Specialty Gas House

Johnny Brunet Grilling Class

Johnny Brunet Grilling Class – 6/12/25

It was a hot June afternoon, the kind of day where your griddle could preheat itself just by sitting in the sun. I arrived at Specialty Gas House expecting a simple cooking class. Maybe a few grill marks, some meat, some fire. You know, civilized things. What I got instead was a spiritual awakening in the form of tacos, corn, and one extremely untrustworthy banana.

Enter Johnny Brunet, known online as “Griddle with Johnny,” aka the man who treats spatulas like nunchucks and cooks like he’s being timed by the gods. He pulled up with a cold Miller High Life in hand, the Champagne of Beers for the King of the Griddle. There were no measurements, no rules, just Johnny, the griddle, and enough grease to give your cardiologist nightmares.

First up were the Lazy Birria Tacos. “Lazy” he called them, but the only thing lazy was my ability to stop eating them. They were dripping with cheesy, meaty goodness, a richness so decadent it could make a grown man weep

Then came the Pineapple Chipotle Chicken Tacos,a sweet and spicy combo that somehow transported me to a tropical beach even though I was standing in a parking lot surrounded by propane tanks. I blacked out halfway through the second one and woke up hugging a bottle of Miller High Life.

As if that wasn’t enough, he fried bacon into corn. Yes, corn. And bacon. Together. I didn’t know whether to eat it or propose to it. I did both.

Finally, he closed it out with a campfire banana split that was so gooey and nostalgic, I called my childhood best friend just to apologize for never making them one.

So yeah, you came here for recipes. But I came here for healing, laughter, and a second helping of banana goo. Scroll down to get the recipes from Johnny’s griddle class, but don’t say I didn’t warn you. Once you cook these, you’ll never look at a griddle the same way again.

Make sure to follow his Griddle 101 YouTube page for amazing recipe and tips on how to use a griddle. https://www.youtube.com/@JohnnyBrunet

Johnny Brunet’s Recipes

Lazy Birria Tacos

Ingredients:

Beef & Seasoning

3 lb chuck roast
7 oz can of smoked chipotles
1 cup beef broth
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
1 tbsp onion powder
1 tbsp Mexican oregano

Tortillas & Cheese

30 (6-inch) white corn tortillas
16 oz shredded Chihuahua cheese

Toppings

1 bunch cilantro
1 white onion, diced
2 limes, sliced
Pickled red onions (optional)
Sour cream (optional)
Pico de gallo (optional)

Directions:

(Optional) Sear chuck roast in a hot cast iron pan for 2–3 minutes per side until browned.
Transfer roast to a crock pot. Add chipotles, beef broth, and all dry seasonings.
Cover and cook on low for 8 hours or until it easily shreds.
Remove chipotle peppers and shred the beef with two forks. Discard any visible fat.
Preheat the griddle to 375°F and add a little oil.
Dip each tortilla into the birria juices and place on the griddle.
Top each tortilla with cheese and shredded beef (on one side).
Let cheese melt, then fold tortillas in half.
Cook, flipping occasionally, until crispy (about 15–20 minutes total).
Top with diced onion, cilantro, and optional toppings. Serve with lime wedges.

Grilled Pineapple Chipotle Chicken Tacos

Ingredients:

Marinade

1lb Chicken Thighs or Breasts
4 tbsp pineapple juice
2 tbsp apple cider vinegar
1½ tbsp fresh lime juice
3 cloves garlic, minced
1½ tbsp chipotle chili powder
2 tsp dried oregano
2 tsp paprika
¼ tsp ground cinnamon
1 tsp kosher salt

Pineapple Salsa

1 cup chopped fresh pineapple
¼ cup chopped red onion
1 roma tomato, chopped
1 jalapeño, seeded and minced
1 tbsp chopped cilantro
1 tbsp lime juice
1 clove garlic, minced (optional)
½ tsp white sugar
½ tsp salt

Directions:

1. Mix marinade ingredients in a bowl. Add chicken thighs and refrigerate for at least 1 hour or overnight.
2. Preheat the grill to medium-high heat and grease the grates.
3. Remove chicken from marinade and grill for 4–5 minutes per side, until internal temp reaches 165°F.
4. Let chicken rest for a few minutes, then chop into small pieces.
5. Warm tortillas on grill or in a skillet for a few seconds per side.
6. Stack two mini tortillas, then add chicken and pineapple salsa.
Add optional toppings like sour cream, hot sauce, pico, or pickled onions. Serve with lime wedges.

