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Baking Bread on the Cobb Grill
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- เผยแพร่เมื่อ 4 เม.ย. 2024
- We thought we had figured out how to bake bread on the Cobb Grill but we ran into a little glitch. We solved the problem and still came up with a beautiful loaf of 100% whole grain bread. We love the Cobb!
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I applaud your honesty & bravery to NOT just edit your "glitch" out. We are all human & need to learn from & help each other. Thank you for sharing this with us.
I am not surprised that the COBB people were delighted with you. I am! People of value, value, people of value and you are top notch. Congrats and thank you for bringing us valuable information. I know that your relationship with COBB - communicating but not sponsored - will benefit all of us. I wonder if they would consider a give-away that you could award to a viewer. Thanks for sharing.
I guess Mr. Cobb better add a Bread Blankie to his product list! ❤
and he better name it that too! Lol
I love the Cobb, I found one at a garage sale about 5 years ago. I didn't no what it was but thought it was some type of cooking device. I really like using this and take it with me in the trunk of the car and use it on the beach or park with twigs and drift wood. Fantastic, and it only cost me $20
Oh wow! Fantastic find! All the newer attachments should also fit it if you want to expand.
Score!
Wow! I want one for our RV. You scored!
Can you use twigs in it or only charcoal
Loved this episode. Great use of the welding blanket, which I also use as an emergency fire blanket and keep it by my woodburning stove!
I am one of the people who ordered a Cobb Grill after seeing your video introducing it.I am very much looking forward to your future videos using it. You are a very intelligent and industrious lady and I really enjoy watching your videos and learning from them. Thank you!
Thanks you and we are planning on doing a number of the Cobb videos. Jim
I’m one of those people too! Bought a grill the same day and can’t wait to see more videos.
Just ordered mine. Question. What kind of starter do you use to start the briquettes.
Can hardly wait for the tallow videos..
Me too!
Well, I'm getting my Cobb delivered today. I'm very excited. Your excitement today is contiguous. Nice video
How do I get in touch with the people about the Cobb grill
This was fascinating! One thing I learned from my Dad is the usefulness of a bed of ashes. We always keep a bed of ashes in our fireplace of at least 2 inches. When I asked him why, he told me that they hold the heat and keep the embers of the fire hotter for longer. I've seen this myself when I stir up the ashes the next morning and there are red hot embers under a layer of ashes so all I need to do to get the fire going is put on some nicely dried wood. What if you kept some ashes aside for use with your Cob oven. When you're making bread, you could put a layer of ashes under the fire starters and once the brickets got hot, they would have that insulating layer under them.
My next thought was the use of a dutch oven. You wouldn't be able to use a rectangular loaf pan, but a round one could fit inside a dutch oven. Get the dutch oven nice and hot, and it would level out the temperature for you. You could more easily add brickets to the oven...
I love figuring out things like this. Thank you so much for doing all of these experiments and for showing and/or telling us of your failures. That's how we learn!
Anyway, enjoy your lovely fresh bread and your experiments!
When we use the Cobb, the time-lapse between use is not going to make a difference. If we use the Cobb once a week, the ashes will be cold and we will have to start all over again. I have found when the fire place is hot and there are embers, that may work. But if the fire place is cold and has not been used for several days, I have to sweep away the cold ashes ad start from scratch. Jim
My grandfather had honey bees for years and we always got honey from them. I finished my last bottle about ten years ago, it was around forty years old at the time. Thanks for the get videos. I learn so much each time.
Wow! 40 years! What a gift from your grandfather.
Hello, Rose ! ... greetings from Europe. Cobbs became very popular on boats (live-aboard-people, yachtings) in last years in "old Europe". Yet, I was curious about if I could bake bread (as living all year on a wooden 2 master). So tks for this video. Will bring the cobb on my bucket list. ;-) having only a 3 flame stove (propan) yet not an oven. Tks a lot. You doing great front camera, an in inspiration for everybody who want go front camera as TH-camr, TikTok .... Honesty, facts, no fake .... that's what makes good journalism and reportages. Keep cooking !!
I just went to the link and they're SOLD OUT!!! Hopefully they'll be in stock again soon. 😊
Wow! That's awesome that George contacted you because of your Monday video.
Pam, my husband noticed at time 17:50 that you didn't have the extender ring all the way down, which left a gap at the back. When you tested the bread and put the top back on, the extender adjusted into place, and that is when the temperature started rising.
Thank you. I noticed that too when I was editing the video!
