Posts Tagged ‘hearth’
Thursday, September 1st, 2011
Outdoor kitchens have been gaining popularity across the country; at The Hearth and Grill Shop, we take care of every step from conceptualization to completed kitchen. We also supply premium outdoor grill components and built-in grill accessories for projects nationwide and abroad. Whether starting from scratch or remodeling, we provide the best solution while balancing form and function to have a truly enjoyable outdoor space with design and installation services. To ensure durability, ease of use and your satisfaction, we only carry top quality built-in grills and accessories made by the best manufactures; established in 1937 as the first built-in grill manufacturer, Fire Magic continues to build outdoor grills in Southern California that are the highest quality and the hottest grills on the market. Fire Magic uses only 304 commercial-grade stainless steel for its entire construction to make it superior in all weather conditions, even down to its cast stainless steel burners, which are covered by a lifetime warranty.
The Fire Magic Echelon Diamond series has back-lit knobs and built-in halogen lamps for easy grilling at night. The optional Magic View window lets you see what you're cooking without lifting the hood!
Fire Magic offers a full line of accessories to compliment and be seamlessly integrated into your outdoor kitchen including a variety of side burners, warming drawers and even vent hoods (for an enclosed kitchen), along with any combination of storage and access doors and drawers desired; Fire Magic also offers easy to install, pre-fabricated grill islands that take only minutes to assemble. Other top quality built-in grills that we offer include: American Outdoor Grill [AOG] (manufactured by Fire Magic), Broilmaster, Holland Grill and Weber; all of our outdoor built-in gas grills are available in either natural gas or propane gas (LP) configurations to best suit your needs.
Fire Magic also offers built-in charcoal grills, but our most popular charcoal grill here at the shop is the Big Green Egg.In 1974 Big Green Egg was established in Atlanta, GA and is the single company responsible for the popularization of kamado style cookers that has increased rapidly over the last few years. Don’t be fooled by imitators! Using a Big Green Egg, with its brilliantly versatile range, ensures astounding cooking qualities, credited to its overall design and exclusive heavy-duty ceramic walls (covered by a lifetime warranty). Stay in and enjoy bread, pizza and much more, made on your very own brick oven! Where do all these components go? We’ve got you covered offering custom island building projects framed in galvanized steel or done entirely in masonry, either being finished to your liking; granite countertops add durability and value to your outdoor space.
True is the leading manufacturer of commercial refrigeration and their new line of home products – True Professional Series includes outdoor rated glass door refrigerators.
Don’t forget the drinks! We carry commercial-grade, outdoor-rated refrigeration to meet your demands (manufactured by True in America) offered in several different customizable combinations. We also stock icemakers by Hoshizaki capable of making 92lbs of ice a day while only measuring 15″ wide. When planning the design, why not do a raised bar and incorporate a glass rack, kegerator, sink and built-in blender to create the perfect gathering place at any party? All of these products will fit in perfectly with your grill island.
These premium fireplaces can be finished to show no visible metal for a true masonry look at a substantially lower cost!
To take your outdoor kitchen to the next level, add on an outdoor living space! We offer pergolas, arbors and screened patios to extend the open concept living space into your outdoor kitchen. Nothing says home more than a hearth; extend the outdoor season by adding warmth with an outdoor wood-burning or gas-burning fireplace (whether vent-free, direct-vent or vented gas logs). Each category also offers contemporary alternatives for a more modern look and feel. We also do custom built or manufactured wood-burning fire pits and gas-burning fire pits (whether natural gas or propane (LP) gas).
All of our outdoor products are designed to the highest standards and built to exact specifications to withstand the elements; you won’t be disappointed! As authorized dealers for all of our products, your purchase is covered by the full warranty, unlike several other online dealers. Our local clients can always rely on our expert service crew to keep their outdoor appliances in tip-top shape year round.
Let’s get building!
