Specialty Gas House

By Tony Kocheff BBQ 4 Comments

How To Choose The Right Smoking Wood.

Wood Chips vs Chunks

When it comes to using different smoking wood to enhance the flavor of your food, you can either use smoking chips, chunks or splits (logs). Wood chips are used for short cooks. They burn up quicker than chunks so they are great for using on fish, poultry and smaller cuts of meat that don’t need to be cooked as long like steak, burgers, or sausage.

Wood chunks and splits are good for longer smokes. Cooks that take hours to finish like pork shoulder, brisket, wings, pork belly and ribs. It is better to use chunks for larger cuts of meat that require longer cooking times because the chunks do not burn up as fast as chips. Wood chunks will add smoke flavor for a longer period of time without having to add more wood during your cook. It is ideal to never have to add any charcoal or wood during your cook so you won’t disrupt the process. If you’re lookin’ you aint cookin’!

Do I need to soak the wood?

Soaking your wood chunks or chips is not necessarily needed. Most people do this to make sure the wood doesn’t burn up too fast. Wood chunks definitely do not need to be soaked because their larger size ensures that they will not catch fire and burn through quickly. For you to see a difference in soaking vs not soaking wood chunks you would have to soak them for several days. But it is certainly not needed. Soaking wood chips will help them last a little longer, but since you are only using them for shorter cooks it is also not needed. Adding wet wood chips to a lit grill will also lower the temperature causing you to have to wait longer to get it back up to your desired temperature.

Choosing the right type of smoking wood.

Choosing the best type of wood is an essential part of smoking meat, it is right up there with choosing the right time and temperature. Depending on what type of food/meat you’re going to smoke, you need to pick the right type of wood so it perfectly matches the flavor profile of your meat.

Choosing the wrong smoking wood type could result in a poor taste completely ruining the cook. That’s why you have to be careful in choosing which flavor of smoking wood to use. Use the guide below to help you in choosing the best type of smoking wood. Remember though, everyone’s flavor profiles are different, so with all things in BBQ, test it out!

How much do I use?

Make sure to not use too much wood, especially with stronger wood types. A handful of wood chips is often enough for a short smoking session and you should start a long smoking session with just a few chunks. A slightly less intense smoky flavor still gives great results, but too much smoke can cause food to taste bitter.

Smoking woods can come off as mild and some can come off as very strong. Mild smoking wood are the fruit woods like apple, peach and cherry. They’re good on white meat, poultry and pork. Middle of the road smoking woods are hickory, maple, pecan, and oak. They’re great with pork, and strong enough to stand up to beef and game meats. The strongest smoking wood is going to be mesquite. Make sure you only use mesquite if you are looking for a strong smoke flavor. Usually only reserved for large chunks of beef….and people from Texas!

Now onto the different types of smoking wood.

By Tony Kocheff BBQ 0 Comments

10 Reasons Why Cooking/Eating BBQ Is Good For You!

1. Cooking Relieves Stress

After a busy stressful day at your job, there is no better way to unwind than cooking up dinner. An article in the Wall Street Journal explains how clinics are using cooking therapy classes to relieve stress in patients. They found that cooking soothes stress and takes your mind off of all the negative things surrounding you. Debbie Mandel, author of Addicted to Stress, explains “when cooking we focus our attention on creating the best dish possible which shifts our attention from a brain locked into worries to a more calming state.” I mean what’s more relaxing than sitting back with a nice cold beverage watching the smoke roll.

2. Cooking Makes You Smarter

Research shows that your brain operate like a muscle, it changes and gets stronger as you use it. Psychological therapist Annie Gurton says, “Cooking is a task that requires a combination of several skills – understanding and planning, attention to detail, using our memory and imagination, manual dexterity, creativity and style”. Just like the more you work out the more weight you can lift, the more you use your brain and the more you learn new recipes and ways of cooking the smarter you get. When you stop exercising your muscles shrink, same thing happens to your brain. That’s why people say “use it or lose it”. So start cooking!

5. BBQ Brings People Together

What brings people together more than a barbecue?! Not many things. When you are surrounded by friends and family at a barbecue you forget about all your troubles in life and feel much happier. The compliments you will receive from the delicious barbecue you made will improve your mood greatly. Studies have also shown that completing tasks while listening to music can improve your mood. So fire up the grill, invite your friends and family over and crank up the tunes, your body and mind will thank you!