Hi Pam , great job . Try a heat diffuser plate on the fenced roasting rack as well as the grill plate you had on the bottom . This will allow you to use more heat beads to get the correct temperature needed and stop the bottom from burning . The diffuser plate will also hold heat allowing the temperature to be more consistant . You could also raise the bread pan off the diffuser by using 4 big stainless steal nuts to get it off the direct heat source allowing for all round air circulation similar to a conventional oven . The heat diffuser plates are available from Amazon . BTW, I was very happy to hear you read my comment out about the Cobb thank you . I will be looking forward to your next video . Cheers from Jannelle down under 😊
There are several types of diffusers on Amazon. Would you be good enough to be more specific with the brand, etc. thank you.
@@alicekramden8640 Hi any one that you can afford will work . I purchased mine from a kitchen store here in Australia . They are metal plates that help even out the heat preventing hot spots , you can also raise the bread tin off the diffuser by using some large stainless steel nuts .
I load up a few charcoal briquettes in a baggie so I have to get dirty only occasionally.😄 I store them inside the cooker until ready to use.
Start with 10 briquets, when they ash over add 2 fresh briquets, preheat, then add bread. That way you don't have to open the lid to add coal.
Yes, we are looking a alternatives like that. Jim
I am just learning, so thanks for your protocol.
Thanks for this video. Pam, this answered my charcoal questions. I appreciate you showing the cotton balls mixed with vaseline as starter. Social Security budget so these kind of tips help!
You are so welcome! Jim
Excited about the series on the Cobb Grill since mine is on the way🥰
Hi Pam and Jim, I am in NH and we had a spring snowstorm, with high winds and heavy wet snow, half the state lost power, some are still out, telephone poles came down, as well as trees. Off grid! but here we have well water and lose our ability to bath and flush, we prepare by keeping a tote of water for bucket flushing, usually fill a couple of thermos with boiling water and have rechargeable lights. Sometimes our food goes outside in totes filled with snow, on the deck. Thanks to you, I have some lights and propane burner for cooking, if I must. I don't much care for candles. We get really cold, so keeping the autos full of gasoline is a source of heat and way to charge the phone, as well as bluetti ❤️🍞
It’s so helpful to see your post - how you thought through all these challenges, and prepared for them. Be well, warm, happy and safe. Blessings 🙏
We just luv the way to explain and visually show every single step in whatever it is your discussing. Your training techniques are strong and effective. From CA, we say Thank you to you & Jim too!
Years ago I had to cook all our families meals on a charcoal grill. I got the idea to speed up the coals by holding my hair dryer on the coals. Maybe it would speed up the waiting process to achieve gray coals
A battery operated air pump works for that too. So does a manual billow.
I am a guilty one that purchased one the day I watched this video. Last night I cooked on it for the first time and grilled chicken and veggies and while it was still hot, I threw on some biscuits to bake. It did very well. Today I am cooking steak. I cant wait to try baking bread in it! We are in Florida and it's going to make a great Hurricane supply for us to use when power goes out.
I look forward to your video series on the Cobb. From first impressions, I would like to have one. I agree that the welding blanket should be part of the package or perhaps a thicker designed dome. Many of us want to bake bread off grid. Thanks so much for all of your hard work and use of supplies to help us better be prepared. Thank you to Jim also.
Yes, we will be making more Cobb videos. Thanks for watching our channel. Jim
I have been baking bread for over 50 years and never knew until now that I was supposed to check the bread temperature. PS You look awesome in those sunglasses.
Excellent video. Love all the testing you do.
Keep up the good work. 🎉
We just finished eating some ribeyes cooked on the cobb. They were the best steaks we ever ate.
I appreciate your integrity in not accepting sponsorships for products. The information you share is always a learning experience and a value to all. Thank you both for the content and the time spent sharing.
You are so amazingly ambitious! Thank you for your wealth of information. 🙏❤️
So bummed I missed the flash sale of your books. Love your very informative channel. Always looks forward to your new videos
I'm glad I was able to contribute to Cobb's good sales day. We got our cooker yesterday and will be trying it out tomorrow afternoon. I've been looking at recipes and there are quite a few on their website that look good. Trouble is, I can't decide where to start. Thanks for the bread video and the blanket idea. I'm so glad you don't take sponsors. It ensures that your reviews are honest and without strings. Thanks again and looking forward to more videos on the Cobb.
On the Cobb, start with what really, really interests you. For us, it an ethical issue that insures our honesty, integrity, and (as you stated) no strings attached. We do not want to suggest an item is "good" when in reality it was terrible. Jim
I love trying alternative ways of cooking bread. If my latest experiment doesn't work out, sometimes I can retrieve the loaf by putting in my kitchen oven to finish baking. This would be a last resort in order to make it edible. But if not edible, it would be good food for the chickens or birds.
