cobb grills

I think the biggest problem with not getting it hot enough, is liquid in the moat and leaving the lid off. Leave the liquid out and don't lift the lid.

I agree it is a whole lot like a convection oven. As far as food safety goes, those grill marks are not so good for us and the meat is a lot moister in it.

There is a picture here on the forum of some of the bread I have done in the Cobb.

To get the nice crisp crust I did put about a half oz. of water in the moat, right when I put in the bread to get some oven spring. That cooks out in about the first 10 min. The rest is a dry bake.

http://www.rv.net/forum/index.cfm/fuseaction/thread/tid/27226814/gotomsg/27227684.cfm#27227684

I haven't been all that crazy about my Cobb and in fact we've only used it probably 6 times. I think it's a stretch to call it a grill if you're thinking grill marks etc. I've never used it with any accessories so I can't comment on the optional grill. It is more like a small smoker/oven to me. I did try a cobbler in ours and it failed, never did get the temp high enough.

swtgran wrote:
The grill accessory is not cast iron, but works great.

Humor me,it seems to be cast not stamped out of some metal and coated. Metalurgy nor spelling is not my strong point. lol. For sure not frying pan type cast iron construction. We have had ours for 6 years and enjoy it.Just a lot of fun.try a couple of cornish game hens,stuffed, we like them.

The grill accessory is not cast iron, but works great.

mayo30 wrote:
If you use the cast grill you get nice and brown plus a smokey taste.We use ours to do chicken,ribs,burgers,never dry no mussing no fussing load it up and open when done.We always load it up good.Haven't tried beer or beef broth in the moat yet.I also use damp wood chips for extra flavor,especially apple for my pork steak.

You made me call my Cobb grill owning friend to suggest we try another in the field test with the cast iron grill accessory in hand:). Our lower rated cooked meat rating was for beef steaks and general grilling so we'll prolly focus on that aspect.

We bought one when they started in the US. Loved it, it is now all used up. I cooked breakfast, sausage or bacon and hash brown and eggs a lot. Cooked pizza made with tortilla shells and anything else that came to mind.
6 or 8 pieces of charcoal and you are ready to cook for a while.

If you use the cast grill you get nice and brown plus a smokey taste.We use ours to do chicken,ribs,burgers,never dry no mussing no fussing load it up and open when done.We always load it up good.Haven't tried beer or beef broth in the moat yet.I also use damp wood chips for extra flavor,especially apple for my pork steak.

If you don't put water in the moat, it cooks hotter and you aren't steaming your food. Instead it is more like a convection oven. With the lid on during cooking, it gets hot enough to brown the meat. The meats stay nice and moist.
terry r.

No idea where exactly it's being sold but I'm sure there are several places on the 'net.
I used it during a weekend among "foodie" friends who decided to check it out on a camping trip. We made several dishes with it and the general consensus was it was a pretty good fish and chicken cooker and the poultry cooked best when butterflied. Due to the use of liquid it didn't do well with dry roasting or high heat searing and grilling of red meats like burgers or steaks. However it made a really mean pot type roasted beef. Was fine for sausages and franks though. No char or grill marks on skewers or really anything. Nicely formed eggs but again lacking color and a bit rubbery.

These notes are about..7 years old and perhaps the grill has been improved since then.

I think it would make a good secondary cooking tool.

Two Brothers Grillin' will sell you the grills and all the accessories. They have a business selling rubs and grills. He will get you whatever you are interested in. Shane is the person that usually answers the phone if you should call.

http://www.twobrothersgrillin.com/

I have the Cobb with all the accessories and love it. I keep it packed with matches, charcoal, and fire stater. We are ready to go at a moments notice. I also use it at home on the table on our screened in back porch.

I do everything from baking bread, to roasting wonderful entire chicken meals, and making pizza. Just have to remember to leave the lid on and not peek, so the heat stays in. terry r.