Fire Magic Grills

The secret weapon of the top Professional Chefs in New York is their Fire Magic Barbecue Grill. Most were introduced to Fire Magic as guest chefs on the Today Show.

Fire Magic has been making Professional Quality Grills right in LA since 1937. 70 years of experience - and it shows. Fire Magic grills are the hottest grills available. This sears the meat, sealing in the natural juices - so your steaks just taste better!

There's a 1000 degree difference between high and low. On low it's low enough to be slow cooker, on high the stainless steel glows infra-red. But I love 1 1/2" rib eye steaks, so I just set it to medium. And don't forget to create those beautiful cross hatch marks - the sign of a true professional. Here are some important features of Fire magic Grills:

Even Heat Distribution
Cast Stainless Steel E Burners are part of a whole system to ensure even heat distribution so the are no hot/cold spots.

12" Deep Firebox
Other Grills are 6-8" Deep. Why is ours so much deeper? First, you can put a bigger piece of meat on your rotisserie. But most important, its part of a unified system to ensure consistency of cooking through the grill surface. It also puts your flavor grids farther from the cooking surface so when solid food drops on it an burns, you have less of a chance it will burn your food.

Cast Stainless Burners
Our Cast Stainless Steel E Burners are 4-5 times thicker than others and are warranted for life! Air Shutters give precision control of the gas to ensure an even burn.

Flare Ups are History
Stainless Steel Flavor Grids vaporize the liquids that cause flare ups.
Lights Every Time
State of the Art electronic ignition ensure that your grill is ready when you are.

Stainless Cooking Grids
Heavy Duty, Stainless Steel cooking grids are burnished, giving them a virtually non stick surface without a "coating" that can wear off. They are also spaced close together so your food won't fall through while you're cooking. The grids cover over 50% of the cooking space, this contributes to even temperature across the cooking surface - say good by to hot and cold spots.

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