Cobb Premier #4: Oven: Briquettes (Weber) & Lump Wood (Big K) Comparison: Pizza. RND Diaries
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- Опубликовано: 2 ноя 2024
- Menu
00:04 Which charcoals?
00:14 Which food?
00:25 Cobb Oven Setup
00:37 Introducing the Cobb Lid Holder…
00:46 Food Preparation
00:57 Change of Plan
01:12 Bottom-of-the-bag charcoal scraps
01:32 10 Weber Briquettes Pizza
02:05 Big K Lump Wood Pizza
02:40 Vintage Charcoal Pizza
03:07 Thoughts and Conclusions
03:28 What I learned
03:37 The End
Comments are disabled simply because I don’t have the capacity to respond and engage with everyone who comments, so I hope this avoids creating any false expectations.
The other videos on the Cobb Premier are here:
Cobb Premier #1: BBQ? Oven? Both? Neither? RND Diaries #053: • Cobb Premier #1: BBQ? ...
Cobb Premier #2: The Cobb BBQ Kit versus the Original Grill Plate... RND Diaries #055: • Cobb Premier #2: The C...
Cobb Premier #3: Oven: The Friday Fish Supper Experiment. RND Diaries #057: • Cobb Premier #3: Oven:...
Cobb Premier #5: Cobb BBQ Kit: Lump Wood (Big K) & Briquettes (Weber) Comparison. RND Diaries #059 Link: • Cobb Premier #5: BBQ K...
Cobb Premier #6: Oven: The Camembert Bake & Dip Experiment. RND Diaries #060 Link: • Cobb Premier #6: Oven:...
Cobb Premier #7: Oven: The hot ‘Continental’ Breakfast Experiment. RND Diaries #063 Link: • Cobb Premier #7: Oven:...
Cobb Premier #8: Oven: The Sunday Roast Lunch (Chicken) Experiment: RND Diaries #064 Link:
• Cobb Premier #8: Oven:...
Cobb Premier #9: Frying Dish/Wok: The Scottish Breakfast Experiment: RND Diaries #065
Link: • Cobb Premier #9: Fryin...
Cobb Premier #10: Frying Dish/Wok: The ‘Spanish’ Omelette Experiment: RND Diaries #066
Link: • Cobb Premier #10: Fryi...
Cobb Premier #11: Frying Dish/Wok: How much charcoal to Stir Fry? RND Diaries #067
Link: • Cobb Premier #11: Fryi...
Music:
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I love my Cobb and am enjoying your videos, I used to only use the Cobblestones but have recently converted to Aussie heat beads, they cook really well and I recently cooked a chicken on the new Cobb rotisserie using only 7heat beads, please keep experimenting as I find your videos some of the best out there for the Cobb
Many thanks for the feedback, much appreciated. Good to know about the Aussie heat beads - they are on my list to experiment with once I get through the bags of charcoal I have. I also thought I might try the Cobblestones so maybe a comparison between the two against the Weber briquettes might be in order. Also tempted to buy the rotisserie and the lid extension... Cobbs are definitely addictive! Thanks for the info' - sounds like 7 beads will be the baseline. Cheers, john
What do you think of the Cobb briquettes? I buy 'copies' of them but I find that the original Cobb version is pretty much perfect (But there's no way I will pay full price - I only buy them on offer and sock up for next summer!).
I must confess I have not yet tried them. I always get to the price and just think about how much 'normal' charcoal I can buy instead. That said based on your comment I will give them a go next time I need to stock up. Good idea to stock up at the end of the season. Cheers.
I am so surprised by your experience. I truly have outstanding experience with lump wood. Also thought Weber briquettes are really good and Aussie heat beads are very very good too. Thanks for making the video
Thanks Adrian, I suspect lump wood with a more consistent size would give a better result. When the bbq season returns here I am going to try breaking the oversize lumps down a bit so everything is more consistent which should hopefully give rise to a more manageable cooking experience. Thanks for the feedback. Cheers john
After I starting tying the cobb and failing I joined a cobb facebook group. They have a saying "If you're looking, it's not cooking". It is hard but you need to try and not lift the lid as much as you can. When you remove the lid it can take 10mins for the 'oven' to get back up to temperature. Good luck.
Totally agree with that advice! One of the first videos I tried was a pizza and I thought I would show progress every 5 minutes by lifting the lid. Needless to say after over an hour of little change to the pizza I eventually realised the error of my ways...
Hi, am i correct that thawing the pizzas first is needed?
Not really necessary to thaw them first in my experience.
I wonder if your old lump coal absorbed moisture from air.
Hi Neil, I suspect you might be right that there was a risk of that. I also I suspect that variations in heat delivery and duration are often affected by the size of the lumps and therefore there is an inevitable inconsistency between cooks with lump wood and charcoal whereas the briquettes should in theory offer a repeatable experience. Cheers, john