Vented Gas Logs, Features of Vented Gas Logs and Gas Log Sets

 

Real Fyre vented Gas Logs by Peterson have been warming homes, providing comfort, convenience and enjoyment for over 60 years.  The Hearth and Grill Shop has been carrying Real Fyre gas logs for the past 38 of those years.

Vented Gas Logs will provide a large, realistic looking gas log flame that is as close in appearance to a real wood fire without actually burning wood.  Obviously, one of the biggest advantages of Vented Gas Logs over wood burning is that Vented gas logs do not have to be carried in or ashes scooped and carried out.  Cutting, stacking, and seasoning wood is also eliminated.  Air pollutants are reduced and forest resources are preserved, making vented gas logs Eco-Friendly.  The ease in lighting and the appearance of Vented Gas Logs make them a wonderful alternative to burning wood.

Vented Gas Logs must be operated in either a masonry or prefabricated wood burning fireplace.  They must be used with the damper fully opened, just as if a wood fire was being burned.

There are several different types of controls for Vented Gas Logs.  The easiest is a manual gas floor valve on the outside of the fireplace and with a match or wand lighter the fire is lit manually.  This manual ignition may be prohibited in some areas (varies from county to county) and local codes may dictate that a safety pilot be required for Vented Gas Logs.  A safety pilot system on Vented gas logs may also be a good idea for families that have young children.  If the safety pilot is blown out or goes out for whatever reason there will not be any raw gas in the house.  There are also gas log remote controls for Vented gas that make lighting easy and safe.  Variable remote controls, which not only turn the unit on and off, but also move the flame up and down, are the most popular.  There are also, electronic pilot ignition units that do not have a standing pilot, but light only when the unit is turned on.

The dimensions of the fireplace and the type of controls will determine what size Vented gas logs would be best for any fireplace.  There are NO standard masonry fireplaces.  Every bricklayer or mason can make a fireplace any size they want.  The most important dimensions to measure are:  Across the back wall of the fireplace, across the front of the fireplace, the depth of the fire place and finally the height.  These dimensions with the controls and gas line factored in will ensure the perfect size logs for a fireplace.

The positive features of Vented Gas Logs are:

  • The most realistic looking flame pattern to imitate a real wood fire
  • The flame dances and engulfs logs like a real wood fire
  • The flame is more substantial and has the best ambiance
  • The ease of use over wood fires

The negative is that Vented gas logs burn a substantial amount of gas and they have to be operated with the fireplace damper fully open on the fireplace just like a real wood fire.  With the damper open, heat will be going up  the chimney, so Vented gas Logs are not an efficient heat source.  This may not be a negative, however.  Installing Vented Gas Logs in a fireplace where appearance and ambiance are more important than heat, such a formal den or dining room may be ideal for entertaining family and friends.

Real Fyre vented gas logs are available in more than 40 authentic styles and are handcrafted and hand painted to create the most realistic Vented log sets available.  Shop at The Hearth and Grill Shop to see the largest selection of Real Fyre Vented Gas Logs in the Southeast United States.

 

Oversize Vent Free Gas Logs

 

The Hearth and Grill keeps a large inventory of oversize and extra wide Vent Free Gas Logs in our inventory ready to ship.  Today’s Fireplaces are being built larger and larger.  Both Vented and Vent Free Fireplaces have become more of the center piece in the great room of new homes.  However, more and more people are interested in Vent Free Gas Logs due to the low cost energy savings that come from Vent Free Gas Logs compared to Vented Gas Logs.  This poses a conundrum.  Manufacturers are by law not allowed to produce any Vent Free product over 40,000 BTU’s per hour.  Therefore when you make a large set of Vent Free Gas Logs the flame looks small because it has to be so spread out.

Vantage Hearth products has combated this dilemma by creating the Magniflame series, which boast a triple burner to achieve the look of a real wood fire.  The burner on the Magniflame is also cantilevered to produce tall flames that will not be dwarfed by its massive 19″ high refractory cement logs.

Indoor Vent Free models feature two burners of bright yellow flames, plus the lower burner for the glowing ember bed.  Outdoor models feature two burners of bright yellow flames stainless steel chassis and grate.  The Magniflame series are available in 24″, 36″ and 48″ gas log sizes.

