Anyone any experiences of these BBQs and which are the best for bank side cooking ? TIA
In reply to Post #1
Have you considered the new Ridgmonkey BBQ
over a ton for absolute crap?
Have you considered the new Ridgmonkey BBQ
over a ton for absolute crap?
If you just want a straight BBQ I prefer the Webber. If you want to be able to BBQ, smoke,fry, steam, bake on the bank then the cobb is the one.
In reply to Post #1
I don't see the value in the weber one, when you can get basic portable charcoal bbqs with adjustable height shelf and a lid for £15. The cobb is a bit different, I may get one when my cadac dies, quite bulky tho
I don't see the value in the weber one, when you can get basic portable charcoal bbqs with adjustable height shelf and a lid for £15. The cobb is a bit different, I may get one when my cadac dies, quite bulky tho
In reply to Post #4
I looked at all of these, but wanted gas mainly for easy cool down. Shame the GA gas is only one zone as with he coal you con cook indirect (roast). I ended up buying the primus kuchoma, mainly just for weight. Wanted somethingI could also carry to the beach. Its not perfect but just for grilling its fine. Probably be able to do a spatchcock chicken but haven't tried yet.
I looked at all of these, but wanted gas mainly for easy cool down. Shame the GA gas is only one zone as with he coal you con cook indirect (roast). I ended up buying the primus kuchoma, mainly just for weight. Wanted somethingI could also carry to the beach. Its not perfect but just for grilling its fine. Probably be able to do a spatchcock chicken but haven't tried yet.
Grab yourself one of these. Pack down flat and can also get back pack to go with it where it houses cutlery, plates and BBQ bricks etc.
Well worth its money and comes in handy for non fishing related trips etc.
FENNEK Light | Portable Charcoal Grill | Made of Stainless Steel for Camping, Trekking, Vanlife, Garden and Outdoor Barbecue Fun
https://www.amazon.co.uk/dp/B089T3MH8J/ref=cm_sw_r_cp_api_fabc_1iI1Fb5PBYH4Q?_encoding=UTF8&psc=1
Well worth its money and comes in handy for non fishing related trips etc.
FENNEK Light | Portable Charcoal Grill | Made of Stainless Steel for Camping, Trekking, Vanlife, Garden and Outdoor Barbecue Fun
https://www.amazon.co.uk/dp/B089T3MH8J/ref=cm_sw_r_cp_api_fabc_1iI1Fb5PBYH4Q?_encoding=UTF8&psc=1
I can thoroughly recommend the Uco mini or standard bbq grill /firepit...
I use the mini,,either with charcoal soaked in bbq lighting fuel,or as a stick wood,fire pit...I use the lint from my tumble drier to light it with..
I also rate the lixada models,various types,I highly rate the lixada stick stove,with the hinge for fun,grilling,or grilling a Mably wagyu marinated steak from my local farm shop....nice...
Uco is best,non ground marking...always, always practise..leave no trace..
I use the mini,,either with charcoal soaked in bbq lighting fuel,or as a stick wood,fire pit...I use the lint from my tumble drier to light it with..
I also rate the lixada models,various types,I highly rate the lixada stick stove,with the hinge for fun,grilling,or grilling a Mably wagyu marinated steak from my local farm shop....nice...
Uco is best,non ground marking...always, always practise..leave no trace..
In reply to Post #1
Both brilliant bits of kit but do slightly different things. Weber Go Anywhere is a brilliant bbq and people that say it's not worth it just don't get it. For me bbq is Weber. I have the Weber but I'm still probably going to get a Cobb just because of their versatility, more so for winter time
Both brilliant bits of kit but do slightly different things. Weber Go Anywhere is a brilliant bbq and people that say it's not worth it just don't get it. For me bbq is Weber. I have the Weber but I'm still probably going to get a Cobb just because of their versatility, more so for winter time
In reply to Post #7
Uco flat pack grill is brilliant
A tumble drier Adam.. tut tut
You'll be driving one of those horseless carriages next
Uco flat pack grill is brilliant
A tumble drier Adam.. tut tut
You'll be driving one of those horseless carriages next
In reply to Post #9
Oh yes,the mangle broke last year,so had to get a drier..lol..
I got a new kitchen I have,son in law,bench joiner,fitter,done it for us,mentioned about a dishwasher,I said no ...I've had one for over 34 yrs
she works fine. !!!!!!!
I got a few stoves I have,I 'need 'the firebox,or the German clone lol
Sat in front of a nice,open fire right now,all hand processed fuel,via Silkey Katanaboy 500 ,pull saw...😁
Oh yes,the mangle broke last year,so had to get a drier..lol..
