Awesome, learned some new tricks about this. Strangely I never owned a Cobb when I was living in SA, now that I live in Aus I have one and busy learning how to use it properly.
Nice video and great tip for smoking, thanks. We only bought a Cobb five days ago, ready for our first camping trip in a few years. The evening after it arrived I wanted to try it so made some burgers and cooked them. Since then, the weather has been kind and we have used it every evening, pork, chicken, corn cobs, peppers, all sorts. Next plan smoking fish. I need to get off RU-vid and go catch some mackerel. See ya!
Watched this for 3 minutes and already learned that i can put water directly into the cobb instead of using a container, and the fire-starters go under the fuel holder!
Not my experience at all but I use lump wood charcoal and if anything, it’s too fears. I think the cobble stones are terrible and I agree . You could not melt butter.Thank you for watching and thank you for taking the time to comment.
I really do not understand why you need to burn them for so long, seriously, just cook them in water with applesauce and peper and salt, and after that put them on the grill and sauce them… no it is not the 321 methode and many bbq junks will not approve this method but I really really have not eaten better ones than this method.
Thanks for watching. I used to steam my ribs then grill them with a sauce. I just think they are so much better smoked. Cook them how you prefer is what my philosophy is. That said I love experimenting because then a different way can become your new favourite way to cook. Thank you for taking the time to comment. Cheers
Peri Peri is my favourite but I do something similar with a Chinese Rub (called Seasons Spicy Bake Mix from and oriental grocery store here in Australia) on the chicken with a tiny spray of olive oil to finish off so it does not immediately stick to the rack, it is a rub and not a sauce version so with fewer bricketts the cooking tempo is more low and slow kind of like a slow oven bake and rather than the characteristic caramelization that a wet sauce creates, the skin turns golden brown and crispy but very flavoursome. Great with a sweet chilli sauce dip.
That sounds amazing, I’ll have a look for the spice. I’m in the Uk. Also for a slower cook what I do is plug 3 of the top holes with foil. This obviously restricts the airflow. Reduced airflow means the coals can’t burn as hot as they normally wood. The Cobb air does this with there redesigned lid. Thank you so mush for taking the time to watch my videos.
You should have just blanched the broccoli in boilling water with some vegetable stock. It would have added a vivid green colour and a nice texture to the rest of the Potjiekos.
I think I used apple wood pellets. It takes under an hour to cook. Season your salmon well before hand. That really helps. I will do an update video on this next year.
Hi , the new cobb air has vent control like a Weber Bbq. On the older model like mine I just use to block some of the bents with foil to control temperature. Hope this helps
Yes, one the coals are well lit lift and you are ready to cook, lift the coal basket out and place some wood chips under ( where the ash collects ) return the coal backer and carry on with the cook as you normally would. I think I show this set up in my smoke salmon video
@@Braaiman I smoked a chicken tonight for dinner. I followed your instructions. It was so delicious 😋. Really loved the smoked flavor. The whole chicken was so moist and succulent. Thanks for your instructions
@@MrClemmo13 That is great. I’m so glad it turned out well. I’ve smoked pork belly and salmon. They both came out very good too. Thank you so much for letting me know. Have you seen the cobb Air?
Hi Adrian. Thank you for your videos, I have enjoyed all of them. My Cobb had been forgotten in storage for years but I recently discovered it again and am having fun. Where do you get Australian heat beads in SA ?
Wow thank you so much for spending the time to do that. I live in the uk so I don’t know where you get the Australian heat beads. Obvious question, have you tried on line. The other briquettes to try and are also very good are the Weber heat beads or lump wood charcoal. Again thank you very much for watching the videos. If you have a moment please like and subscribe as I am hopefully going to be getting a new cobb air soon and I would like to make a new batch of videos next year. Please let me know how you get on with finding fuel for you cobb. Cheers A.
@@Braaiman Aaah ok, yes, I have tried searching online. Weber is the best fuel I can get here. I will definitely like your videos and look very forward to seeing some more 😁
Bunnings now sell coconut coil briquettes that burn nice and hot. I would made knife slits into the meat surface and place cloves of garlic and slivers of bacon in them like as if putting them in pocket. Really infuses fantastic flavour.
@@michaeldemarillac9992 That is a great idea. If the weather is good, I’ll fire up the cobb this weekend. Thanks for the heads up on the coconut charcoal.
I love my potjie,it's just the stirring part I hate.you layer your potjie,sit back and relax,don't stir please.the potjie will do it's work,otherwise you end up with a stew and you don't want that. yours don't look to bad though.sêmanet
You are right. Also made this overly complicated. I was lush but not in the true spirt of potjie. Please like and subscribe and most importantly criticise my videos. I’m going to be making more soon so I really do appreciate your input. Thanks A
Hi Nigel, thank you for watching the video. Also thank you for taking the time to comment. You are right, cooking indoors with charcoal indoors is a bad idea if you do not know what you are doing. However if you extraction hood vents outside so all fumes are removed from your house then it is not a problem. Also always use a co detector not just a smoke detector. This is the setup used in commercial kitchens that use charcoal grills. It’s what I use in my kitchen. If you do not have an external exhaust , never cook with charcoal inside. Thanks
Mike H , hi thanks for the comment, it’s not a problem for me as my extractor is piped directly outside . I use my Cobb directly under the extractor so all the smoke and gases generated are extracted. I also have a smoke and co2 detector in my kitchen. A lot of people still don’t know about co2 safety so it is good to raise the point.
Thanks for commenting. Tip for smoking in the Cobb. Put smoke chips below the charcoal where the ash collects. . It’s cooler there so the wood chips last longer and give a more genital even smoke
*Excellent Grill.>>>**sau.pe/9I3F** We cooked 4 rib eye steaks with 11 pieces of charcoal and could have cooked for another hour. This grill is everything it claims and more. We are very pleased. It cleans up easy and carries easily in the provided bag.*
*Excellent Grill.>>>**sau.pe/9I3F** We cooked 4 rib eye steaks with 11 pieces of charcoal and could have cooked for another hour. This grill is everything it claims and more. We are very pleased. It cleans up easy and carries easily in the provided bag.*
*Excellent Grill.>>>**sau.pe/9I3F** We cooked 4 rib eye steaks with 11 pieces of charcoal and could have cooked for another hour. This grill is everything it claims and more. We are very pleased. It cleans up easy and carries easily in the provided bag.*
@@Braaiman Thanks for response, no haven't seen it, lost my cobb, thinking of getting another one, had one of those lotus smokeless grill but did not taste like braai/bbq
Wow I’m really bad at this you tube thing. Thanks for watching and taking the time to comment. Yes sitting round a fire with the potjie being fed by embers from the fire is a great. Especially with a good bottle of wine. Not so nice doing that in the snow though... so doing it on the cobb not a bad second place. And no a sauce pan is no sub for my potjie.