I am a beginner self reliance preparer and one of my biggest concerns is cooking as I live in a neighborhood and totally reliant on public utilities which makes me very uneasy. I am a bread baker and intend to use bread to barter. I am thrilled with your success with bread on the cob. Have been hesitant to pull the trigger on anything like this until now. Thanks for all you do for us.
My favorite way of preparing bread is to steam it. All you need is a pot of water with a good lid and a rack inside. Also bake in a round pan or make buns, my most favorite. The Chinese do it, Africans, British, and early Americans. You can learn about it on TH-cam.
I have had a cobb grill for several years, when I need to add to the burn time on the charcoal I add several briquettes to the lit briquettes when I put the food on. As the old briquettes burn down the new ones start. Thanks for sharing your Cobb experiences waiting to see what is new ideas you have.
Pam, I love your channel, but take it easy on the dough! 😉You don't need to de-gas the dough by flattening it into a pancake. All you need to do is "gently" de-gas and roll the dough out on the counter without smashing and flattening it. You will get a much better result by treating the dough gently.
Ok thanks!
Agreed. For the first rise I form it into a ball, tucking it under and smoothing it into shape so that it has structure for the rise then I just put it back into its bowl and cover. Then I knock down the dough quickly, cut it in half, reshape into two big balls and put them in the tin side by side for the second rise. This gives you a high twin loaf that you can just pull in half with your hands. If you are used to that method, flattening it and rolling it out does seem a bit brutal.
On the other hand, that still seems to work. I don't think I ever get a crumb that firm, it's usually fairly light and fluffy. I might have to experiment and see what I can do with a light knock down and then a roll out. Of course, I have to admit that I am a white bread girl and my dough is never that dense and a lot more springy, so that probably changes the handling somewhat.
Our new Cobb arrives next week, so I shall be doing my own experimentation. I do need to get one of those thermometers though, and the welding blanket is a great idea!
Thanks to Pam and Jim for all your hard work and for sharing your knowledge so generously with us all.
I agree. I've also found that it usually isn't necessary to firmly push into corners. If the yeast and kneading have done their work, as it rises, it will gently fill the corners.
That being said, you probably make magnificent bread even with whacking it within an inch of its life. 😊
@@ctbrodie I totally agree with you.
You and Jim are pioneers and explores and Or experimenters, no need for apologies. Your mistakes will benefit us also ! As you said.❤🎉
Wow!! Wonderful video!! I appreciate your work and testing you put into the Cobb! 😊
Glad you liked it! Jim
It’s gratifying to see how rapidly the temperature climbs
I’m trying bread in my Cobb today. I can’t wait until you try more recipes in the Cobb' including more bread!
Thank you sooo much for your integrity that we can trust. You rock, Pam and Jim! Luv you guys.😊
What I have learned is that each briquette gives off 25 degrees of heat (Celsius that is) so you can calculate the desired heat
Thank you so much Pam….You have taught this old dog so many things over the years. I want to try and bake bread on my briquette bbq. Thanks 🌷🇨🇦
Suggestion for maintaining heat-just before you put food in oven add 1 or 2 unlit briquettes to edge of hot briquettes, not on top. By the time they are fully lit the others will be dying down some.
And thank YOU BOTH for all of the hard work and time to educate us all… stay blessed
❤️🙏🏻❤️🙏🏻
You are so welcome.
If you look at the video at 18:04 it looks like the extender was put on a little lopsided. I wasn’t sure if you fixed this, but it could be the reason the heat wasn’t high enough. Another great video. Can’t wait for my Cobb to be delivered. 🌹- Nora
Yes you are right I see that! Good eye!
@@nanathecanner 😀
Yes, I thought so too. I mentioned that to Pam, and we were able to straighten it out in the next use. Jim
Beautiful loaf of bread,Pam !!!
Thank you 😋 Jim
My cobb arrives tomorrow. I can't wait to try it out. Thank you so much for all you do!
I loved this video - learning new things is wonderful!
Ours came yesterday as well! We’re so excited to have it and can’t wait to use it!
It's so great that you gave the hives to your children.
I could be wrong but 18 minutes into the video, when you put the extender on, it looked cocked quite a bit, this may have been the cause of the heat lose. Love your videos. God bless you both
We ordered our Cobb right after your show and got it today. We can't wait to try the bread you are baking on your show today. Thank you for all you do! ❤
I am so excited for you! We love the Cobb more with each use! We will be more videos going forward.
