CobbUSA getting more Lokkii Charcoal disks

[pacanis]

Geez, it took almost two weeks for me to get my Woot T-shirts...

Congrats on the new toy.

[roadfix]

Originally Posted by pacanis

Geez, it took almost two weeks for me to get my Woot T-shirts...

Congrats on the new toy.

Yeah, 2 weeks for shipping is too long, even if shipping is free on T-shirts.

I might do some baby back ribs on the Cobb for its first cook.

[pacanis]

Originally Posted by roadfix

Yeah, 2 weeks for shipping is too long, even if shipping is free on T-shirts.

I might do some baby back ribs on the Cobb for its first cook.

Don't forget to change your sig

[Caslon]

Originally Posted by roadfix

Yeah, 2 weeks for shipping is too long, even if shipping is free on T-shirts.

I might do some baby back ribs on the Cobb for its first cook.

Ribs and chicken are my main meats for the Cobb. Steak is a waste on the grill plate, tri-tip roasts do well tho.
I suggest you go easy on adding wood chips for smoke as anything you cook will turn out like smoked ham. A small amount goes a long way.

After checking on shipping costs for the Lokkii briquettes, man, very pricey.
With shipping it comes to ten bucks a disk. I bought some cheaper on eBay but they were punk and I got a refund. Regular charcoal is ok, but I really liked the convenience of the one Lokkii disk that wasn't bad. It's such a shame Europe and Canada have stockpiles, but the US doesn't have any. I'm not going to be ordering Lokkii from Cobb, way too pricey.

[roadfix]

Originally Posted by Caslon

Ribs and chicken are my main meats for the Cobb. Steak is a waste on the grill plate, tri-tip roasts do well tho.
I suggest you go easy on adding wood chips for smoke as anything you cook will turn out like smoked ham. A small amount goes a long way.
.

Thanks for that tip. I have some hickory and cherry chunks on hand. With a small chamber like that I figured it can get pretty smokey if not careful.
As for fuel I'll use Stubb's natural hardwood briquettes.

I plan on doing tri tips also.
I like some crisp on my chicken skin. I'll try chicken on it as well.

[chopper]

Originally Posted by roadfix

I received my new toy I ordered from Woot yesterday. The accessories for the cooker which I had ordered separately from Cobb USA came in yesterday as well.
Now I need to decide what I'm going to cook in it this weekend...))))

It looks fun. I wish I had one to play with. What is it called???

[Caslon]

Originally Posted by chopper

It looks fun. I wish I had one to play with. What is it called???

The Cobb Grill. Invented in South Africa. It gets its name from using corn cobbs as a fuel in places that have little wood resources or fuel.

[chopper]

Thanks. It looks fun! I just love all of the different gadgets related to cooking, smoking, baking, etc.

[roadfix]

The very first cook on my new Cobb grill was a total FAIL. I cut down a rack of spareribs so they'll fit on the rack then realized on second thought I should have simply rolled the entire slab and skewered it for a better, cleaner fit. First FAIL.

After I started the coals I waited a few minutes before putting on the ribs. The cooker eventually settled at around 260F and slowly crept up to 300F at the third hour. Not bad. I let the ribs cook without checking for 4+ hours. Second FAIL. I should have checked the ribs at the third hour. Also, I knew the water reservoir had dried out by that point.
The ribs came out a bit charred on the underside and pretty dry overall, but eatable, mostly due to the dry rub I used...lol... Sorry, no photos of the failed ribs.

I think I basically need to cut down on fuel quantity and check on the meat periodically on the next cook.

But overall so far I like this cooker.

[pacanis]

You are an honest man Roadfix.
Better luck next time. Now you have a starting point upon which to tweak.

[roadfix]

My wife told me the little cooker turned out some great pork rinds....

I'm going to give it another go this weekend. I've got another slab of ribs in the fridge.

[pacanis]

Pork rinds... ouch.
lol

[Caslon]

Originally Posted by pacanis

You are an honest man Roadfix.
Better luck next time. Now you have a starting point upon which to tweak.

Cook time and temp is a bit of a learning curve. Lump charcoal burns a bit hotter than regular briquettes. 2.5 hours with less lump charcoal is a pretty good set and forget method (baste and glaze last 30 min). While not as 1-2-3 easy, having some coals ready to add (using less to begin with) 3/4 into your cooking time is not a bad idea. You can cook longer, and yet be sure to get the sauce to glaze at the end. You wanna flip the ribs once if you can.

I don't consider ribs to be as "set and forget" as stand roasting a chicken or a tri-tip roast, etc.