Cobb BBQ

boatone

boatone

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29 Jul 2001
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Just a few cables from Boulters Lock
www.tmba.org.uk
Bought one of these elegant devices last week and have to say it makes an absolutely fab job of cooking the food. Gone are the blackened crispy outsides and the incessant smoke. Chicken, chops, sausages all cooked to perfection and nicely moist and succulent. Cool outside so can be safely placed on a table or even on the deck and you can move it around while its cooking. Even impressed that arch-sceptyic Oldgit......Yes....I like it......BUT......

.....it is a real pain to clean afterwards.

Has anyone else sussed a routine for clearing out the collected fat/oil from the well?
 
I was looking at those as well after the magazines gave the good reviews as well.

Might take a walk to the chanderly today /forums/images/graemlins/smile.gif
 
What a co-incidence - mine arrived this week.

I didn't have any problem with the fat in the well - hot soapy water after wiping out with kithcen roll when cool just like a sausage pan.
However I am very dissapointed with the grill disc - am currently throwing everything I have at it to clean from last night's test. It soaked all night but remains coated with blackened residues. Looking at all the web stuff on them all these are a black coated material whereas mines 'metal' colour - what's yours?

Cooking wise a delight - however I used lumpwood charcol and it burns too hot and too fast so it's of to get some brikets.

Only other observation is that the lid does get very hot and you need to have somewhere safe to put it down on the boat.

Sourced from JHL at 60 - link is on the thread re BBQs scuttlebutt last week.
 
Used briquettes.....lasts a long time with 5 or 6.
Main tray also metal cover. Tied a ppiece of string to mine and left it in river overnight....quite easy to clean in morning.
Bought mine over web for £55 inc delivery BBQ Unlimited or summink....west sussex.
Briquettes burn to absolutley nothing left but dust. As ash tray and oil well integral difficult to pour oil out withouth mixing wqith ash ...bit awkward.
Still, food was so good we will definitely persevere to find a cleaning regime.
Cant wait to try a roast joint.....chops and chick thighs were superb!
 
leave to cool overnight and the fat/oil will solidify. Even if it doesn't once cool use kitchen roll to scrape it out before turning over to knock out ash/dust then soap and water.

recipe I am looking forward to most (apart from being able to slow cook pork.........in all it's various guises) is lamb/garlic/rosemary - place red wine in moat, add potatoes direct to moat cook lamb with garlic and rosemary. Lamb 'juices' will coat potatoes and mix with red wine to form a gravy/sauce/jus. Well in theory!.
 
That's not a BBQ!!!
No flames, no smoke, no charcoal and blackened sausages!! What ever next.
It's a cooker. I've got one built in. Why do I need another?
 
Mike_Gates said:
Sounds like a good toy. Can you give a web link Tony?
Click to expand...

Hi
I was looking through the forum and came across your question about the Cobb. Hands up on my part as I am selling these through my website. My defense for posting this reply is that I live on the water and have done for the last 10 years. My boat is a Geo Wilson 'Black Swan' that was launched on the Thames in 1951.
The Cobb is a brilliant piece of kit because of its versatility. I don't use it for everything of course but I do use it to cook full meals and BBQ's. The galley on my boat is only a metre wide so the Cobbs compact size makes it ideal for me. I would certainly check it out

Videos and recipes for the Cobb here
 
Bought mine last spring and used it all last summer - really the mutt's nuts.

Faultless and completly safe on board - you can pick it up while lit and move it around. Using the cobblestones means easy lighting as well, light and up to heat in five minutes.

Tom
 
boatone said:
Used briquettes.....lasts a long time with 5 or 6.
Main tray also metal cover. Tied a ppiece of string to mine and left it in river overnight....quite easy to clean in morning.
Bought mine over web for £55 inc delivery BBQ Unlimited or summink....west sussex.
Briquettes burn to absolutley nothing left but dust. As ash tray and oil well integral difficult to pour oil out withouth mixing wqith ash ...bit awkward.
Still, food was so good we will definitely persevere to find a cleaning regime.
Cant wait to try a roast joint.....chops and chick thighs were superb!
Click to expand...

Can you find a link to the 55 quid one? All the ones iv'e found are about 100.
 
I thought you had one of these years ago, Duncan. I can remember many wonderful recipes you'd cooked up.

For those who don't know, Duncan is a real Cordon Bleu when it comes to the Cobb!
 
Geoffs said:
I thought you had one of these years ago, Duncan. I can remember many wonderful recipes you'd cooked up.

For those who don't know, Duncan is a real Cordon Bleu when it comes to the Cobb!
Click to expand...

Most of the posts are from 2005 - the thread was resurected by stuhaynes.
 
Never tried a Cobb, but for those of you who like cooking have a look at these. We use both on board.

1. The Remoska. Low electricity useage and better than a gas oven. Especially useful if you have a timer plug - come back on board to a complete roast and one pot to wash up! We actually have both sizes! www.lakeland.co.uk/F/product/2511
2. CCHef. BBQ using real charcoal from a disposable. to clear it up you just throw away the disposable. www.cchef.co.uk/homeindex2.html
 
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