The Hearth and Grill Shop after 38 years in business continues to provide the newest and highest quality products in the hearth and fireplace business.

 

Oversize Vent Free Gas Logs for the Fireplace

The Hearth and Grill Shop offers Oversize Vent Free Gas Logs

The Difference Between Vented and Vent Free Gas Logs

Vented Gas Logs

Vented Gas Logs by Real Fyre

Vent Free Gas Logs

Vent Free Gas Logs

One of the most frequently asked questions at The Hearth & Grill Shop is, “What is the difference between Vented and Vent Free gas logs?”  The answers to that question are outlined below.

  1. Vented and Vent Free gas logs are as different in operation as night and day.  They are not interchangeable and an old set of Vented logs cannot be turned into Vent Free.  Vented logs operate more closely to a real wood fire, than do Vent Free.   Vented gas logs must be operated with the damper fully open on a wood-burning fireplace, either masonry with a flu and chimney or a prefabricated firebox with vent pipe.
  2. Vented gas logs, such as Real Fyre logs by Peterson, are typically installed for their realistic appearance, providing the flame and coals that most closely resemble a wood fire.  Vented gas logs will produce heat, however, Vented gas logs use more gas than do the vent free and have to be vented with significant portion of the heat going up chimney, therefore they are NOT an efficient heat source.
  3. Vent Free gas logs, such as Empire Comfort Systems, Peterson, and Vantage Hearth, are designed and manufactured to be operated in a wood burning fireplace, in good working order, with the damper closed or in a manufactured Vent Free firebox.  With the damper closed all of the heat being produced by the Vent Free logs stays in the room.
  4. Vent Free logs, also burn less gas than do the Vented gas logs.  Typically, half to two-thirds of gas is used with Vent Free, compared to the Vented logs.  The combination of consuming less gas and being operated in an environment where all the heat stays in the room make the Vent Free logs extremely efficient.
  5. It is important that a set of Vent Free gas logs be set up according to the manufacturers directions.  With the logs arranged properly and the burner combusting all of the gas that comes into the vent free logs are close to 100% efficient.  However, they do not have quite as realistic appearance, compared to the Vented gas logs.
  6. Vent Free gas logs are designed to be a supplemental source of heat and there are codes governing where vent free products can be used and how many BTU’s they can burn within the home.
  7. Vent Free gas logs can be used in an existing Masonry or Prefabricated wood-burning fireplace with the damper closed.  With the damper closed all the heat will travel to the top of the firebox and then out of the front of the fireplace.  There are strict clearances involved with combustible materials above and around the fireplace opening.  If there is a combustible (Wood) mantle or mantle shelf above the opening of the fireplace a deflective Hood may be necessary help alleviate clearance issues when using Vent Free gas logs.

Hopefully, this helped to clear up questions about the difference between Vented and Vent Free gas logs.  Come by The Hearth and Grill Shop to do your own comparison with live burn examples of both Vented and Vent Free gas logs available year round.

Buying a Broilmaster Gas Grill and an Empire Gas Heater from The Hearth and Grill Shop

Broilmaster Grill

Cal stopped by The Hearth and Grill Shop on Friday 2/10 looking for a replacement for his Natural Gas Grill. He picked a Broilmaster  Gas Grill on a Patio Stand with two side shelves. He said he needed some heat on his upper deck but could not run gas lines and did not want to give up the space for a freestanding unit with a propane cylinder. We showed him the Aura Electric Infra Red Unit ( it was on and HOT, see our picture!) and it was just what he needed so he purchased two.

Aura Infra Red Unit

Aura Infra Red Unit

Empire Infra red gas heater

I then showed him the Empire Infra Red Gas Heater (also burning on our showroom floor) saying it would be perfect for the ‘Party Barn’ on his farm. He agreed and said to add one to his order with two 20 lb. cylinders which gave him just what he needed!

