I just obtained a 14.4" Magma grill. So far it works pretty good. However, it seems to flare easily, and seems to cook hot. It hangs very nicely off the boat rail. But the knob on the grill cover seems loose. The knob is tightened down, but it still seems loose. Is it supposed to be this way? Any other comments regarding these grills?
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Magna Grills
Hi Jesse; The knob on the grill top is supposed to turn, you have in installed right. I find that magna's tend to be a little hotter than my home grill, especially on low settings. It seems to get better as it gets a little older . The burner is probably getting "crudded up" a bit. If I am cooking a high fat item, I stay by the grill to deal with flare-ups when first starting. Fair winds Dave
Hi Jesse; The knob on the grill top is supposed to turn, you have in installed right. I find that magna's tend to be a little hotter than my home grill, especially on low settings. It seems to get better as it gets a little older . The burner is probably getting "crudded up" a bit. If I am cooking a high fat item, I stay by the grill to deal with flare-ups when first starting. Fair winds Dave
We have a Magna grill/oven
I think the difference is the oven has some inner parts that keep the flame from being exposed. We've found a few secretes: Preheat for 2 minutes, then turn about half way down. Any longer and the inner parts get red hot. That's when we burn our meal. Use aluminum foil bags or wrap veggies in alluminum foil. Be sure to add water or marinade. A favorite is red potatoes diced in 1 inch cubes, baby carrots right out of the bag, fresh green beans and small boiling onions. We add these to a bag, add butter, salt and pepper and water or marinade. 15-20 minutes at a medium heat is all it takes. Use lean meat. Fat drips and it flames. We have cooked steaks, fish, pork loins, chicken breasts. Usually we marinade, and cook on the grill. Sometimes we will wrap in foil bag as above and cook that way.
I think the difference is the oven has some inner parts that keep the flame from being exposed. We've found a few secretes: Preheat for 2 minutes, then turn about half way down. Any longer and the inner parts get red hot. That's when we burn our meal. Use aluminum foil bags or wrap veggies in alluminum foil. Be sure to add water or marinade. A favorite is red potatoes diced in 1 inch cubes, baby carrots right out of the bag, fresh green beans and small boiling onions. We add these to a bag, add butter, salt and pepper and water or marinade. 15-20 minutes at a medium heat is all it takes. Use lean meat. Fat drips and it flames. We have cooked steaks, fish, pork loins, chicken breasts. Usually we marinade, and cook on the grill. Sometimes we will wrap in foil bag as above and cook that way.
The knob....
The knob is loose for a reason. If you invert the lid you will see a large washer attached to the knob. This allows the lid to be set on the grill's edge to divert the wind. Barbecuing on the boat may a new subject for this site. Anyone have any excellent recipies and/or tips to share? Monty
The knob is loose for a reason. If you invert the lid you will see a large washer attached to the knob. This allows the lid to be set on the grill's edge to divert the wind. Barbecuing on the boat may a new subject for this site. Anyone have any excellent recipies and/or tips to share? Monty
here one for you Monty
grilled grouper w/veggies before leaving home microwave new potatoes and zucchini for about 5 mins. store in large zip lock with onions and mushrooms. when ready to grill make a large pan out of foil. foil should be large enough to hold grouper and veggies and still wrap around and seal. place grouper in center and arrange veggies around the fish. draw enough butter to coat all. I usually add a couple dashs of Tabasco and little garlic to the drawn butter. (may even some Tony's for those who like it spicy) pour the drawn butter over everything. fold over the foil sealing as tight as possible. throw on the grill, have yourself a beer, flip her over once (bout 10 mins each side). open her up and you got a complete meal for two!
grilled grouper w/veggies before leaving home microwave new potatoes and zucchini for about 5 mins. store in large zip lock with onions and mushrooms. when ready to grill make a large pan out of foil. foil should be large enough to hold grouper and veggies and still wrap around and seal. place grouper in center and arrange veggies around the fish. draw enough butter to coat all. I usually add a couple dashs of Tabasco and little garlic to the drawn butter. (may even some Tony's for those who like it spicy) pour the drawn butter over everything. fold over the foil sealing as tight as possible. throw on the grill, have yourself a beer, flip her over once (bout 10 mins each side). open her up and you got a complete meal for two!
Dan..how about pizza?
