd love a duck you want to know everything dont you. well it states in the instructions (that I never read and immediately disposed of) that it cooks a roast for up to 4 using only 9 heat beads, I use 12 but thats just me can you really cook a whole meal in there? wholly wrinkly grandparents you're a toughie!! yes I cook the whole meal in it, the spuds and carrots go in the "moat" and the meat sits on top whats a "moat" and what do you put in it? give me strength!!! the moat is the area surrounding the firebasket, you may fill it with water or as I do beer or wine, as it evaporates it endowes the roast with moisture. thereby making said roast "moist and succulant" you may also place some hickory chips in there and give your meat a "smoky" flavour you may also bbq on it, make pizza with it and smoke with it or just use it as a normal stove in short I absolutely love mine and never leave home without it, so I hope I have answered any little worries you may have had

Pam said
03:33 PM Jan 3, 2009

Making my mouth water Dave. We look at the cobb at the caravan shows all the time and wonder if it is worth the cost. hubby really misses the roasts when we are camping.

dave06 said
04:32 PM Jan 3, 2009

if you cook a lot outside at home or away and you love roasts, be it chicken, fish, lamb or beef grab one of these, you will never regret it, we have the older solid sided model, I dont know what the stainless steel mesh sided one is like, we bought ours as soon as they came out and they will have to pry it from my dead fingers when they go to chuck me in the ground this is absotively the bees knees for home style cooking in the middle of nowhere, we used it when we did the birdsville run, had a ripsnorter of a meal on the cooper and drove the neighbors jealous in the otways, any saucepan or frypan or wok can go on it so it is or can be a complete kitchen, I dont insult it with foreign muck so she just gives us the perfect roast meal everytime, which is all I ask others will come along with other doohickeys and thingamajiggers but for ease of use, convienience and taste it cant be beat, seen a feller up at arkaroola go one better though, cheeky mongrel brought a rotisserie with him, chucked a lamb on it and just let it slowly roast over about three hours, ooohh!! I hate showoffs, lol!! we helped geoff and his clan eat it though and it was scrumptious, bit big for me.

xina said
07:11 PM Jan 3, 2009

Hi Dave,
I've had mine a while, but haven't used it yet. Now the Camper is just about ready to go, that will soon be rectified. What brand of Heat Beads do you use? I've heard the cheaper brands are not recommended.
Cheers,
xina.

-- Edited by xina at 18:25, 2009-01-03

dave06 said
08:22 PM Jan 3, 2009

Hi xina, good grief having a Cobb and not using it, thats close to sacrilege, as far as beads go we tried the home brand ones and they are rubbish, too small and dont burn long enough and make too much mess, we use the ones that are branded "heat beads" they light up easily and there is a lot less ash, also tried the self lighting ones but they stink too much, we just place a heat bead fire lighter under the beads in the base of the unit and they start up dead easy it is by far the easiest method that we have found, we dont even turn the meat it cooks all round and self bastes, because it stands on a trivet, it truly is a set and forget method of cooking, you cant even overcook the roast as the beads are finished by about 3 hours and are all gone, all fat drains down to the moat so it is also uhhhh!!!! healthy I dont derive any payment and am not associated with the manufacturers in any way shape or form, although I am open to offers, I just believe in letting members know about good things

ROAMIN said
08:26 PM Jan 3, 2009

Dave06,
Sounds like you the Cobb Cooker are you sure you dont work for them.
Any way i bought one today at Anaconda outdoor shop at a good buy ,the Marine silver one was cheaper than the emamel one.
They have them on sale at the moment,they also have want they call cooble stone fire disk,suppose to burn hotter and longer.

                      Thanks Dave06

xina said
08:30 PM Jan 3, 2009

What's a heat bead firelighter?
Cheers,
xina.

-- Edited by xina at 19:33, 2009-01-03

dave06 said
08:59 PM Jan 3, 2009

xina, its just simply a firelighter that is produced by "heat bead" roamin you will soon be shouting the virtues of the cobb as well, I wish I did work for them or at least on a commision, I reckon I have sent at least 100 people their way after tasting my roasts the cobblestone is supposed to be a great bit of kit, burns completly away leaving no or very little mess, if you use them would you let me know how you get on, I just reckon they are a bit dear compared to the beads

xina said
09:41 PM Jan 3, 2009

Thanks Dave. Cheers, xina.

ROAMIN said
09:33 AM Jan 4, 2009

Dave06,
Yes those cobble stones do burn next to nothing when finished.
While they may cost a bit more you dont need fire starters you just light them.
We tried it last night made a cake it was good.
Was surprised by the amount of heat from it.
Happy with it so far just need to try more looks like we will just have to go camping to test it under field conditions what do you reckon Dave06.

