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Fireplace Tips

Cold temperatures have finally hit South Georgia and with that has come the cozy burn of fireplaces! Is your wood-burningwood fireplace fireplace ready? It will be if you follow these tips.

Burn only dry, seasoned wood

Make sure the wood you burn has been split, stacked and dried for 8-12 months. Cover your log pile with a tarp but be sure to leave the sides open for proper ventilation. The best woods to burn? Oak is at the top of the list, but we also love pecan, hickory, and maple. Remember – the drier the wood, the better!

Burn only firewood

You may be tempted to burn scrap wood such as leftover crates or painted woods, but these woods have been treated with chemicals that are released when burned. No one wants a house filled with toxins! Fire starters are great to use to get your fire started but only use one at a time.

Keep your damper closed when your fireplace is not in use

Hot air rises so keeping the damper of your fireplace open all the time will allow your heated air to escape through the fireplace. It’s very important that your damper is fully opened when burning your wood fire.

Install a chimney cap

Chimney caps prevent unwanted objects, rain, and snow from coming down your chimney. They also work to reduce downdrafts.

Make sure your chimney is cleaned

Creosote is an extremely flammable byproduct of burning wood. You can’t stop creosote from building up so to ensure safety, we recommend chimneys be professionally cleaned twice per year for households that burn more than three cords of wood per season.

Play it safe with detectors

Make sure you have smoke and carbon monoxide detectors installed near your fireplace and in each bedroom.

Fireplaces are a beautiful and efficient means to warm your home during cold weather. By following these tips, you will enjoy a safe and cozy season! If you have any questions about maintaining your fireplace, please call us at 229.435.6116! We will be glad to assist you.

Four Ways to Cook a Turkey

Turkey time is here again, and if you’re like us, you want something other than the same old oven roasted turkey. It’s your year to be creative by using these four different cooking methods that are sure to leave everyone at your dinner table bragging about the bird!

PREPARE YOUR BIRDTurkey on a plate by Modern Gas Company

• Thaw your turkey in the refrigerator. This can take up to 3 days, so plan your time accordingly.

• Brine your turkey up to 24 hours in the refrigerator. Place your turkey and brine in a large food grade resealable bag and store it in a food drawer. If there is no room in your fridge, you can place the bag in a cooler filled with ice.

• Dry your bird completely with paper towels and rub room temperature butter and your favorite seasonings on the outside, inside and underneath the skin.

• For smoking, grilling and rotisserie, make sure the wings of your bird are tucked.

Now, it’s time to get cooking using one of our four favorite methods!

SMOKING ON THE BIG GREEN EGG

The use of woodchips will provide a deep smoke flavor while producing a juicy turkey. Select and soak your wood chips for 1 hour before cooking – we recommend pecan, apple or cherry. Fire up your BGE to 325 degrees, sprinkle wood chips over the charcoal and add the BGE ConvEGGtor accessory. Place the prepared bird on the roasting rack in a drip pan and place in the EGG. Smoke for 12 minutes per pound. Your turkey is done when a digital meat thermometer reads 165 degrees in the breast and 175 degrees in the thigh. Allow the turkey to rest for 20-30 minutes before carving.

GRILLING ON A HOLLAND PELLET GRILL

Cooking on a pellet grill will give your turkey a wood-fired flavor. Fill the pellet hopper you’re your favorite pellets. Place the turkey breast side up into a disposable roasting pan. When you are ready to cook the turkey, start your grill on “Smoke” and leave the lid open until the grill is ready (around 5 minutes). Place the turkey on the grill and leave on Smoke for 2-1/2 to 3 hours. Switch your setting to 350 degrees and cook for an additional 3-1/2 to 4 hours. Your turkey is done when a digital meat thermometer reads 165 degrees in the breast and 175 degrees in the thigh. Allow the turkey to rest for 20-30 minutes before carving.

FRYING WITH THE R&V WORKS CAJUN FRYER

For crispy skin, the Cajun Fryer is the way to go! After preparing and safely lighting your fryer, place the turkey in the fryer basket and allow it to sit above the oil as you bring oil to 350 degrees. Very slowly drop your basket into the oil. Close the lid and fry for 30 – 45 minutes or until the temperature reaches 165 degrees in the breast and 175 degrees in the thigh. Allow turkey to rest 20-30 minutes before carving.

ROTISSERIE ON THE SABER GRILL Rotisserie on the Saber grill will produce a smoky flavor with succulent brown skin. For this method, don’t use a large bird – the Saber rotisserie will spin up to 20 lbs of meat. Push the spit

through the turkey cavity, centering your turkey on the rod to evenly distribute the weight. Insert the first fork into the breast portion and the second fork into the thigh area – both forks centered and pushed as deeply as possible, remembering to keep the bird centered on the rod. Using a strong butcher’s twine, tie up the wings. Place the spit on the Saber grill and start spinning! Cook your turkey on low until the temperature reaches 165 degrees in the breast and 175 degrees in the thigh. Allow your bird to rest for 20-30 minutes before carving.

And that’s it! Any of these four cooking methods will produce a delicious turkey for your family to gather around this Thanksgiving. Don’t forget that Modern Gas is here to answer your cooking questions and to supply the accessories, seasonings, charcoal, and pellets you need for success!

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