6. Cooking Improves Your Quality of Life

A study in the International Journal of Humanities and Social Science looked at the therapeutic qualities of cooking as a hobby. Researchers concluded that cooking improves a person’s well being and makes them happier. Studies have also shown that people who finish small and creative tasks throughout each day feel more relaxed and satisfied with themselves. When you start cooking you have to see it until it is finished, when you complete a project from start to finish it gives you that feeling of accomplishment, no matter how small the task. You’ve created a delicious meal that can be enjoyed and shared, giving yourself a well-deserved sense of achievement.

9. Cooking Your Own BBQ Can Be Healthier

Healthy BBQ? Yes, cooking your own BBQ can be a healthier choice than going out to eat. When you eat at home compared to going out to eat you consume fewer carbs, less sugar and less fat even when people aren’t trying to lose weight. Studies have shown people consume fewer calories when they eat at home. This doesn’t mean you have to cook healthy BBQ, it just means you end up eating healthier naturally when you cook your own food. You also have more control over what goes in your food, if you are trying to eat less sugar, find a rub that is still delicious but has no sugar. Having much more control over what you are eating will have you feeling better physically and mentally.

By Tony Kocheff Fireplace 86 Comments

How to troubleshoot your Everwarm Fireplace Remote. (SKY-4001TH)

Troubleshooting your Everwarm Fireplace Remote. (SKY-4001TH)

***This guide is for model number SKY-4001TH. If you have an Everwarm remote that was purchased in 2021 or after, and the model number is 4001TH-A. Please click here to learn how to fix that remote. Click Here>>

First, change the batteries in the remote AND receiver box. (see pictures below for more help)

Find your remote.
The battery for the remote slides out the bottom of the remote.
Use your thumb to push the triangle at the bottom away from your remote to reveal the battery.
Replace the battery with a CR2032 battery.
Find the receiver box. It should be in the back corner of your fireplace, it has 2 wires attached to the control valve of your fireplace.
Turn the receiver box over to reveal an arrow.
Slide the bottom of the box with your thumb to reveal the batteries.
Replace the batteries with NEW AA batteries.
Once the batteries are changed in both the remote and receiver box, make sure the receiver box is set to remote.
Now hit ‘on’ with the remote and your main burner should light.
If the fireplace turned on you’re all set! If it did not, continue below.

If your fireplace still won’t light, follow the steps below. (Check to see if remote works after every step.)

If you changed the batteries in both your remote and receiver box and it still won’t light, try these next steps to troubleshoot.
Make sure the pilot is lit. If pilot is not, click HERE for instructions on how to light your pilot.
Make sure your control valve (knob that says off, on and pilot) is in the ON position and not in PILOT.
Make sure remote receiver (black box in fireplace) is in the REMOTE position.
Check to see if the settings on the back of your receiver box AND remote are set to the same frequencies.
If the remote is still not turning the fireplace on, slide the receiver box to the on position.
If the fireplace lit, but it won’t light in the remote position, the remote may need replaced.
If the fireplace still did not light, check the connections from your receiver box to the control valve, make sure they are attached and not loose.
If you tried all of these steps and the fire still did not light, you may need service.
The intakes on the burner and pilot may have gotten clogged with dust, pet hair and pet dander and the unit is not getting enough clean air to work properly. Vent free units need serviced every 2-3 years.

If you still can’t figure out the remote, we can test the remote and receiver box in our showroom in Columbus, Ohio. We also do in house service calls if you live near central Ohio. In order for us to test your fireplace remote in our showroom, you would need to bring us the remote, receiver box, and the wires for us to be able to test it. The receiver box and 2 wires will unplug from your control valve.

*If you don’t live in Columbus, Ohio, you can purchase a new remote online here – New Everwarm Fireplace Remote

NEW REMOTE

Updated: If you opened the sky4001th remote up by the screw, see below:

With the remote opened up, find the two silver prongs that may have fallen out. Those 2 silver prong looking things have 2 holes on the flat side. (Before you put them back, bend the prongs up a little bit so they have a better connection when they’re put back on). With the casing opened, one side will have 2 circles. The 2 silver items that fell out go on that. If you look closely at the two circles on the casing, there will be 2 dots sticking up, that is where you will set the 2 holes of the silver pieces. It fits right on to that. View the pictures below to find out exactly where they go. Then simply put the remote back together and don’t remove the screw again!

