A boat deck is a funny place to cook.
There’s never quite enough room, and somehow the spot with the best view is also the only spot that makes sense for lunch. You don’t want to leave the water just because people are hungry. You want to put something on, keep the conversation going, and let the day carry on around it.
That’s where a COBB earns its place.
It gives you a proper cooking setup without needing a fixed grill or built-in galley space. The base stays cool to the touch, so it can sit safely on most surfaces, which matters when your “kitchen” is a deck, a table, or the one dry corner that everyone has agreed not to stand on.
The stainless steel models are made for this kind of life. Salt air is rough on gear, especially gear that gets used often, packed away damp, brought out again, wiped down quickly and expected to keep going. Stainless steel is the best choice when your cooking happens by the coast.
And once the COBB is going, the menu usually writes itself. Catch of the day on the Griddle+, prawns in the Frying Pan, toasties when everyone is hungry, breakfast before heading out. Simple food, cooked right where you are, always tastes better.
COBB belongs by the coast because it lets you cook without changing the rhythm of the day. The water stays close. The food happens where you are. And no one has to go inside before they’re ready.