ventless gas logs tips
By Tony Kocheff Fireplace • • • • 4 Comments

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

vent free help Specialty Gas House

How to light your Pilot

Lighting your pilot
  1. Make sure your main gas supply is ON.
  2. From the OFF position, turn the gas control knob (reads OFF, ON & PILOT) counterclockwise to the PILOT position.
  3. Push in the knob (this releases the gas to the pilot area only).
  4. With the control knob in, push the piezo ignitor in continuously until the pilot ignites (every 3-5 seconds).
  5. Once the pilot flame is lit*, keep the knob pushed in for 60 seconds.
  6. Release the knob if the pilot stays lit (If not, go back to step 3 and repeat).
  7. Turn the control knob counterclockwise to the ON position.
  8. If using a switch kit, the switch will now turn on/off the log set.
  9. 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?
  1. If you have a remote, change the batteries in your remote receiver AND remote transmitter. This is typically the
    number one reason.
  2. Make sure the control valve is in the ON position and not in PILOT.
  3. Make sure the remote receiver (black box in the fireplace) is in the REMOTE position.
  4. 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?
  1. 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?
  1. They may need service.
  2. Logs have been unused for a period of time. (dust burning off logs)
  3. There could be a log out of place which is impinging the flame (refer to your owner’s
    manual for proper configuration).
  4. 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.

Interested in a new gas fireplace?

Our shop, Specialty Gas House,  carries vent free and vented gas logs, vent free and direct vent inserts and heaters by some of the finest manufacturers in the industry. Take a look at our selection at the link below or visit us at 4500 Indianola ave. Columbus, OH, 43214. 

GAS FIREPLACES

By Tony Kocheff Grilling Class Recipes 0 Comments

Chef Aaron Mercier 2019 Grilling Class Recipe

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

grilling 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.