After years with a Force 10 barrel grill, I'm very happy with the Magma. The mount we use makes easy to place the grill inboard on our boat. Granted, that won't work for many but it's a convenient and eliminates the lost dinner episodes.
You might notice I just leave the bag (an old canvas tote bag) hanging on the mount. I keep a pair of tongs and grill scraper/brush in there as well.
Once the grill is cool, I slip the bag over it all, then remove the bagged grill from the stanchion.
It hangs from the bag loops in a cockpit locker, back under the deck. It's never been anywhere except in those two positions(it's under deck right now). It's a simple, fast - grilling in 5 minute - system with no little clean up or 'maintenance'.
In about 5 seasons use, I've replaced the flame diffuser.
For the grilling: Ours is the smaller kettle and that is perfect for two and can be crowded but ample, for 3-4. During a record hot day in August, my wife and her sister cooled off in Belfast Harbor as I manned the grill. I followed their floating conversation as it circled the boat, several times.
Peaches were grilled first. Luscious, ripe and in season, they're easy. It was a first for me but I was given easy to follow instruction from the water...
Most of their time is spent skin down, the real cooking. Then a deft flip and a few minutes to give them the all important,...grill marks on their faces.
Not bad, could have gone another minute or so. You only get one chance with grill marks (you know that).
The peaches were handed forward to the girls, just dried off and changed. There's nothing like the feeling of the warm sun on your skin after a cool dip.
As their conversation continues, without pause in fact, they do the magic with the peaches adding Burrata cheese, fresh-picked basil leaves and drizzle all with olive oil. It's a real skill.
I've got one more task: Grill fresh-caught Maine scallops and fresh Halibut steaks. The lid on the grill - previously lowered to get it very hot - is raised and on they go, thickest fish first.
They sizzle as I do my part: brand in the grill marks again. It's a fast process, grilling fresh fish.
The only thing you can do wrong grilling fish, is overcooking. In fact, that goes with everything.
I shift off the lasaret as I'm handed a cool glass of Rose and a smile.