Thanks for the great recipe! It's simple therefore a winner. Here is one for you. We tried this once and it was wonderful! No more Dominos drivers on our dock. Spread a pizza dough (homemade or frozen) on the grill. Put the lid down for a few minutes until the dough gets crusty then flip it over and pour on a little sauce, cheese then things like pepperoni, green pepper, black olive and mushrooms. Put the lid down for few minutes, have a beer. Wonderful
Thanks for the great recipe! It's simple therefore a winner. Here is one for you. We tried this once and it was wonderful! No more Dominos drivers on our dock. Spread a pizza dough (homemade or frozen) on the grill. Put the lid down for a few minutes until the dough gets crusty then flip it over and pour on a little sauce, cheese then things like pepperoni, green pepper, black olive and mushrooms. Put the lid down for few minutes, have a beer. Wonderful
OH MAAAN! Monty!
Now I have nothing to use my new oven for, or deep dish cast iron pan and no reason to buy a small bread machine. (for the dough)
Now I have nothing to use my new oven for, or deep dish cast iron pan and no reason to buy a small bread machine. (for the dough)
No Way......
...give up the bread maker. Truth is we do not use frozen pizza dough, Judy makes it fresh with our 14 year old Panasonic. It's a recipe she learned from some real Italians who were in the US for some semiconductor R&D that I was involved with a couple of years ago. We are willing to share the recipe if you offer one of your secret family recipes. Monty
...give up the bread maker. Truth is we do not use frozen pizza dough, Judy makes it fresh with our 14 year old Panasonic. It's a recipe she learned from some real Italians who were in the US for some semiconductor R&D that I was involved with a couple of years ago. We are willing to share the recipe if you offer one of your secret family recipes. Monty
Interesting...keep em' coming!
I haven't used my grill much and need recipes badly. I haven't made the transition from frozen or canned foods to fresh yet, but now I'm anxious to try. Any more recipes out there? Bob
I haven't used my grill much and need recipes badly. I haven't made the transition from frozen or canned foods to fresh yet, but now I'm anxious to try. Any more recipes out there? Bob
Recipe Database
There is a recipe database on this website! http://www.sailboatowners.com/rec/index.tpl?fno=0 And I don't know if its the Magma grill, being on the water, or both; but nothing cooks Schwann's Lemon Pepper chicken better than the Magma!
There is a recipe database on this website! http://www.sailboatowners.com/rec/index.tpl?fno=0 And I don't know if its the Magma grill, being on the water, or both; but nothing cooks Schwann's Lemon Pepper chicken better than the Magma!
Must-have accessory for Magma grill...
My wife bought a "Cooks Essential" stainless steel pan with some kind of anti-ballistic stick-prook coating inside from QVC. (See link.) It's probably 10 inches across, and instead of having a traditional "stick" handle, it's got two little handles more like a stew-pot. Has a lid, too. Of course, I commandeered it for use on Kon-Tiki when spending the night or a weekend on board. It fits the top of the Magma perfectly, and you can cook just about anything in it. My favorite: scrambled eggs with cheese, ham, peppers, and whatever else I have to throw in. Bacon in the fog...yum, yum! Steaks or chicken brests sauteed in butter and garlic aren't too shabby, either. Best thing of all, you can clean it by wiping with a paper towel! Wife had to order a second one for home. BTW, I find the Magma to burn extrememly hot when compared to "home" gas grills. First time I used it, got second degree burns from the knob on top. Would never have imagined something non-conductive as that amphenol-like plastic would get that hot in such a short period of time. Thank God for the safety cable, or the lid would have been in the drink!
My wife bought a "Cooks Essential" stainless steel pan with some kind of anti-ballistic stick-prook coating inside from QVC. (See link.) It's probably 10 inches across, and instead of having a traditional "stick" handle, it's got two little handles more like a stew-pot. Has a lid, too. Of course, I commandeered it for use on Kon-Tiki when spending the night or a weekend on board. It fits the top of the Magma perfectly, and you can cook just about anything in it. My favorite: scrambled eggs with cheese, ham, peppers, and whatever else I have to throw in. Bacon in the fog...yum, yum! Steaks or chicken brests sauteed in butter and garlic aren't too shabby, either. Best thing of all, you can clean it by wiping with a paper towel! Wife had to order a second one for home. BTW, I find the Magma to burn extrememly hot when compared to "home" gas grills. First time I used it, got second degree burns from the knob on top. Would never have imagined something non-conductive as that amphenol-like plastic would get that hot in such a short period of time. Thank God for the safety cable, or the lid would have been in the drink!
