8 ways to cook with a Tubby Jacks cooker

More than just a barbecue, a Tubby Jacks outdoor cooker is amazingly versatile, with 8 different tried and tested cooking methods easily achieved.


Roasting (roʊstɪŋ)

cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire

With the precise thermometer, controllable air vents and ceramic body, your Tubby Jacks cooker produces perfectly cooked meat every time – succulent, juicy and tasty.

Smoking (sməʊkɪŋ)

The process of flavouring and cooking food by exposing it to smoke from burning material

Add some beech or oak chips to your Tubby Jacks to add a unique smoky flavour to your food. How about apple wood, or for the adventurous, Jack Daniels infused wood chips?

Baking (beɪkɪŋ)

cook by dry heat without direct exposure to a flame, typically in an oven

Fancy fresh bread to eat with your barbecue? Not a problem with a Tubby Jacks – just imagine the warm bread, oozing with salty butter, mopping up the juices of your lamp chops.

Searing (sɪərɪŋ)

burn or scorch the surface of (something) with a sudden, intense heat

Whatever you want to sear, Tubby Jacks comes up trumps time after time – butcher’s best aged T-Bone steaks, homemade burgers, lamb chops, pork steaks, chicken pieces… perfect.

Pan Frying (pan frʌɪɪŋ)

a form of frying characterized by the use of minimal cooking oil or fat

Who would have thought an outdoor cooker could do this! Knock up a paella on your Tubby Jacks, fry some eggs to go with your gammon, caramelise onions to go with your hot dogs!

Pizza Oven (piːtsə ʌv(ə)n)

traditionally round in shape and wood-fired, for cooking pizza

Perfect pizzas every time on your Tubby Jacks, done in the traditional Italian way over a wood fired cooker.

Plancha (plæntʃə)

(in Spanish cookery) grilled on a plate

For the most amazing grilled fish - try seabass or salmon on the plancha in your Tubby Jacks and experience the natural flavours of the fish infused with the flavours from the wood.

Low & Slow (ləʊ & sləʊ)

a dish cooked slowly

The easy to use air flow controls, temperature sensors and ceramic body allow for slow cooking for up to 10 hours on just one load of charcoal. Slow cooked shoulder of pork anyone?