 This Australian invented oven - acclaimed by Time magazine as one of the best international inventions - is one of those useful things that one tends to look at and say, “Why didn’t I think of it.”. For the camper, it represents a terrific time saver when it comes to cooking quality meals. Set it up. Leave it to cook. Then eat and enjoy. Three easy steps.
The Cobb cooker features 5 main components plus a handle. These are the base, the bowl (or cooker if you like) with it’s central fire chamber and moat into which liquids are placed to tenderize the dish, the fuel filled fire basket, the grille, and lastly the rounded lid. Incidentally, the Cobb operates on the same compressed charcoal style heat beads we’d use in a kettle oven, such as a Weber, and the cooking guide provided, suggests the number of these briquettes to use. For instance a small 1–1.5 kilo roast requires from 6 to 8 briquettes, a large roast (2-2.5 kg) 8 or 9. The basket will hold more of course.
Setting up the Cobb involves putting a trio of fire lighters (same as those used in a kettle oven) into the fire chamber once it’s sitting within the base. The fire lighters are set going and the fire basket, with the required number of heat beads in it, is placed on top of the lighters.
Once the heat beads are light grey, maximum heat is being achieved and it’s time to set up the meal. Cobb suggests a roast for first timers, a great idea to my mind. A quantity of beer, wine, or even water is placed within the small moat surrounding the fire chamber and some garlic or onion flakes are added to the liquid. Next, the grille is placed on top of the bowl with the roast sitting right on top of it. Two options exist for vegetables. They can be either placed alongside the meat or wrapped thoroughly in alfoil and slipped into the moat to both roast and tenderize. With the lid on it’s time for some relaxation.
After 45 minutes or so the roast is turned with tongs, maybe basted with some pre mix liquid, and the level of liquid in the moat checked and topped if necessary via the holes on the grille’s outer edge. Again, use tongs: things will be very hot.
Remember, roasting time is approximately 1.5 hours per kilo so it will pay to set up the Cobb well before dinner. But, trust me on this, the result will be worth it.
The Cobb can also be used as a stove, with most fry pans easily fitting on the bowl’s top, an outright grille or bbq, and for baking deserts such as damper and scones.
Some great desert ideas are outlined in the booklet that comes with each Cobb Premier model, as reviewed.
The Cobb cooker is robustly constructed and features top quality materials that will handle the tasks asked of it.
Parts that need to be cleaned after cooking, such as the main bowl, fire chamber etc are made marine grade stainless steel and are heavy duty items.
View the Cobb Information Page |
