Recent content by Grillster

And a P.S. from me....use baby potatoes with the skin on and they will come out perfecto - no grey - Grillster

Thanks for the info. I learned my lesson early on as well. You only need a little wood or you will turn out a ham regardless of what you are cooking. Thanks for reminding me. :chef:

Here's my Cobb set up. I injected the chicken with Cajun garlic and herb marinade. Potatoes in the moat. 90 minutes later - we feasted!

I'll make sure to snaps some photos and post them here.:chef:

Well those TV's sound great but I'm still stuck on my new Cobb. It may be awhile before I buy a new set. The local supermarket has whole chickens on sale for 69 cents a pound. I'm off on Thursdays. So Wednesday night on the way home I am going to grab one and inject it with Cajun butter...

Technically yes, but with the roasting rack in place the meat is suspended above the cooking surface. The reality of it is, If I have 20 people coming and I am making several racks of ribs, or a brisket etc, I will fire up my Brinkman, and a bag of charcoal. If it's me and the old lady - it's...

When you smoke on most charcoal grills, you use indirect heat and you let the smoke flavor the food. You can do the same thing with the Cobb when roasting meats because it acts like a convection oven. Cobb's instruction manual has you place the soaked chips in a foil packet with holes at the...

I haven't done it, but it is certainly doable per Cobb's instruction manual. I know when I roasted a chicken I had plenty of juices to make gravy with. It's no different then my water smoker with the bowl of water underneath the food. It moisturizes eveything and flavors it. Next I am going to...

Cobb Grill I've had mine now for a few months and I can echo everything you guys are saying about the Cobb Grill. In addition to the Cobb Grill, I own a propane grill, a charocoal grill and a charcoal water smoker. My neighbors must of thought I was nuts when they looked over the fence and saw...