Finally - a Cobb Cooker, and it's brilliant!

It's my birthday this week sometime, so my darling wife, her brother and sister all pitched in for the full Cobb Premier (with the stainless steel mesh base) cooker set. I even recieved the frypan and wok accessories. Ripper Rita! :)

We fired it up with 7 briquettes, garlic & onion in water in the moat and soaked hickory chips in the fire ring. Then plonked a 1.5kg roast on the rack with appropriate veggies. 90 minutes later (I'm proud of the fact that I never opened the lid - even once) and voila! The best roast dinner I've had in years. Truly sensational. Smoked to perfection.

Now - how do you people that have them clean them after a decent cooking session, as there's a bloody lot to clean? The middle section is covered in fat vapour stains and ash, the rack is covered in cooking fat and juices, the lid's interior is covered in burnt fat vapour. So - given this, what do you guys normally do? Just dunk the middle bit and live with the burnt bits and just clean the rack and lid? Or. like me, do you normally go full-hog and scrub the whole thing out so it's all nice and new again? It's no problem at home because you just throw the whole shebang in the dish washer, but how about out in the field when touring?

I can imagine, that used every night or two, it'd become a bit of a chore... unless it's just the important bits that really need it.

At the end of the day, our first-ever Cobb session was a complete success :)

Cranking away.......