If you are ever in Nashville, Tennessee we invite you to come visit our showroom floor which happens to be one of the largest in United States.  We have a warehouse the size of a football field stocked to the roof with product and ready to ship anywhere you need!  If you can’t find what you are looking for on our website please don’t hesitate to call any time!  1-800-826-5803 or email us at sales@hearthandgrill.com

We take special care in all assembly!

We stock hundreds of Grills!

The Hearth and Grill Shop Warehouse in Nashville Tennessee is the size of an American Football Field and might just be the largest in North America for Fireplace and Grill products!

Fireplaces, Gas Logs and Fireplace Accessories, 2011 Home Decorating and Remodeling Show

The Contemporary Glass G21 Series Vent-Free Burner Adds Sophisticated Warmth


Thanks for coming out this past weekend and visiting us at the Home Decorating & Remodeling Show Downtown at the Nashville Convention Center. We were delighted by the turn out and felt it was a great success. Hoping to build on that success, we have extended our In-Store Clearance Sale (originally ending in August) to September 22nd; we are also dedicating some space to home show exhibits that will be marked as specials!

As the temperature starts to dip, a fireplace ensures added warmth in your home. Whether building or remodeling, The Hearth & Grill Shop is the source for fireplaces and fireplace accessories. We offer wood-burning fireplaces, wood stoves, vent-free & direct-vent gas stoves, vent-free gas fireplaces, vent-free gas logs, vented gas logs, direct-vent gas fireplaces, vented or vent-free gas heaters, electric fireplaces and ethanol-burning fireplaces from top manufacturers in the field to ensure quality; most options are also available in outdoor configurations, not to mention patio heaters & gas or wood fire pits to extend the outdoor fireplace season.

The Lava Heat Patio Heater features a Feather-Like, Dancing Flame


All gas options are available in either natural gas or propane (LP) gas. We offer free on-site estimates on new fireplace installation and remodeling existing units. As the employer of our installation crew, we can guarantee quality workmanship; we don’t contract out like other stores. It’s also time to get your existing fireplace ready, and our expert service team will be there to make sure everything is operating smoothly.

Clean-Burning Ethanol Fireplaces are Easy to Install and Use in Any Room

Thanks again for coming out, and if we didn’t see you, please come by the store, located at 535 Thompson Lane, Nashville, TN 37211, or give us a call at (615) 255-4551 (Toll-Free (800) 826-5803); we strive to be the ultimate fireplace source, and we would love to assist you in the pursuit of your ideal hearth!

Grilled Leg of Lamb at The Hearth and Grill Shop

Spring has sprung and Easter is this Sunday.  This Saturday The Hearth and Grill shop will feature a simple and delicious Grilled Leg of Lamb cooked ot perfection on the Big Green Egg.  The preparation time is minimal and the outcome is a flavorfull grilled lamb dish, just in time for Easter.  There is not a better way to celebrate Easter, than bringing the wonderful Spring flavors of lamb, lemon, olive oil and fresh herbs together.

Best Grilled Leg of Lamb with Olive Oil infused with Fresh Herbs

1  7 to 8 lb leg of lamb, butter flied

For the Marinade :

2  Onions, peeled and sliced

8  Cloves of garlic, crushed

2  Cups dry white wine

1  Cup extra-virgin olive oil

1  Tablespoon chopped Thyme

Fresh black pepper to taste

Combine the onions, garlic wine, olive oil and herbs in a shallow dish, and then season with pepper to taste.  Place the lamb leg in the dish and turn over to coat well.  Cover and refrigerate for at least 8 hours up to over night.

For the Herb infused Olive Oil:

1  Bunch fresh Parsley, rough chopped

1  Tablespoon Fresh Thyme, rough chopped

1  Tablespoon fresh Oregano, rough chopped

1  Clove garlic, rough chopped

1  Lemon

1 1/2  Cup extra-virgin olive oil

Using a blender pulse the herbs and garlic together.  Squeeze in the juice from the lemon and then stream in the oil to produce a flavor, green oil.  Reserve.

Preheat the grill.  Remove the lamb from the marinade and season with salt.  Over medium heat, place the lamb on the grill and cook until medium-rare, about 10 to 12 minutes per side.  Remove the lamb to a warm platter and cover with a piece of aluminum foil to keep warm.  Allow the lamb to rest for 10 minutes before carving to reabsorb the natural juices.  Remove the rested lamb to a cutting board, but reserve the platter.  Carve the lamb into slices and arrange back onto the platter.  Garnish with fresh herbs and drizzle with the infused olive oil.