Bacon Fried Corn

Ingredients:

1 lb thick-cut bacon, diced
2 lbs frozen corn
1 tbsp minced garlic (about 3 cloves)
¼ cup chopped cilantro
2 limes
Salt and pepper or Tajín seasoning
Cotija cheese (Mexican crumbling cheese)
Mexican table cream
Crushed Cheetos or tortilla chips
Hot sauce

Directions:

Dice bacon before cooking.
Preheat the griddle to 375–400°F.
Add bacon to a cold griddle and cook until crispy, stirring often.
Scrape off most bacon grease, then add frozen corn.
Toss corn to coat in bacon grease, then spread it out and let it cook undisturbed for 3 minutes.
Flip corn and cook for another 3–5 minutes.
Turn off heat and stir in Tajín and chopped cilantro.
Remove from griddle and top with Cotija cheese, crema, crushed chips, lime juice, and hot sauce.
Serve as a side dish with tacos or eat with chips.

Campfire Banana Splits

Ingredients:

6 large bananas (unpeeled, stems removed)
2 cups semisweet chocolate chips
1 (10.5 oz) bag miniature marshmallows

Directions:

Preheat the grill or campfire to high heat.
Spray 4 sheets of aluminum foil with cooking spray.
Slice banana peel lengthwise from stem to bottom, keeping the banana in the peel.
Gently open each banana and stuff with chocolate chips and marshmallows.
Wrap bananas in foil and place on grill or directly into coals.
Cook for about 5 minutes, until chocolate and marshmallows are melted.
Unwrap, open peel wide, and eat with a spoon.

chef dan varga hungarian butcher specialty gas house grilling class dish

By Tony Kocheff Uncategorized 0 Comments

Chef Dan Varga Grilling Class

Chef Dan Varga (The Hungarian Butcher) Grilling Class – 5/15/25

Chef Dan Varga was our host for another sold-out grilling class at Specialty Gas House as part of our ongoing fundraiser classes benefiting Honor Flight Columbus. Chef Dan Varga delivered once again, wowing us with something we’ve never seen done on the Big Green Egg.

He did a braised and grilled octopus and paired it with charred spring onions with a romesco sauce, and finished with a Brown Sugar, Maple & Cashew Crisp. The evening was packed with flavor, technique, and inspiration. Make sure to visit Chef Dan at his butcher shop, The Hungarian Butcher, in Worthington. 2177 W Granville Rd, Columbus, OH 43085

Chef Dan Varga’s Recipes

Charred Spring Onions With Romesco Sauce

Ingredients:

2 Bunches Spring Onions With Green Tops
4-6 Ounces EVOO
Salt & Pepper
3 Each Red Pepper
¼ C. Ground Almonds
3 Cloves Garlic

Directions:

Season The Spring Onions With EVOO, Salt, And Pepper.
Grill Onions Over High Heat Until Charred.
Remove From The Grill And Wrap In A Towel Or Butcher Paper. Let Rest 15 Minutes.
Char The Red Pepper Over The Fire Until Black. Let Set In Butcher Paper For 15 Minutes
Peel Charred Skins From Pepper And Remove Seeds
In A Blender Or Food Processor Place The Peppers, Almonds, Garlic.
Puree And Slowly Add The EVOO. Season And Taste.
Serve With The Charred Spring Onions

Braised & Grilled Octopus

Ingredients:

1 Each Large Octopus
2 Bottles Favorite Red Wine
1 Head Crushed Garlic
3 tbs Dried Oregano
3 Ounces Extra Virgin Olive Oil
3 Each Bay Leaves
1tbs Crushed Peppercorns
2 Whole Lemons

Directions:

Put All Ingredients In A Dutch Oven With The Octopus. Cover With A Lid Or Foil.
Cook On The Big Green Egg For Three Hours indirect @300 Degrees
Once Tender Remove From Liquid And Cool.
Grill And Char On High Heat For 5-6 Mins
Season With Salt And Pepper, Olive Oil, Lemon Juice, And Oregano.

