I see lots of stern mounted BBQs. I want one, but my concern is that when I have the bimini open there may be a fire hazard. Am I just being over cautious?
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bbq
My neighbor caugt his bimini straps on fire with his charcoal stern mounted bbq. He now has it mounted on the side of his boat.
My neighbor caugt his bimini straps on fire with his charcoal stern mounted bbq. He now has it mounted on the side of his boat.
Propane eliminates large flames
I use propane instead of charcoal. No large flames or need to carry fluid and charcoal. Just be cautious and never leave it unattended.
I use propane instead of charcoal. No large flames or need to carry fluid and charcoal. Just be cautious and never leave it unattended.
Save your lunch money and get a propane grill.
Instantly ready, no mess, little dangerous fumes, very safe and you make up the extra cost because cooking with propane is about 1/10th as expensive as charcoal. There's more, but that's enough,,,,
Instantly ready, no mess, little dangerous fumes, very safe and you make up the extra cost because cooking with propane is about 1/10th as expensive as charcoal. There's more, but that's enough,,,,
There are all types of sliding mounts for exactly this concern. Also, if you tow a dinghy, cleat the painter far forward so the dinghy itself is forward of the barbecue just in case embers fly off. Otherwise they could hole your dinghy or worse, the gas tank in it. Fire aboard is a disaster. I think your concern level is just right.
definately Propane
I definately agree with the propane recomendation. They are great. They get hot fast and stop as soon as you turn it off. There is no danger from embers blowing in the wind and no ashes or bags of charcoal to deal with. I may be overly caucious, but I disconect the little propane tank from the BBQ and put it in my boats propane locker with the big tank before stowing the BBQ in the lazarette. Happy dining.
I definately agree with the propane recomendation. They are great. They get hot fast and stop as soon as you turn it off. There is no danger from embers blowing in the wind and no ashes or bags of charcoal to deal with. I may be overly caucious, but I disconect the little propane tank from the BBQ and put it in my boats propane locker with the big tank before stowing the BBQ in the lazarette. Happy dining.
Propane/BBQ
There is an adapter hose sold by West Marine which allows you to connect an ordinary propane tank to the BBQ. It may be made by MAGMA
There is an adapter hose sold by West Marine which allows you to connect an ordinary propane tank to the BBQ. It may be made by MAGMA
Propane/BBQ Redux
WM sells it, but get it at Home Depot instead for half the price. Any hardware store will have it. It is not particular to boats.
WM sells it, but get it at Home Depot instead for half the price. Any hardware store will have it. It is not particular to boats.
Thanks for the tip
Thanks for the tip on the connector hose. I will pick one up at the hardware store.
Thanks for the tip on the connector hose. I will pick one up at the hardware store.
Wood flavoring for propane
I carry some wood flavor chips to use on propane grill. Take a handful, dip in lake water, then spinkle over grill. It will "smoke in" some flavor!
I carry some wood flavor chips to use on propane grill. Take a handful, dip in lake water, then spinkle over grill. It will "smoke in" some flavor!
OH,no...
I am going to get beat up here. I love my charcoal grill... Guys, yes propane is easy, but I love firing my charcoal grill just before I anchor. Yes, the flames are pretty high but my Dad taught me to be smart about these things. Don't light a charcoal grill under a bimini. I love my charcoal grill. This is charcoal grill #2. Things I have learned. Start the grill while moving (timing is everything) before you get to the anchorage. Grey coals with a light flame is the best. Don't try to lower the meat/fish close to the coals. When you lower them, the air is cut off and the heat gone. If you want to slow cooking down, just show the coals the lid........then get the lid away. The lid in less than a minute will slow cooking by 15 minutes. I love my charcoal grill. I take charcoal to the boat in small containers like quart containers with lids. I have about 4 of these and if one gets wet it is not the whole supply. The morning after I check for heat then dump the ashes in a paper in plastic grocery bag. Just like sailing, Charcoal is more work but worth the effort. r.w.landau
I am going to get beat up here. I love my charcoal grill... Guys, yes propane is easy, but I love firing my charcoal grill just before I anchor. Yes, the flames are pretty high but my Dad taught me to be smart about these things. Don't light a charcoal grill under a bimini. I love my charcoal grill. This is charcoal grill #2. Things I have learned. Start the grill while moving (timing is everything) before you get to the anchorage. Grey coals with a light flame is the best. Don't try to lower the meat/fish close to the coals. When you lower them, the air is cut off and the heat gone. If you want to slow cooking down, just show the coals the lid........then get the lid away. The lid in less than a minute will slow cooking by 15 minutes. I love my charcoal grill. I take charcoal to the boat in small containers like quart containers with lids. I have about 4 of these and if one gets wet it is not the whole supply. The morning after I check for heat then dump the ashes in a paper in plastic grocery bag. Just like sailing, Charcoal is more work but worth the effort. r.w.landau
RW, Ditto.
RW: I also prefer charcoal. My better half wanted propane so that is what we have. Peace at any price (almost)!
RW: I also prefer charcoal. My better half wanted propane so that is what we have. Peace at any price (almost)!
