Volcano vs Cobb
- Thread starter Oysterpot
- Start date
Monica
Novice
I love my Cobb! I've used it every camping trip. Here a few of the many successes:
Peri Peri chicken.
Salmon smoked with alder chips.
Grilled shrimp and scallops.
Roasted pork tenderloin.
Cookies? Yes! a little burnt on the bottom, but so what.
Oh boy, what a great versatile asset to my galley!
And I stow it in the truck...
Peri Peri chicken.
Salmon smoked with alder chips.
Grilled shrimp and scallops.
Roasted pork tenderloin.
Cookies? Yes! a little burnt on the bottom, but so what.
Oh boy, what a great versatile asset to my galley!
And I stow it in the truck...
pat walsh
Junior Ranger
We have been practicing with our Cobb at home on the deck. It has been wonderful. Had the best corn on the cobb ever (hickory chips). We have done chicken, pork chops, steak, and hambergers plus vegs.
We find the kitchen sink great for clean up at home but I think someone mentioned a foaming soap which seems like that would be good when camping.
We find the kitchen sink great for clean up at home but I think someone mentioned a foaming soap which seems like that would be good when camping.
We'll be taking our new Cobb along this weekend - I don't know yet what I'll be cooking, but whatever it is will be reported on here when we get back.
pat walsh
Junior Ranger
Monica, thanks for the tip on the cookbook. I read through it and found some good tips and the receipes look good.
Jenn, in our tests at home we are trying different numbers of coals - from 8-10 of our Kingston seem to work well.
So far we found less coals and cook longer equal tenderer meat. We are also getting faster at cleanup and finally conquered packing in the bags tight fit.
Since it does not fit in the tear sink do you use a tub of some kind to clean it?
Jenn, in our tests at home we are trying different numbers of coals - from 8-10 of our Kingston seem to work well.
So far we found less coals and cook longer equal tenderer meat. We are also getting faster at cleanup and finally conquered packing in the bags tight fit.
Since it does not fit in the tear sink do you use a tub of some kind to clean it?
Looks good. I'll have to download that cookbook.
jerry and tina
Novice
Jenn, is everyone bringing their Cobbs to campinn-campoutt?
tina
tina
jerry and tina
Novice
ok, I'll put ours in and plan on cooking with it....
I too, like the cookbook idea, maybe it would get me to use it more.
I'd like to try making your cookies...
I too, like the cookbook idea, maybe it would get me to use it more.
I'd like to try making your cookies...
Good information from all of you who have posted regarding the Cobb cooker. I would be interested to know if most of you have purchased the full set (kitchen in box or bag) or are you happy with the lesser kits and if so which one.
Also is there any recommended places to purchase I see no place to look at any in Oregon.
Thanks, Dave
“Fathom the hypocrisy of a Government
that requires every citizen to prove
they are insured... but not everyone
must prove they are a citizen.”
Also is there any recommended places to purchase I see no place to look at any in Oregon.
Thanks, Dave
“Fathom the hypocrisy of a Government
that requires every citizen to prove
they are insured... but not everyone
must prove they are a citizen.”
I have the COBB for at least 4 years. Don't remember how I learned of the product. At the time purchased the bundle similiar to Cobb Premier Kitchen-In-A-Box Grill Bundle.
Initially used while tent camping, so the extra cooking pieces were useful. Now all I use is the grill grid and roasting rack.
The other pieces sit at home unused. The dome extender and chicken rack were not available when purchased.
My experience: the light teflon coating on the grill grid is indeed light, in fact, it is flaking off, and not a useable cooking surface by itself. I always use the grill grid and roasting rack to grill meat.
My experience: using the grill grid provides too much direct heat to meat, becomes burned/scorched. Cooking meat on the roasting rack allows slow cooked meat that has great flavor and is moist.
I use 9 charcoal lumps. Provides adequate heat to slowly cook and flavor meat. I also will cook canned vegetables at the same time.
Will have to dig out the telfon coated frying pan to experiement baking cookies.
My suggesstion: if interested in product, invest in the basic package and add the Cobb Fenced Roasting Rack.
Overall I am satisfied with the product, like the compact package, portability, cool touch sides, and excellant flavor.
For me easier to store and use compared to a small weber grill.
Works great for one to two people.
Jean
Initially used while tent camping, so the extra cooking pieces were useful. Now all I use is the grill grid and roasting rack.
The other pieces sit at home unused. The dome extender and chicken rack were not available when purchased.
My experience: the light teflon coating on the grill grid is indeed light, in fact, it is flaking off, and not a useable cooking surface by itself. I always use the grill grid and roasting rack to grill meat.
My experience: using the grill grid provides too much direct heat to meat, becomes burned/scorched. Cooking meat on the roasting rack allows slow cooked meat that has great flavor and is moist.
I use 9 charcoal lumps. Provides adequate heat to slowly cook and flavor meat. I also will cook canned vegetables at the same time.
Will have to dig out the telfon coated frying pan to experiement baking cookies.
My suggesstion: if interested in product, invest in the basic package and add the Cobb Fenced Roasting Rack.
Overall I am satisfied with the product, like the compact package, portability, cool touch sides, and excellant flavor.
For me easier to store and use compared to a small weber grill.
Works great for one to two people.
Jean
pat walsh
Junior Ranger
Dave we have been trying our Cobb out at home to get comfortable with it. We got the same set as Jenn after reading a post she made. We really like the meals we have made and usually add some mesquite or hickory chips that we soak in water and put on the coals when they turn gray.
Jenn we are trying hard - hate to see winter come without some more outings.
Jenn we are trying hard - hate to see winter come without some more outings.
Jenn,
This weekend I am planning on cooking Cobb cookies and have a few questions.
1-Baking usually requires temps 350. Each charcoal briquette is caple of producing 25 degrees for dutch oven cooking. Requires 14 briquettes, this is not pratical in the Cobb.
How many briquettes do you use for baking?
2-Besides using prepackaged Nestle cookies, Rochester also has a U-Bake store, which sells various types of frozen cookies, have you used other prepackaged frozen cookies? If so, what works and what doesn't?
3-I was also wondering about cookie flavor. Meat has a great smokey flavor, do the cookies develop the same smoke enchanced flavor?
Thanks,
jean
This weekend I am planning on cooking Cobb cookies and have a few questions.
1-Baking usually requires temps 350. Each charcoal briquette is caple of producing 25 degrees for dutch oven cooking. Requires 14 briquettes, this is not pratical in the Cobb.
How many briquettes do you use for baking?
2-Besides using prepackaged Nestle cookies, Rochester also has a U-Bake store, which sells various types of frozen cookies, have you used other prepackaged frozen cookies? If so, what works and what doesn't?
3-I was also wondering about cookie flavor. Meat has a great smokey flavor, do the cookies develop the same smoke enchanced flavor?
Thanks,
jean