Thanks,
Hayes Hatcher
Tags: American Outdoor, AOG, arbors, Atlanta, authorized dealers, Big Green Egg, brick oven, Broilmaster, built-in grill, cast stainless steel burners, ceramic walls, charcoal grills, cooking, custom built, custom island, design, direct-vent, Fire Magic, fire pits, GA, gas burning fire pits, gas burning fireplace, granite counter tops, grill islands, Grilling, grills, hearth, Hearth and Grill Shop, Holland Grill, Hoshizaki ice makers, installation, Kamando Style Cookers, kegerator, lifetime warranty, LP, masonry, natural gas, natural lump charcoal, outdoor applicances, outdoor built-in grills, outdoor grill, Outdoor Kitchen, outdoor kitchens, patios, pergolas, pizza, propane gas, remodeling, side burners, smoker, Southern California, stainless steel, true refrigeration, vent hoods, vent-free, vented gas logs, warming drawers, Weber, wood burning fireplace
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Saturday, June 26th, 2010
Grand Champions: Smokers and Drinkers
The Ash Holes... Second Prize
Ol Zeke's BBQ....Third Place
And it just keeps getting better! A record 20 teams competed for over $6,500 in cash and prizes, once again making the Hearth and Grill Shop’s Annual Backyard Challenge a big success. With cooperation from Mother Nature, the day shone beautiful with contestants showing up and showing off their smoking and grilling skills.
The judges tasted 19 different entries for ribs, 17 for chicken and six desserts. All the entries boasted their own flavor and flair from tangy and spicy to sweet and smoky. The judges came to their final decisions, but the biggest consensus was that it wasn’t an easy task. “It was like trying to pick out your favorite child. You just can’t.” said one judge, who wishes to remain anonymous. But in the end, the Grand Champion was The Smokers & Drinkers. Coming in a close second were team “Ash Holes”, and Ol Zeke’s BBQ took third.
For the Charcoal – Ribs category, the Ash Holes took first place, followed by Team Manwagon and The Smokers & Drinkers. For the Charcoal –Chicken category, it was Smokey Chews walking off with the first prize, with Ol Zeke’s BBQ and Team Manwagon following up in third. The Gas – Ribs category went to The Smokers & Drinkers, with Ash Holes in second and Ol Zeke’s BBQ in third. In the final category, the Gas – Chicken, first prize went to Rusty Nails, with The Smokers & Drinkers next and Pond Switch Smokers in the third slot.
You could see by the enthusiasm of all of the contestants, judges and spectators that the Annual Backyard Challenge will be around for a long time. “This is a great way to start the summer” said a spectator as he sipped on a cold beverage and inhaled the cornucopia of aromas from all of the grills and smokers.
Everyone from the Hearth and Grill Shop want to extend a thank you to all of the participants for making this a record turn out for the Annual Backyard Challenge. We can’t wait till next year.
If you would like to see all the photos from the 6th Annual Backyard Challenge, here to check out all the yummy pictures and find yourself or your friends!! To see al of the videos, visit youtube.com/hearthandgrill.
Tags: Backyard, Challenge, champion, Charcoal, chicken, Gas, grand, Grill, Grilling, grills, hearth, ribs, shop, smoking
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Friday, May 21st, 2010
There is nothing that says comfort food more than a perfect whole roasted chicken. It is a recipe of few and simple ingredients, but when a few techniques are perfected, the outcome is always delicious and satisfying. 
The first thing to do is season the chicken well with lemon and thyme, which are perfect match for this recipe. While seasoning the chicken, I also use a liberal amount of salt. The second technique is to smoke-roast the bird rather than just smoking or just roasting in the oven. Smoking at low temperature can produce rubbery skin, so I roast my bird over charcoal at higher temperature than I would use for just smoking. I usually smoke-roast between 300 and 325 degrees. I prefer to use my large Big Green Egg with a V-Rack and drip pan to catch all those juices to baste with while cooking.
The third technique is to remove the chicken from the grill and let it rest before carving. The chicken will stay plenty warm and will reabsorb all of the juices.
If you are planning a party or entertaining outside, this is a great dish to prepare ahead of time and serve warm right of the grill.
For the Chicken:
1 (4 to 5 – pound) chicken, rinsed and patted dry
For the Seasoning:
2 cloves garlic, chopped
thyme sprigs
1 tablespoon fresh thyme, chopped
½ teaspoon red chili flakes
2 lemons
2 tablespoons extra-virgin olive oil + some to drizzle at the end
1 teaspoon fresh black pepper
1-tablespoon salt, preferably kosher or sea salt
Butchers twine
Place inside the chicken ½ tablespoon of the salt, chili flakes, garlic, and thyme sprigs. Squeeze the juice of one lemon inside the chicken and place the halves of the lemon inside the bird. Use the butcher’s twine to truss the chicken so it cooks evenly. Squeeze the juice of the second lemon over the outside of the chicken. Then rub the out side with the olive oil. Use the remaining salt, pepper and chopped thyme to season the outside of the chicken and place in a roasting rack.