Great video Pam ... I'm looking forward to your other Cobb videos. They are great cookers. not only are they versatile but they are so easy to move around, even when lit.
Yes, we are working on more Cobb videos. Jim
Love the honesty your videos. It’s what helps us learn .
For your fire starter substitute lard for petroleum jelly.
In Girl Scouts we learned 1 charcoal briquettes equals 35 BTUs so 350°.
LOL! You sent me down a rabbit hole with this one. Here is what I found. Kingsford charcoal has about 9700 BTUs per pound of charcoal--verified by an independent lab. There are about 20-25 briquettes per pound, so if there are 25, then each briquette has 388 BTUs! What I can't find is the relationship between BTUs and temperature, so I don't know what t388 BTUs equivalent temperature is, if there is one. A fun 10 minutes for me! Thanks.
@@RoseRedHomestead And then there is the time element.
Amazing loaves of bread. I have learned 2 things today the second is usung cotton wool and vasaline as fore starters
Sounds great! Jim
Awesome video. Learned a lot
We have the portable Blackstone, a 2 burner Coleman stove & our firepit (which we enjoy cooking over) I haven’t tried making bread in a Dutch oven over the fire. That’s a concern I have, something like this would give me another option. I read up on the company a little bit. I like that it’s built in America too
I have a Cobb for about a year now. I love it.
IMO both loaves looked great!
Thanks, Mary.
Your videos are so upbeat. I really appreciate them!
Thank you for posting this. I enjoy watching your videos.❤️
What a fabulous video! My Kitchen in a Box just came today! I am so excited to use it. You and Jim are beyond helpful! Thank you!
You are so welcome! Jim
I love this! I am so excited that I can bake bread in the Cobb. I can’t wait to see what else you bake or cook in it! I’ll be ordering my own Cobb very soon. Maybe it will come with a jacket and the new cookbook George told you about. How exciting! Thank you thank you!! And thank you George for calling Pam. That was very cool too.
Let us know how it turns out and what you cook on the Cobb. Jim
I’m loving your videos! This one is very informative, as I’m trying to figure out how I’m going to cook my stored supplies in the event that we don’t have power. I’m really anxious to see more videos of you cooking in this cob cooker.
We have three videos on the Cobb Cookers: Type in Cobb in the Search Across your Channel (above). Jim
Hi well done with your bread I’m giving it a go today Gary
I love you guys! 😊 Ms. Pam, I thought I had already got the bread book, and I could not find it. So, back in and picked it up. OH look, a freeze drying book, let me get that one....OOOPS AGAIN. 🤣 So, I have 2 copies. But, it's all good. I'm restraining myself REALLY HARD to not get the Cobb- just yet. It's on my to get list. But right now, the grain stores are getting replenished. Thanks Ms. Pam and Mr. Jim!
Sure. You may get an extra high rise if the old is still somewhat good, but I love a good experiment!!!
I have the Cobb in my cart and am just about ready to hit order. Thank you for explaining your method for getting it baked. this was a very helpful video.
Good day from South Africa. I loved watching this video and I've tried baking bread a few times myself. I must agree with the gentleman from Cobb that the Cobblestone will do a better job. In my experience they get a lot hotter and you have heat for much longer. It may even be possible to do two loafs with the same Cobblestone or bake your bread and a few pieces of chicken or so afterwards. I do not make fire in my Cobb to save it from burning through in the long run but make the charcoal separately in something similar to the chimney you used. It does however require more brickets especially for topping up halfway through baking which is not great as per your experience also. Thanks for the tip on the welding blanket. I've used old T-shits but it is a bit of a nuisance. I agree 100% with the person who suggested that Cobb should make us a Bread Blankie. I saw some time ago the Cobbers in the UK also have problems getting enough heat from their Cobbs when using it outside during winter. Finally I saw that placing baking paper in the pan could prevent the bread from burning or getting too dark at the bottom. Enjoy your Cobb and I'm looking forward to more videos from you.
Well done, glitch and all, you’re right, they’re educational.
May I say I did notice the extension ring wasn’t seated properly at the back, although I think maybe you levelled it out when you added the blanket, but if not, might that have been the means of heat loss?
I watched acre homestead fir the tallow. She is great
You should be getting lots of freebies from Cobb. You’re good salespeople for it.
Looking forward to getting this perfected. Very informative and entertaining video, thank you.
