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  #51  
Old 04-14-2013
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Re: Magma marine grill recommendations

Quote:
Originally Posted by TakeFive View Post
We inaugurated our new Magma grill this evening. We didn't even go sailing - we just cooked right in the slip. (Our marina doesn't mention this in its list of prohibitions, and even if it's an unwritten rule, we're still in pre-season with very few people around to complain.) We started easy with cheeseburgers.

My goal is to get the grill as crappy looking as possible to make it less attractive to thieves.

I did put some ceramic diamonds in the grill, though most of them are under the stainless domes, so not sure how much good they do.

We're hoping to sail upriver to a nearby cove tomorrow or Wednesday to cook out again.

We can't use grills in our slips as they don't want our accident to burn down the other bots or the club which we all are part owners of.

We have an entire level of bricketts between the dome burner under the actual grill grate. Not sure what you meant.

As I stated before the purpose of bricketts in restaurant cooking is that the fat from meats drips down onto the bricketts which creates a "flavored basting smoke" imparting extra flavor and "smoke" flavor to the meat. Cooking without it on an open flame can be done just how our forefathers Cro- Magnom man did in front his cave. It still tastes ok as anything cooked that way does, but why settle for mediocrity when you dont have to without much trouble

It also is important to use good proteins as well as the proper grilling techniques. To some this is eother to much trouble or they not have the ability to taste the difference. To some it isn't worth the time. To some food is when you are hungry and a necessity as opposed to savoring. It is a basic difference I have Lund with Americans vs Many in the rest of he world, where food is more than a drive thru, processed meal, or freezer to micro wave item.

Dave
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  #52  
Old 04-14-2013
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Re: Magma marine grill recommendations

Quote:
Originally Posted by chef2sail View Post
We can't use grills in our slips as they don't want our accident to burn down the other bots or the club which we all are part owners of.

We have an entire level of bricketts between the dome burner under the actual grill grate. Not sure what you meant.

As I stated before the purpose of bricketts in restaurant cooking is that the fat from meats drips down onto the bricketts which creates a "flavored basting smoke" imparting extra flavor and "smoke" flavor to the meat. Cooking without it on an open flame can be done just how our forefathers Cro- Magnom man did in front his cave. It still tastes ok as anything cooked that way does, but why settle for mediocrity when you dont have to without much trouble

It also is important to use good proteins as well as the proper grilling techniques. To some this is eother to much trouble or they not have the ability to taste the difference. To some it isn't worth the time. To some food is when you are hungry and a necessity as opposed to savoring. It is a basic difference I have Lund with Americans vs Many in the rest of he world, where food is more than a drive thru, processed meal, or freezer to micro wave item.

Dave
Maybe they have changed the design since you bought yours, but my dome comes up so high that it touches the bottom of the grate in the center. In order to install the grate, I need to press down on it while I rotate to engage the notches around the perimeter. The clearance between the dome and the grate is so tight that I cannot fit any of the bricks on top, except around the outer edge. So I have bricks around the edges and bare metal at the center.

It could be argued that the bare metal does the same thing as the ceramic, because when the grease drips on the hot metal it gets vaporized back onto the protein just as it would if it hit the ceramic.

But I'm not interested in turning this into an argument. I have bricks where they fit, and no amount of arguing will create space for them to go where they won't fit.
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Re: Magma marine grill recommendations

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Originally Posted by TakeFive View Post
......It could be argued that the bare metal does the same thing as the ceramic, because when the grease drips on the hot metal it gets vaporized back onto the protein just as it would if it hit the ceramic.....
That must be what's happening with my Force 10. I only have a metal tent over the burner. I can't use brickettes, as I remove it after every use. There are almost no drippings in the drip pan, ever. They must be vaporized.
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Re: Magma marine grill recommendations

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Originally Posted by Minnewaska View Post
That must be what's happening with my Force 10. I only have a metal tent over the burner. I can't use brickettes, as I remove it after every use. There are almost no drippings in the drip pan, ever. They must be vaporized.
Yep you guys must be right. I'll send your new discoveries to the restaurant equipment manufactures tomorrow
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Last edited by chef2sail; 04-14-2013 at 10:55 PM.
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  #55  
Old 04-16-2013
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Re: Magma marine grill recommendations

I have the same Magma and mounting bracket - the grill, which is probably at least 10 years old, it now a rust bucket, at least inside. Ironically, everything other than the lighter still works. The grill never comes off the stern rail, and most of the time the bomb stays attached to the grill until it runs out of gas.

I used mine extensively while in Marathon Key, Florida, cooked lots of fresh, Polish Kielbasa, Italian sausages, BBQ chicken and ribs, fish, and a few fillet mignons. Because the boat was docked in the marina canal, right in front of the office and recreation room, the smell often attracted attention from the folks inside. More often than not I had to throw some extras on the grill - lots of unexpected guests for dinner. I frequently grilled hot dogs and burgers for lunch, which beat the Hell out of eating luncheon meats and cheese sandwiches. After about a month at the marina, you would be amazed at the number of people that stopped by and asked "What's for lunch today?"

My grill is now to the point where it's probably unsafe to use, therefore, a new one will soon be ordered. I never had a problem with sausages or hotdogs rolling out, even in rough weather, but I guess that's always a possibility. Also, I only had the fire blow out once, and that was on a day when the winds were whipping along at 25 knots and I was on a mooring ball.

Good luck,

Gary
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Old 04-16-2013
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Re: Magma marine grill recommendations

as i have 4 bbbq thingies, i am deciding which if any to keep--so i think i will keep the weber knock off, and the force 10 oblong twist o flexed ss one..lol..but i will decide in golfo de california during a chubasco. i want it to remain lit ...
so i will have 2 bbqs made for marine use--should thrill all of you who only buy that which is designated for marine use---one gas, one charcoal...both rail mount...first sailor in golfo de california i see who wants either wins prize...they are both magma brand, stainless steel.
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