Calling all Cobb Cooker Experts

Submitted: Monday, Jul 25, 2005 at 21:30
ThreadID: 25052 Views:2919 Replies:9 FollowUps:11
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Hi Everyone,

Most things we cook in the Cobb turn out great (after a lot of experimenting) but we have not been able to cook a decent damper in it as yet despite a lot of attempts.

Every time we do one in it the bottom of the damper gets badly burned. To try and get around this we have varied the amount of heat beads we use and we have also tried various cooking times but haven't managed to have a win as yet.

Does anyone out there have any ideas that might help get around this problem?
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Reply By: Vinnie - Monday, Jul 25, 2005 at 21:55

Monday, Jul 25, 2005 at 21:55
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
AnswerID: 122018

Follow Up By: Brian B (QLD) - Monday, Jul 25, 2005 at 22:45

Monday, Jul 25, 2005 at 22:45
Vinnie,

The Cobb is great and Damper is the only thing that we have had a problem with so far so we are really happy with ours.

Thanks for your reply.
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Reply By: Member - Andrew (Bris) - Monday, Jul 25, 2005 at 21:57

Monday, Jul 25, 2005 at 21:57
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.
AnswerID: 122019

Follow Up By: Brian B (QLD) - Monday, Jul 25, 2005 at 22:48

Monday, Jul 25, 2005 at 22:48
Andrew,

Thanks for the advice and we will give it a try.

SWMBO had this idea a while ago but I think my ideas got in the way a bit so I might just have to concede on this one. I will let you know if it works.

Have a good one.
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Follow Up By: Rosco - Bris. - Monday, Jul 25, 2005 at 23:55

Monday, Jul 25, 2005 at 23:55
Yep

I reckon a trivet would be the go. Similar to Andrew's suggestion but heavier construction. Also a must have for the old camp oven.

Get them at most/all ? camping stores.

Cheers
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FollowupID: 377189

Reply By: Member - Roachie (SA) - Monday, Jul 25, 2005 at 23:36

Monday, Jul 25, 2005 at 23:36
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
AnswerID: 122041

Follow Up By: Brian B (QLD) - Tuesday, Jul 26, 2005 at 08:42

Tuesday, Jul 26, 2005 at 08:42
G'day Roachie,

They are a pretty versatile piece of kit hey? Thanks

Take it easy.
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FollowupID: 377212

Follow Up By: Wombat - Tuesday, Jul 26, 2005 at 16:14

Tuesday, Jul 26, 2005 at 16:14
This is what we do as well Brian if we are cooking something that needs to be constrained like a stew or casserole. When cooking bread or damper we have a trivet which sits on the hot plate of the Cobb to allow the heat to circulate underneath.
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Reply By: Sand Man (SA) - Tuesday, Jul 26, 2005 at 07:31

Tuesday, Jul 26, 2005 at 07:31
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.
Bill


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AnswerID: 122053

Follow Up By: Brian B (QLD) - Tuesday, Jul 26, 2005 at 08:45

Tuesday, Jul 26, 2005 at 08:45
Hi,

I ended up buying the frypan recently but haven't used it so far.

Might be worth a go.

Thanks.
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FollowupID: 377213

Reply By: Big Kidz (Andrew & Jen) - Tuesday, Jul 26, 2005 at 08:38

Tuesday, Jul 26, 2005 at 08:38
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
AnswerID: 122064

Follow Up By: Brian B (QLD) - Tuesday, Jul 26, 2005 at 08:49

Tuesday, Jul 26, 2005 at 08:49
Hey Andrew,

Thanks for the info.

I will give this method a go and see how it works. Like a couple of replies I have had it seems to be the best idea to try and lift it up off the plate a bit.

Have a good day. Thanks
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FollowupID: 377214

Follow Up By: Big Kidz (Andrew & Jen) - Tuesday, Jul 26, 2005 at 15:52

Tuesday, Jul 26, 2005 at 15:52
No worries Brian - any other culinary problems I can help you with? Toast burning or problem with boiled eggs? How thick should the vegemite be?

We lifted the cake tin off the Cobb base with the cake cooler but it still burnt until we put foil over the cake cooler to deflect the heat away from the bottom of the tin.

Cheers

Andrew
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FollowupID: 377300

Follow Up By: Member - Roachie (SA) - Tuesday, Jul 26, 2005 at 19:06

Tuesday, Jul 26, 2005 at 19:06
If you find yourself not having a trivet handy (and needing one), we recently got away with placing the cake tin on top of three squashed beer cans......did the same job. Too easy
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FollowupID: 377333

Reply By: Member - Norm C (QLD) - Tuesday, Jul 26, 2005 at 08:48

Tuesday, Jul 26, 2005 at 08:48
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.
AnswerID: 122069

Follow Up By: Member - MrBitchi (QLD) - Tuesday, Jul 26, 2005 at 08:51

Tuesday, Jul 26, 2005 at 08:51
Me thinks you have a camp oven, not a Cobb. Can't put coals on the lid of a Cobb...;-)
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FollowupID: 377215

Follow Up By: Brian B (QLD) - Tuesday, Jul 26, 2005 at 08:52

Tuesday, Jul 26, 2005 at 08:52
Norm,

Thanks for the advice. Seems to be the way to go that's for sure.

Another good variation is to put dates in the mix it and it is really good.

Take it easy.
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FollowupID: 377216

Reply By: Member -Dodger - Tuesday, Jul 26, 2005 at 17:19

Tuesday, Jul 26, 2005 at 17:19
We dumped the cob and went back to the camp oven much more reliable.
We still use heat beads and they work a treat.
I used to have a handle on life, but it broke.

Cheers Dodg.

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AnswerID: 122152

Reply By: Brian B (QLD) - Tuesday, Jul 26, 2005 at 18:18

Tuesday, Jul 26, 2005 at 18:18
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.

AnswerID: 122162

Reply By: Member - Graham P (QLD) - Thursday, Jul 28, 2005 at 12:22

Thursday, Jul 28, 2005 at 12:22
I find the best time to cook damper is after the roast with the residual coals.

Graham P
AnswerID: 122526

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