"Cobb Grill" - what is your experience?
My husband and I received a Cobb Grill for Christmas. This is a portable grill/roaster/baker that cooks for several hours on just a few charcoal briquettes and stays completely cool to the touch on the exterior. It was developed for cooking in remote desert areas and claims to be an "International award winner". As a citydweller, I thought this would be a great way to have an unobtrustive bbq on the fire escape without all the mess and rigamarole of a typical charcoal grill. But a little poking around online shows very mixed reviews. Has anyone used one? If so, what was your experience? Any tips or advice? Many thanks...
I've got one and use it all the time. It's fantastic. The Cobb is one of those products that really lives up to what it says. I have the new stainless steel version, which replaced my old one with the plastic base and it is way better. It's just better made and so good looking. The cleanup is not as easy as I would hope but I've found that if I wipe it down while it is still warm, it is much easier.
Food cooked on the Cobb Grill is some of the best I have ever had. A bit of beer in the moat and and a nice 7lb chicken on the grill for about 90 minutes, is just fantastic and the juiciest roast chicken you'll taste. Roast Lamb with veggies in the Moat is great. Of course it does burgers, hot dogs and steaks too.
I think the Cobb is one of those products that people either fall in love with or just don't get. It's not an everyday smokey joe type grill, I think it is more of a gourmet grill. I think of it as a portable Green Egg. I've even done a pizza on mine.
I got mine from GarrettWade.com but there are some great recipes and use forums on cobbamerica.com.
Hope this helps!
I hope by now you've mastered your Cobb Grill. Not much to master, actually: A fire-starter match, 10-12 briquets, and a pile of ribs, chicken, Tri-Tip, etc. 2 hours later, you're eating great BBQ!
A few tips I've picked up: Spraying the moat and other parts, inside lid, etc with cooking spray will make cleanup a lot easier. A copper cleaning pad will help too, and won't scratch the steel.
I found a Brown and Hayley candy tin to be the perfect size container to use for smoking your meats. Punch a few holes in the lid.
I bought a sample pack of 12 smokingwoods, about $20. This was a great way to find out what all the different woods do. I still prefer a Hickory and Mesquite mix, tho the other woods are interesting and, of course, all are delicious.
I learned to butterfly my chicken (spatchcock) so it cooks more evenly and quicker. If you don't know how, Youtube will teach you.
Tri-Tip roasts are my favorite thing to do, and, as mentioned, chicken is the best when done with the Cobb. I use Santa Maria Tri-Tip Seasoning on all the meats and chickens, by the way....I've found it to be the best all-around dry seasoning available. A pile of ribs works great, cut the slab into thirds and pile them up. I'm going to take Charles' advice and do some lamb soon. Never done lamb before, so it'll be an adventure. Can't go wrong with the Cobb.
I understand they are now including the roasting rack with the grill...something they should have done in the beginning. If you get one without the rack, just pick up any wire rack at a thrift store that fits. No need to spend the $20 for a $4 wire rack.
All in all, I'd say that, other than being pricey, the Cobb is a high-quality, well made, wonderful invention that I am glad I bought...and am considering buying a second one so I can do ribs AND chicken at the same time. Well worth the money, does what is says it does.
My favorite grill of all time. Hope this helps.
re: Tom Jorgenson
Re: the roasting rack...
I bought a cobb (the stainless steel model) a short while ago (maybe two months?) and it did not have the rack.
I went to an Asian supermarket where they had round roasting racks of the perfect size. I assume they are intended as roasting racks anyway. They have fine wires woven into a ~1/2" grid, are slightly domed (to make the grid more rigid) and have fold-up legs. The price was $3 or $4 (can't recall). It might be a little taller than the cobb rack but hey...price difference counts for a lot.
I bought a Cobb recently after following it on the internet for a year. I was afraid that it's claims of cooking for 3 hours on 8 to 10 briquettes, cool to the touch and super moist chicken were like all the others out there, i.e your mileage may vary etc. Boy was I wrong! This thing is terrific!
What made me finally buy one was the no questions asked return policy and the freebies I got from www.artfleederman.com. Needless to say I won't be returning it, but it was nice to know, I could, if I didn't like it.
I am a single father of one and I like to cook out but I don't want to fire up a whole bag of charcoal for two burgers. I followed the directions with skepticism, inserting only 8 briquettes and a cup of water in the moat. 90 minutes later, I had a perfectly done chicken with absolutely no work on my part. I'm sold.
There are some recipes on the art fleederman site as well. All of them hassle free.
I have had this grill for about 18months. On average I have cooked on it at least 1 a week in Michigan including the winter. I have no problem getting a good sear on burgers or steaks. I have cooked whole chickens, smoked salmon and smoked a turkey breast. Bottom line....love it,
I have one. I have one of the originals. I put it away about 10 years ago and have not used it much. I also have a PYROMID portable grill. It is infinitely better. They were out of production for a while but now back in production. Do yourself a favor and check that out first. The other reply is right. Cobb is like a charcoal powered crock-pot. If you want a small efficient portable GRILL go with PYROMID