Cobb Cooker /Smoker??

Ditto our experience on the cobble stones in the Cobb for speed in getting to cooking temp, heat and flavour, and poor performance from 'cheap' beads.

Geoff

The cobble stones are RS in my opinion.
Too hot. You would need to experiment in cooking with half a cobble stone and see how long the cooking process takes.

I've gone back to Heat Beads® as I know seven beads will do a leg of lamb, a pork roll, or a slab of beef, including veggies at least, with sufficient fuel over for a desert if desired.

I am going to use the remainder of the cobble stones I bought as fire starters for the Heat Beads®.


Bill.

Hi Bill,

Thanks for your follow up, much appreciated.

Haven't used the Cobb yet, though looking forward to some good tasty slow cooking with ease. (I hope)
By all accounts the first few meals might be seconded by the Cadac to finish off until we get past the experiment stage into the enjoyment stage. Looking forward to a tasty meals.
I am currently working between Italy, Croatia and Greece so dont have access to see a good smoker set up in person to exam how it works.
I have found last night, online search till early hours, that some people are selling a 2"x3" cats iron pot, (small!)for the hickory wood chips that you put into the cobb. Looks like you put a couple wood chips into the bowl and sit this on top of the coals. Does have a lid as well.
Have you seen this before? Do you think it will work?
Is the Cobb difficult to clean or you think the smoking action (with what ever set up) would be the issue?

Another thread has just been started on the forum regarding a slow cook time.

Thanks !

Hi Pete,

Do you put the 'soaked' wood chips directly onto the coals? From the very beginning or after towards the end?

We had the same idea, my wife suggested gum also, Maybe even some eucalyptus leaves?

I want to try a good olive branch shavings from some of the local olive trees.

Cheers Paul

We put the chips directrly on the coals at the start. I would not use eucalyptus leaves unless you wanted it to taste like a cough lolly.

Chips is a little misleading - we use chuncks about th esize of half a wallnut.

Cheers

Pete

Hi Pete,

Thanks for the follow up, appreciated.

Good to know the 'chunks' work well.

My wife (the chef) does knock up a pretty good dish; keen to do my part when we are camping. Will let you know how the 'olive' tree works.

Cheers Paul