I got a new kitchen I have,son in law,bench joiner,fitter,done it for us,mentioned about a dishwasher,I said no ...I've had one for over 34 yrs
she works fine. !!!!!!!
I got a few stoves I have,I 'need 'the firebox,or the German clone lol
Sat in front of a nice,open fire right now,all hand processed fuel,via Silkey Katanaboy 500 ,pull saw...😁
I got to be honest to me a barbeque HAS to have a lid or its crap
it was after watching an Aussie program on cooking on a barby that was the lightbulb moment as he said if you cooking a nice beef burger on an open bbq you end up with the outside over done while the inside is underdone now you cook it on a BBQ with a lid a few different things happen
you end up with a faster cooked juicy evenly cooked tasty burger the difference is amazing its pretty obvious when you think about it hot coals underneath cooling air on top its a no brainer
it was after watching an Aussie program on cooking on a barby that was the lightbulb moment as he said if you cooking a nice beef burger on an open bbq you end up with the outside over done while the inside is underdone now you cook it on a BBQ with a lid a few different things happen
you end up with a faster cooked juicy evenly cooked tasty burger the difference is amazing its pretty obvious when you think about it hot coals underneath cooling air on top its a no brainer
In reply to Post #11
I have to agree there
I have to agree there
In reply to Post #11
Totally agree...
I also found,using a trangia mini 28,or 27 ul.. meths ,and using the simmer ring half way,by putting tin foil over the frying pans also works brilliant,...a significantly good improvement...
Where can I get that thicker grade foil from,can only find the thin stuff..
Totally agree...
I also found,using a trangia mini 28,or 27 ul.. meths ,and using the simmer ring half way,by putting tin foil over the frying pans also works brilliant,...a significantly good improvement...
Where can I get that thicker grade foil from,can only find the thin stuff..
In reply to Post #13
B&m sell thick tin foil if thats what you mean
B&m sell thick tin foil if thats what you mean
In reply to Post #14
Nice one,cheers...👌
Nice one,cheers...👌
In reply to Post #11
Having Australian family I have to agree on the lid for meat. Although I tend to bbq shell and fresh fish with vegetables a lot, which is usually dry as a bone if cooked by billy big blocks and his gas bbq with lid. Few minutes on an open grill basted or wrapped in foil with oils/butter and seasoning and Bob's your uncle
Having Australian family I have to agree on the lid for meat. Although I tend to bbq shell and fresh fish with vegetables a lot, which is usually dry as a bone if cooked by billy big blocks and his gas bbq with lid. Few minutes on an open grill basted or wrapped in foil with oils/butter and seasoning and Bob's your uncle
In reply to Post #1
I bought a Cobb this summer and think they are great .
I just used as an oven and roasted marinated chicken quarters with corn on the cob( no pun intended 😀
which makes a very easy no faff dinner.
I bought a Cobb this summer and think they are great .
I just used as an oven and roasted marinated chicken quarters with corn on the cob( no pun intended 😀
which makes a very easy no faff dinner.
In reply to Post #11
Genuine question.
How you cooking a burger?. I ask because cooking a burger involves flipping several times and if a cover is supposed to seal in the juices then flipping kind of defeats the object as the dome is off/on/off/on.
Edit - I'd plan on using on a gas griddle that has a solid plate to cook on.
Genuine question.
How you cooking a burger?. I ask because cooking a burger involves flipping several times and if a cover is supposed to seal in the juices then flipping kind of defeats the object as the dome is off/on/off/on.
Edit - I'd plan on using on a gas griddle that has a solid plate to cook on.
In reply to Post #18
genuine answer
before you bung them in there you get the coals if its charcoal to the point where they have a white coating with the lid down the temps will be way over 400 so its like a super hot oven and seals it and penetrates and cooks all the way thru it and as its so fast it dont dry out
and you dont NEED to continually flip it normally once or twice is plenty
thought that would be flipping obvious boom boom
no need to thank me happy to help
genuine answer
before you bung them in there you get the coals if its charcoal to the point where they have a white coating with the lid down the temps will be way over 400 so its like a super hot oven and seals it and penetrates and cooks all the way thru it and as its so fast it dont dry out
and you dont NEED to continually flip it normally once or twice is plenty
thought that would be flipping obvious boom boom
no need to thank me happy to help
In reply to Post #1
Not a clue about the Webber but I have had a Cobb for a couple of months and love it. I have cooked full roast dinners in it (pork with crispy crackling) roast chicken, steaks, pizza, curry, fajitas.. I think there is only a couple of things that I wouldn't try on it. This week I am having crying tiger beef with chilly chips and chicken curry on the second night. It is a bit bulky compared to my Coleman but so versatile.
