Now would be the time to get your fireplace in working order. Maybe you need to replace your Gas Logs or get a new system all Together. You came to the right place. The BBQ Depot carries Vented and Vent Free Gas Logs. First step is to choose vented or vent-free.
1. Vented or Vent-Free?
Vented gas logs are the most popular type of gas logs and must be installed in a fully functioning wood burning fireplace. People with a special B Vent or Direct Vent fireplace system will require special logs where traditional “vented” logs are not applicable. One should check the owners manual of their manufactured box to ensure they purchase approved logs for their fireplace.
Vented gas logs resemble a realistic wood fire more than vent-free logs. They are very flexible which means logs can be repositioned on most sets. The chimney must remain completely open during operation which limits the heating efficiency.
Vent Free means “unvented” or “ventless”.
Vent-Free gas logs do not require outside venting and can be installed in either a vent free fireplace or an approved vented fireplace. One should check the owner’s manual of their manufactured box to ensure they purchase approved logs for their fireplace. One should also compare their fireplace with the parameters of the logs they intend to purchase to ensure the appropriate distance to combustible mantles is present.
They are very efficient in providing supplemental heat because the heat produced from vent-free logs can stay in the room they are located in! The look of Vent-free gas logs is less flexible than vented because you can not reposition your logs.
All are equipped with an ODS (Oxygen Depletion Sensitive) Safety Pilot System. These features will stop the flow of gas to the unit in the event that the oxygen level at the pilot is diminished.
2. Once you know whether you need Vented or Vent-Free, your next decision is Traditional Logs or Contemporary.
Traditional Gas Logs are made to look like real life wood burning logs. A cast is made using real wood and either ceramic fiber or concrete is poured in to the cast . The logs are then hand painted to give a realistic effect in the fireplace.
Contemporary Sets give a more modern look to your fireplace. This style is becoming more and more popular.
3. Make sure you buy the correct size set for your fireplace.
Your log set needs be properly sized using the following guidelines:
Measure your fireplace taking the front width (A), the rear width (B) and the depth (C).
The log set size you can use in your fireplace should meet the minimum dimensions.
“A” – Minimum 3″ on each side. In other words, if you are planning to use a 24″ log set, the front dimension of your fireplace (A) should be at least 30″. This may need to be greater to accommodate a safety control valve. In general, for vented sets with a safety pilot control, you should select the next smallest size. For example, if the rear width is 24″ and you wish to use a safety control, rather than a 24″ set you should select a 20″ or 21″ set.
B” – Not less than nominal log size. For example, if you are planning to use a 24″ log set, the rear dimension of your fireplace (B) should be at least 24″ wide.
“C” – Minimum 12″ – 14″ (a few inches larger for see-through fireplaces).
Typically you will need a 36″ fireplace for a 24″ log set.
So, a few of us here at The BBQ Depot have a deep love affair with Chocolate. We thought it would be bad to the bone to make a BBQ Rub and Sauce out of Chocolate.
Below we have 2 recipes for some Finger licking good Rub & Sauce. Use it on Ribs, Chicken, Veggies ……
1/4 cup sea salt
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper
2 tablespoons sweet paprika
1 teaspoon ground ginger
Stir the Ingredients in a small bowl until combined. Store in an airtight container.
To use, rub 2 to 3 teaspoons of the spice mixture onto a serving of meat, and let stand at least 10 minutes before cooking.
If you want to turn up the heat … add 1 tablespoon cayenne or chipotle
Make a sauce out of this badboy
3/4 cup white sugar (though I think it would be awesome with brown sugar)
3/4 cup apple cider vinegar
1/2 cup water
1/2 cup tomato paste
1/4 cup orange juice
3 tablespoons unsweetened cocoa powder
1 teaspoon cumin powder
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
1/8 teaspoon chipotle chile powder
1 tablespoon sweet paprika
Mix sugar and water in a pan. Simmer until sugar dissolves. Add remaining ingredients and simmer on low for about 30 minutes.
How do we get our meat all hot and juicy ? … You guessed it. Infra Red Grilling Technology.
I know your thinking … Is this Electric? No, its a Gas Grill. and What is Infra-red?
Lets get back to basics.
What types of Grilling are there?
1. Conduction – Traditional Grilling, food placed directly above flame (on cooking grate)
2. Convection – AKA Indirect. You would place your meat on the cooking grate with Burner OFF and turn on the burner directly next to it.
3. Infrared – see below
What is Infrared?
Simply put, it is energy similar to visible light, but with a longer wavelength. It is light that we cannot see, but our bodies detect as heat. Those of you that have a long white strip on the back of your grill (the Rotisserie Back Burner) , that burner is utilizing the infra red technology.
I like to call it Damn HOT!
Why Buy Infrared?
One of the most important facts about infrared grills is that they generate high temperatures much faster than traditional “blue flame” grills. These grills can reach temperatures well over 1000 degrees in as little as 5-7 minutes. Infrared grilling locks in juices and cooks faster than any other grill, similar to that of a deep fried turkey. In addition, This technology browns and caramelizes the surface of meats.
Its all in the infrared burner
The infrared burner is ceramic tile with thousands of little holes in it. This converts the heat into infrared energy, kind of the way you feel when you are in the sun on a cold day. Thus, heat produced is much higher than a traditional grill.
TEC, Thermal Engineering Concepts, was the innovator and patent holder on this technology until 2000. Now, there are many manufacturers seeing RED!
Alfresco introduced the “SearZone”, an infrared burner that is 27,500 BTU heats to over 1,400 degrees in about 4 minutes, caramelizes food locking in juices and flavor, while their U shaped grate catches food drippings, vaporizing into a flavor-enhancing smoke. You can also use this burner to first sear meats then move to the traditional burners to further cooking.
According to Lynx who makes a ProSear Burner, “Unlike many grills with infrared searing burners, which only offer two settings – hi or off – Lynx ProsSear infrared burner is variable, allowing you to sear the baseball-cut filet mignon like the restaurant, then throttle it back to cook delicate seafood like scallops.”
TEC, has a new Revolutionary New, Flare-Proof, infrared Burner System. The new patented (yes you read that right) grilling system cooks with 100% infrared heat so food retains more of its own natural juices. Well-done meats remain tender and juicy and there is 35% more moisture retention. The innovative radiant glass panels vaporize food drippings, thus creating a smoke that infuses food with that outdoor grilled flavor.
Keep in mind that many new Infrared Grillers will burn their first dish or two. Don’t worry – just double up on the meat for the first few cookouts.