Suggestion: (Love you both btw 🥰) but maybe put all the pieces in the grill from the beginning when you lite the charcoal? 🤷🏻♀️
If you warm up the equipment while the charcoal burns, it will be ready to use when the charcoal is ready..not loosing half an hour of waiting for it to warm up. In that case it will be enough with 8. Save time and charcoal...greetings from Sweden🇸🇪
Thank you for providing valuable information, great demonstration, and helpful tips. Much appreciate the values expressed and adhered to in your videos. Hope the Cobb Grill/Cooker is available in Canada soon.
I think you’ve actually proved that a wobble in the middle can be recovered from. The cut and see test proved it was fine after all😅
I appreciate you and Jim! ❤
Thanks! Jim
Giving the oven an assertive rap or 2 about 3/4 of the way through your bake time would knock some ash off the charcoal and would release some needed heat as the temperature starts its decline.
Interesting, we have not done that. Jim
You might try double pans (think air bake) so the bottom doesn’t get too brown. I bake in a 1953 O’Keefe & Merritt stove and oven and find that I need to do that with many of my baked goods. Great demo of the Cobb. I’d love to see a comparison between the Coleman camp oven and the Cobb. Congrats on 300 K subscribers!
Turn your blanket around so the opening is facing the wall, it should hold in more heat without the exposure to the outside temp.
Wow.. being prepared? 4.8 Earthquake just hit New Jersey/Ny area!
I know! Hope everyone is OK. I have a granddaughter in that area.
Really interested in the Cob/Cobb.
Pam That video was so much fun thank you for all the info. I like the idea of making bread off grid in a simple non heavy way no Dutch oven so this fits the bill. Your bread looked so nice. I might like to try a round loaf since we don’t eat sandwiches much. Could be fun. Thank you for always being the great teacher that you are.
Excited for the new RRH class! Interesting video!
Thank you.
Weather conditions can make a big difference with grills. Perhaps it might be worthwhile to add a windshield when you're cooking on the cobb to block wind?
Also, you can get natural hardwood briquettes that are free of glues and binders if you are concerned about contaminants
Thank you. Our cook table has a wind shield up and we are inside the wind shield that Jim built for our outdoor kitchen, so I think we are about as shielded as we can be!
Nicely done
My Cobb arrived yesterday....
Awesome
This product looks great. Could you line the inside of the lids with some kind of aluminum insulation for more of an even heat ?
Love it!!!!!!!!!!!!!!!!!!
I have been milling my own flour and have discovered Kamut. Adds such a delicious flavor... Have you used Kamut? I use about 1/2 cup added to my ww flour.
I love kamut too. In my bread and cooked as whole grain.
Thank you for your demonstration complete with glitches, which made all the difference in terms of "reality". I would like to buy the thermometer you used to test the oven temp before putting the bread into the Cobb as well as the thermometer you used to test the internal temp of the bread for "doneness". I am not good at choosing gadgets like this and would like to buy the exact ones you are using. Please answer my need by replying with the names of the gadgets and/or putting them in your store, and letting me know they are there and how to access the Cobb unit you have and the two thermometers you used. I have the welding blanket already for my Coleman oven, and will use the excess as you did. I have made firestarters, too, by melting candles I get from our D.I. and dipping the cotton balls in wax so they will burn longer. I really appreciate all you do, your honesty and the care and concern for your viewers. I'll be awaiting the info, please, as I would like to get these things ordered ASAP. Thanks.
They are both in our store but I will put the exact links here: ThermoPro Instant Read Digital Thermometer amzn.to/3THcjUw
ThermoPro Digital Grill Thermometer amzn.to/3vgmQMj
Twice when you lifted the dome the temperature went up. I’m wondering if the charcoal is getting enough air?
Possibly another thing to consider with cobblestone vs charcoal is possibly type of air pollutants? I know here in WA state the “green” people are putting stress on the use of charcoal grills. I don’t know if the coconut cobblestone would be any different or not.
Love your video's and learn alot please dont take this wrong But can you show some items that are similar ect for ones that well dont have that kind of money and is prepairing, prepping and learning, if you could. Thanks
We have done that: The Rocket Stove, cinder-block stove, just a regular charcoal BBQ grill, campfire set up, and so on. Jim
@@RoseRedHomestead Thank you
Good information
Thanks! Jim
Thank you.
I saw someone cook bread over the pizza stone. It diffused the heat at the bottom.
We have not heard that, but we will check it out. Jim
@@RoseRedHomestead I used to think pizza stones only came in "size large." But I found they come in small sizes as well.
Quinoa in the bread ! 😮