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill with the temperature reaching 325 degrees. Place the chicken on the grill with the drumsticks closest to the direct heat, as they will take a little longer to cook.
Cook the chicken for 1 ½ to 2 hours or until the chicken is done when the internal temperature reaches 170 degrees. Remove the chicken to a warm platter and cover with aluminum foil. Allow the chicken to rest 10 to 15 minutes before carving to allow all of the juices to be reabsorbed.
Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil.
The Hearth and Grill Shop is your Super store for Charcoal Grills and both natural and propane gas grills. Come by this Saturday to see The Best Charcoal Roasted Chicken recipe in action as we cook on a Big Green Egg.
Tags: Big, Charcoal, chicken, cooking, Egg, fire, garlic, Green, Grill, Grilled, grills, hearth, Kettle, Lemon, pepper, propane, Roasted, salt, Smoke, Thyme, Weber
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Saturday, May 1st, 2010
While the Chef at a local restaurant, where we served a delicious Smoked Double-cut Pork Chop for dinner, I found that after we had smoked whole pork racks, we always had ends and pieces that could not be served as an entrée. This lead to some innovative ways to utilize this premium corn- fed, smoked pork. One of the best uses was in a Cuban Sandwich, which normally includes slow roasted pork, ham, pickles, and Swiss cheese on Cuban bread – all pressed together on a griddle to make the bread crusty on the outside and gooey and cheesy on the inside. The sandwich ended up being so popular that we would smoke extra pork loins everyday to keep up with the Cuban sandwiches.
Making a Cuban Sandwich, Miami in the 60's
The actual recipe for assembling the sandwiches really will have to be determined by your taste buds. I go heavy on the mustard on both the top and bottom of the roll, because the mustard brings out the flavor of the pork. Ultimately – how the sandwich is stacked is more important than the quantity of any one ingredient.
For the Pork Loin:
1 Pork Loin, 3 to 4 pound average
1Tablespoon, olive oil
Your favorite Dry Jerk Seasoning blend or blackening spice, we like Dizzy Pig’s Jamaican Firewalk seasoning.
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill. Brush the pork loin with the olive oil and then season liberally with the seasoning. Place the pork loin on the grill opposite from the charcoal and smoke-roast the pork loin indirectly. Cook until the internal temperature reaches 140 degrees. Remove from the grill and allow to cool to room temperature until carving.
For the Sandwich:
Use your favorite bread & mustards and make it your own!!
8 Cuban Bread rolls or Hoagie Rolls or Baguette cut into 6” pieces
Dijon Mustard
Slices Swiss cheese
Bread and Butter Pickles, some for the sandwiches and some to eat
Deli Ham, your favorite
Salt and Fresh ground pepper
Preheat a gas or charcoal grill to medium heat. Split the roll in half. Spread the mustard on the top and bottom of roll. Place a layer of cheese, pickles, ham, pork – seasoning the pork with salt and pepper, and then another layer of cheese (the cheese glues everything together). Wrap in aluminum foil and place on the grill. Use a brick wrapped in aluminum foil to act as a weight to press the sandwich down. Cook for about 8 to 10 minutes and remove from the grill. Good Eating!
Come by The Hearth and Grill Shop this Saturday to sample this delicious recipe, to check out all of our seasonings and rubs, to see a Big Green Egg in action, and to see our entire selection of gas and charcoal grills.
Tags: best, Big, Charcoal, cheese, chef, chop, cornfed, cuban, dizzy, Egg, Gas, Green, Grill, grills, ham, hearth, Kettle, loin, loins, mustard, pepper, pickles, pig, pork, racks, recipe, restaurant, roll, rubs, salt, sandwich, sandwiches, seasonings, shop, smoked, swiss, taste, Weber
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Thursday, April 22nd, 2010
With a new twist on a traditional dish, fish tacos are rising in popularity every year. Tacos made in the traditional style with beef or chicken have been an American favorite for decades, but this version, grilled and made with fish, is a healthy alternative. The trend has most restaurants using a fried or battered fish filet, but in this adaption, we are seasoning the fish with an intense rub, then grilling it over either a gas or charcoal flame, for a lighter but still very flavorful taco. All the accompaniments are made ahead of time and the filets grill quickly, making this an ideal recipe for outdoor picnics, camping or tailgating.
