The Cobb grill cooks efficiently with direct and convection heat. Cobb grills are portable,self-contained cooking systems designed to maximise the cooking power of combustion heat. A mesh grate around the base of a Cobb grill stays cool so the grill can be moved while in use. The dome cover on a Cobb grill seals in moisture and heat to cook foods faster. Properly using a Cobb grill can reduce fuel costs and save time.
- Skill level:
- Moderately Easy
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Things you need
- Fire starter sticks
- Charcoal briquettes
- Probe thermometer
- Nonabrasive brush (optional)
Place the outer casing on a flat and stable surface. The mesh outer casing stays cool throughout the cooking process. The nonskid rubber feet on the bottom of the outer casing keep it from sliding on most surfaces.
Lower the metal inner sleeve into the outer casing. Pour one-half cup of water, beer or stock into the outer ring of the sleeve. The liquid adds moisture to the cooker and catches falling oils from foods for easier cleanup.
Break a single fire starter stick in half. Light each half on fire and set them in the centre ring inside the inner sleeve.
Fill the circular fire grid basket loosely with eight charcoal briquettes. Lower the filled basket down onto the ring in the inner sleeve that holds the burning fire starter sticks. Wait for charcoal to burn until it is at least three-quarters grey and ashy, which usually takes about 10 minutes.
Lift the perforated grill grate to cover the Cobb grill using the supplied two-prong tool. Partially insert the two ends of the tool and tilt it back into a horizontal position until it holds the weight of the grate. Center the grate over the smouldering charcoals.
Cover the grill grate with the dome cover. Wait for another 10 minutes as the surface of the grill heats, if cooking directly on the grate. Add roasting racks, griddles or other accessories to the grill at this time.
Lift the dome lid to add the raw foods to the Cobb grill in a single layer. Leave at least one-half inch of space between food pieces so they are able to drain and hot air can flow all around.
Turn the foods with tongs to brown them evenly on both sides. Lift the grate with the two-prong tool to add a couple more charcoal briquettes to the fire grid if the grate cools down after two or three hours of cooking.
Insert a probe thermometer into the thickest portion to determine internal temperature. Remove foods from the Cobb grill for a 10-minutes rest when they are -15 degrees Celsius below the final desired temperature.
Leave the dome cover off to quickly cool the Cobb grill for cleaning. Dump the ash and any remaining liquid from the insert. Wash the insert with a nonabrasive brush and liquid dish soap or in the dishwasher before reassembling the grill for storage.
Tips and warnings
- Rolled newspaper and dry sticks can be used if fire starter sticks are not available. Make sure the kindling is fully in flames before resting the fire grid on top.
- Quickly reduce or kill the fire in a Cobb grill with a water pistol. Direct a few shots straight onto the briquettes once the grilling surface has been lifted.
- Do not leave the burning grill unattended. Cobb grills set up near walkways or on lower surfaces may be kicked or knocked over and burning briquettes can be ejected. A water source or bucket of sand can reduce the chances of a spreading fire.
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