The Cobb is an enormously innovative and versatile, high-quality stainless-steel, portable cooker from South Africa - designed to 'liberate the chef' in all of us.

The Cobb can roast, bake, smoke, fry, boil and BBQ, but is amazingly compact (weighing only 4.0 Kg) and completely portable - ideal for weekends away at the bach or on the boat, but equally at home, err, at home.

This is also a highly efficient unit which uses only around 300 grams of charcoal for 2 hours of cooking (although the efficient, compact design means that a 2.0 kg chicken is done in just 1½ hours.  It will also run on Green Fire fuel which is not only conveniently packaged and precisekly the right size for the Cobb, but burns cleanly with virtually zero emissions - so that it can be used inside as well as out.  Yep, it really can.

We were amazed by the ease of use and outstanding performance of the Cobb when we first encountered it.  The Green Fire fuel lights very quickly and brings the Cobb up to cokking temeperature in around 3 minutes - something no other comparable cooker can boast.  By pouring wine (or water, stock, beer or whatever) into the internal 'moat' you can suppress the creation of smoke and thereby use the Cobb indoors.  The addition of wine also seemed to add a unique flavour to our cooking and ensured that beef was tender and perfectly done right through.

While the Cobb should appeal to the camper of boaty from a purely practical perspective, do not under-estimate its culinary credentials - it will amaze you too.  The Cobb cook book is full of mouth-watering recepes and helpful tips on the getting the best out of this impressive innovation.

Features
- Cooks everything, cooks anywhere, cooks beautifully
- Easy to clean (can go in most dishwashers)
- Easy to carry
- Easy to store

Specifications
- Food-grade non-stick surface
- Stainless-steel, with an encapsulated aluminum base to ensure even distribution of heat.

History
An innovation straight out of Africa, the Cobb was initially designed as a cooking system for people in rural areas. The first proto type of the Cobb cooker was a ceramic sphere-shaped device that cooked well, but was somewhat heavy and cumbersome. The initial fuel source for the Cobb was dry corn cobs, abundant in rural Africa, hence the grill’s name. The unit has been refined over and over and the result is a small, eco-friendly, portable and incredibly efficient portable cooker. Compressed charcoal briquettes or Cobble stones have replaced the corn cobs.

How to Use the Cobb

Fuelling your Cobb
The better the quality of the briquette, the better the results. Do not use any form of liquid fuel. Always ensure that all 3 grommets are in place at all times.

We recommned the use of Green Fire discs which are made from cocobnut husk.  They light quickly, burn hot and clean with virtually no emissions and can even be used indoors. 

NEVER USE CHARCOAL INDOORS
 
Option 1: Lighting your Briquettes
A.   Place fire starter into fire chamber which sits in inner sleeve. Light fire starter.
B.   Load fire grid with desired amount of briquettes then place on top of ignited fire starters.
• Use up to 8-10 briquettes for steak, chops, sausages and chicken pieces.
• Use up to 8-10 briquettes for a roast over 2kgs (4.5lbs).
C.  Allow the coals to burn for 25-30 minutes until they are grey in colour.
D.  Only put on the grill grid(2) and the dome cover(1) once coals are grey and you are ready to cook.
E.   Place grill grid onto Cobb and allow to warm up for 3 minutes. You are now ready to cook for over 2 hours
 
Option 2: Lighting your Green Fire disc
A.   Remove the disc from the wrapper – place it into the fire grid and light in the centre (no firelighter is required)
B.   Wait 4-5 minutes to allow the Cobble Stone to stop smoking
C.  Place grill grid onto Cobb and allow to warm up for 3 minutes. You are now ready to cook for over 2 hours
 
NB! The size and weight of the food will determine the number of briquettes required as well as the length of time to cook. Quality of briquettes used can also affect estimated cooking time. 1 Cobble Stone or 8-10 Briquettes or 250/300g charcoal gives upto 2 hours cooking time when used in the Cobb.

Flavouring your food
The inner sleeve is designed to enable one to do small vegetables inside while cooking a meal and/or for fluids to keep food moist. Liquid can act as a flavouring aid.
• Maximum of 250ml (1 cup) fluid (wine, beer or water).
• You can include chopped garlic, onions and herbs in the fluid.
 
Cooking vegetables
Wrap in foil and cook in the moat. Hard vegetables such as potatoes, carrots and pumpkin should be cut into smaller pieces. Add butter, herbs and spices as required. Cook for ± 40 minutes.
NB! To cook lots of vegetables, you will require an extra briquette at the start.

Baking bread
• Use an easy bake pre-mix product or buy the dough from your local store.
• Bread can take up to 45 minutes depending on the method of cooking used.
• Bread rolls take 35 minutes in total with only 4 briquettes (20 minutes on one side and 15 on the other).
• Scones take approximately 20 minutes with 6 briquettes.
 
Smoking fish and chicken
• Soak your hickory chips or wood shavings for 10-15 minutes in water.
• Sprinkle damp hickory chips or wood shavings on top of the briquettes and you are ready to smoke.
 
Storing your Cobb
• If you don’t make use of your Cobb for a lengthy period of time, apply a light coat of oil to the metal surfaces.
• If oil have been applied for storage purposes, ensure your Cobb is cleaned and that all oils have been removed before cooking on your Cobb.

Grilling
• Make sure that the charcoal has burnt grey before you start the cooking process.
• When cooking with the Cobble Stone, turn your roasts constantly as the Cobble Stone generates more heat than charcoal.
• You can pour a cup of water, beer or wine into the moat of the Cobb when roasting. This adds moisture during the cooking process as well as helps to stop the fat burning during cooking.
• Try to marinate the meats the night before to help tenderise and add flavour.
• Allow the meat to reach room temperature before grilling to ensure even cooking.
• Serve snacks before grilling so you can take your time cooking and the guests don't get hungry.
• To prevent burning, soak kebab sticks in water before threading the meat on.
• Foil is used with the shiny side inwards so the heat can penetrate the foil and will not be deflected.
• Always heat the Cobb with the lid on and leave lid on during the cooking process to retain the heat.
• Always remove the lid and the griddle after cooking. NEVER leave the lid on an empty Cobb.
• To hold the juices inside after the cooking process always let the meat rest before carving.

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