For this recipe, we recommend Tilapia as your fish filet of choice. Tilapia holds up well on the grill, is readily available and affordable. Some other good choices are Mahi Mahi, Cobia, or Amberjack. Snapper’s flavor lends itself well in this dish, but the filets are delicate and difficult to grill.
Another twist on tradition is salsa. Since becoming a common addition to the American table, it’s fast replacing ketchup with it’s many interesting flavors from the mild, fresh tomato version to the smoky roasted chili varieties. For grilled fish tacos, I prefer the tangy salsa Verde, made from tomatillos and cilantro to brighten up the dish.
For the Fish
1 Pound, fresh Tilapia
Your favorite Dry Jerk Seasoning blend or blackening spice, we like Dizzy Pig’s Jamaican Firewalk seasoning.
Canola or vegetable oil
For the Lime-Crema
1 Cup, sour cream
Juice from ½ a lime
1 Teaspoon cilantro, chopped
2 Green Onions, white and green sliced thin
Salt and pepper to taste
In a small mixing bowl combine the sour cream, limejuice, cilantro, and green onions. Season with salt and pepper and reserve.
For the Garnish
1 Cup Green Cabbage, sliced thin
1 Cup Red Cabbage, slice thin
The other half of the lime
Salt and pepper to taste
In a mixing toss the cabbages with the limejuice, salt and pepper. Reserve.
For the Tomatillo Salsa
1 Pound Tomatillos, husk removed, rinsed, and halved
1 Onion, halved
1 Clove of garlic
1 Jalapeno pepper, halved and seeded
1 Lime
1 Tablespoon Cilantro, chopped
Olive oil
Salt and freshly ground black pepper
Season the onion halves, jalapeno, and tomatillos with olive oil, salt and pepper. Over medium fire on a gas or charcoal grill, fire roast the onions, jalapeno, and tomatillos until tender, about 15 minutes. Place the onions, tomatillos, garlic, jalapeno, and lime juice in a blender. Pulse to combine all the ingredients, if the mixture is too thick; add a couple of tablespoons of water. Add the cilantro and reseason with salt and pepper. Pulse again to combine all the ingredients and reserve. The salsa may be made a couple of days ahead of time and refrigerated until serving time.
To Serve:
Reserved Cabbage
Reserved Salsa
Reserved Crema
16 Corn Tortillas +
Chopped Cilantro
Lime Wedges
Lay the Tilapia fillets out on a baking sheet and a brush the filets with the oil. Season liberally with the seasoning spice. Grill over medium heat until the fish is cooked through. Remove to a warm platter.
Warm the corn tortillas on the grill, then double stack them on a serving platter. Flake some of the grilled fish in to the bottom of the double-stacked tortillas. Top with the salsa, cabbage, and crema. Sprinkle on some chopped cilantro and garnish with the lime wedges.
The Hearth and Grill Shop is the largest Gas and Charcoal Grill purveyor in middle Tennessee, proudly serving Nashville since 1974. Visit our retail store this Saturday to sample this Fish Taco recipe straight from a Big Green Egg.
Tags: amberjack, Big, camping, Charcoal, cilantro, cobia, corn, crema, dizzy, Egg, fish, Gas, Green, Grill, Grilled, Grilling, healthy, hearth, jalapeno, jamaican, jerk, lime, mahi, Nashville, Outdoor, pepper, picnics, pig's, recipe, restaurants, rub, salt, shop, smoky, taco, tacos, tailgating, Tennessee, tilapia, tomatillos, tomato, tortillas
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Friday, April 9th, 2010
As we get away from dark skies, the snow and ice, and high heating bills, we begin to feel the effects of spring fever. Folks get the urge to plant something green, to feel the grass underneath our feet, to enjoy blue skies, longer days, warm sunshine and yes -“A Time to Grill”. With spring fever comes spring clean up, and some decisions to be made. Do I clean up the old grill, maybe putting a new burner or cooking grids in it or is it time to pull the trigger on that shiny, new gas grill I have been eyeing through the cold of winter. If you decide to go the second route and purchase a new grill there are some simple tips that can make the process easier. Most of these tips are really answers to questions that we are asked everyday at The Hearth and Grill Shop.
