Had your Magma Newport for a while? What do you think about it now?

I have the Newport with the thermometer and have no complaints. Would have gotten the infrared had it been out when I purchased it over the winter, but it was not. I was one of the first to receive it with the thermometer.
 
Man, i am having a hard time deciding between the solaire and the newport infrared.
Here is the parts list for the newport infrared: http://magmaproducts.com/shopsite_sc/store/html/page351.html

I am wondering if the newport infrared is really an infrared because it looks like in the parts page that the infrared plate, just looks like a plate over the burner, which really isnt infrared, right? I thought that the infrared grills like solaire has a ceramic plate where the heat come out at 900 degrees or better. Also isnt a thermometer pointless with a infrared grill be cause of the high heat you have to cook with the lid up?

hmmm.... wish I could compare the 2 next 2 each other...
 
If that exploded view of the Newport "infrared" is correct... they are lying... that ain't infrared. It appears to be a stainless plate over the burner which is freakin' radiant heat. It's even called a "radiant plate"... Good grief... I'll post a picture of mine later... It's a ceramic cartridge that gets to about 9 billion degrees. That's why I don't like these Magma grills is because they all basically cook with radiant heat... Which I guess is fine for hot dogs and Bubba Burgers...
 
Gary, I have you reviewed your infrared BBQ yet? I can't find the thread if you have...
 
I have had a Solaire Grill for the past 4 years.
As far as I am concerned it is infrared.
The panel (for lack of another word) in the middle down low
just turns red with a low flame.

Believe me when I say that you MUST cook with the lid up because of the intense heat.

P1010060-1.jpg


Sorry to dispute the Newport Guys, but go on-line and look at their on-line cooking guide/time.
No other grill can cook this fast.

http://www.rasmussen.biz/grills/index.html

This is the one pictured on the swim platform of Dancing

http://www.rasmussen.biz/grills/portG.html

I use it every weekend on my boat.
Thanks Jim for providing the fresh salmon!!!!!!

Dan
 
Did you get the "marine" version of the Solair with the 316SS, or the "regular" version with the 304SS? I still haven't pulled the trigger on the Newport. The Solair looks really good. I'm not sure the $270 difference for better corrosion resistance is worth it based on my application. I do not plan on leaving the grill out. It will be stowed until just before needed, and stowed away as soon as we're done eating and it has cooled off. I'm pretty anal abouit cleaning things before stowing them, so I don't really think I would need the extra corrosion resistance. Then there's that little thing about spending 5 months a year at my house 15 miles from the water. I'd spend $289 on a grill for the boat, but until my boat grows up another 10 feet, I don't think I'm gonna equip her with a $600 grill...

Is that the Magma pedestal mount, Dan?
 
Daniel P Thomas said:
I have had a Solaire Grill for the past 4 years.
As far as I am concerned it is infrared.
The panel (for lack of another word) in the middle down low
just turns red with a low flame.

Believe me when I say that you MUST cook with the lid up because of the intense heat.

P1010060-1.jpg


This is the one pictured on the swim platform of Dancing


http://www.rasmussen.biz/grills/portG.html

I use it every weekend on my boat.
Thanks Jim for providing the fresh salmon!!!!!!

Dan
Click to expand...

skibum said:
Did you get the "marine" version of the Solair with the 316SS, or the "regular" version with the 304SS? I still haven't pulled the trigger on the Newport. The Solair looks really good. I'm not sure the $270 difference for better corrosion resistance is worth it based on my application. I do not plan on leaving the grill out. It will be stowed until just before needed, and stowed away as soon as we're done eating and it has cooled off. I'm pretty anal abouit cleaning things before stowing them, so I don't really think I would need the extra corrosion resistance. Then there's that little thing about spending 5 months a year at my house 15 miles from the water. I'd spend $289 on a grill for the boat, but until my boat grows up another 10 feet, I don't think I'm gonna equip her with a $600 grill...

Is that the Magma pedestal mount, Dan?
Click to expand...

I was wondering the same thing about the pedestal mount??

Also i was thinking of the everywhere grill instead of the anywhere. I will have to call and conferm, but it seems the only difference is the size of the lid, and from the website it say NOT TO COOK WITH LID DOWN!, which from what everyone is saying, would probably make hocky pucks in 3 minutes... :lol: So having a smaller height dimensions and being $90 cheaper, it makes sence. But i have to call the manufacture to verify thats the only difference.

Also i have found the 316 for $499 free shipping if your interested....:thumbsup:
 
skibum said:
...but until my boat grows up another 10 feet, I don't think I'm gonna equip her with a $600 grill...

Is that the Magma pedestal mount, Dan?
Click to expand...