Brown Sugar, Maple, Cashew Crisp

Ingredients:

6 Each Large Baking Apples
½ C. Corn Starch
2 C. Brown Sugar
2 C. Quick Oats
¼ C. Maple Syrup
1tbs. Cinnamon
1tbs. Nutmeg

Directions:

Peel And Cut The Apples. Place In Mixing Bowl.
Add The Rest Of The Ingredients. Mix Well And Place Into A Cast Iron Pan Or Oven Safe Casserole Dish.
Top With Crispy Topping Mixture (See below).
Place On The Big Green Egg At 300 Degrees For 60-90 Minutes Until Bubbly.

Cripsy Topping

Ingredients:

½ # Diced Bacon Cooked Until Crispy And Save All The Bacon Fat
2 C. Brown Sugar
2 C. Quick Oats
2 C. Crushed Cashews
1tbs Cinnamon
1tbs Salt

Directions:

After The Bacon Is Cooked Let Cool Slightly.
Place All Ingredients In A Bowl And Mix Well. Set Aside.

By Tony Kocheff Fireplace 0 Comments

Vented vs. Vent-Free Gas Logs: Which is Right for Your Home?

If you’re considering adding gas logs to your existing fireplace, you’ve probably come across two main types: vent-free (also known as ventless) and vented gas logs. While both serve the purpose of creating a cozy, inviting atmosphere in your home, they have key differences in terms of operation, efficiency, and aesthetics. In this article, we’ll break down the differences to help you choose the best option for your needs.

How They Work:

Vented gas logs are designed to mimic the look and feel of a traditional wood-burning fire without the hassle or smell. They require a wood-burning fireplace with an open damper to operate, allowing combustion gases to escape safely outside. Vented gas logs will give you the most realistic look when it comes to a gas fireplace. You’ll enjoy a large, vibrant flame that beautifully wraps around the logs, creating a realistic and natural fire experience. While they give you the most realistic look, they are the least efficient gas fireplace and they provide minimal heat because most of the heat goes up the chimney. See more of the pros & cons of vented gas logs below.

Pros:

Aesthetic Appeal: Vented gas logs produce a more realistic flame pattern, with taller, more natural-looking flames. This makes them ideal for homeowners who prioritize the appearance of their fireplace over heat and efficiency.
Versatile Design: There are many different log configurations to choose from and you can actually place the logs where you think they look best. Glass, rock and other more modern options are available.
Safe for Long-Term Use: Since they require a vent, combustion gases, including carbon monoxide, are directed outside your home, reducing any risk of buildup.
Limited Need for Service: Vented gas logs don’t require much maintenance because their burners are pretty simple to operate and not much can go wrong with them. Unlike ventless gas logs, which require more frequent cleaning to prevent clogging and to maintain safe indoor air quality. Occasional cleaning of the carbon build up on the logs and inspection of gas fittings may be needed, but the burner & logs themselves are generally maintenance-free.

Cons:

Less Efficient for Heating: Because nearly all of the heat escapes through the chimney, vented gas logs are primarily for ambiance rather than heat efficiency.
Requires a Chimney or Flue: Homes without an existing chimney will need to install one or opt for a different type of system, adding to the cost. Your chimney must also be in perfect shape, making sure it vents correctly without any issues so all of the fumes escape to the outside.
Costs more to Operate: Vented gas logs use on average 90k BTU’s per hour which is roughly 3x more gas than vent-free. If you plan to operate a vented gas log fireplace regularly you will see a significat rise in your gas bill.

How They Work:

Vent-free gas logs are designed to burn gas extremely efficiently, producing very little combustion byproducts. Because of this, they don’t require an open chimney or vent, which means you can keep your damper closed and the heat will stay inside your home instead of being vented up the chimney. The combustion process is highly efficient, generating heat while minimizing the amount of gas consumed.

Vent Free burners end up producing minimal byproducts like water vapor and carbon dioxide (CO2), both of which can be safely dispersed into a room in the small amount these burners produce. Each vent-free burner is also set up with safety features like an oxygen depletion sensor which tests the oxygen levels in the room and will shut the burner off if it gets below a certain level.

Vent-free gas logs are known for their high heat output. Since they do not lose heat through a venting system, they can effectively warm a room more efficiently than vented gas logs. Vent-free gas logs offer a practical and effective supplemental heating solution that combines efficiency with the cozy ambiance of a traditional fireplace, making them a popular choice for many homeowners.