Tip Number 1 has nothing to do with BTU’s, grilling area, or any other technical information. The first tip is really a question that only you can answer: “What are my grilling needs?”, “ How many people do I normally cook for?”, “ Do I like to entertain and have friends over to outdoor grill out?”, “ Do I prefer searing a steak or do I cook more hamburgers and chicken?”, “ Do I have space for a built-in island grill or is a freestanding grill better for the space available?” All of these questions factor into the size, shape, and type of gas grill you will need.
Tip Number 2 ties in closely with the first and that is, “What is my budget?” None of us would go out looking for a new car without an idea of how much we can or are willing to spend. Grills are a discretionary purchase – none of us must have a grill to survive, so a budget can help narrow the choices. Having a budget will help put in to focus the “must have” categories versus bells and whistles.
Tip Number 3 is a little more technical, but a simple one for most people. Will I be looking for a propane grill with a tank or will I be looking for a natural gas grill to hook up to the gas in my home? The advantage of a propane grill is that it is portable. If you decide to move, you can carry it with you. You can take a propane grill to the lake or camping. The disadvantage of a propane gas grill is that you seem to only run out of gas about two minutes into grilling the perfect steak. Even if you have a back up tank the moment is lost when you have to change the tank out and start over. The advantage of a natural gas unit is that, is an endless supply of gas and you never have to swap out tanks during the middle of cooking. If you have natural gas established at your home The Hearth and Grill Shop can run a gas line for a natural gas grill. Every gas grill purchased is set up for one of these two gases. Some grills like FireMagic and American Outdoor Grill are field convertible, but they are initially set up for one gas or the other. A common question is which gas is hotter or cooks better. The answer is that they perform the same.
Now we get into the meat of it with Tip Number 4. What material is my new outdoor grill made of and what is the quality of that material? Grills with aluminum housings are typically the most affordable. Cast and Sand Cast Aluminum housings are better and still very affordable. The adage “You Get What You Pay For” really applies at this point. The heavier the housing – the longer the grill will last. Just like the car door test, there is the lid test for a gas grill. Open and close the lid on a prospective gas grill. Does the whole grill shake and feel like it is coming apart when you open and close the lid or does it feel sturdy, balanced, and durable? What are the burners made of? Most manufacturers are using stainless steel at this point for burners. The thickness and grade of stainless steel burners are going to have a lot to do with how well the grill performs and how long it will last. The cooking grid material should also be a factor in choosing a grill. The material and thickness of that material will have a lot to do with the way it performs and holds up. We prefer stainless steel cooking grids to steel coated in porcelain enamel or cast iron.
At this point, Tip Number 5, it is a good idea to start asking about warranties on the parts that count. The parts that count are the parts that are essential to keeping your grill functioning properly and efficiently. The parts that count are the housing of the grill, the burners, and the cooking grids. Buyer beware – if any of these parts have a 2 year or 3 year warranty, that is probably how long they will last. The rock grate, briquettes, and igniters are relatively low cost items and can easily be replaced if they go bad, so the warranty on these parts is not as high of a priority.
Tip Number 6 is a statement! “All that glitters is not gold” and “All that is shiny is not Quality Stainless Steel”. Everyone likes a shiny, big, new stainless steel grill; however, just because a gas grill is stainless steel, does not mean that it will last or keep from rusting. If you are interested in a stainless steel gas grill, settle for nothing higher in grade than 304 stainless. Most manufacturers that produce quality stainless steel grills readily offer the grade of stainless steel used, but if the grade of stainless steel is not evident on the grill you are interested in, try the magnet test. Take a simple refrigerator magnet and see if it will stick to the grill in question. If it is stainless steel and the magnet sticks, it is NOT a grade of stainless you will want to purchase for the long run. 302 and 304 stainless steel have enough nickel in them that a simple magnet will not stick, they will not rust, and this is the material you are looking for. Again, “the get what you pay for” rule applies here as 302 and 304 stainless steel are not inexpensive materials and if you think the deal is to good to be true, it probably is.