Tennessee’s Largest Big Green Egg Dealer

The Big Green Egg has dramatically changed the way many of us smoke and grill at home.  The flexibility, heat retention, and temperature control offered by Big Green Egg has made it one of the most popular grills on the market today.DSC_0010

The Hearth and Grill Shop is Tennessee’s largest volume Green Egg dealer now for two years running.  We have extended that margin further by receiving our largest shipment of the Big Green Egg to date.  On November 18th, our docks received 156 Big Green Eggs, in all four available models.. Extra Large, Large, Medium, and Small.  Along with the Big Green Egg purchase, we acquired nests and assorted tables to accommodate any patio or deck.  The Hearth and Grill Shop also has the largest selection of “Eggcessories” in Nashville.  Everything from Plate Setters to Vertical Turkey Roasters can be found on our shelves with sales staff available for instructions on all the Eggs and Eggcessories.  The Hearth and Grill Shop also stocks the largest inventory of warranty parts to keep your Big Green Egg grilling and smoking through the holidays.big green egg blog 2

For Sales, Service, and Warranty Parts visit Tennessee’s Big Green Egg Superstore!  The Hearth and Grill Shop.

Charcoal Grilled Smoke-Roasted Chicken With Lemon & Thyme

  

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.  lemon and thyme

 

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   
 
 lemon chicken

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.

Charcoal Grill “Terrorized Steak”

 

There are very few brand new ideas in cooking and most of the chefs I know, myself included, are very good at flat iron steakborrowing ideas and improvising them to fit their menu.  The name “Terrorized Steak” is borrowed here from Chef Reed Herron in San Francisco, who borrowed it from Jacques Medecin, who was once the mayor of the city of Nice in France and a cookbook author.  Jacques Medecin, who is best known for his corrupt political career, had a personal motto,  “Beg, borrow, and steal whatever you can”.  So I think he would approve of the use of the name.

 

Enough history!  This is one of our favorite dishes at home because it is quick, affordable, and flavorful.  The “Terrorized” part of the dish references the spicy red chili flake, garlic, and herbs that are part of the wet rub for the steak.  The name also refers to how the herbs and garlic char and create a crust on the steak while grilling.  Beef rib eyes or strip steaks are great for the recipe, but most of the time I prepare it with flat iron steaks, which I slice thin after grilling and serve with roasted baby potatoes and grilled asparagus.

 

For the Spicy Herb Rub:

 

2 Flat Iron Steaks

1 Tablespoon, rosemary, chopped

2 Tablespoon, Italian parsley, chopped

1 Tablespoon, Fresh thyme, chopped

1 Tablespoon, Fresh chives, sliced thin

2 cloves garlic, minced

1 lemon, zest and juice

1 Teaspoon, red chili flakes  (I like to add another teaspoon to increase the Terror)

2 Teaspoon, kosher salt

1 Tablespoon, fresh ground black pepper

2 Tablespoons, extra virgin olive oil

 

mortar

 

 

 

 

 

In a mortar or small food processor combine the herbs, garlic, lemon zest, lemon juice, chili flakes, salt and pepper.  Pulse to combine all the ingredients and stream in the oil to produce a paste.  Rub the paste evenly on both sides of the steaks and allow the steaks to rest at least 30 minutes and up to 1-½ hours before grilling.

 

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat.  Grill the steaks, turning occasionally, until crusty on the outside, about 5 to 6 minutes per side.  Transfer the steaks to a warm platter and cover loosely with aluminum foil and allow them to rest for 5 to 10 minutes.

 

When ready to serve, slice the steaks thin against the grain.  Assemble back on the platter and serve with lemon wedges.

 

Come by The Hearth and Grill Shop this Saturday to see and taste this recipe prepared on a Big Green Egg.

Grilled Fish Tacos with Lime & Cilantro Crema

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 Fishtilapia

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

 

tomatillos2

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.