Pros:

High Efficiency for Heating: Since no heat is lost through a vent or chimney, ventless gas logs are 99% efficient and can effectively heat a room. This makes them a great choice for supplemental heating.
Costs less to Operate: Vent-free gas logs use only a third of the gas required by vented gas logs, operating at 24,000 BTU’s on low and 36,000 BTU’s on high. Because of this efficient fuel usage and the ability to keep the heat they produce, you’re unlikely to see a noticeable increase in your gas bill.
Versatile: When installed in a wood-burning fireplace, vent-free gas logs offer flexibility in how you manage the heat. With the damper completely closed, all the heat stays in the room, maximizing warmth. If you prefer some ventilation, you can open the damper partially or fully, allowing heat to escape through the chimney. This setup lets you choose whether to keep all, some, or none of the heat indoors.
Great option for Damaged Chimneys: If your chimney doesn’t draft properly or requires a costly new liner due to cracks, vent-free gas logs can be a economical alternative. By installing vent-free logs, you can avoid the expense of a new liner and still enjoy safe operation. You will still have the flexibility to either vent them through the chimney or close the damper to retain more heat in your space.
No Venting Required: As the name suggests, vent-free logs do not require a chimney or flue for installation, allowing for greater flexibility in placement. This makes them ideal for homes without existing fireplaces or in rooms where venting would be impractical.
Environmentally Friendly: Because of their clean-burning design, they produce fewer emissions than vented gas logs, making them more eco-friendly.
Emergency Heat Source: Since gas logs don’t rely on electricity, vent-free gas logs will keep running even during a power outage, providing an efficient backup heating option when you need it most.

Cons:

Less Realistic Flame: The flame patterns of ventless gas logs tend to be smaller and less natural compared to vented logs, though newer models have made significant improvements in this area.
Odor: Some users notice an odor when vent-free is in use. This smell is generally a byproduct of the way vent-free fireplaces operate. The odor can sometimes come from contaminates that are in the room. In homes where air contains certain contaminants, like if you recently painted, have strong smelling candles burning or air fresheners, these particles can be drawn into the burner and put off an unpleasant smell. This odor can be removed by simply not burning candles and removing air fresheners. For many people, the smell of vent-free is subtle and not bothersome, but sensitive users may notice it more. If the smell is particularly strong, that could indicate an issue, like incorrect installation or something affecting the air quality in the room, so it’s always wise to consult a professional if there are any concerns.
Requires More Routine Maintenance: Vent-free gas logs require more maintenance than vented gas logs. Since they use room air for combustion, the oxygen depletion sensor can become clogged over time and will eventually need cleaning to ensure proper operation. It’s recommended to have vent-free gas logs serviced every 2–3 years.

Choosing between ventless and vented gas logs depends on your specific needs and preferences. If you’re looking for ambiance and a more realistic flame without a focus on heating, vented gas logs are an excellent choice. On the other hand, if you want an effective supplemental heating solution that’s efficient and cost-effective, ventless gas logs may be the better option.

At Specialty Gas House, we offer both vented and ventless gas log systems and if you live in Columbus, Ohio we can help you determine the best fit for your home. If you’re looking to enhance the aesthetics of your fireplace and live in Columbus, Ohio, we’re here to provide expert advice and installation services.

For more information on gas logs and our other products, feel free to visit our showroom. Our team will be happy to answer any questions you have and guide you through the selection process in our showroom.

To start the process, please use the measurement sheet below and bring us your measurements with a picture of your fireplace to our showroom in Columbus, Ohio so we can assist in helping you pick out the best gas log for your home.

If you would rather start by emailing us your measurements and pictures, and would like a free quote, email us at tony@specialtygashouse.com.

We do not ship gas logs and can only assist you if you live near Columbus, Ohio.

chef trudy king grilling cooking class at specialty gas house standing next to a big green egg

By Tony Kocheff Recipes 0 Comments

Chef Trudy King Grilling Class

Trudy’s Signature Sandwiches Recipes

Artichoke Parmesan

Ingredients:

1 Can Large Artichoke Hearts
1 8oz can Baby Bella Mushrooms
1 Vidalia Onion
3oz Banana Peppers (or to taste)
Smear Dressing or Mayo (See below for smear dressing recipe)
Dry Ranch Seasoning
Oregeno & red pepper flakes or Italian seasoning
Grated Parmesan Cheese
French Bread

Directions:

Smear Recipe:

Equal parts mayo & cream cheese warmed until homogeneous with dry ranch seasoning.