Give me charcoal or death
As Alton Brown said about propane grills on his Food Network cooking show "Now, I can dig the convenience angle, but you just never hear anybody waxing lyrical about the good ole propane flavor." I've also been tempted by the convenience, but charcoal grilled food has the flavor, texture, and appearance that propane can't touch.
As Alton Brown said about propane grills on his Food Network cooking show "Now, I can dig the convenience angle, but you just never hear anybody waxing lyrical about the good ole propane flavor." I've also been tempted by the convenience, but charcoal grilled food has the flavor, texture, and appearance that propane can't touch.
How about your oven's flavor?
Usually agree with Alton, but he grills on land. Ever get that gas flavor in an oven, marine or otherwise? LP gas and Natural gas are odorless in their natural state. Throw a few woodchips in a smoker box and its all good. Add a little prosciutto if you need more flavor. Charcoal has no flavor advantage to trump any fuel source which may be safely shut off. Anyway Alton never uses lighter fluid, but a charcoal "lighter bug" and who's got room for one of those on the typical boat. Maybe add a small bit of asbestos to the non-skid or a ceramic tile coated swim deck?
Usually agree with Alton, but he grills on land. Ever get that gas flavor in an oven, marine or otherwise? LP gas and Natural gas are odorless in their natural state. Throw a few woodchips in a smoker box and its all good. Add a little prosciutto if you need more flavor. Charcoal has no flavor advantage to trump any fuel source which may be safely shut off. Anyway Alton never uses lighter fluid, but a charcoal "lighter bug" and who's got room for one of those on the typical boat. Maybe add a small bit of asbestos to the non-skid or a ceramic tile coated swim deck?
No difference in flavour -
between charcoal and propane / natural gas / butane etc. Flavour in the grilled product is not created by the heat source. Flavour is created by the juices / fats in the cooked item dripping onto the heated radiants / charcoal / lava rocks etc. flaring up and "searing" the item. Restaurants advertise menu items as "charbroiled". You can't tell which method they used to cook, but in 99 percent of the time, it's cooked over a natural gas broiler / grill. Ruth's Chris Steakhouse and Keg restaurants use natural gas broilers and they probably have the finest steaks in the world. Some flavour can be induced into the product by sauces or smoking chips added to the firebox.
between charcoal and propane / natural gas / butane etc. Flavour in the grilled product is not created by the heat source. Flavour is created by the juices / fats in the cooked item dripping onto the heated radiants / charcoal / lava rocks etc. flaring up and "searing" the item. Restaurants advertise menu items as "charbroiled". You can't tell which method they used to cook, but in 99 percent of the time, it's cooked over a natural gas broiler / grill. Ruth's Chris Steakhouse and Keg restaurants use natural gas broilers and they probably have the finest steaks in the world. Some flavour can be induced into the product by sauces or smoking chips added to the firebox.
OK
yea OK. I have both and the charcoal definetly taste different. If I have the time I prefer the charcoal, but it definetly isn't worth the mess on the boat.
yea OK. I have both and the charcoal definetly taste different. If I have the time I prefer the charcoal, but it definetly isn't worth the mess on the boat.
Flavor
I have got to agree with everyone on the flavor issue. That smokey charcoal grease tastes sooo good. Not that this has ever stopped me before... but that smokey charcoal flavor is believed to be highly carcenogenic.
I have got to agree with everyone on the flavor issue. That smokey charcoal grease tastes sooo good. Not that this has ever stopped me before... but that smokey charcoal flavor is believed to be highly carcenogenic.
My new grill has a 'flavor plate'
All it does is sit between the flame and the grill. Juices drip on the plate, then burn and flavor the food. Works great.
All it does is sit between the flame and the grill. Juices drip on the plate, then burn and flavor the food. Works great.
Just my preference
I wouldn't dream of trying to dissuade anyone from using propane, but in my experience propane doesn't seem to be able to get as hot as charcoal. I also think propane puts out more water vapor, in a way, sort of steaming the food. Aren't propane grills normally used with the cover down? I seldom close the cover on my grill because would be roasting or baking, not grilling. These are a few reasons I think I can't get the proper "Char" on the outside of my food using a propane grill. Maybe it's just me. Just the right "Char", I think, is the key to flavor. I do get some grease smoke with charcoal, but propane grills don't burn grease? I bring my charcoal in Ziplock single use sized bags, and line the grill with a sheet of aluminum foil so when the coals are cold, I can just fold up the foil for disposal. Now barbecuing would be another subject, but I don't bring my smoker on the boat
I wouldn't dream of trying to dissuade anyone from using propane, but in my experience propane doesn't seem to be able to get as hot as charcoal. I also think propane puts out more water vapor, in a way, sort of steaming the food. Aren't propane grills normally used with the cover down? I seldom close the cover on my grill because would be roasting or baking, not grilling. These are a few reasons I think I can't get the proper "Char" on the outside of my food using a propane grill. Maybe it's just me. Just the right "Char", I think, is the key to flavor. I do get some grease smoke with charcoal, but propane grills don't burn grease? I bring my charcoal in Ziplock single use sized bags, and line the grill with a sheet of aluminum foil so when the coals are cold, I can just fold up the foil for disposal. Now barbecuing would be another subject, but I don't bring my smoker on the boat
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