Barbeque
on a boat.
         Please send any
comments to me.

This page updated:
August 2006
      

Big John Grills' "How To Use Propane Safely"

From Mike Wiegold on The Live-Aboard List:
[Re: Force 10 propane grill doesn't work well:]

Do what I did to mine - unbolt it and throw it overboard! None of the marine grills have worked well for me. I buy a Kmart special for $20 and at the end of the season throw it away if it starts to rust ... I do not mount mine on the rail but store it and bring it out for use on deck.

From Lou on the SailNet liveaboard-list:
The Force 10 is flimsy in construction. It is built out of thin stainless. The Dickinson Sea-B-Que is built out of much stronger stainless, can be rail or deck mounted, has a quick release and built-in legs for easy removal for stowage, deck or beach use and it is easy to connect up to your propane system. The Magma definitely has a problem with loose parts, I know two friends who lost the grill overboard.
From Ellie Edwards on the SailNet liveaboard-list:
Make that 3 that lost the Magma grill overboard. And the regulator after a short while of heavy use only has one heat level - high. Been through 2 regulators. [Small hole in regulator gets clogged ?]

From Mark Mech on the IRBS live-aboard mailing list:
[Use small propane bottle for barbeque grill.] You can get an adaptor from West Marine so you can refill the 1 pound bottles from your main tank. This allows the grill to remain very portable so you can use it on the beach.

Force 10 propane grill:
The label on the control knob has a setscrew hidden underneath; this controls the flame.

The valves on one-pound propane bottles can be cheap, rusty and leaky ! Be careful how you store them. The bottles themselves rust, too.

Putting refillable propane tank on stern to run my barbeque, instead of throwaway 1-pound bottles:

From John Reynolds on the SailNet liveaboard-list:
Just a thought on baking without heating up the cabin. I have a Dickenson Seabeque. I took a square pizza stone and used a carbide tipped scoring tool ($6 Home Depot) and cut the stone to fit my Seabeque. Now I have a baking oven outdoors. I need to attach a thermometer, as the Seabeque puts out so much heat I burned the bottom of the crust on the pizza I made the other night on it's trial run. I must have had it going over 600 degrees. As a good hot pizza oven is 450 - 500 degrees.
From Eugene Koblick on the SailNet liveaboard-list:
You can also go to Home Depot and buy some unglazed tiles and have them cut them to a template you furnish. We did that 15 years ago for the propane oven to make pizza's.

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