Kuuma or Dickinson BBQ - any recommendations? - Page 2 - SailNet Community
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post #11 of 22 Old 03-06-2009
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BURN them DOGS!!!!!!
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post #12 of 22 Old 03-06-2009
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I have a old round Magma charcoal grill. I am a BBQ purest. No propane here. I don't do Kingford charcoal, lump charcoal only and a few soaked apple,cherry or hickory wood chips. I have had other boats dingy over because they smelled the BBQ across the anchorage.

I would to love have all of you aboard to show you how BBQ is done right!


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post #13 of 22 Old 03-06-2009
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Quote:
Originally Posted by bubb2 View Post
I have a old round Magma charcoal grill. I am a BBQ purest. No propane here. I don't do Kingford charcoal, lump charcoal only and a few soaked apple,cherry or hickory wood chips. I have had other boats dingy over because they smelled the BBQ across the anchorage.

I would to love have all of you aboard to show you how BBQ is done right!
OK! When?
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post #14 of 22 Old 03-06-2009
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OK! When?
Any time you are in New York!


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post #15 of 22 Old 03-07-2009
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As the proud owner of 3 Weber charcoal grills shoreside as well as an 8' charcoal grill for catering jobs, I would love to have charcoal on the boat, I try to be a little practical. I have a Kuuma Stow and Go on the rail. WM had them on sale recently for CDN$99. Love it.

And by the way I grill for a living as a cook and restaurant owner.

Patrick Rea

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post #16 of 22 Old 03-07-2009
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So, Patrick you don't think I am practical? You would get along just fine with my wife and she would agree with you!


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post #17 of 22 Old 03-07-2009
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I'm not saying you aren't practical, just that charcoal on the boat isn't!

I have a hard time keeping it dry at home. I use a rubber (not plastic) garbage can with a lid that snaps on tight AND has 2 folding bails that hold the lid in place. It's the humidity that kills it. Damp charcoal just doens't burn or taste the same.

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post #18 of 22 Old 03-07-2009
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Bubb - a couple of reasons why we didn't go charcoal... first, when we're in a marina, most of them will only allow gas grills since you can shut them off. Second, carting around the charcoal among all of your other possessions takes a lot of room. Lastly, cleaning them up can get pretty messy. The taste of the food is soooo much better though.

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post #19 of 22 Old 05-28-2009
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I'd still like to hear about experiences with the Dickinson Sea-B-Q. My kettle is also dying and I'm between getting the Sea-B-Q or the Magma Catalina.

PS for those of you who love real wood flavor try this. Take an empty Coffee can, fill it with you favorite wood chips. (Tag alder for me - when I can get it) sprinkle it while in storage with just a little fresh water - just to keep the moisture around 16-20% (NOT DAMP OR WET) When you fire up you gas grill take and fill a small tin (catfood or sardines) with some of the wood chips from your coffee can and put the tin down in with the ceramic rocks. Instant smoke. If it flames then you need to add just a bit more water to your coffee can. Easy clean up as well.

Bon-Appetite!
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post #20 of 22 Old 05-28-2009
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The Catalina is a great grill. THe kettle gets too hot in the middle which almost makes half the grill un-useable. We bought the kit to take our kettle to shore (basically legs) which is a great feature for it. Other than that it is not a great instrument for cooking ( but better than the Force 10 which always blew out on us).

Regarding the wood, try using some mesquite or Hickory for about 10 minutes. You can soak it for about 30 mins in water. After the first 10 mins, you can switch to a differnt wood like pecan or nothing. Hickory has a great flavor but you have to be careful with it as it is easy to oversmoke. THis is a great recipe for most fish dishes, especially the heartier fishes.

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