Sandwich Directions:

Slice Onion and mushrooms. Saute on a griddle, cast iron or nonstick pan until onions are soft and some caramelization appears on mushrooms and onions. Season with oregano and a pinch of red pepper flakes or Italian seasoning.
Spread mayo or the smear dressing on both sides of the bread.
Close the bread and season the outside with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit.
Once toasted, liberally pour grated parmesan onto one side of the bread. Creating little “ant hills”
Top with artichoke and mushrooms and enjoy!

Classic Italian aka “The Italian Job”:

Ingredients:

5 slices of salami
3 slices of pepperoni
3 slices of black forest ham or Canadian bacon
3 oz banana peppers (or to taste)
Saute Dressing (Balsamic Dressing mixed with red pepper flakes & oregeno or Malcolm’s Italian Stallion Seasoning)
Mayo
Muenster Cheese
Thinly sliced Vidalia onion
Thinly sliced tomato
Dry Ranch Seasoning
Oregeno & Red Pepper Flakes or Italian Seasoning
Spinach
French Bread

Directions:

Grill/Saute the meats with banana peppers and onions slightly for a couple of minutes. Season with oregano and a pinch of red pepper flakes or Italian seasoning and pour on a bit of balsamic dressing when sauteing.
Spread mayo on the bread and sprinkle with Italian Seasoning and then top with cheese.
Close the bread together and season one side of the bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
Evenly distribute the meat and veggies on the bread so you get equal parts in every bite.
Top with a layer of spinach and sliced tomatoes.
Enjoy!

Herbed Chicken:

Ingredients:

Pulled Rotisserie Chicken or Grilled Chicken Thighs.
Mayo
Muenstar Cheese
Dry Ranch Seasoning or Everything Bagel Seasoning
Spinach
Thinly Sliced Tomatoes
JJ’s Rosemary Roastin Rub
French Bread

Directions:

Spread mayo on the bread and top with cheese.
Season the outside of one side of bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
Shred rotisserie chicken. If making your own chicken, season with JJ’s Roastin Rosemary Rub and cook to your liking. We like whole roasting a chicken indirect on the Big Green Egg at 350 degrees until the chicken breast reaches an internal temperature of 165. Grilled chicken thighs works well too!
Add the chicken to the bread and top with a layer of spinach and sliced tomatoes.
Enjoy!

Candied Walnuts:

Ingredients:

4 Cups Walnuts
2 TBS Worcestershire sauce (or a vinegar BBQ sauce like Malcolm Reeds)
1 TBS Habanero Cherry Seasoning or Similar
1/4 Cup Brown Sugar

Directions:

Mix all of the ingredients together and cook on a pan with parchment paper in the Big Green Egg indirect at 300 degrees for 15-20 minutes. Feel free to use your oven.

Rose Lemonade:

Ingredients:

2 Cups Rose Flower Tea (Rose Petals Bought at Saraga or North Market Spices)
1 Cup Granulated Sugar or Honey
1/2 Cup Fresh Squeezed Lemon Juice

Directions:

Grind Rose Petals and steep with 200 degree water for about 20 minutes.
Drain the debris from the rose petals.
Combine the tea with the sugar and lemon juice until the sugar has dissolved.
Chill and enjoy!

By Tony Kocheff BBQ 0 Comments

Big Green Egg and Maker’s Mark Collaborate to Celebrate Big Green Egg’s 50th Anniversary with a Special Bourbon

Big Green Egg & Maker’s Mark

In a thrilling celebration of culinary innovation and craftsmanship, The Big Green Egg grill company and Maker’s Mark have joined forces to create a limited-edition bourbon, marking Big Green Egg’s remarkable 50-year journey in revolutionizing outdoor cooking.

The collaboration between these two iconic brands is a tribute to the artistry and passion that have defined their respective industries. As Big Green Egg enthusiasts know, the company has been at the forefront of outdoor cooking since its inception in 1974, with its ceramic grills setting a new standard for versatility, flavor, and performance.

Likewise, Maker’s Mark, a renowned name in the bourbon world, has been synonymous with excellence and tradition. Their commitment to quality and time-honored techniques has made them a favorite among whiskey connoisseurs worldwide.

