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By: Max Good
Fire Magic is the manufacturer of some of the most beautiful and expensive patio cooking equipment out there and one of the few luxury grill manufacturers still offering charcoal cookers. They make two sizes of all stainless steel charcoal grills that may be mounted on carts or dropped into permanent installations. This 30″ x 18″ is the largest. Our posted price includes a two door cart.
Charcoal can be replenished via a front access door and a crank allows you to raise and lower the coal tray. This important feature lets you move the heat right below steaks that you wish to sear with high heat or drop it down for low and slow BBQ cooking. The ash pan is easy to remove but does not have much capacity.
Manufacturer:
Fire Magic grills have been manufactured in California since 1937. These luxury grills exude elegance and quality. Excellent in design and construction, beautiful to behold and priced accordingly. These are among the finest grills made.
In 1982 RH Peterson, pioneers in fabrication of realistic, artificial gas logs, acquired Fire Magic to complement their outdoor lifestyle line. They produce not only free standing gas, coal and electric grills on carts and pedestals, but anything else you need for an outdoor kitchen including smokers, a wide range of attachments and accessories, several different side burners, refrigerators, keg coolers and tappers, rotisserie baskets, ventilation hoods, griddles, pots and pans, tongs and spatulas, and even the kitchen sink.
Paul Loar, owner of Fireplace and Chimney Authority, is a Chicago area Fire Magic Dealer who was kind enough to invite us to one of his showrooms. Loar clearly took pride in demonstrating his wares, stating the burners have a range of 200°F for slow roasting and smoking all the way up to 1600°F on the large Echelon 1060 model to sear steaks in minutes, just like steakhouses. All monitored by the onboard digital thermometers. He warns new owners to reduce cooking times, “It’s like getting behind the wheel of a Ferrari when you’re used to driving a Taurus”.
Fire Magic designs are elegant and engineered for customization. The grills or “heads” can be purchased for drop in installations or mounted on carts and pedestals. The model numbers tell a lot about the model. For example, E1060i indicates: E=Echelon, 1060=actual or approximate primary cooking surface, i=island or drop-in head for install. A660s: A=Aurora, 660=660 square inch primary cooking surface, s=stand-alone or mounted on a cart. For outdoor kitchen installations, anything in the vast Fire Magic catalog may be incorporated. Options for stand-alone models are more limited but you may, for instance, replace an E-Burner with an IR Sear Zone.
If you’re in the market for the best, you should consider Fire Magic. If you’re building an outdoor kitchen or souped-up patio you should consider Fire Magic. Outdoor kitchens are significant home improvement projects. We don’t recommend drop-ins because once the cement is dry, it’s hard to change your mind and if you move, you can’t take it with you. But if you choose to go that path you undoubtedly would like your grill to last as long as the bricks. One Fire Magic dealer recounted a call to fix an installed drop-in grill. When asked about its age the homeowner replied, “I bought this place 30 years ago and it was already here”. To the astonishment of both men, parts were still available and the unit was put back in service. I believe this company will stand behind all their products. Indeed, when speaking with Fire Magic employees their genuine enthusiasm is palpable. Of course you’re not just buying reliability and great customer service; you’re buying the shining centerpiece of your outdoor realm and a lifetime of enjoyment the versatility and superior performance these elite cooking machines deliver.
They also make American Outdoor Grills, which are premium cookers at a lower price than Fire Magic. All high quality and made in America.
Available on-line and at independent hearth and patio stores.
Published On: 2/13/2013 Last Modified: 3/17/2021
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The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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