Grilling -


  • Make sure that the charcoal has burnt grey before you start the cooking process.
  • When cooking with the Cobble Stone, turn your roasts constantly as the Cobble Stone generates more heat than charcoal.
  • You can pour a cup of water, beer or wine into the moat of the Cobb when roasting. This adds moisture during the cooking process as well as helps to stop the fat burning during cooking.
  • Try to marinate the meats the night before to help tenderise and add flavour.
  • Allow the meat to reach room temperature before grilling to ensure even cooking.
  • Serve snacks before grilling so you can take your time cooking and the guests don’t get hungry.
  • To prevent burning, soak kebab sticks in water before threading the meat on.
  • Foil is used with the shiny side inwards so the heat can penetrate the foil and will not be deflected.
  • Always heat the Cobb with the lid on and leave lid on during the cooking process to retain the heat.
  • Always remove the lid and the griddle after cooking. NEVER leave the lid on an empty Cobb.
  • To hold the juices inside after the cooking process always let the meat rest before carving.