Not a clue about the Webber but I have had a Cobb for a couple of months and love it. I have cooked full roast dinners in it (pork with crispy crackling) roast chicken, steaks, pizza, curry, fajitas.. I think there is only a couple of things that I wouldn't try on it. This week I am having crying tiger beef with chilly chips and chicken curry on the second night. It is a bit bulky compared to my Coleman but so versatile.
In reply to Post #18
hot grill to rapidly seal the juices in either side and temp. dropped right down with lid closed to slowly cook through. Same as you would a steak but cooked more throughout as mince will have more surface bacteria within it, unless you are mincing your own cuts of steak at the bbq and cooking immediately.
If you like well done burgers or steaks you should be shot on sight but at least it makes cooking easier I suppose
hot grill to rapidly seal the juices in either side and temp. dropped right down with lid closed to slowly cook through. Same as you would a steak but cooked more throughout as mince will have more surface bacteria within it, unless you are mincing your own cuts of steak at the bbq and cooking immediately.
If you like well done burgers or steaks you should be shot on sight but at least it makes cooking easier I suppose
My cooking bbq is nothing like the cobb or Weber.
Mine is an infernus 4 burner gas griddle with solid plate. Model number INF-G-1200-15mm.
Question is would one of those basting domes be appropriate in getting even better tasting burgers n steaks?.
Mine is an infernus 4 burner gas griddle with solid plate. Model number INF-G-1200-15mm.
Question is would one of those basting domes be appropriate in getting even better tasting burgers n steaks?.
In reply to Post #22
That looks a great bit of kit, but it's not a bbq
That looks a great bit of kit, but it's not a bbq
In reply to Post #19
It's as Gerry says, cooking with the lid on is a different World all together and the food far better.
If you cook without a lid it's the same as cooking over an open fire and you are constantly turning food to stop it burning. But with a lid on, it's the same as cooking in an oven and the heat is evenly distributed around the food. Food like chicken cooks better too as it cooks on all sides at the same time and that is why cooking time is reduced.
End of the day, when you cook at home in the oven, do you constantly turn the food? Usually you put it in the oven, leave it and take out. But if you cook in a pan over the burner on the top of the oven, your constantly turning or stirring to stop it burning.
It's as Gerry says, cooking with the lid on is a different World all together and the food far better.
If you cook without a lid it's the same as cooking over an open fire and you are constantly turning food to stop it burning. But with a lid on, it's the same as cooking in an oven and the heat is evenly distributed around the food. Food like chicken cooks better too as it cooks on all sides at the same time and that is why cooking time is reduced.
End of the day, when you cook at home in the oven, do you constantly turn the food? Usually you put it in the oven, leave it and take out. But if you cook in a pan over the burner on the top of the oven, your constantly turning or stirring to stop it burning.
In reply to Post #24
Nice one. Cheers.
Nice one. Cheers.
In reply to Post #23
Granted, I guess it's not quite a BBQ.......
Granted, I guess it's not quite a BBQ.......
Cobb all day long for me
Ive also got a Cadac for cooking with Gas which is really good
Think about what you what to cook before getting one would be my advice as if its just the odd burger etc then I would say just use gas and a frying pan .... But if you want to do some really decent grub then the cobb is great fun but be warned, Ive properly f*cked up some things .... !!
Ive also got a Cadac for cooking with Gas which is really good
Think about what you what to cook before getting one would be my advice as if its just the odd burger etc then I would say just use gas and a frying pan .... But if you want to do some really decent grub then the cobb is great fun but be warned, Ive properly f*cked up some things .... !!
In reply to Post #27
Cobb for me too, had one for years and done some amazing bankside dinners. Being able to do a full roast is certainly a bonus.
This year I've also added an enamelled lidded casserole type pot for long slow cooks too.
Cobb for me too, had one for years and done some amazing bankside dinners. Being able to do a full roast is certainly a bonus.
This year I've also added an enamelled lidded casserole type pot for long slow cooks too.
In reply to Post #1
I've got a Weber go anywhere which I use fir camping with my family. I do bring it fishing if I'm going with pals but I would say it's a bit heavy for most fishing situations. Having said that, I really love it and I'm happy I've got it. You can buy cheaper portable bbqs but tye Webber is really well made and will last decades if cared for.