Thank You Dave06. wink

smile wink

ROAMIN said
09:56 AM Jan 4, 2009

Xina,
Xina would try before go camping just to iron out any problems if any.
Those cobble stones are a bit more to buy but do not need any fire starters just light the cobble stone.
Used mine last night to bake a cake it was good.
Just need more time in field conditions to test it out.

Thank You

Roamin

dave06 said
10:11 AM Jan 4, 2009

ahhh!! any excuse to go camping, the more you use it at home the better you will be "out there" you can pretty much be guaranteed perfection on your first run though, it is almost "foolproof" I use it all the time and there is no bigger fool than I, nothing will taste as good until you have gone without a roast for a while and you make one in a fantastic spot, that memory will stay with you as the best meal that you have ever had, mine was by the cooper on a mild spring day with fantastic company, its a bit like your first ummm!! errr!!!! kiss! you will never forget it dont fall into the trap of buying a monster roast leg, buy one that is the right size for your needs (serving 3 - 4 is perfect) go the whole hog on your first try, whack the spuds and carrots and pumpkin in the moat and as you are already having a beer give the moat a glass as well (the omnipotent god of burnt offerings loves cascade) it will turn out scrumshiliscious I find it next to impossible to "just leave it alone" I must have a look just to see and every time I do that the heat escapes and it takes a little longer, so do try to just walk away, but the smell is totally intoxicating and the "must have a look" feeling is almost undeniable I hate to brag but we have cooked a roast followed by a cake then scones, just add a couple more beads as they burn down, one can, supposedly, cook anything in them, I dont know about ice cream cake though I have heard of people who use them as an RV heater, PLEASE DONT DO THIS WITHOUT VERY GOOD VENTILATION or you will die and that really puts a damper on your travel plans

Bubs said
08:13 PM Jan 4, 2009

I agree with Dave in his enthusiasm for the Cobb cooker!
Fantastic. I got mine at Ray's outdoors VIP day for about $167. The stainless steel one.
I have done roast chicken and lamb, then finished off the heat beads with a bread/butter pudding. Also quiches, and the smoked chicken breasts were the best blimmen thing I have eaten for years!!
I cut the spuds razorback as this helps cook them through to the centre. Spray with oil and sprinkle with salt. Amazing!
I take off next week, for an indefinate journey, and my Cobb cooker will be sitting in the passenger seat!! One of my best purchases yet.
Cheers!
Dianne

dave06 said
08:25 PM Jan 4, 2009

ahh!!! BUBS I have been bested, I bow to your greater culinery skills, but what I cant win in quality I shall overwhelm with quantity, here are a couple of recipes that I found

Rack of Lamb and Roast Potatoes

Fire up the Grill and wait for the coals to go about 20% grey.
Spray the Cobb moat and grill surface with spray cooking oil.
Place 10 or 15 small pealed potatoes in the moat
Sprinkle a little olive oil and rock salt over them.
Place the Rack of lamb on the grill surface and sprinkle it with rock salt and fresh rosemary.
Put the lid on and open a beer!

About an hour later you will have the most amazing Rack of lamb and Lamb-fat roasted potatoes with real charcoal flavour.

Lobster on Cobb

Tail and Butterfly Lobster Tails.
Make a foil boat, add butter, garlic (lots) and lime or lemon.
Cook on Cobb grill top with lid on for 15 min.
Most succulent lobster with a barbecue taste you will ever have.

Smoked Turkey Breast

Smoke a small 3.5lb Turkey Breast (all white meat) using Orange wood pellets. (and a can of beer ) 1.5 hrs later, I had the best turkey ever.
Everyone who tried it said it was terrific, moist and flavourful.

Basel Shrimp

1 Tablespoon of olive oil
2 Tablespoons melted butter
1 Lemon (juiced)
1 1/2 Tablespoons of coarse grained mustard
2 Ounces minced fresh basil
1 1/2 Cloves garlic1 Pinch white pepper1 Pinch salt to taste
1 1/2 Pounds fresh shrimp (peeled and deveined)

Steps:
1) In a shallow dish or bowl, mix olive oil and melted butter.
2) The add and stir in lemon juice, mustard, basil, garlic, and season with salt and white pepper.
3) Add the shrimp and stir or toss to get them nicely coated.
4) Cover, and refrigerate for 1 hour.
5) Preheat your Cobb grill to high heat.
6) Take the shrimp from marinade, and thread on skewers (or you can cook them loose).
7) Arrange skewers on grill. Cook for and turn, until done.

Meat & Potatoes

Cooking and steaming vegetables in the flavour well are quite simple and as follows;

Water, wine or beer should be added to the flavour well to steam vegetables and add flavour.
Spices like garlic, rosemary and thyme may be added with the moisture for added flavour.

