Calling all Cobb Cooker Experts

Brian

I have been on camps with people using the Cobb pot and they have had similar failures.

We have put it down to the light wall and fact that they are spun from 1.6# steel, the heat disipates quickly and are too light in the base.

These same people have reverted back to using a cast iron camp oven to get success.

Vinnie

Have cooked a few great loaves of bread in the Cobb.

We raise the breadpan up with a round cake cooling rake. Allows the heat to circulate and stops the bottom burning.

Imagine the same would work for a damper.

We haven't tried doing it with ours yet, but friends of ours have had success with placing their camp-oven on top of the Cobb......no hot plate or lid etc.....just use the bottom section of the Cobb as the heat source and use the campoven as you normally would.
Roachie

You could also try the frypan which is an accessory recently introduced.
It has a thick, solid base. Cost is about $40.

But I'm no expert with damper. Never make it now because we have found fresh bread to be a much better option.

I think a trivet would work well but while we were away we used a round cake cooling stand and we scrunched foil over the top of the cake stand to block some more of the head from the base and ten had the damper in a cake tin on top of that. This worked to make the base of the damper cooler so it did not burn. We had to have about five heat beads then to cook the damper as the heat was deflected away from the base and the damper did not get as hot as if the heat was directly rising to the base. Cooked it beautifully though.

Andrew

I cook damper in ours. Comes out great. I put a trivet in the bottom of the oven to keep the damper slightly off the base. Depending on the type of trivet, the damper may stick (drop into the holes) a bit, but I don't find this too bad. You can try placing some baking paper or aluminum foil on the trivet first if it bothers you too much.

Make sure you heap up the coals around the oven, and also on the lid so you get an even heat. I tend to refresh the coals on top and around more than the ones underneath. This also helps prevent the bottom from burning.

Good luck. Once you get it worked out, become adventurous. Olive and sun dried tomatoes are our favorite addition to the damper.

We dumped the cob and went back to the camp oven much more reliable.
We still use heat beads and they work a treat.

Hi Everyone,

Thanks for all the feedback.

We tried it with a wire cake stand which elevated the damper up off the grill and it fixed the problem.

I find the best time to cook damper is after the roast with the residual coals.

Graham P