I've got a Weber go anywhere which I use fir camping with my family. I do bring it fishing if I'm going with pals but I would say it's a bit heavy for most fishing situations. Having said that, I really love it and I'm happy I've got it. You can buy cheaper portable bbqs but tye Webber is really well made and will last decades if cared for.
In reply to Post #29
Cobb here ..... never eaten so well
Cobb here ..... never eaten so well
In reply to Post #30
The Weber is on offer at go outdoors for £75
But I found a deal for £85 with the cover here
https://www.socal.co.uk/p/WC1131004/charcoal-barbecues/weber-special-offers/weber-go-anywhere-charcoal-barbecue-includes-carry-bag-rrp-134-now-85
The Weber is on offer at go outdoors for £75
But I found a deal for £85 with the cover here
https://www.socal.co.uk/p/WC1131004/charcoal-barbecues/weber-special-offers/weber-go-anywhere-charcoal-barbecue-includes-carry-bag-rrp-134-now-85
In reply to Post #1
Smokey Joe Webber 👍
If you really love to cook next to the bank maybe look into small smokers (they take up space)
Quick recipe for chicken wings
1. Spice and lightly marinade the wings with your own spice and sauce of your choosing.
2. Add the wings into a ziplock bag and put it into your cooler it will soak up the juices over time.
NB 3. when you add the chicken wings to the indirect heat, bundle it all together and then add bacon strips ontop of them I normaly put 3 to 5 strips and then leave it to cook.
You will see how the oils and salts run over your chicken it's 7th heaven bud 👍. Enjoy
Smokey Joe Webber 👍
If you really love to cook next to the bank maybe look into small smokers (they take up space)
Quick recipe for chicken wings
1. Spice and lightly marinade the wings with your own spice and sauce of your choosing.
2. Add the wings into a ziplock bag and put it into your cooler it will soak up the juices over time.
NB 3. when you add the chicken wings to the indirect heat, bundle it all together and then add bacon strips ontop of them I normaly put 3 to 5 strips and then leave it to cook.
You will see how the oils and salts run over your chicken it's 7th heaven bud 👍. Enjoy
In reply to Post #34
Wow how much still expensive at 50 per cent off
Wow how much still expensive at 50 per cent off
In reply to Post #35
Not really, even the combo 7 with discount is less than many pay for one of their rods, bear in mind how long it will last and what it can do if you like your food it's money we'll spent. Alternatively you could just live on pot noodle.
Not really, even the combo 7 with discount is less than many pay for one of their rods, bear in mind how long it will last and what it can do if you like your food it's money we'll spent. Alternatively you could just live on pot noodle.
In reply to Post #36
I know what you are saying but I think there quite expensive not only that it's the cleaning I think I would find it a bit of a faff tbh I use the disposable ones use then bin it job done
I know what you are saying but I think there quite expensive not only that it's the cleaning I think I would find it a bit of a faff tbh I use the disposable ones use then bin it job done
In reply to Post #37
I bet your roast dinners are lovely on them disposable bbq's lol. Or pizza or pies or stews or...... (insert almost endless options)
If a throw away bbq works for you then fair enough, but the cobb is for people that like their food
I bet your roast dinners are lovely on them disposable bbq's lol. Or pizza or pies or stews or...... (insert almost endless options)
If a throw away bbq works for you then fair enough, but the cobb is for people that like their food
In reply to Post #38
We all like our food Don't want yet another thing to take and think about and messing about with roast dinners at a lake while fishing a large ridge monkey does stews and pies a pizzas etc can't see the need for it tbh
We all like our food Don't want yet another thing to take and think about and messing about with roast dinners at a lake while fishing a large ridge monkey does stews and pies a pizzas etc can't see the need for it tbh
In reply to Post #39
In reply to Post #37
Ahhh, the environmentally friendly option.
Ahhh, the environmentally friendly option.
In reply to Post #39
We all like our food clearly some of us more than others 
We all like our food
clearly some of us more than others
In reply to Post #39
For a night or 2 maybe not, but for a week or 2 something like a cobb or cadac is a godsend. You can eat good food cooked properly, plus having a lid means stuff is done well, not like on those throw away things. If you know anything about bbq, you know a lid is essential
For a night or 2 maybe not, but for a week or 2 something like a cobb or cadac is a godsend. You can eat good food cooked properly, plus having a lid means stuff is done well, not like on those throw away things. If you know anything about bbq, you know a lid is essential
Reading ALL pages