Magma Kettle barbecues are nearly ubiquitous throughout North American cruising grounds. I've owned one for a couple cruising seasons now, and I've learned a lot about the ups and downs of these units.
Let me say right off that this grill has enhanced our cruising experience more than any other single improvement. Moving cooking operations out to the cockpit removes the steam, splatter, and spills from the cabin entirely.
Even more significant, though, is the elimination of the bottleneck at the cabin door, which is where the galley is. The rest of the crew can come and go as they please while I cook astern. It sounds silly, but cooking out back seems to make the boat physically larger. On a 22 foot boat, a change like this is almost as good as buying a boat three feet longer.
To be precise, I've got a Magma Marine Kettle 2 combination stove and gas grill in the "original" (smaller) size. I use it as a stove more often than I use it as a barbecue, and as such I have some tips that are worth sharing.




















