Controlling Heat in COBB
If my last post is about attaining perfection, this post is about fine-tuning that perfection.
While COBB maximum temperature is best for roasting, slower cooking method requires lower temperature. Low temperature is perfect for slow cooking. If you use COBB Gas, you can get the desired temperature by just turning the knob to low. However, if you use charcoal, you have to perform a few extra steps in order to achieve the ideal temperature.
Meat cut such as beef brisket is suitable for slow roast.
The first step, is to determine what kind of food you are planning to cook and how much heat you require. If you plan to cook at a maximum heat, you may use the COBBLE STONE or the maximum number of small briquettes that fit into the fire basket. You may remove or add more briquettes to achieve the desired temperature. This cooking method fits certain roasting style in which an initial high heat is required to sear the meat and lower heat to complete the cooking. I use this method to cook paella in a wok where high heat is required to fry at the beginning and lower heat to complete the cooking process.
Secondly, if your cooking style requires consistent low heat, you may use one or two pieces of briquettes. Some charcoal briquette could raise the temperature in COBB to about 200F (93C). Some may keep burning for at least one-and-a-half-hour, which makes it ideal for slow roast or smoking. Charcoal manufacturers usually indicate the amount of calories (heat) that each briquette produces.
Slow roast will produce a tender and juicier meat such as this beef spare ribs
When using charcoal briquettes for smoking, I normally use a single briquette to start the burning process and replace it with a new charcoal to lengthen the cooking time. (TIPS: using two fire baskets alternately will minimize cooking disruptions.)
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