Monty, pizza sounds great!
gonna try that one. here another real simple and easy. take fresh pineapple slices, arrange on the grill. lay a ham steak on top of pineapple. lay pre-nuked sweet potatoe slices around the edge. after bout 5 mins flip the ham to the bottom with the pineapple on top for another 5 mins. dont burn the tatars. all good to go in bout 10-15 mins. call me when ready!
gonna try that one. here another real simple and easy. take fresh pineapple slices, arrange on the grill. lay a ham steak on top of pineapple. lay pre-nuked sweet potatoe slices around the edge. after bout 5 mins flip the ham to the bottom with the pineapple on top for another 5 mins. dont burn the tatars. all good to go in bout 10-15 mins. call me when ready!
What? No charcoal?
We've had a Magna charcoal grill for nearly twenty years. It's a bit battered but still works just fine. We use charcoal, not gas. I said charcoal, not briquettes. Briquettes make more ash than the original volume of the briquette which sets up like concrete if it gets wet. Real hardwood charcoal leaves practically no ash at all and burns hot and clean. Things just taste better when cooked on the real thing. We keep a small squirt bottle full of water handy to quell flareups.
We've had a Magna charcoal grill for nearly twenty years. It's a bit battered but still works just fine. We use charcoal, not gas. I said charcoal, not briquettes. Briquettes make more ash than the original volume of the briquette which sets up like concrete if it gets wet. Real hardwood charcoal leaves practically no ash at all and burns hot and clean. Things just taste better when cooked on the real thing. We keep a small squirt bottle full of water handy to quell flareups.
Tsk, tsk
No charcoal? Somehow doesn't seem authentic. We seldom use the grill in the marina anyway, only when we are anchored out in some nice quiet place.
No charcoal? Somehow doesn't seem authentic. We seldom use the grill in the marina anyway, only when we are anchored out in some nice quiet place.
My Magma
Has 2 settings HOT and SMELT... It takes some practice to use it. Try grazed pork loin, seer the outside while turning, then reduce heat ( As much as possible) Gaze with teriyaki and liquid smoke. Glazing will hold in the juices. Keep turning over low heat about 20 minutes....
Has 2 settings HOT and SMELT... It takes some practice to use it. Try grazed pork loin, seer the outside while turning, then reduce heat ( As much as possible) Gaze with teriyaki and liquid smoke. Glazing will hold in the juices. Keep turning over low heat about 20 minutes....
force 10 ?
Anyone use a force 10 grill? I have used the magnas, and been on boats w/ force 10's. the force 10s seemed to have more usable surface. are they worth the added expense? any first hand experience. thanx!
Anyone use a force 10 grill? I have used the magnas, and been on boats w/ force 10's. the force 10s seemed to have more usable surface. are they worth the added expense? any first hand experience. thanx!
One season with a Force 10
I've used my large Force 10 for one season, and like it a lot. Have it set up so that I can connect the main propane tank to the grill with a hose. I like the ease with which it can be lit, and the easy operation of the lid (which is on hinges). Seems to stay lit even with good breeze blowing. (Prefer charcoal at home, but the propane on board eliminates the need to carry and light charcoal and dispose of the ashes.)
I've used my large Force 10 for one season, and like it a lot. Have it set up so that I can connect the main propane tank to the grill with a hose. I like the ease with which it can be lit, and the easy operation of the lid (which is on hinges). Seems to stay lit even with good breeze blowing. (Prefer charcoal at home, but the propane on board eliminates the need to carry and light charcoal and dispose of the ashes.)
Force 10 worth every penny
We have owned one for 3 seasons and would not change it for other. We cooked with it in high seas, as we crossed the Gulf Stream with high rolling waves and 18 knots of wind in our return trip from Bermuda. The heat is not as uniform as my home grill, but once you learn, you can use that to your advantage. The hinged lid, in my opinion, is the major advantage of the force 10 compared with other brands.Also, it is simple to mount and dismount with a single screw.
We have owned one for 3 seasons and would not change it for other. We cooked with it in high seas, as we crossed the Gulf Stream with high rolling waves and 18 knots of wind in our return trip from Bermuda. The heat is not as uniform as my home grill, but once you learn, you can use that to your advantage. The hinged lid, in my opinion, is the major advantage of the force 10 compared with other brands.Also, it is simple to mount and dismount with a single screw.
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