[chef2sail]

That's the exact grill we have and we use it all time. We have that mount also. Make sure your grill cover is trapped underneath the grill so it doesn't collect water. Also Rob you said it runs hot. I'll bet you don't have the ceramic stones in it to even the heat out.it alo let's te fat drip on the hot stones bathing the meat in he flavored steam impart inning te BBQ flavor.

Do not store the 1lb bombs inside your boat. The needles sometimes don't set and the propane could leak into you bilge. We have two dedicated propane lockers with drains to the outside located under the h elm sets. We don't use the bombs and plumb our spare propane nk to th grill with a detachable hose and step down pressure valve.

If you don't have a dedicated propane locker you can buy a bag to attach to a transom. I have seem people make capped PVC pipe as a holder on he rail also...vented underneath of ourse.

We grill all the time veggies, fruit, fish, mets, golden pineapples, peaches etc. enjoy your grill.

Dave

 

[chef2sail]

My propane locker is just big enough for my LP tank, so that's not an option. It also won't fit a T-attachment, so I'm not going to try to tie into the tank for the grill. However, since my boat runs off an outboard, there's a vented locker for the the external gas tank, with plenty of room to store a couple LP camping bottles there.

I've used the LP bottles for many years on our camping grills, and never had one leak on me. But I always allow them to warm to ambient temperature before removing them. All the cases I know of leakers were people who allowed ice to build up around the top, and once disconnected the check valve did not engage properly.

I also have used lp bottles for the 58 years of my life and have seen them leak and have found empty bottles in my propane locker which were removed properly and were not iced when I removed them. While I mostly trust them when new, I do not trust them to reseat after partial use.

Common sense says to practice safety when unscrewing and placing them in a container where they can vent harmlessly into the air vs collecting in a low unvented area on the boat. Thats close to foolproof as you can get. That's all I was saying. Relying on waiting for them to warm up to seat properly is not foolproof IMHO and creates a false sense of security.

For those who have the extra propane tank or can establish a valved "T" , you will have to purchase a hose with a low pressure ( step down) adaptor and knob and remove the Venturi tube on the Magma Grill for it to work.

MAGMA Control Valves for Magma Grills at West Marine

Marine Express USA Boat Parts, Engine Parts, Boat Accessories , ,

 

[chef2sail]

On the Magma grill you unscrew the the grill regulator leaving the "venturi tube" open. It has a notch in it. You screw one end of the control valve ( step down pressure regulator and also controls th flame), permanently into on end of the hose assembly to the tank. The other fitting on the control valve fits into the Venturi Valve opening and clicks locked with the notch.

We too have to leave the propane hatch open when grilling. The hose is neatly coiled hanging on a line holder in the compartment. We never had to worry about running out of fuel in mid meal and it was a real convience not carrying the bombs.

MAGMA Control Valves for Magma Grills at West Marine

The new Magma grills ( ours in 2 years old) is a real improvement from the older kind in terms of staying lit and we no longer have to worry about the damn lid clanging of the side of the boat.

For added culinary experience we have a small contasiner of applle wood chips on board. I usually soak a few in H20 about 10 minutes before lighting the grill and then throw them on the ceramaic brickets. Imparts a great flavor to fish/ meats and veggies.

I cant tell you how many of my friends have these grills and love them as we do and how many of them done have the brickets in them. They help control the flames, and direct heat, they almost interlock when placing them in, and the prevent the orafices of the burner assembly from getting clogged and dirty as quickly.

last October on our last anchorage of the season we made smores on the grill with the people we rafted with and HOt apple cider with Applejack. Was a memorable eving.

 

[chef2sail]

We cook a lot of steak fish on the grill ( Mahi/ Tuna/ Sword). Salm on we sometimes use a thin cedar plank

Good tip on the pie plates or just warp us eveything in the foil.

If you cut your veggies plan style ( so they dntt fall hough the cracks they ar excellent ( Zucinn, Yellow Squash. Red pepers, Asparargus, eggplant,) We have some metal skewers on the boat for mashmellows.

