Magma Cabo vs. Kuuma Stow N Go 160

This is the entire argument. The Cabo is 316 marine-grade stainless, an alloy with added molybdenum specifically to resist chloride pitting. The Kuuma uses 304, which is genuinely good steel in fresh air and shows rust freckling within a season on salt. On a freshwater lake this distinction is close to irrelevant. On the coast it decides whether you buy one grill or three.

The Kuuma costs less than half. For an owner who grills six weekends a year on a trailered pontoon, spending $469 on a marine alloy that will outlive the boat is hard to justify. Buy the Kuuma, rinse it, cover it, and replace it in five years if you have to — you are still ahead.

Closer than the price gap suggests. The Cabo's 9,000 BTU burner spreads heat more evenly and the heavier grate holds temperature better when you drop cold food on it. The Kuuma heats faster and runs a touch hotter in the middle with cooler corners. Both are single-zone, both cook fine at anchor, both struggle in wind.

Magma's mount range is the deepest in marine grilling — rail, rod holder, deck, and levelling ball joints for sailboats, all built to the same post standard. Kuuma's options are fewer and the levelling hardware is less refined. If your boat heels or you want to move the grill between mounts, Magma's system is the reason to pay more.

The Kuuma earns its name here. It folds flat and drops into a locker with less fuss than the Cabo, whose fold-away legs are good but bulkier overall. On a small boat where the grill lives in a cockpit locker between trips, the Kuuma is the easier object.