A Celebration of Craftsmanship

The Big Green Egg and Maker’s Mark collaboration bourbon is not just a drink; it’s a celebration of craftsmanship and a testament to the art of slow, flavorful cooking. This special bourbon is crafted with the same dedication and attention to detail that both brands are known for, resulting in a unique flavor profile that captures the essence of outdoor cooking and bourbon craftsmanship.

“We are thrilled to partner with Maker’s Mark to commemorate our 50th anniversary,” says Fred Swisher, Founder of Big Green Egg. “This collaboration represents our shared values of quality, innovation, and a deep-rooted passion for bringing people together through exceptional food and drink experiences.”

The limited-edition bourbon will be available at select dealers and consumers will be able to enter a lottery to try and win the ability to purchase a bottle. Each bottle is a collector’s item, encapsulating the spirit of collaboration and the joy of outdoor cooking. You can enter the lottery here — https://bit.ly/BigGreenEggBourbon

“We are proud to collaborate with The Big Green Egg on this special project,” says Rob Famuels, Managing Director of Maker’s Mark. “This bourbon is a tribute to our shared commitment to craftsmanship and the joy of creating memorable moments around the grill.”

As the world celebrates Big Green Egg’s 50th anniversary, this collaboration bourbon serves as a reminder of the enduring legacy of innovation, creativity, and camaraderie that both brands embody. Raise a glass to 50 years of exceptional outdoor cooking and the exciting flavors that lie ahead with The Big Green Egg and Maker’s Mark collaboration bourbon. Cheers to a partnership forged in flavor and fueled by passion! Enter the lottery here for a chance at receiving one of these limited edition bottles.

By Tony Kocheff Fireplace 2 Comments

How to fix your Everwarm Fireplace Remote. (Model 4001TH-A)

Troubleshooting your Everwarm Fireplace Remote. (Model # 4001TH-A)

**This is for models 2021 and newer. You can find the model number on the back of the remote. It will read 4001TH–A. If your remote is grey and black, was purchased before 2021 or has the model number SKY-4001TH, please visit this page to learn how to fix your remote. Click here>>

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

Find your remote.
The battery for the remote slides out the bottom of the remote.
DO NOT remove the screw on the back of the remote.
You will need a small screwdriver to remove the battery compartment. You will see a little notch at the bottom of your remote, stick the screwdriver in there and pull the battery compartment out to reveal the battery. (See pictures below)
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 the 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 the remote receiver (black box in the fireplace) is in the REMOTE position.
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 to be replaced.
If the fireplace still did not light, check the connections from your receiver box to the control valve, and 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 to be serviced every 2-3 years.

How to sync your Everwarm EW4001TH-A fireplace remote to your receiver box.

If you think the remote and receiver are not communicating with each other, use this method to sync them.

Make sure the receiver box is in the REMOTE position.
Using a pencil or small screwdriver, hit the learn button on your receiver box. (You should see the red light start to blink)
Then on your remote hit ON.
Your remote should now be synced and you should be able to turn the fireplace on using the remote.

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. For us to test your fireplace remote in our showroom, you would need to bring us the remote, receiver box, and 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

By Tony Kocheff Recipes 0 Comments

Damian Buck Grilling Class

Damian Buck, Big Green Egg Grilling Class at Specialty Gas House 7/13/23

Pineapple Chipotle Wings:

Ingredients:

Chicken Wings
Malcoms Jammin Jerk Caribbean Seasoning
Lanes Pineapple Chipotle BBQ Sauce

Directions:

Season wings in a bowl with Malcolm’s Jammin Jerk Caribbean seasoning.
Put wings in a 300° big green egg with indirect heat using the conveggtor.
After 30 to 45 minutes or wings are at 170° internal temp, remove from egg & toss in a bowl with Lane’s Pineapple Chipotle BBQ Sauce.
Place back onto the Big Green Egg and cook for another 20 minutes.
Remove wings from grill when the internal temperature is around 185° and let rest for 20 minutes before eating.

Homemade Ranch Recipe:

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Directions:

Mix All the ingredients together and place in the refrigerator until ready to serve.

Jealous Devil Steak:

Ingredients:

Sirloin Steak (or your favorite 1” cut)
Jealous Devil Steak Rub
Baguette
Chimichurri Boursin Cheese
Cherry Preserves
Garlic Butter

Directions:

Lightly season steak with Jealous Devil steak rub, let sit at room temperature for 20 to 30 minutes or until the steak starts sweating.
Put steak onto a 300° Big Green Egg indirect (with conveggtor) and smoke for 30 minutes or until the internal temperature is reading 130 to 135°. Remove when it hits that temperature. Rest for 15 to 20 minutes before slicing. Slice steak thin.
Toast the baguette and then spread garlic butter and chimichurri boursin cheese on the baguette. Place sliced steak on top and then top with cherry preserves.