To keep your vegetables clean of drippings, wrap them in foil.
Use about 8 fl oz (1 cup) of water in the flavour well and then place your vegetables and they will steam beautifully.

The amount of briquettes control your overall cooking time, so adjust to the volume of vegetables.
If you "overload" the flavour well, your vegetables will cook more regularly than be steamed.

Some people prefer vegetables more crunchy and others not, so there is no fixed rule.
Try to see what works best for you and the results will range from good to great.

Cobb Roasted Baby Vegetables

½ lb. Assorted baby vegetables1 tbl olive oil,
2 tsp salt

Once the Cobb is hot, toss the vegetables in the olive oil.
Place on the cooking grid and season with the salt.Cover for 5-10 minutes or until browned on one side and turn and re-coverRoast until tender.

Lamb & Mint

You can use this recipe with a leg of lamb with the bone still in - it will take about 1 ¾ hours to cook.
When carved, the meat should be slightly pink.

1 butterflied leg of lamb 1.3 k (3 lbs)
1 tbl Olive Oil
1 tbl Lemon Juice
2 tbl Soy Sauce
1-2 Cloves of Garlic, crushed1tsp Oregano
1tbl Chopped Fresh Mint
Salt and freshly ground Pepper
For the moat: ¾ cup Beef or Lamb Stock

Lay the lamb in a marinade dish then combine the remaining ingredients.
Spread all over the lamb and stand for about 1hr.Prepare the Cobb, when the fire is ready add the stock to the moat.
Place the grill over the heat, spray or oil slightly and cover for 2 minutes.
Place the meat skin side down on top of the grill and cover.
Cook for about 1 ¼ hr, turning after 45 minutes.
Stand the meat for 5 minutes before carving.
To make gravy, scoop out the stock , add any remaining marinade and bring to the boil.
Thicken slightly if preferred.

Serves 6

Roast Chicken

Adding liquid to the moat is an option when roasting any type of meat or poultry.
The liquid adds flavour and moisture to the meats.
Stuffing ingredients may simply be combined and used, but some people might prefer the onions to be fried first.

1 x 4 lb chicken
Oil
Salt and freshly ground black pepper
1 cup water, wine or chicken stock (optional)Stuffing
1 tbl oil1 medium onion
3 oz mushrooms, chopped
4 tsp chopped parsley
1 tsp oregano
1 cup fresh white breadcrumbs
1 egg
2 tsp soy saucesalt and freshly ground black pepperFirst make the stuffing.

Heat oil, add onion and cook for a few minutes, then add the mushrooms.
Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture.
Use to stuff the chicken.Rub the chicken with oil, then sprinkle with seasonings.
Prepare your Cobb, and when it's ready, pour the liquid into the moat, fit the grill and heat covered for 2 minutes.
Place chicken breast side down, cover and cook for 1 1/2 hours, turning after 50 - 60 minutes.
Serve plain or with mushroom gravy.

Serves 4-6.

Grilled Salmon

4 salmon steaks or thick filleted pieces
1-2 tbl Italian olive oil or melted butter
fresh lemon juicesalt and freshly ground black pepper

Brush the fish on both sides with the olive oil and then sprinkle with a little lemon juice and seasonings.

Prepare your Cobb, and when it's ready, fit the grill and heat covered for 10 minutes.
Arrange fish on the grill and cook for about 15 minutes (depending on the thickness of the fish) turning after half the cooking time.
Serve immediately.

Fish may be served plain or topped with seasoning and herbs.

Hamburgers

1 slice brown bread, made into crumbs
2 tbl water
16 oz lean ground beef
1 small onion, chopped
1 tsp mustard
salt and freshly ground black pepper
2 tsp Worcestershire sauce
2 tbl tomato ketchup
1 tsp mixed herbs

To serve:

4 burger buns, lettuce, slices of tomato, onion rings, slices of dill pickles.
Place the crumbs in a large bowl, sprinkle with water and stand for a few seconds.
Add remaining ingredients and mix thoroughly.
Form into 4 patties.Prepare your Cobb, and when it's ready, fit the grill and heat covered for 10 minutes.
Oil or spray the grill generously and then cook the patties for 4-5 minutes per side.
Serve on warm buns with additions of your choice.

Serves 4.

Chef's tips:

Brush raw patties with beef paste
Stuff each raw pattie with 2 tsp crumbed blue cheese
Add 1 tsp curry paste to the mixture
Top cooked burgers with slices of cheese, grilled bacon or slices of pineapple
Add 5 oz raw ground pork to the basic mixture and top with peanut sauce for a Thai burger

Pizza

Dough for Italian pizza base - approx 10 inches in diameter
1/2 x 14 oz can chopped tomatoes, drain off liquid
1/2 cup grated or finely cubed mossarella cheeseone or more of the following:
chopped salami,
mushrooms,
olives,
anchovies,
capers,
diced peppers
salt and freshly ground black pepper
basil and/or oregano.