By Tony Kocheff Fireplace gas insert • gas logs • light pilot • vent-free gas logs • ventless gas logs 4 Comments

How To Light The Pilot On A Vent Free Gas Log Fireplace And Other Helpful Tips.

Lighting your pilot

Make sure your main gas supply is ON.
From the OFF position, turn the gas control knob (reads OFF, ON & PILOT) counterclockwise to the PILOT position.
Push in the knob (this releases the gas to the pilot area only).
With the control knob in, push the piezo ignitor in continuously until the pilot ignites (every 3-5 seconds).
Once the pilot flame is lit*, keep the knob pushed in for 60 seconds.
Release the knob if the pilot stays lit (If not, go back to step 3 and repeat).
Turn the control knob counterclockwise to the ON position.
If using a switch kit, the switch will now turn on/off the log set.
If using a remote, make sure the remote receiver (black box) is switched to REMOTE and now your transmitter (remote) will turn on/off the log set.

*If the pilot flame did not light in step 4, there may be air in your gas line. If this is the case you may need to hold
the control knob in for a longer period until the air is pushed out. If you smell gas, wait 5 minutes until gas
dissipates before pushing in the piezo ignitor.

Here is a helpful video on how to help you light your pilot:

What if the pilot is lit but logs will not turn on with the remote?

If you have a remote, change the batteries in your remote receiver AND remote transmitter. This is typically the
number one reason.
Make sure the control valve is in the ON position and not in PILOT.
Make sure the remote receiver (black box in the fireplace) is in the REMOTE position.
If the red light on the remote receiver is flashing then you need to replace the batteries.

Why does my gas log set shut itself off or why can’t I light my pilot?

It needs service. The intakes on the burner and pilot get clogged with dust, pet hair and pet
dander and the unit is not getting enough clean air to work properly. It shuts off as a safety
precaution.
a) If you live near Columbus, Ohio you can call Specialty Gas House at 614-261-0824 ext. 2 to schedule a service call. To get
optimal performance out of your gas logs they should be serviced every 2-3 years.

Why is there an odor when my gas logs are on?

They may need service.
Logs have been unused for a period of time. (dust burning off logs)
There could be a log out of place which is impinging the flame (refer to your owner’s
manual for proper configuration).
It could be from other elements in your home. For example, here are a few things to
avoid when owning a vent-free log set:
a) Burning candles
b) Glade Plug-Ins or Potpourri
c) Use of aerosols (spray paint, WD-40, etc.)
d) Fresh paint, stain or solvents
e) If you recently painted or have done housework, the smell should subside in a couple of weeks.
- The strong smell will get drawn into the burner and put off an unpleasant smell. The smell is not harmful but should be avoided.

By Tony Kocheff Grilling Class Recipes 0 Comments

Chef Aaron Mercier 2019 Grilling Class Recipe

Japanese Inspired Summer Steaks with Marinated Green Beans, Fermented Blueberries, Grapefruit Kosho and Pepper and Strawberry Compote

Marinated Steaks

Ingredients:

Bistro steaks aka petite tenders aka chuck tenders, etc, about ½ lb per person
2 tbsp white miso for every 1 lb steak

Directions:

If needed, dilute the miso with a small amount of water to get it moving. Mix the steaks into the marinade thoroughly, and cover tightly. I have not discovered an upper limit to the marinating time: they keep getting better as they sit, eventually becoming basically a cured product.

Fermented Blueberries Recipe

Ingredients & Directions:

Toss blueberries in salt to coat, compress lightly in nested containers. Gently stir once per day for five days, more or less depending on ambient temperatures. If you want to be precise, weigh blueberries in grams, and add 2.5% salt by weight. Alternatively a couple teaspoons per pint should do it.

Grapefruit Kosho Recipe

Ingredients:
Zest and juice of two grapefruit
Zest of four oranges
Zest of two lemons
4 small habanero, seeded and minced
1 sweet red or yellow bell pepper, minced
2 cloves garlic, minced
1 tbsp unrefined sea salt
2 tsp honey

Directions:
Spread citrus zests out to dry at room temperature for 3-5 hours, then combine the rest of the ingredients. Kosho keeps for about a week to ten days refrigerated.

