Barbecue

[Seahunter]

We use 2 BBQs. One a kettle and a cabo, both Magamas. I like them both for different reasons. Small pots, pans (make sure it's mounted real good) and pizzas cook well in the kettle while steaks, burgers etc work better on the Cabo. There are two different regulators available for both (one blue and one red). I use the cooler one on the kettle for slow cooking and the red on the Cabo to grill. They're interchangeable (twist and pull) and can be switched between either BBQs.

[zeehag]

might want to make a wind block as it will go out and waste propane in winds.......mine always did....

[Seahunter]

Originally Posted by zeehag

might want to make a wind block as it will go out and waste propane in winds.......mine always did....

Never had a problem with either in 3 years. The only time they ever go out is if the tank is empty.

[zeehag]

we had much wind in sd --had the problem also in gulf of mexico on another souls boat--- wind makes magma and others fail. wind blocks are easy to create. a dodger will work, even placing wood to temporarily block wind works. i used these for many many years and love em. just hard to keep lit in windy days. over 10 kts seems to be a fail point. havent tried snowing times yet.....wont go there. got my first magma bbq in 1991.

[Seahunter]

Originally Posted by Seahunter

Never had a problem with either in 3 years. The only time they ever go out is if the tank is empty.

Lived in the "Gulch" Cabrillo Harbor Marina, Los Angeles before here; blows 20 knots most evenings (cooking time) with nary a problem with lid open or closed.

[tartansail]

Originally Posted by Unicorn

Does anyone have experience with the Magma kettle BBQ that is propane gas fired from the disposable 1Lb canister? At face value, it looks to be more convenient / less work than the charcoal version that seems to be very popular in this forum.
Magma have an open grill (wire mesh) as standard, but supply a cast aluminium plate that looks to be a necessary option to stop the fat dripping down into the bowl of the kettle. Any practical experience / advice would be welcome before I spend my dollars.

We've used this setup for ten years on three different boats. The grill now lives on the stern rail and gets almost daily use. Very easy to use. The only downside is that the small cannisters don't last long if you're cooking stuff that takes a while. They're very easy to find and pretty cheap where we are. I just don't like the waste of tossing the empties. Our stove is CNG so a direct hookup to the big tanks isn't an option. We'd probably consider that if we ever switch to LPG. When we are cooking for more than the two of us, I've been know to covet one of the larger rectangular grills, but not enough to buy one.

[Amapola]

We love our charcoal Magma.

[Jim Cate]

Originally Posted by Seahunter

Never had a problem with either in 3 years. The only time they ever go out is if the tank is empty.

Certainly not our experience -- ours blows out frequently. Mounted with long axis fore and aft, regulator at aft end. Aggravating as hell, plus even when it doesn't blow out, if there is a cold breeze it fails to get very hot. Not my favorite bit of kit.

Cheers,

JIm

[zeehag]

i find if the bbq i in the shadow of the dodger, it works well, as on another person's boat i sailed, but if in the wind without a windbreak, it unlights itself and propane goes away.
i still like charcoal and i use mexican mesquite for that job--cheap n easy. i understand manzanillo is also excellent for this.

[Jim Cate]

Originally Posted by zeehag

i find if the bbq i in the shadow of the dodger, it works well, as on another person's boat i sailed, but if in the wind without a windbreak, it unlights itself and propane goes away.
i still like charcoal and i use mexican mesquite for that job--cheap n easy. i understand manzanillo is also excellent for this.

No question that mesquite or other aromatic charcoal gives a better flavour to your cooking, but I'm too f'ing lazy for that these days... and the ashes can get away and make a serious mess on deck.

Long live LPG (and I'm glad that it is still reasonable in Mexico. Not long ago had to pay 40 AUD for a 9 kg fill in the Pittwater. Owww!)

Cheers,

JIm

PS And don't get me started on Aussies who think that BBQ means frying something on a flat sheet of iron, carefully shielded from any smoke!

[Ironhorse74]

I am in the hearth product industry. Also takes in the BBQ side of the business. I am in love with my pellet smoker. I no longer use gas or charcoal. I keep kicking around a marine 12 volt version.

The good:
No propane or gas
No embers from charcoal

The bad:
Pellets turn to mush when wet
Pellets are not available outside of North America

So that being said would there be any interest in a marine version of a pellet smoker?

A link to pellet smokers: BBQ Grills & Smokers - Traeger Wood Pellet Grills

[Therapy]

Originally Posted by Jim Cate

PS And don't get me started on Aussies who think that BBQ means frying something on a flat sheet of iron, carefully shielded from any smoke!

I learned that when I saw my first Seawind at a boat show. I had to ask what the deal was and got the answer.

[Curmudgeon]

I use a magma grill --propane--with mesquite chips + KC spicy original. Everything tastes pretty good. Yes, I have recipes for barbeque sauce from scratch, but it's too much trouble and it's hard to beat KC original whatever you do.

[GeoPowers]

Originally Posted by Curmudgeon

I use a magma grill --propane--with mesquite chips + KC spicy original. Everything tastes pretty good. Yes, I have recipes for barbeque sauce from scratch, but it's too much trouble and it's hard to beat KC original whatever you do.

Do you just throw the chips on the propane flame? I assume you wet them first?

[CAELESTIS]

The $400 grills are no longer on my boat. Every one of them was a disaster.

I now buy $29.95 grills from Lowes and throw them away every season.