Why you’ll want one
Marine barbecues have become standard issue on many cruising or day-use boats because there is nothing quite like dropping anchor in a serene cove and firing up the grill to conclude the day with a fine meal. They are also handy for providing extra cooking capacity if the galley has to deal with an onslaught of hungry guests. Mounted on the stern rail or the gunwale, they are ready at a moment’s notice. They have domes and lids for more energy efficiency and better control of the cooking temperature, and they are easy to operate and clean.
The choice of fuel
Marine barbecues are usually fueled either by gas (propane or compressed natural gas) or by charcoal. Purists may prefer charcoal grills for reasons of flavor and the ritual of building a fire to get the coals going (probably a sense of satisfaction dating from when we lived in caves, but we digress). They also might like the slightly lower price tag of charcoal barbecues. We’ve brought the original Marine Kettle charcoal barbecues back this year too, in both the Original 15" size and the large 17" Party Size (see photo).
The original charcoal model is back with an improved hinge, so the lid won’t fall off!
Gas grills have more components and cost more but they are many boaters’ first choice because they are convenient. They don’t require lengthy preparation; they are hassle-free to operate; they deliver heat evenly and offer better temperature control via a gas valve and a thermometer; they are easy to clean; and from an environmental perspective, they burn cleaner with less CO and soot than charcoal-fired models.
What to look for
Kettle-style or rectangular: marine grills come in round (“kettle”) or rectangular shapes. Kettles have a round grill and a dome to shield food from wind and reflect the heat. In recent years we have seen more boaters move to rectangular grills (perhaps because they are larger than the kettles).
Kettles like the Marine Kettle 2 are the most unobtrusive and smallest, perform all the cooking operations of boiling, frying and simmering, in addition to barbecuing, but have just one burner. The rectangular models have multiple burners, a hinged lid and larger cooking grills. Some have a secondary rack for keeping items warm or for slow cooking.
Stainless steel housing: high-end marine barbecues feature a double liner of stainless steel on the inside of the shell that protects against discoloration and grease leaks. In addition, it keeps the outside cooler to the touch and increases their useful life span. If you operate your vessel in salt water, we recommend barbecues made from marine-grade stainless steel that resists corrosion and keeps your grill looking good.
Monterey is our largest grill, with a dual-element infrared radiant plate.
Canister or hose: gas grills connect either to standard propane canisters (handy when you choose to take the unit ashore) or to the LPG or CNG system of your boat with a separate adapter. A swiveling bayonet mount for the control valve regulator is a safe and practical feature because it gives you flexibility to choose a convenient mounting position and allows a safe, quick exchange of canisters.
Push-button ignition: look for piezo-crystal ignition to fire up gas grills once you have reached a tranquil anchorage after a long wet ride. These crystals are the magic that makes it possible to start the heat with the push of a button. Unlike a gas stove in a dry house that uses 110V AC power for ignition, a marine grill is exposed to the elements and has no source of electricity, so engineers came up with a system that produces an electric spark when a crystal is mechanically deformed.
Btu-ratings: Btu ratings measure a gas grill’s heat output per hour (in British Thermal Units) at the highest heat setting. On a boat fuel storage is limited, so efficient barbecue performance is important. Keep in mind that a one-pound propane canister is rated for 20,000 to 22,000Btu. If you’re operating a barbecue with a heat output of 20,000Btu at full throttle, one canister will last about an hour.
Infrared radiant plates: we have three grills, the Monterey Infra-red, Catalina Infra-red and Newport Infra-red, with elaborate technology that Magma refers to as “Infra-red.” See our West Advisor on Infrared Barbecuing for an explanation of this cooking technology.
AC electric version of the compact Cabo Grill.
Mounting options: if cruising is your lifestyle, you probably want to mount your barbecue on the pushpit or on the rail, out of the way yet easily accessible. Other mounts plug into rod holders or deck sockets that are standard on many powerboats. Depending on the design of your boat, an 8" extension may be practical to position your barbecue outboard. If you want the option of using your barbecue on land, a shore stand is a must. For sheer portability, the Cabo Grill is the best choice, with folding legs for dockside or camping use, as well as pedestal and rail mount options. We sell both gas and electric versions.
Accessories: radiant burner plates or ceramic briquettes help distribute heat more evenly, which results in properly cooked food. A separate fish grill comes in handy for small items such as chopped vegetables so they won't slip through. A stainless lighter chimney makes easy work of building a pile of hot charcoal. It also cuts down on paper use and eliminates the need for lighter fluid. Serving shelves, stainless steel tools, disposable drip box liners and protective covers add to the barbecue experience on board (or on the beach.)
A good Sunbrella cover is also a must-have if your barbecue is to keep its attractive appearance. Stainless steel is not impervious to corrosion. Any barbecue left outdoors in a salt-water environment will eventually become rust-stained, but a cover will slow the process. We also have padded carrying cases to store and transport your grill and its accessories in one compact satchel.
Padded carrying case for Marine Kettle 2.
- The most common barbecuing mistake is using heat settings that are too high. When in doubt reduce heat.
- Have a spray bottle of water nearby to reduce flare-ups.
- Light your barbecue with the lid open, and don't use the barbecue on high heat with the lid closed.
- Allow 2' of clearance from any combustibles on the sides and in back of the barbecue.
- To reduce flare-ups: Trim fat from meat, use non oil-based marinades, reduce heat and use water sprayed directly on flare-ups.
Keeping your barbecue clean
Exterior: clean the exterior after each use with soapy water and a soft cloth or sponge. Keep the barbecue covered between uses.
Interior: remove heavy residue from the grill and empty the grease tray between uses. Completely disassemble and clean the barbecue at least once per year, depending on use, and always prior to long-term storage.
Grates: coat the grates with vegetable oil before use to prevent food from sticking. Clean with a brass wire brush while the grill is warm. Use Easy Off Oven and Grill Cleaner for burnt-on residue, disassemble and wash parts after cleaning. Wash with soapy water before long-term storage.
Ceramic electrode: Keep the electrode, located beside the burner, free of grease and debris. Be careful not to damage the ceramic insulation or bend the wire.
Control valve: don't attempt to adjust or disassemble. Remove any obstructing debris from the orifice with a pin or needle.
Do not clean the barbecue with steel wool or abrasive cleaners.