The cobb pro

[Winnie]

That is some great advice growler!

[growler2058]

Bit light torqueing a bolt. Do it up till it snaps then back it off half a turn

[MudRunnerTD]

From memory it takes 4 beers, 3 101proof on rocks and a bottle of red! Maybe the bottle of red was what made it too dry.....

[MudRunnerTD]

Beer in the mote

[AB]

1.5 hours perfect....for me

Still pinkish in the middle which I love. Leah likes it road kill baked black so non pleasing the misses

[Winnie]

Yeah lamb has gotta be slightly pink! Yummy!

[Clunk]

still waiting for the Kitchen in a box to come back on special, hopefully itll be before the the 4wd in November coz I'm beginning to get a wee bit impatient

[bazzaboy]

I've just put the leg of lamb on the cobb with veg, my first roast on the cobb!

It's 1.1 kg so normal oven would be a bit over an hour or so.

Everyone on the web says 2 hours and it won't go dry, you can cook as long as you want etc but I have experienced dry roast on Darren's cobb when we over did it.

Has anyone cooked a kg of lamb on their Cobb and time advice?

I've cooked many a leg of lamp on my Cobb. I have the first model they made about 10 years ago, the one with the black base. I've since up-graded it by changing the base to the stainless steel model. After many years of experimenting with various heat sources, I've found the odorless heat beads the best of the lot. With the biggest leg you can fit, I found 10 heat beads are the perfect amount. This will give you over two hours of consistent heat. Remember to quickly turn it over at about half cooked and don't keep "checking" it as you will loose heat.. I've found that as long as you have added fluid to the "moat", about 1.5 hours ( + or - ) gives you a tender leg of meat. Try using a 50/50 mix of a rough red wine & garlic cloves in the moat ..... delicious.