Now that the outside of the grill has been discussed, Tip Number 7 deals with the interior of the grill. A good rule of thumb is that the more BTU’s or heat that a grill can produce, the heavier the components on the interior should be. High temperatures with lightweight material equals having to replace the burner/burners and cooking grids within a couple of years of purchase. Examining the warranty on the burner and cooking grids ahead of time should be a sign of the quality of the materials on the inside. Brands, such as, FireMagic and Broilmaster produce high temperature grills for searing steaks, fish, etc, but also have lifetime warranties on the burners and cooking grids. The American Outdoor Grill is also a high BTU grill with 15-year warranties on the burner and cooking grids. All three are excellent examples of combining performance with durability.
Tip Number Eight. After choosing your grill, have it professionally installed and then routinely serviced by a certified technician. Propane grills obviously do not need to be installed, but proper assembly and set up is important to the grills performance. Natural gas grills do have to be installed and may even require a gas line being run. The warranty on the grill may also improve by having the grill professionally installed and you can be sure that your investment will be working at maximum performance and efficiency. Having the grill routinely serviced will keep that grill performing at peak levels and increase its longevity. The Hearth and Grill Shop not only sells the best grills on the market today, but we also install and service everything we sell.
Tags: 304, American, best, briquettes, BTU, built-in, burner, burners, camping, cast, chicken, cooking, enamel, FireMagic, Gas, grate, grids, Grill, Grilling, grills, hamburgers, hearth, igniters, iron, natural, Outdoor, parts, porcelain, propane, service, stainless, steak, steel, tank, Tips, warranties, warranty
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Wednesday, April 7th, 2010
What does an every day building material and dinner have to do with each other? If you want a perfectly grilled whole chicken with crisp skin and moist white and dark meat finished at the same time – try this simple technique. The chicken should marinate at least 6 hours, but over night is preferable for maximum flavor. The heat and weight from the brick ensures the chicken will cook evenly and the skin will crisp to grilling Nirvana.
For the Chicken:
1 (4 to 5 – pound) Chicken
With the chicken breast side down on a cutting board, using a chef’s knife or a pair of kitchen shears, cut the chicken alongside the backbone from the neck to the tail. Repeat on the other side of the backbone and completely remove the backbone from the carcass.
Turn the chicken breast side up on the cutting board and with the heel of your hand press down in the center of the bird to crack the sternum. Press down hard enough to flatten the chicken into two equal attached halves. Place in a shallow dish for marinating.
For the Seasoning/Marinade:
2 cloves garlic, chopped
2 tablespoons rosemary, chopped
½ teaspoon red chili flakes
1 lemon, zest and juice, + a little juice to drizzle at the end
2 tablespoons Extra-Virgin olive oil + some to drizzle at the end
1 teaspoon fresh black pepper
1 tablespoon salt, preferably kosher or sea salt
In a mixing bowl combine the garlic, rosemary, chili flakes, black pepper, and lemon juice & zest. Whisk in ½ tablespoon of the salt, then whisk in the oil.
For the Brick:
2 standard bricks or pavers
Heavy-duty aluminum foil
Wrap the bricks or pavers in layers of the aluminum foil and reserve.
Charcoal Grilled Chicken Under A Brick With Rosemary & Lemon
Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill. Place the cooking grids on the grill and place the aluminum foil covered bricks inside directly over the fire to also preheat.
Remove the chicken from the marinade, allowing some of the excess olive oil to drain off, and season both sides with the remaining salt. Place the chicken skin side down on the opposite side of the hottest coals. A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook. Place the hot bricks on top of the chicken and cook skin side down until the skin becomes crispy and browned, about 15 to 20 minutes.
Set the bricks to the side and turn the chicken over to finish cooking another 15 to 20 minutes. The chicken is done when the internal temperature reaches 165 degrees. Remove the chicken to a warm platter and cover with aluminum foil. Allow the chicken to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.
Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil.
The Hearth and Grill Shop is your Super store for Charcoal Grills and both Natural and Propane Gas Grills. Come by this Saturday to see The Best Chicken Under a Brick recipe in action as we cook on a Big Green Egg.
Tags: Big, breast, brick, bricks, Charcoal, chicken, chili, cloves, coals, drumsticks, Egg, garlic, Gas, Green, Grill, Grilled, Grilling, grills, hearth, marinade, marinate, natural, oil, olive, pepper, propane, Rosemary, salt
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Thursday, February 4th, 2010
When shopping for gas logs, the first question you will be asked at The Hearth and Grill Shop is whether you would like vented gas logs or vent-free gas logs. There are several factors that will go into your decision.
