I got my first cobb in 2010 i think, 5 years before I started ChefCampers. Have you got the one with a solid base? Usually all black, with no mesh? You should definitely get it back out. I'm so pleased to be cooking on mine again.

Hey, thanks for taking the time to let me know. They are a great bbq. I shall be kick starting the videos again soon and plan to be capturing more recipes on the Cobb, so I hope you enjoy them.

That’s a clever idea! Thanks

Your right. I ought to get some flags out too. I also have a MadKon braai. Since I filmed this video, I have also set up a webshop selling the Cobb and the MadKon. So it’s all South African!

@@ChefCampers that's brilliant !!

@@peetsnort it really is! If the wind picks up, I have some boxes I put around my Cobb.

Cheers mate, next video is the perfect dish for Cobb, the classic chicken! 😁🍺

Sounds great. I’ve recently acquired some roasting trays from my Nan, so hopefully a good clean cobb from now on! 😁

They are such great pieces of kit! Have you tried the wok yet? I love mine, use it on our gas stove too, with the Cobb lid and extension ring. Hope you are well mate. I always say to myself, “it can take 5 years to be an overnight success”. Something you said to me 5 years ago at Adventure Overland 😁

@@ChefCampers Yes we love the wok and use it on the gas stove as well! I'm well these days; had a tough period 2021/22 but fighting fit again now. Yeah that was a good night at AO - I need to get down there again as it's always a good bunch of people. And yes persist at something long enough and success will come for sure! Keep up the good work and hope you guys are well too 👍

We need another lunch on this together mate. Thanks for your support 🙏😊

you know the score! What a perfect combo too. They really are an economic bbq. I think i will do a whole cobb cooking series soon.

Thanks! Rupert is funny, when I get a camera out, he knows to expect food 😂 Thanks for the kind words, hopefully next video on Sunday 😁🍷

Thanks! I will have to get that filmed this summer. Watch this space

To be honest, part 2 on this is probably worse as I’m cooking and drinking 😂

No problem! You should check out our video on the MadKon too! I think they go together perfectly. 🔥

Yes it does. It’s cooking indirect, so you get a nice consistent and gentle smoke. You can actually generate more smoke when cooking indirect. I quite often use wood chips too, especially for quicker cooks, like fish.

@@ChefCampers thanks! I'm used to cooking indirect on my kamado but the marketing for Cobb seems to play up the smokelessness and use charcoal as simply a fuel source. Good to know the smoke gets through!

@@JamesDeVile yes, they do market it as an easy to light and safe for table tops. I’ve literally just cooked some chicken thighs on it now with a tasty smoke ring 😃. It won’t smoke as good as a Weber go anywhere, but it has a better surface area and is great for roasting

I used to carry a nice folding one (you might spot it in my earlier videos) but that eventually broke and never replaced it. I e found it to be better when you place the firefighter on top of the charcoal and then let it burn, or I just take charcoal from a fire now too. I use a MadKon whilst using a Cobb usually! Great tip though. Also, portable blowtorch is a nice method 🔥

I actually have a rotisserie. I just haven’t found the need to use it yet and the extra kit takes up valuable space in my camper. I will give it a good run this summer and see if I consider it essential! What did you like to cook on rotisserie?

If I had one? the inevitable chicken, quail, porchetta…. the regular suspects.

Yes. I should definitely get some! I think they can be reused a couple of times too.

@@ChefCampers yes, definitely if they do not break, reuse….4-5 times easily.

@@femo66 great, I will have to pick some up!

We often use them to keep big catering dishes warm on buffets and on the fondue pots out here in the alps 🫕 . I haven’t used one on my Cobb though. I believe they are safe to be used indoors, but I don’t think I would want the lid down on a Cobb when using one, it might add an unusual smell/flavour on the food. I’m sure it could work on the wok and attachment, but I would expect low temperatures.

I actually have both. For me the charcoal is much more versatile as it allows good smoking and extra flavour. If you plan to cook mostly on the European continent during summer, then opt for gas as many places ban the use of charcoal due to wild fire risks.

Hi there, wood would be ok, if you allowed it to burn down, before adding it to the Cobb. I often take the burning embers / charcoal from a wood campfire, to cook on the Cobb. But maybe consider making your own charcoal from your wood, it’s very easy to do and will mean you have always have good quality charcoal available. 👍🔥

They have this little stand up piece that is used to cook a chicken. The whole chicken is lowered over this cone looking piece and it will cook standing up. It is like rotisserie cooking but in a different fashion. Oh and BTW, if you use this method with the cone rack piece you must have the extender piece, otherwise the Chicken wont be able to stand up. Since the chicken will be standing up, I would bet the heat coming from below and going right into the cavity of the chicken will make it cook faster? Have a look at what Im talking about on their web site. I use those cone stand up racks to cook chicken at home...works great.

Add more briquetts or use a higher quality. Or use the Cobble Stone overpriced thingy.