Wingnwing turned us on to these neat grilling veggie baskets we use for little red potatoes, brussel sprouts, grilled green beans or snap peas
Jim Beam Kabob Grilling Baskets - 4 Pack at HSN.com

Sometimes we just grill stiff with our dinner to make the next days lunch. grilled chilled veggies on pita or a tortilla shell is no harder to make than a lunchmeat sandwhich while out sailing

Then fruit. try Golden pineaplles, Peach halves or pear halves sprinke wih gorgonzola cheese make a great dessert or even salad accompanyment.

 

[chef2sail]

MAGMA Marine Kettle 2 Gas Grills at West Marine

This is the one I have. My old one was a cheap one. This has thicker steel jacket and the electric start is easy to replace once it wears out. Its always lit first time so far and is safer as you are lighting with the lid closed so there is no flare up. My old grill didnt have the pizo electric light and you had the wind funneling in woth thelid open tryong to light it. This new handle doesnt get hot like my old one did and seems to do better in the ind.If you are going to spend this much...spend the extra andget the better quality.

These things are major discounted at the boat shows. In the furutre should you buy another one, I got mine for $125 year before last at the Annapolis shpow.

 

[chef2sail]

Always going against the grain.

Dickenson generally makes good products...so tell me how good this one is????

 

[chef2sail]

Dave,

Thanks for the clarification. I fully agree that if you're going to spend this much money, might as well spend extra for better quality. I was shopping gas grills at last October's boat show, and the only one WM was discounting was a square one for land use. I am hoping that it's marked down during Defender's warehouse sale, otherwise I might check out the spring boat show in Annapolis and see what I get. Did you get yours at the WM booth, or was it another dealer?

I'm also curious about your use of ceramic in the bottom. I downloaded the instruction manual, and it appears to have a "radiant plate" over the burner that does not accommodate ceramic bricks. They also have downloadable manuals for their older discontinued models, and they actually came with ceramic, but they's eliminated that in the latest iteration.

2 years ago at Defender booth.

I have gone over the reason for the ceramic briquettes and their advantag in taste and in BBQing. They do not come with the grill, but I had no trouble inserting them in my grill over the radiant plate.

One common mistake people make is not using them on grills in general even home ones.

You can take the advice given or or not. I am not a Magma professional or dealer....just a food service one.

 

[chef2sail]

I spent three weekend using it without the bricketttes. Flare ups, and it cooked way to hot. I found the little octagonal magna ones and put them in. Problems all resolved.

Without using the brickettes in a grill you might as well cook on a campfire or use a blowtorch...no drippings or flavors added...just pure flame

Never had a problem keeping the Magna lit so it doesnt seem to choke off the airflow
Dont see any soot.... Its still shiny new or as SimonV after a year gets a seasoned golden glow .... it hangs off my stern so CO2 does worry me...but may be those donwnwind better,,,penalty they pay for anchoring to close..CO and wonderful smells.

 

[chef2sail]

A couple of people have commented on the price of the grills, but when you think about how much you use your grill and how many years a good one lasts it's really not a bad deal.

Funny thing is when I pull BBQ'd chicken and fresh grilled corn off the grill I forget all about the price

This is one boat buy that is definitely worth the money.

Isn't that the truth!!!!!

 

[chef2sail]

Hey where's CD.

This conversation is definitely in his wheelhouse!

:laugher :laugher

True CD is the professional grilled and Chef Wanna be (ducking)He probably has three varieties on his boat. He must be cruising or he'd have chimed in.

The real question is what did Sequtiar have. Now there as couple who knew and enjoyed the food and wine.

 

[chef2sail]

The Magma 2 kettle that I bought off ebay arrived today. Although the outer box had been opened (as the seller disclosed in his listing) the parts box was still stapled shut, and the rail mount completely sealed. This thing is truly brand new, and I'm thrilled with the bargain that I got. I'll head down to the boat to install it as soon as I get a snowless day.

...and I also found my long-lost Char-Diamonds, so my grill will be up to Dave's standards! :laugher Now I just need to learn to cook.

ill send recipies

Youll be happy with it. If your gonna do it....do it right.

Dave

 

[chef2sail]

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

 

[chef2sail]

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