Pepper and Strawberry Compote Recipe

Ingredients:
½ lb strawberries
½ lb red bell pepper
2 tbsp shallot
2 cloves garlic
¼ cup honey
1 tbsp mirin
2 tsp soy sauce
1 tsp water
1 Tbsp watermelon juice (or other melon or white grape if melon juice not available/too much hassle)

Directions:
Rough chop solid ingredients, then combine everything but the watermelon juice in a small saucepan and simmer over medium heat for about an hour, then add the juice, pulse in a food processor and season to taste.

Marinated Beans Recipe

Ingredients:
1 lb green beans
¼ cup fish sauce
¼ cup mirin (sweet Japanese wine)
1 tsp rice vinegar
1 tsp sesame oil

Directions:
(combine up to 4 days ahead, cover and refrigerate)

Summer Tapenade Recipe:

Ingredients
1/2 cup strawberry compote
1 tbsp fermented blueberries
2 tbsp marcona almonds

A good grip of assorted herb leaves. (I like mint, thai basil, cilantro, and parsley as a base combo but it can get really eccentric if you want. Lovage? Sorrel? Savory? Marjoram? Just grab whatever looks fun at the Saturday market and chuck it in here)

Cook and Assemble:
Prepare a grill for direct, high-heat cooking. Scrub your grates well. Temper steaks to room temperature for an hour before cooking. Grill to rare or, if you must, medium-rare (if you prefer a more done steak, select a fattier cut, such as flank or strip. Bistro steaks are lean and can dry out easily.) Rest the steaks.

While they’re resting, set up a perforated pan on the grill and drain the beans out of their marinade. Grill briefly at high heat. Slice out the steaks, and shingle them out. Place a neat bundle of beans next to them and then arrange a dollop of tapenade along the top.

By Tony Kocheff Grilling Class Recipes 0 Comments

Chef Ed Kowalski Grilling Class Recipe

Grilled Blood Orange Flank Steak, Grilled Watermelon with Blue Cheese & Prosciutto, and Grilled Pound-cake with Balsamic-glazed Strawberries.

Grilled Blood Orange Flank Steak Recipe

Ingredients
1/2 cup blood orange marmalade
1/4 cup water
1/4 soy sauce
1/4 cup Goya Mojo Criollo
2 Tbsp brown sugar
2 Tbsp orange juice
1 tsp ground ginger
1/4 tsp garlic powder
1 1/2 tsp grated orange zest
2 lb flank steak

Directions:
Combine all ingredients except steak in a food processor and blend until smooth. Set aside.
Put steak in a covered container (or large Ziploc bag and add marinade, making sure meat is covered. Seal and refrigerate for at least 2 hours, preferably overnight, turning occasionally. Preheat grill to 350-40 degrees F, remove steak from marinade and discard excess marinade (or use as a basting liquid). Grill steak for approximately 4-5 minutes per side for medium rare (130 degrees F internal temperature). Remove from heat and allow to rest for 5-10 minutes. Slice steak across the grain, serve.

Grilled Watermelon with Blue Cheese & Prosciutto Recipe

Ingredients
3 watermelon rounds (1/2” thick), quartered
1 Tbsp. olive oil
Kosher salt
Ground black pepper
4 oz. thinly-sliced prosciutto, cut into strips
4 oz. Blue cheese, crumbled
Fresh basil leaves, chiffonade
2 tsp. Balsamic glaze

Directions:
Preheat grill to 350-400 degrees F (medium-high heat). Brush both sides of the watermelon with the olive oil and season with salt & pepper to taste.
Grill watermelon for 1 minute on each side, or until grill marks appear. Transfer watermelon to a serving plate, top with blue cheese, prosciutto, and basil. Drizzle with balsamic glaze and serve immediately.

Grilled Pound-cake with Balsamic-glazed Strawberries Recipe

Ingredients
¼ cup Balsamic vinegar
2 Tbsp. Honey
1 tsp. Vanilla extract
1 lb. Strawberries, halved or sliced
¼ cup Fresh mint, chopped
2 cups Vanilla yogurt
1 each pound-cake, sliced

Directions:
In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened. Remove from heat and add vanilla. Toss the strawberries with the glaze and stir in the mint. Preheat grill to 350-400 degrees F (medium-high). Brush each side of the pound-cake slices with oil and grill for about 1 minute on each side, or until grill marks appear. Spoon vanilla yogurt over the pound-cake, then top with strawberries.

This article will help you find the best smoking wood for your next cookout. Whether you’re looking for the best smoking wood for beef, chicken, pork, lamb, brisket or fish, this guide will help you out!