Divide the dough in two.
Roll one piece into a thin circle, the same size as the grill.
Spray or grease the grill and top with the thin dough.
Now add half of the tomatoes and half of the cheese.
Top generously with "goodies" of your choice and then season.
Sprinkle with herbs.

Prepare your Cobb, allowing it to burn for at least 30 minutes.
Now fit the grill that has the risen pizza on it.
Cover and cook for 10-12 minutes.
The topping will be soft and the base crispy brown.
While the first pizza is cooking, prepare the second one in the same way, lifting onto the grill once risen.
Serve cooked pizzas at once. Serve on warm buns with additions of your choice.

Potato Bacon & Egg

Home Made Cakes

4 oz marg
4 oz self raising flour
4 oz caster sugar
2 eggs
pinch salt
1 tsp vanilla flavouring

Mix ingredients together and pour into greased, lined 8 inch tin.

I turned the non-stick part upside down so that I didn't scratch the cooking side when putting the baking tin on it.

The cake took 25 minutes over 4 heat beads and smells gorgeous. You can spy on it a bit through the holes in the lid and also poke a skewer thro same holes to check it's done.

-- Edited by dave06 at 19:33, 2009-01-04

xina said
08:55 PM Jan 4, 2009

Thanks every-one. Now I really will have to get cracking, won't I ? Cheers, xina.

suenami said
08:35 PM Jan 6, 2009

Been looking for some time now. I'm sold. Will get one.
Does it compare with a "Baby Webber"? (gas) or do they do the same thing? Don't think gas would compete with heat beads. Or does it?
Sue confuse

dave06 said
08:45 PM Jan 6, 2009

no comparison, the cobb wins hands down

suenami said
04:54 PM Jan 7, 2009

Thanks Dave, rather thought you'd say that. It's a goer..
Cheers
Sue

dave06 said
05:20 PM Jan 7, 2009

we actually won a mini weber and tried it out, it was terrible, something to do with the size and shape of the dome, apparently the cobb has better circulation properties, all I know is that the cobb cooked a whole lot better and more even

Kingsthorpedavid said
11:55 AM Jan 8, 2013

Butterfly leg of lamb is good on a Cobb:

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 11:56:16 AM

Kingsthorpedavid said
12:11 PM Jan 8, 2013

Cobb tip!

Buy a 28cm wok, cut off the handle with a hacksaw and is a perfect fit in the Cobb.

Great for roasting a small chicken:

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:11:54 PM

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 12:13:27 PM

Kingsthorpedavid said
08:22 PM Jan 8, 2013

I bought my frying pan type Wok with handle from Woolworths for $14.

Obviously you have to remove the normal cooking plate in the Cobb to use the Wok.

The base of the Wok is closer to the Heat Beads but this is beneficial. If roasting a chook turn it a few times to brown it all over.

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:29:46 PM

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:32:27 PM

-- Edited by Kingsthorpedavid on Tuesday 8th of January 2013 08:39:02 PM

jetj said
08:33 PM Jan 8, 2013

Thanks for the tip David. I bought a cobb cooker at a garage sale for $50 including some fuel and haven't used it yet.

jules47 said
11:17 PM Jan 8, 2013

jetj wrote:
Thanks for the tip David. I bought a cobb cooker at a garage sale for $50 including some fuel and haven't used it yet.

John (yeoeleven) wants to know if you want to sell it????????????????????hahahaha!!!

Roving-Dutchy said
01:17 AM Jan 9, 2013

After reading how good these Cobb cookers are, got on to Ebay and bought the stainless steel model for $150 delivered, there were also some other very good deals there, but they were pick up only.
Cheers
David

neilnruth said
01:43 AM Jan 9, 2013

Why don't you post all those recipes on What's cooking? section and then we'll be able to find them in the future. Can smell that roast from here.

jetj said
03:37 AM Jan 9, 2013

jules47 wrote:
jetj wrote:
Thanks for the tip David. I bought a cobb cooker at a garage sale for $50 including some fuel and haven't used it yet.
John (yeoeleven) wants to know if you want to sell it????????????????????hahahaha!!!

Sorry John, I want to use it, never used heat beads before.

jetj said
04:30 AM Jan 9, 2013

I might already have one or will look at garage sales for one with a tape measure.

jules47 said
05:34 AM Jan 9, 2013

The wok is a great idea - I love bread done in the Cobb, trouble is we end up eating the whole lot in one go!!!!!!!

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