I just used my Cobb for the first time. I smoked chicken and it tasted great. It didn't brown as evenly as in my Brinkman, but tasted just as good. I cut out the back bone and flattened it, but will try doing it whole next time.
I was surprised that the charcoal/ash pan did not separate from the moat. I wanted to pour up my drippings, but could not do so w/out getting ash in them. Likewise, I couldn't toss out the ashes w/out losing my drippings.
This would also make clean-up so much easier. The way it is now, you can never get all the water out of the bottom and you have to let it sit out for quite a while before it evaporates. I would like to be able to towel dry it and put it away.
I don't think making the two where they could separate would be difficult.
I see no one has responded to this. Seems to me it would be a great improvement and would not raise the cost of manufacturing. If anything, it would lower the cost of production as you are eliminating a step in the process. Am I missing something? Debbie K.
Sorry for the slow response. This option has been dicussed with manufacturing and there are a few issues, they are working through. I will let you know the progress.
At the moment we are working on foil inserts from both the charcoal ash and the moat. This will make cleanup very easy. Hopefully these will be available in the next couple of months.
--------------------------- The Cobb Grill The biggest little cooker www.cobbq.com
I completely agree with separating ash pan from moat. I am less excited about custom aluminum liners as it adds to the cost & the material/trash output.
What I have done is use a baster to get juice out of the well. But that doesn't work to remove couscous.
Improvement Suggestioin
Posted - 09/09/2005 : 21:09:04
I cut out the back bone and flattened it, but will try doing it whole next time.
I wanted to pour up my drippings, but could not do so w/out getting ash in them. Likewise, I couldn't toss out the ashes w/out losing my drippings. 