Before that decision can be made, here are a few things to be aware of. The way vented and vent-free gas logs operate are completely different. They are not interchangeable and an old set of vented gas logs cannot be turned into vent-free. Vented gas logs operate more closely to a real wood fire than they do their vent-free cousins.
- Example of a vent-free firebox
The Hearth and Grill Shop offers over fifteen choices for vent-free gas log sets from three of the leading manufacturers in the United States. Empire Comfort Systems, Real-Fyre by Peterson and Vanguard offer a variety of sizes and styles sure to please even the most discerning eye.
But before you can make that decision, let’s go over some of the logistics of vent-free gas log products.
A vent-free gas log system operates with the damper closed on a wood burning fireplace or in a UL listed vent-free firebox. Fire box manufacturers include Vanguard, Empire Comfort Systems and Martin Industries. 100% of the heat produced from a vent-free gas log set emits into the room making it not only attractive but an efficient source of heat on a blustery day. With a vent-free gas log set, power outages won’t leave you in the cold. Vent-free gas logs require no electrical power and will be a welcome source of viable heat even if you are in the dark.
A vent-free gas log set also uses a fraction of fuel compared to their vented cousin.
The question often comes up as to exactly how do vent-free gas log operate with the damper closed on a fireplace? The first thing that makes a set of gas logs vent-free is the burner is designed to use 99% of all the gas that comes into it. Since all of the gas is combusted, the only byproducts are heat, water vapor and carbon dioxide(the same thing we breathe out). Vent-free gas logs are not designed to be a primary heat source. They are designed to be an attractive, efficient, and dependable source of supplemental heat. Extended use of vent-free gas logs as a primary heat source isn’t recommended, as water vapor emitted can cause mildew issues over an extended period of time.
The second part of the vent-free gas log equation can’t be overstated. It is extremely important that the gas logs themselves be set up and operated strictly per the manufacturer’s instructions. The gas logs and burner are designed to have the flame move up between and around the logs, but not to be in contact with the gas logs. Proper installation and placement of the logs are paramount in successful and satisfying operation of vent-free gas logs.
There are several different types of controls for a vent-free gas log system. The most cost effective is manual control on the valve of the unit. This manual valve turns the unit on and off and the flame up and down. Please bear in mind a manual control unit cannot be upgraded to another control type. The next option is the remote ready or Millivolt units that can be turned on and off from a switch or an on/off remote control. The remote ready units also have the ability to be controlled with various forms of thermostats or a wall switch. Due to the number of different types of control and the fact a remote can be added at any time, the remote ready units are the most popular. Variable flame remote controls are available from some manufacturers, such as, Peterson and Empire Comfort Systems. Variable remote control units boast the capability of being able to control your flame as well as turning it on and off.
The dimensions of your fireplace and the type of controls will determine what size vent-free gas log will be best for any fireplace. A masonry fireplace is only limited in size by your individual taste and have no specific standards for size. Every bricklayer or mason can make a fireplace the size a homeowner desires. When considering a vent-free gas log set, it is important to have the following measurements available when coming to The Hearth and Grill Shop.
Please measure:
1. Across the back wall of the fireplace
2. Across the front of the fireplace
3.The depth and height of the fireplace.
These dimensions with the controls and gas line
factored in will ensure the perfect size logs for a fireplace.
It's important to always consult a professional for the best results
The positive features of Vent Free Gas Logs are:
o The best heat output the fireplace may obtain.
o Higher efficiency and less gas consumption.
o Less pollution
o Availability of various types of controls.
Though a vent-free gas log set has many features that their vented cousin can’t claim, a draw back of a vent-free set is that by nature of the way it must operate to be vent-free, their realistic look of wood can’t be reproduced as intricately. Also, with many new products, proper installation of a new vent-free log set will help eliminate the odors associated with its initial use. Another factor to take into consideration is that vent-free log sets emit enough heat that a hood may need to be installed. The hood will eliminate any possibility of damage caused from heat emissions from operating your vent-free log set with a closed damper in a fireplace setting.
The Hearth and Grill Shop has been proud to carry our vent-free products from Empire Comfort Systems, Real-Fyre by Peterson and Vanguard for over twenty years. Efficiency, dependability, appearance and savings on your gas bill have made vent-free gas logs a great investment and one of the most sought after items by The Hearth and Grill Shop customers.
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