Looking for a rail mounted BBQ. Some are really expensive, which ones can you recommend?

We have a magma. It gets used about half of the times when we are overnighting aboard. for roast joints of lamb, chickens, big lumps of cow, and assorted other delicacies. It is usually also pressed into service for barbecuing a wide array of vegetables and fruit. (Tomatoes? Yes they are fruit. But they can also be treated as vegetables, so hey ho!

In other words, if you can cope with the occasional cinder on deck and like your cooked meat to taste of cooked, I cannot recommend them enough. Alternatively, you might prefer a microwave... :censored:
 
fredrussell said:
Aren’t you Australian Neeves? Or at least living there? It’s your national cuisine goddammit!
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Australia (and NZ) are a multicultural society and there is no need to adhere to cartoon stereotypes.

I note the comments that people hate cleaning their BBQ, or Cobb. You can cook cleanly in an oven (that's why aluminium foil is available).

Jonathan
 
I had a Magma which mounted into the fishing rod holder. It sat on the rail for years. Ugly, blocked the view or cluttered the locker. I luckily just sold it, but it worked well on the rare occasions it was used and I think the rod holder is a great device for mounting it. I much prefer the galley cooker. I sometimes use a portable induction hob in the cockpit and that works well as an alternative if you must cook outdoors. Zero stress as no gas or flame risk.
 
We have a cobb -not used excessively but when in action sits happily on a table on the stern landing platform if not to much wind or in cockpit on a small table. Powered by small cobb rings not charcoal normally . Issues are cleaning it to sparkling perfection not just hosing down plus and wind off the stern. Also takes a while to get up to temp. We saw a boat at Bembridge earlier this year cooking a pork or lamb joint with the extra ring inserted to raise height -price of extras like ring and chicken roasts etc is an issue maybe having invested in cobb initially.
Still have an unused force 4 version(unsolicited gift) sitting in loft at home 😀if the cobb did ever fail us.
 
I thought the whole point of BBQing is that it is on the beach. With an AGA at home, we can use a disposable BBQ either on the beach or in the Garden. water extinguishs the coals either for disposing or use again when dry.
 
Neeves said:
Of course, its in the starboard hull

:)

Jonathan

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Never really appreciated the desire to eat charcoal on a beach -

This is, yacht, oven roasted (Peking) duck, almost straight from the conventional oven accompanied by traditional pancakes. Yacht on the beach. No hassle cleaning the oven, just roll up the foil. No worries about over indulging with the red wine, no arguments with the outboard. No need to carry diner ashore - why own a yacht if you feel the need to eat on a beach....... :)

Jonathan

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Its difficult to carry enough red meat over 3 months and we prefer to catch our own fresh food and it would be sacrilege to BBQ crayfish harvested in the morning.

But these 2 were not eaten on a beach, sashimi with wasabi (and saki) and the other stir fried with garlic and a chilled Tasmanian white wine.

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Each to their own.

Jonathan
 
Muddy32 said:
I thought the whole point of BBQing is that it is on the beach. With an AGA at home, we can use a disposable BBQ either on the beach or in the Garden. water extinguishs the coals either for disposing or use again when dry.
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Our main form of cooking is a somewhat weedy induction hob (800w a side) which is perfectly good 90% of the time but can't really do justice to a bit of steak. So the Lotus Grill gets hauled out for that. It's more faff but produces a far better end result.
 
Zing said:
I had a Magma which mounted into the fishing rod holder. It sat on the rail for years. Ugly, blocked the view or cluttered the locker. I luckily just sold it, but it worked well on the rare occasions it was used and I think the rod holder is a great device for mounting it. I much prefer the galley cooker. I sometimes use a portable induction hob in the cockpit and that works well as an alternative if you must cook outdoors. Zero stress as no gas or flame risk.
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We have also used our induction hob on the cockpit table.
Sea Change said:
Our main form of cooking is a somewhat weedy induction hob (800w a side) which is perfectly good 90% of the time but can't really do justice to a bit of steak. So the Lotus Grill gets hauled out for that. It's more faff but produces a far better end result.
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Yep. We went for a pair of 2000w induction hobs. I find the 2kw induction hob is hotter doing a stir fry than our wok burner on the range at home.
 
geem said:
We went for a pair of 2000w induction hobs. I find the 2kw induction hob is hotter doing a stir fry than our wok burner on the range at home.
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The joys of a 24v boat!

Our induction hob at home can go up to an insane 7.2kw, I can't remember how powerful the biggest ring is. It takes a bit of getting used to. I burned a lot of onions.
 
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