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! :)
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 :-)
@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.
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.
@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! :-)
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 .
@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.
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.
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 +
Hi , the new cobb air has vent control like a Weber Bbq. On the older model like mine I just use to block some of the bents with foil to control temperature. Hope this helps
Hi Nigel, thank you for watching the video. Also thank you for taking the time to comment. You are right, cooking indoors with charcoal indoors is a bad idea if you do not know what you are doing. However if you extraction hood vents outside so all fumes are removed from your house then it is not a problem. Also always use a co detector not just a smoke detector. This is the setup used in commercial kitchens that use charcoal grills. It’s what I use in my kitchen. If you do not have an external exhaust , never cook with charcoal inside. Thanks
@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.
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.
You probably dont give a shit but does any of you know a way to log back into an instagram account?? I stupidly lost the login password. I would appreciate any tricks you can give me!
@Levi Eden thanks for your reply. I found the site on google and Im trying it out atm. I see it takes a while so I will get back to you later with my results.
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.
@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
Hi Guys I have had a few comments in the past about the hazards of braaiing on the Cobb indoors. I would only recommend it if you have a powerful extraction fan that has a proper external exhaust. This way there is no risk of carbon monoxide poisoning as the smoke leaves the Cobb and is then extracted out side. It is perfectly safe. Also always use a smoke and carbon monoxide alarm and test it regularly. Thanks A
That was my concern. You mention extractor fan, but I can't hear one working. Really need to explain the dangers of carbon monoxide, in your video. Some people wouldn't read the comments.
I would also like to add that a lot of commercial kitchens have charcoal bbqs in then. They are able to do this by having a very powerful extractor. They are also burning a large quantity of charcoal at one time. That charcoal is realeasing a lot of carbon monoxide. The industrial extractor is obviously able to extract the carbon monoxide. Now I am using a very small percentage of the charcoal that the commercial kitchens use. I am also using a smaller extractor, granted . But my extraction to carbon monoxide production ratio is better than commercial kitchens. Also my carbon monoxide detector tells me that I am safe. Guys do not use an extract that only filters. Your extractor has to be exhausted out side.
@@Braaiman I love my Cobb, although I haven't had chance to use it this year. But bought some heat beads a few days ago, and it's rained ever since lol typical.
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.
@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.
Not my experience at all but I use lump wood charcoal and if anything, it’s too fears. I think the cobble stones are terrible and I agree . You could not melt butter.Thank you for watching and thank you for taking the time to comment.
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! :)
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 :-)
Looks excellent, thanks for taking the time to complete this!
@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.
Thank you so much for this video!!!! So helpful!
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.
@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! :-)
Looks so delicious. So all up how long did the chicken cook for?
Thanks for watching and commenting , I think it was 1 h 30. Or 1 bottle of wine 😄
@@Braaiman thanks for your reply
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 .
I haven't seen them for sale with thermometer in lid, Is that an added accessory ? ,How do they compare to the lotus?
@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.
@invisiblekid99 Thanks for the comments. Did you get a cobb in the end?
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.
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 +
Thumbs up. How do you adjust the heat? Low and slow, sear, roast?
Hi , the new cobb air has vent control like a Weber Bbq. On the older model like mine I just use to block some of the bents with foil to control temperature. Hope this helps
Thank you for your Video, now I know how to cook Chicken & Veg in my Cobb!
You are welcome
never, ever, ever cook with charcoal indoors. Unless you want to die of CO poisoning.
Hi Nigel, thank you for watching the video. Also thank you for taking the time to comment. You are right, cooking indoors with charcoal indoors is a bad idea if you do not know what you are doing. However if you extraction hood vents outside so all fumes are removed from your house then it is not a problem. Also always use a co detector not just a smoke detector. This is the setup used in commercial kitchens that use charcoal grills. It’s what I use in my kitchen. If you do not have an external exhaust , never cook with charcoal inside. Thanks
@annuk03 when you make your full english on the weber how are you making it, ie grilling the bacon and sausages etc?
@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.
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.
You probably dont give a shit but does any of you know a way to log back into an instagram account??
I stupidly lost the login password. I would appreciate any tricks you can give me!
@Arjun Lawson instablaster :)
@Levi Eden thanks for your reply. I found the site on google and Im trying it out atm.
I see it takes a while so I will get back to you later with my results.
@Levi Eden it worked and I actually got access to my account again. I am so happy:D
Thanks so much, you saved my ass :D
@Arjun Lawson No problem xD
Feeling hungry!!
Adrian, if you are still around, where did you get the ring that goes round the charcoal?
I just got a piece of stainless steel and just rolled it till it fitted
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.
@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
Hi Guys I have had a few comments in the past about the hazards of braaiing on the Cobb indoors. I would only recommend it if you have a powerful extraction fan that has a proper external exhaust. This way there is no risk of carbon monoxide poisoning as the smoke leaves the Cobb and is then extracted out side. It is perfectly safe. Also always use a smoke and carbon monoxide alarm and test it regularly. Thanks A
ahrgard thats the first thing i noticed-you did bbq indoors which is something i would not do.
That was my concern. You mention extractor fan, but I can't hear one working. Really need to explain the dangers of carbon monoxide, in your video. Some people wouldn't read the comments.
Thank you for watching and fair point. I will do so In future. How is your cobbing experience?
I would also like to add that a lot of commercial kitchens have charcoal bbqs in then. They are able to do this by having a very powerful extractor. They are also burning a large quantity of charcoal at one time. That charcoal is realeasing a lot of carbon monoxide. The industrial extractor is obviously able to extract the carbon monoxide. Now I am using a very small percentage of the charcoal that the commercial kitchens use. I am also using a smaller extractor, granted . But my extraction to carbon monoxide production ratio is better than commercial kitchens. Also my carbon monoxide detector tells me that I am safe. Guys do not use an extract that only filters. Your extractor has to be exhausted out side.
@@Braaiman I love my Cobb, although I haven't had chance to use it this year. But bought some heat beads a few days ago, and it's rained ever since lol typical.
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.
Nice tips, very useful
@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.
Breast side should be down so that the fat from the skin and brown meat can baste the otherwise dry breast meat.
Thank you brother
@ahrgard : particles
Hey wena are you a zimbo
The chicken looks totally anemic. Cobbs are barely good enough to do burgers in my opinion.
Not my experience at all but I use lump wood charcoal and if anything, it’s too fears. I think the cobble stones are terrible and I agree . You could not melt butter.Thank you for watching and thank you for taking the time to comment.