Smoked Cheesecake:

Ingredients:

2 cups graham cracker crumbs
1 cups Brown Sugar
1 Stick Unsalted Butter (melted)
32 oz cream cheese (Room Temperature)

1 cup sugar
⅔ cup sour cream
1 tablespoon vanilla extract
⅛ teaspoon salt
4 large eggs at room temperature, lightly beaten

Directions:

Mix together graham cracker crumbs, brown sugar and melted butter together and form into a crust shape in a springform pan.
Add cream cheese to a stand mixer and start to whip. Once creamy, slowly add in the remaining ingredients.
Pour into the springform pan with a graham cracker crust.
Place onto a 300° Big Green Egg indirect (with conveggtor) for 45 minutes or until set in the middle. If baking inside, cook for 75 minutes at 325°
Pull off and let rest until room temperature, and then place into the refrigerator overnight and then serve!

By Tony Kocheff Uncategorized 0 Comments

How to tell if your propane tank is expired

How long are propane tanks good for?

Propane tanks are incredibly resilient, built to safely contain liquid propane gas stored under pressure while also standing up to extreme weather and elements. But even the sturdiest tank has a shelf life, and as such must be periodically reviewed and inspected. A propane tank is good for 12 years from the date of manufacture. A recertified tank is good for 5 years from the date of certification.

How to tell if your propane tank is expired.

The easiest way is to inspect the collar or handle area of your propane tank. This won’t give you a direct answer to the question “when do propane tanks expire?” but it will tell you when the tank was manufactured or last certified. Then you will be able to figure out if it is expired.

How to read the markings on a propane tank.

Near the handle, you will find a series of stamped markings. These provide important information about your tank’s origination and capacity rating. A date should appear on the handle, near the valve indicating the manufacture date. It most often reads in a standard Month-Year format. So if your tank was built in June of 2020, it would read “06-20.” Then you add 12 years to that date to see if it is expired or not.

If it is expired, look around the collar some more to see if you see a marking with the same month-year format with an E after it. It would look like this “06-20E” This would indicate that the tank was recertified on this date, meaning it is good for 5 years after this date.

Additional Propane Tank Markings.

Additional markings indicate the empty weight of the cylinder, listed as “TW.” This is helpful if you want to weigh the tank to gauge how much propane is left available for use. The stamp “WC” indicates the water storage capacity, which helps dealers know the precise amount of propane that can be safely stored inside the tank.

How to know how much gas is in your tank?

The best way to figure out how much gas is in your propane tank is to weigh it. Find the marking on your tank that starts with TW. This will tell you the weight of your tank empty. Then weigh your tank and subtract your empty tank weight by the weight of your tank currently to figure out how many lbs are left in your tank. A typical 20lb propane tank that is used for grilling will weigh 17lbs empty and they hold 20lbs of gas, so a filled grill tank will weigh 37lbs. So if you weigh your tank and it is reading 27lbs, that means there is 10lbs of gas left which is 50%.

What should you do if your propane tank is expired?

If your propane tank is expired you can go to your local gas station or hardware store to exchange it. They do not care about the expired tank because they send the tanks to get recertified. They will give you a tank that should be good for a few years which you can then refill once you empty it. You can also find a company that recertifies them. Not many places do this but if you find one close to you it may be worth it.

Is it better to exchange propane tanks or get them filled?

We always prefer refilling propane tanks because you will receive more gas when doing this. Your typical 20lb propane cylinder will fit 20lbs of gas in it. When you exchange your tank the tanks are usually prefilled with only 15lbs of gas in them so refilling usually will give you more gas and more bang for your buck!

If you are local to Columbus, Ohio, stop by Specialty Gas House in Clintonville to refill your propane tanks. We have the best pricing on refills and have a rewards program on 20lb grill tanks where your 6th refill will always be FREE! We also fill 5lb, 10lb, 30lb, 33.3lb, 40lb, 100lb, RV and forklift tanks at our facility in shop in Clintonville.

By Tony Kocheff Uncategorized 0 Comments