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

It isn't "fish" after about 10 minutes...

I cook salmon on a hot grill or broiler for 7 minutes (total).. 5 if it's "thin"... 4 if I'm blackening it on a super hot pan...

Reminds of the time my mother-in-law called me and told me that she was cooking a beef tenderloin and wanted to know if an internal temperature of 190 degrees was done enough...
 
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festivus44 said:
Todd-
25 minutes does seem like a long time...:smt101
Click to expand...

I have to agree....8 mins tops then flip for 1 minute to get the sear marks. Maybe you need 25 on the Magma.

Back on topic (somewhat) -- I've had the Catalina 3 seasons and think its adequate. I don't have a problem with heat...all mine does is turn into a flaming inferno. I have no arm hair come Sunday evening.
 
I have had my Newport for about 5 years and it is still working good and we enjoy using it. For the price point, I think it is a very capable grill.
 
Todd, just got into plank cooking on our Big Green Egg and it's great. I guess you use the plank on the magma too? Have not tried it but can't wait. Let us know how the Magma cleaner works I have thought about getting some as well.
 
Four Suns said:
It isn't "fish" after about 10 minutes...

I cook salmon on a hot grill or broiler for 7 minutes (total).. 5 if it's "thin"... 4 if I'm blackening it on a super hot pan...

Reminds of the time my mother-in-law called me and told me that she was cooking a beef tenderloin and wanted to know if an internal temperature of 190 degrees was done enough...
Click to expand...

Yeah but this isn't hot or the intent as in a broiler. I have cooked halibut on a broiler for 5 minutes a side. So I know what you guys are saying. My Dad has cooked salmon for the Seattle Seafood fest for the last 30 years and I'm following similar techniques when cooking on foil. This one is on low heat wrapped in foil with soy sauce, wasabi powder and brown sugar(which is why the edges look burnt) and butter, which essentially steam the fish and give it great flavor.
Trust me this was not dry.

Normally now I soak a cedar plank for a minimum of 2 hours and grill a salmon at around 400 for 40-50 minutes(depending on it's size). The moisture in the cedar keep the fish moist as the heat is indirect. The smoke from the cedar also adds to the flavor.
 
Solaire is the grill to have. I use one at the dock and have it pedestal mounted.

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

This is the finest gas grill one could have . . . hands down. It is Infrared and sears meats perfectly. I like rare and med rare beef. Cook in half the time. No flare ups it is so hot.
 
HIFI said:
Solaire is the grill to have. I use one at the dock and have it pedestal mounted.

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

This is the finest gas grill one could have . . . hands down. It is Infrared and sears meats perfectly. I like rare and med rare beef. Cook in half the time. No flare ups it is so hot.
Click to expand...

THAT'S THE GRILL!!!!

I want one...

Magma grills are all radiant heating for cooking... might as well use a microwave.
 
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No experience with the Newport, but I've had the Catalina for two seasons now and love it. It still cooks great, and it still looks great. As far as using it in windy conditions, I've used ours while underway several times with no problems. I never cook at max temperature, I've heard it can discolor the stainless, but it cooks very evenly, no hot spots. I am actually thinking about selling it though, and getting the Monterey for a little more room.
 
I use a kettle style magma. I have learned to manage it a bit and can do a pretty good job with steak, burgers, hot dogs, and chicken. But yes, Gary and others are correct. The heat is just not right. I'll sometimes add mesquite, hickory, or cedar chips, which helps a little.

In the early '90's my dad and I boat camped a lot with a 210 cuddy. It came with a cast iron charcoal grill with a mount on the outside of the boat. The mount was teak, and looked okay, but I still would never have done it. But boy, did it cook nice.
 
I still like my weber....starts on the first click everytime, good heat, good in wind, large cook space....
 
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Wetpaint-
A buddy of mine has that same mini-Weber and loves it. He's had it for at least 8 years and it's still crankin' away. It is better than my imitation Magma.
 
I have two magma kettles and I think they work fine. So what if your meat is burnt at one end and raw on the other, adds character.
 
Four Suns said:
Reminds of the time my mother-in-law called me and told me that she was cooking a beef tenderloin and wanted to know if an internal temperature of 190 degrees was done enough...
Click to expand...

Not moving is about right for me.


I like the Magma, for what it is. I, too, think it sucks in stiff breeze- can't keep the damn thing lit. At least it has a piezo igniter.
 
I've had my newport, mounted to the transom locker rail, for a single season.

I'm very pleased with the mounting location. Its at the perfect height when standing on the swim platform, and because of the curve of the transom I can leave it in place and it doesn't get in the way when crossing the platform (my transom door & swim ladder are on opposite sides) I can't speak to the concern about using the transom seat while grilling, as we never have it in the "up" position. Between the large cooler we take when spending the night and the dogs there just isn't room to have it out. I've actually been considering removing the seat part completely.

I'm satisfied with the newport's performance. Mine is hotter towards the back (as are most grills, its just because this one is only 8" front to back that you really notice it). It does take a while to get hot if its windy, but I haven't had a problem with flame-outs. It meets our needs, but if had a larger boat I'd be looking more closely at that Solaire.
 
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