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Old 08-10-2012, 08:02 PM   #1
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Cobb Grill

I have now used my Cobb grill twice, once with lump (hardwood) charcoal and the second time with self lighting briquets. The lump lasted significantly longer the the briquets. In fact I had to add more briquets because the initial few burnt down. As a result the food had the taste of lighter fluid or whatever they use to assist in lighting the briquets.

Now the question: Is there away to add additional briquets and not get the aftertaste of fuel? Or should I stick with lump which I use in my grills at home.

Also how do you control the heat? There are no vents to open or close? Any help in this area would greatly be appreciated. If you use a thermometer where do you place on the grill?

Any help in this area would greatly be appreciated.

John
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Old 08-10-2012, 08:20 PM   #2
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I use regular charcoal briquettes and fire starter stix to get the fire going. I almost always use more briquettes than the 8 or 9 they call for. Really happy with the Cobb and you can cook just about anything on it.

Not much way to control heat other than the number of briquettes.

-steve
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Old 08-10-2012, 08:22 PM   #3
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Quote:
Originally Posted by urnmor
I have now used my Cobb grill twice, once with lump (hardwood) charcoal and the second time with self lighting briquets. The lump lasted significantly longer the the briquets. In fact I had to add more briquets because the initial few burnt down. As a result the food had the taste of lighter fluid or whatever they use to assist in lighting the briquets.

Now the question: Is there away to add additional briquets and not get the aftertaste of fuel? Or should I stick with lump which I use in my grills at home.

Also how do you control the heat? There are no vents to open or close? Any help in this area would greatly be appreciated. If you use a thermometer where do you place on the grill?

Any help in this area would greatly be appreciated.

John
I use a charcoal chimney I got from Weber, it uses 2 pieces of newspaper and it does a good job with no fumes. I have a charcoal smoker and when I need to add to it I use the chimney to get the coals ready, and pour them out of the chimney which has a nice handle on it....


Regards,

Reganzo
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Old 08-10-2012, 08:42 PM   #4
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I just fill the basket level with kingsford charcoal, use a propane torch to light it, its a great unit,

if the coals start to die out just add more, the older coals will light the new ones,
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Old 08-10-2012, 08:43 PM   #5
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Try using the non-matchlight style briquets and add them while you still have heat from the old ones. They should heat just fine without the kerosene smell and taste.
tim
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Old 08-11-2012, 08:43 AM   #6
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My thanks to all for the advice. I had to discard the pork roast I cooked because the fuel flavor was just to strong.

By the way to do you have any special recipes that you would like to share for the Cobb grill?

Thanks
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Old 08-11-2012, 10:09 AM   #7
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My thanks to all for the advice. I had to discard the pork roast I cooked because the fuel flavor was just to strong.

By the way to do you have any special recipes that you would like to share for the Cobb grill?

Thanks
There are several vidoes on the Cobb web site and YouTube with recipies. The pre-seasoned roasts from Costco also work really well. cook for about three (3) hours. Great smoked flavor and tender.
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Old 08-12-2012, 04:15 PM   #8
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Cobb grill

You should never use lighter fluid or presoaked charcoal per cobb manual.
I use a small piece of fire starter stick below charcoal and wait until the starter has burned away. Then add more charcoal while there is still enough charcoal left to start the next batch burning. The first batch of 6 to 8 should last 3 to 5 hrs.
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Old 08-12-2012, 05:57 PM   #9
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What's newspaper?
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Old 08-13-2012, 09:52 PM   #10
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My favorite meal from the Cobb is a small pork loin roast, about 2 pounds. Be sure there's a thin layer of fat on the top, and that it's natural pork (not injected with sodium phosphate). I use the dry rub mix from the Cobb cookbook. Put the rub on the night before. Then I use a foil packet of small mesquite or hickory grilling pellets - the ones that come in 1 lb bags in the BBQ section of the store - on top of the charcoal. It makes for a great smoky flavored, tender pork roast.
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Old 08-17-2012, 11:08 AM   #11
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My last cook was a pork loin (heriatage) however I ruined it because I used the ready to light briquetts and I had to add more during the cook. Needless to say loin picked up the smell from the briquetts.
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Old 08-17-2012, 11:13 AM   #12
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What's newspaper?
Stuff you pick up for free every week to start your charcoal.
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Old 07-06-2013, 08:38 PM   #13
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Just received my Cobb yesterday (yeah amazon prime) and took it for a test run this afternoon. Marinated chicken thighs and sausages on top, small potatoes and zucchini in the moat - in two different pouches. Olive oil, garlic, fresh thyme.

Everything came out amazing.
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Old 08-01-2013, 05:45 PM   #14
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I have begun to use my Cobb grill more at home because my green eggs are to large to cook on for just me and my wife. So tonight I cooked fresh tuna with a vinegar/honey/pecan topping served over a Caesar salad. I did dotor the caesar with tomatoes and onions.
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