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You have to decide how much space you want and how much cooking you will do on it. Just burgers or steaks once in awhile for two, or bit enough to make four to six at a time along with veggies. Paying more for reliability and durability is worth it I think.

Fifteen years ago I bought the cyhlindrical Force 10 with rail mounts. It has never given me a lick of trouble, and cooked perfectly even in 15 mph gusting to 20 mph winds. On the X I wanted to be able to rotate it for convenience so made a mount for it from rail tubing and fittings I had on hand.

The Force 10s cost more perhaps, but have a heat plate so bricks or other media is not necessary to get an even heat. Drips are not a problem as they include a generous size drip pan on the bottom so it can be emptied from the outside. Although the last 10 years I had a cover on it when not in use, the first five years it was constantly on the stern rail of a previous boat, exposed to the elements. Because it is made entirely of stainless steel, in an excellent design, it has never tarnished, corroded or warped.

The only draw backs to a larger one are more weight, and more space required if you are going to stow below. It's cylindrical shape is easy to carry if you slip it in a sports bag in the common 24" long size.

I know Force 10 has been bought out by a different cmpany and management, but recent reports are that the BBQs are improved and still as good as the early ones like I have. Check them out.

Harrison wrote:Kevin, I gotta ask. . . what IS THAT in your pic? It resembles a slipper lobster.

---Harrison

Its a Slipper Lobster but the Biggest one I have ever seen. No doubt tats why it was on the net to be viewed.

Just wondering......by any chance was that lobster found near a nuclear power plant cooling tower outlet?

Like I said......just wondering.

I am putting a 1.1 gallon refillable propane tank in the motor well under the seat. With the 70 all the way up it misses it by about 2 inches. I mounted an 8 inch white pvc pipe coupling to the hull with a couple of bolts to put the tank in. A bolt thru the top handle on the tank and thru the coupling with a nylock nut will hold it in place. The tank has a quick disconnect on it and the 4 ft hose starts with a low presser regulator that hooks to the hose that goes to the Magma grill regulator (that is an optional part easily ordered). The Magma grill mounts on one side of the corner rail seats. Photos coming soon.

I feel at $3.02 to fill the 1.1 gallon bottle it will pay for it's self in about a year. Not counting the waste of the small bottles you would need to store outside the boat for safety anyway. I figure 1.1 gallons equals about 9 small bottles at $3.00 each what a waste not counting the garbage.

This is ours and it's great and works a treat but had to fabricate all mounting and the basket below to hold the gas bottle.
With a bottle this big it lasts quite a long time or until we get back to the vehicle to decant more gas on land but for longer water trips may throw the larger bottle in the dinghy.
Has one fault in that when the lid is tilted back it sometimes drips fat off the lid but usually only when roasting lamb etc.

I will take seconds on the lamb.

All this BBQ talk has got me hungry.

So what's your favorite thing to put on the barb?

For us, hot Italian sausage, grilled peppers and toasted buns.
This past year we were took an excursion in St. Maartin on a 65' charter boat. They made up the best BBQ chicken and scalloped potatoes on the grill. All washed down with Dutch beer. MMMM good.

Got me thinking how easy it is to prepare scalloped potatoes and just toss them on the grill when ready to cook. Gonna have to try that.

The best thing about our Standard Magma Grill is that a small pizza stone from Pampered chef fits in perfectly....and Ka-Paw....pizza from the Magma BBQ!



Ok...I have a thing for Pizza!

You just made my wifes day about the pizza stone idea, mine too.

Ah shucks...

But it works Great!

richandlori wrote:The best thing about our Standard Magma Grill is that a small pizza stone from Pampered chef fits in perfectly....and Ka-Paw....pizza from the Magma BBQ!



Ok...I have a thing for Pizza!

Stone baked pizza on a boat. Now THAT is cool.

For some time, I used a Magma on the stern pulpit. But it was usually so windy back there that it took the food forever to cook. Also, no matther where I put it, it would still drip on the boat. I now use a cheap portable propane grill behind the cabin. It works fine. It takes up some stowage space but it's worth it.

rick wrote:

I think it's one of my ex-wives

you must be my ex brother-in-law, 'cause my first wife was her sister

What I am curious about with all this grilling is when you are off in the boonies, how do you handle the bugs that the food and heat must draw? Or do you grill inside a screened enclosure? - I do not grill at the dock - I prefer to let someone else cook (and clean) whenever possible.

Yesterday I cooked in a 30 mph wind gusting to 40 with mine while gunkholing and it works well when at anchor. I even had to open the lid a little so it would not flame up.

Within the next days I will receive my Magma Grill. I´m looking forward to
Is it possible to use the round Magma Grill with "Lawa Flow" (lava rocks) ?
Rainer