This is the same reason why a Magma will work just fine for what I am going to use it for. I don't have a Cruiser or Yacht like most on this site, so with my 25' of bow riding fun, I think this will be okay.
 
Two Peas said:
Gary, I have you reviewed your infrared BBQ yet? I can't find the thread if you have...
Click to expand...

What?! Is it my job to review stuff?!

OK... You all made me hungry last night so here's my dinner on the Solaire boat grill (it is sitting on my stove).

One nice piece of tuna with some olive oil, salt, pepper and black sesame seeds:

DSC_0278.jpg


Meets 9 billion degrees with infrared element in bottom of small grill:

DSC_0275-1.jpg


Two minutes on each side produces this:

DSC_0279-2.jpg


Served with a tall glass of cold beer and it's a perfect dinner...

You can't cook tuna like that with radiant heat... If you cook tuna on a Magma, it comes out looking like this:

tuna_can.jpg


Which I guess is ok for some people (blec)

Is that a good review? :grin:
 
Yes. And pictures to boot.

Thanks.

Now I'll feel inadequate until I get the infrared version. Who wants a two year old Newport?
 
Rono007 said:
This is the same reason why a Magma will work just fine for what I am going to use it for. I don't have a Cruiser or Yacht like most on this site, so with my 25' of bow riding fun, I think this will be okay.
Click to expand...
I have seen the Newport (non infrared, which I don't
think is anyway)for 199 + 25 for shipping, no tax and I have seeen the anywhere 304 for 339 free shipping. The anywhere comes with a carry bag so if you were planning on buying the cover for the magma, that's qnoter 50$ torwards it. Also west marine has 10% off code, but have to pay tax. I can post links if interested.

I am undecided between the two, I like the magma because if all the options, like mounting, which I am thinking about the pedestal mount and cutting/serving tray. But would like to try an infrared grill.

With the solaire, How is it cooking burgers on? Does it cook to fast for burgers? Most people don't like pink on the inside of burgers unless if they are steak burgers. Can it cook frozen burgers, or have to be defrosted first?
 
Mustangous said:
With the solaire, How is it cooking burgers on? Does it cook to fast for burgers? Most people don't like pink on the inside of burgers unless if they are steak burgers. Can it cook frozen burgers, or have to be defrosted first?
Click to expand...

It cooks burgers... You can turn it down from 9 billion degrees to about 3 billion degrees. I've cooked many burgers on the thing. I think the burgers are better because in leaves sear marks on them with a little char crust on the outside and very moist on the inside... probably not good for the colon but it sure does taste good.

I'm not sure about the frozen burgers or frozen stuff. I don't cook frozen burgers but generally bring any meat up to 60 degrees or so before I cook it by leaving it out of the fridge for 30-60 minutes. Throwing cold meat on a grill cooks it all funky. If you are referring to the frozen Bubba burger things, I can't help you... other than to say you might be better off using a MICROWAVE.

I will admit I am a picky eater....
 
Thanks Gary and that looks great!

The extent of my cooking on my bow rider is going to be hamburgers, hotdogs and chicken. Maybe some other easy things like the occasional quesadilla or what have you.

If I can install a mount on my platform and stow the grill and the mounting pole and mount and cook on the platform without spending an arm and a leg, I'll have a winner.
 
We have the Newport, and I agree with all of the pro's and con's. However, noticed this week that Magma is shipping an infrared version of the Catalina that we have ordered (I thought the Solaire was a great choice, I just didn't want to have to go through all the mounting ?*%$ again).
 
How come you're picking on them Bubba burgers. If I remember correctly your taste judges like them too. The Magma cooks Bubba burgers just fine thank you. Now as to them frozen vegi things:grin::smt043:grin:.


Four Suns said:
If you are referring to the frozen Bubba burger things, I can't help you... other than to say you might be better off using a MICROWAVE.

I will admit I am a picky eater....
Click to expand...
 
So now I'm really on the fence. I went searching for reviews on the Solaire last night, and I was suprised to find as many negative reviews as positive ones. Some of the negative ones were that it was too dam hot to do aything but sear meat (and apparently make a great 4 minute salmon dinner). Folks were complaining about not being able to cook other foods like veggies, burgers, baked potatoes and a bunch of others. I can see their point. The admiral is a very good cook. She made me spend 5 minutes per burner adjusting our new gas cooktop last year. I had to adjust all 5 of the burners to have a lower "low" for her. Apparently, simmering is important, too.

Since we have limited facilities to cook with on the boat, I think the admiral would appreciate the "oven" like heat of the Newport at times. Ok... she just walked by and I asked her about her preferrence between a really hot grill with a really hot low or a "regular" grill with an "OK" hot and a low. She picked the "regular" grill...
 
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