[TakeFive]

Rail mounted grill is the way to go. I picked up our Magma off of ebay, had to be a little patient but saved $$$.

Thanks for the tip! I have purchased many times from ebay, but often forget to check there for boat stuff. I looked there right after reading your message and found an open-box but brand new Magma A10-207 (the higher end kettle that many here have recommended) for $91 including the rail mount system:

I used a sniping service to place my bid at the last second. Some late bids pushed the price up to $148 (plus $30 shipping), but $178 all-in cost was a fantastic deal considering it includes the $46 mounting bracket! It actually comes pretty close to Dave's boat show price of $125 for the grill alone.

That's two more things that I can cross off my list.

 

[carl762]

Bought the same thing. Responding after reading the first two posts. The mount slips and there is no rim, so I too have lost food over the side. At least it saved me enough to eat that night.

I would NOT buy the model or mount in the first post again. In fact, I want to lose what I have. It just wasn't/isn't worth the trouble. It's a pain in the A$$ to light, clean. Too much money.

Never again.

 

[156680]

i have owned many kinds and shapes of marine bbq. i have owned them in bottle gas version and charcoal version. i now own 4 of the things. magma, force, brinkmann..and another-

my favorite model of these bbq gadgets is weber smokey joe, with a tile under it for insulation for the deck. does what i want when i want it to, and is cheap, as i was finding them in marine swap meets for 2.50 us dollars. extravagant, but perfect.

accompanying tile also helps when this is placed onto a table saw on the dock .... (hay, the legs are short and i needed it to have some height...)

what is wrong with those beautiful ss bbqs for boats????? all money, no function...first time you light it up, is marred for life.

 

[carl762]

Yup, I spent more money on the BBQ, cover and mount, and adapter afterwards, where I've could have bought a killler backyard BBQ, with overhead heating racks, maybe a side burner, storage space below.

I am golng to make this little Magma work, or use it in a ceremony as some sort of sacrifice. Couple of mods in mind.

 

[TakeFive]

Yup, I spent more money on the BBQ, cover and mount, and adapter afterwards, where I've could have bought a killler backyard BBQ, with overhead heating racks, maybe a side burner, storage space below.

I am golng to make this little Magma work, or use it in a ceremony as some sort of sacrifice. Couple of mods in mind.

FWIW, I've never paid more than $100 for a full size backyard gas grill. So this marine stuff is shocking. But I tried my $20 Char Broil camping grill on the boat last year and wasn't happy with how it worked. On a 25' boat I have very limited deck space, so I need to either do without or get one that can hang off the stern. After 3 years of doing without, I decided to finally pull the trigger. At least I minimized the hit to my wallet by buying off ebay. During the summer months it will be nice to move the heat source out of the cabin and into the cockpit.

 

[TakeFive]

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.

 

[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

 

[Minnewaska]

A boat BBQ recipe thread?

 

[fallard]

I had the older Magma kettle grille with the tethered lid for a number of years before upgrading to the party size Magma kettle grille with the hinged lid. The newer one is a better size--even for just two of us--but particularly if you are cooking for more folks. The hinged lid is a nice feature, but doesn't provide the option of a moveable wind break, as others have noted. The newer grille also seems to stay lit better than the older one in a breeze. The piezoelectric igniter is a nice feature, but you need to back it up with one of those butane lighters that look like a cigarette lighter with an extended snout. The ones that have a windproof design are preferred.

BTW, they all work best with the lid down. The closed lid also works to thwart aggressive sea gulls that can appear from nowhere when you turn your back on an open grille. If you are new to grilling out on your boat, beware that sea gulls don't care whether the meat is cooked or not.

 

[TakeFive]

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.

This pic shows how/where I installed the grill on my boat:

 

[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

 

[TakeFive]

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.

 

[Minnewaska]

......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.

 

[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

 

[travlin-easy]

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

 

[156680]

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.