cokeaddict replied:

Hey Troy,
Glad it worked for you mate. I havent got one yet, but i am seriously thinking of getting one, problem for me is, im a lousy cook, but am determined to learn soon as I feel more confident understanding my GPS. 1 thing at a time for me mate. I can almost taste that bloody roast jst reading this
Cheers Angelo

jules15 replied:

Cobb - the modern camp oven - just got ours on Sunday at Sandown Leisure Fest - went home, cooked small roast beef - following all instructions - quick, moist, delicious - didn't cook desert, but easily could have done sweet damper, cake or something - or even just boil the billy - the perfectg answer for fire ban times and areas - got a coffee tin to put used heat beads in - close the lid, they go out and you can use next time - so no need to waste them.
Jules

Gajm (VIC) replied:

We bought one on Friday at the Sandown camping show...made sure he knew we had heard about them thru EO. We attempted a lamb roast when we got home, after 4 hours it wasn't quite done, but 15 mins in the oven fixed it.
The problem wasn't in the Cobb, it was our own mistakes, firstly we probably didn't put enough heat beads in it, tried 7, and I checked it too many times, even tho I'd read on here a million times not to.... I couldn't help having a sticky beak ,and only near the end did I remember someones tip of putting the meat thermometer thru the holes in the lid, but it's just a learning process, so Thursday night we are going to attempt a chicken roast, and by the next trip we will have it well and truly sorted, can't wait.

troy35 replied:

Im no expert cook either but I just made sure I followed a few simple rules I had learned on here and through reding the directions.

Firstly I made sure I used heat bead brand briquettes and Jiffy firelighters. I put in 6 heat beads lit the firelighters and then put the cobb out on the sand away from the kids until the fire died down. I then sat the cobb on the table for about 20-25 minutes until the briquettes had all turned a brown colour. I then put 250ml red wine in the moat, then the grill plate was put on, my 1.2 kg bonless lamb roast which was in a mesh type bag on top of that and I basted it with oil. I cut my spuds into quarters and put them around the roast and basted them with oil.
The lid was then put on and I went down to the water to enjoy an ice cold Corona with the wife while the kids swam around and we watched the sunset.
The roast was put on at 4.30pm so at 5.30 pm I checked it for the first time. I turned it and the spuds over, added corn cobbs in foil to the moat and also carrot on the grill with the spuds. I was concerned the roast wasn't cooking quick enough so added one more heat bead but dont think I really needed to. At 6.00 pm the spuds were done so I had to tkae them out. Next time I will add them a bit later. At 6.30 the roast was cooked but the carrots were still a bit hard so have made a note to add them with the spuds next time.
After the roast had come off the grill the bread and butter pudding went on in a cake tin. I sat three egg rings on the grill and then sat the cake tin on top to stop it from burning underneath. (I learned that trick from someone on this forum.)
By the time we had finished with dinner the pudding was ready and went down well with ice cold custard.

So as long as you can...
1.Tell the time.
2. Know how to count.
3. Can drink ice cold Coronas by the river and watch the sunset.

You should have no problems cooking a perfect roast in your Cobb.

D-Jack replied:

You mean you needed heat beads in those temperatures. Could have buried the cobb in the sand and it would have cooked.