Magma Grill Flame Tamer

MOOSE · Posted: Sat Jul 16, 2005 11:20 am Post subject: Magma Grill Flame Tamer

As those of you who have Magma Grills aboard know, they give off a terrible amount of heat, even at the lowest setting. So after enduring several years of scorched and overdone entrees, we purchased a "Swiss Energysaver" by Kuhn-Rikon. It is a 9" disc of, perhaps 1/4", coated aluminum designed to even out heat on a gas kitchen range. We remove the flame spreader/cap on the Magma and replace it with this disc and find that it greatly tempers the heat and carbonized entrees are no longer an issue. It retails for $34.95 and in our opinion is worth every penny. We got ours at a Sur La Table store.
Bon appetit,
Al & Myrna

Sea Wolf · Posted: Sat Jul 16, 2005 11:43 am Post subject:

Al-

Nice idea! Is this the baby?

http://www.popeilfamilystore.com/kr2081.html

Joe.

MOOSE · Posted: Sat Jul 16, 2005 2:18 pm Post subject:

Yes, it is. And the Popeil sisters aren't bad either!

Redƒox · Guest

TyBoo · Posted: Sun Jul 24, 2005 5:24 pm Post subject: Re: Magma Grill Flame Tamer

MOOSE · Posted: Sun Jul 24, 2005 6:27 pm Post subject:

We've just got the basic, 14" round Magma, Greg. It's fairly easy to store, and now with the flame tamer, it satisfies our outdoor cooking requirements perfectly.

Byrdman · Posted: Sun Jul 24, 2005 9:31 pm Post subject:

as for cooking gear... yall might give a go to the Turbo Cooker and Turbo Cooker Jr.. The Jr. is much better size for our boats, ......basically a dome shaped steamer cooker... does a great job....especially when re-heating foods that you really want to keep the moisture and flavor in instead of cooking it all out. I have had my turbo cooker jr on order for the last 4 or 5 months and it came in while I was on the Blakely Island. Great size.... Yes, before any of you ask.... it was about 330 am when I called the 1800 get it now phone number on TV.....but I have served many a great meal out of these puppies. and yes.... I ordered one of those rotisseries too.... Man, you talking about a fine meal in the cold winter on the lake... plug that puppy in with about a 5 pound chunk of pork tenderloin..... WOW.... makes you want to slap your Grandmother it is so good.....and I'd have to dig mine up.

thanks for the help on the little aluminum gizmo for the Magma. Same issue here and I keep her as a back up grill.
Byrdman

Redƒox · Guest

funny

We been through two of the original turbo jobs... they served us well. They were huge, but we liked-em that way Thumbs Up

Cookware is always evolving on the RF Idea

luv tryin new stuff, but nutins better that barby'n baby Smile

(not this 'barby Lips

)

then i digress Smile

Mike, thnxmon Thumbs Up

I'll pipe some pix into that new album. Went through all my old stuff the other day (my RF one here) trimmed it down some, worked on editing.

Al, I still have to check out yerstuffmon Shocked

Don't mind me harrasin it do ya ... Laughing

drjohn71a · Posted: Wed Oct 08, 2008 10:09 am Post subject:

I've been thru a couple of Turbo Cookers... They are OK, but, as for baking, one needs to understand that the Turbo Cooker uses water in the bottom, kind of like a super heated steamer, so things are pretty moist... not much crunchy crust, etc.. I like a bit of brown on my corn bread, pizza, etc.

John

SEA3PO · Posted: Wed Oct 08, 2008 1:42 pm Post subject:

Just when I was getting used to eating charcoal steaks... I bet I could make a better one.... something that would hold beer...and defuse the heat, while marinating ....at least that sounds good... I bought one of those defusers a while back.... and that really does help but the darn real key would be to find some way to lower that flame thrower they use for a burner...

Joel
SEA3PO

Sea Wolf · Posted: Wed Oct 08, 2008 2:02 pm Post subject:

drjohn71a · Posted: Wed Oct 08, 2008 5:39 pm Post subject:

Sea Wolf, that is precisely what I was trying to say... everything is WET in the turbo cooker. It will cook cornbread and strudel, etc., but, to my mind, not bake them.

I prefer things to be browned on the surface or edges, whether an omelet, mac and cheese, slice of ham, etc..

John

jlastofka · Posted: Wed Oct 08, 2008 11:11 pm Post subject: Magma grills

I have the small round Magma on the C-Dory and the larger rectangular Catalina Magma on a sailboat and I hadn't noticed either of them being too hot at the low setting. I feel they both cook at a nice, controllable rate. Mine are between a year old and three years old. Maybe older models used to be too hot?

I've been thinking of trying some baking inside the grill with the lid closed and some kind of metal plate under whatever container I decide to try for baking.

I thought I'd put a remote reading thermometer probe inside the grill with the baking container and try regulating the temperature by propping the lid slightly open if necessary.

Not sure when I'll get around to trying this. So many ideas, .... so little time.

Jeff