Description: Our New Ash Vacuum Cleaner Is A High-Power Vacuum Designed For Barbecues, Fireplaces, Fire Pits, And Smokers. And It Is Designed For Cold Ashes Only! Not Only Is The Motor Protected With A Non-Stick HEPA Media Filter,But Also There Is Aluminum Nozzle For Stable Use. It Makes Messy Work Easy And Safe. Add It To Your Cart Now ! 5.3 Gallon Ash Vacuum Cleaner For Fireplaces, Fire pits, Bar B Que, BBQ and Smokers
Feature 5.3 gallon tank capacity Aluminum reinforced hose Carry handle Washable and replaceable fire-resistant filter system filters out the finest dust and ash Specifically designed to clean cool ash out of fireplaces, wood stoves, pellet stoves, and barbeque grills For Cold Ashes Only
The patent pending Solo Stove Bonfire, the world’s most unique fire pit, pushes the limits of both combustion airflow efficiency and minimalist outdoor design. It was painstakingly engineered to provide a backyard fire experience that cannot be duplicated. Using our patented design and specialized construction process, we have created the most beautiful single unit fire pit ever. Prepare yourself to be wowed by the Bonfire’s mesmerizing flames and come closer together with friends and family outdoors. Each portion of the bonfire is made of the highest grade 304 stainless steel and perfectly measured and formed. The bonfire presented us with some unique design challenges that required us to create custom tools. These tools, along with a precision construction process, and intricate multi-step finishing and polishing process result in a fire pit product that is both beautiful and durable. The Bonfire is designed with a double wall to maximize the airflow of the burning process. The bottom holes allow oxygen to the feed the fire from below while simultaneously channeling warm oxygen up between the walls of the stove. This burst of preheated oxygen feeding back into the fire through the top holes causes a secondary combustion that results in a cleaner and more complete burn. A more complete burn means no more half-burnt logs to deal with. It also means very little smoke which means no more dodging smoke that seems to follow your every move. The Bonfire’s singular construction completely removes the need for parts and assembly. There is literally no setup. The Bonfire won’t scorch the ground under it so it’s safe to use on your porch, grass or patio. It was designed so standard sized firewood logs can be stacked inside. After an initial fire has started, the airflow process will begin to help the wood ignite. There is no need to wrestle with burning logs or dodge smoke and sparks.
Solo Stove Bonfire, the world’s most unique fire pit, pushes the limits of both combustion airflow efficiency and minimalist outdoor design with its all stainless steel construction. It was painstakingly engineered to provide a backyard fire experience that cannot be duplicated. Our patent pending design sold over 1.1M sold on Kickstarter.
SECONDARY COMBUSTION – Double wall design maximizes airflow and burning process. Bottom vent holes allow oxygen to the feed the fire from below while simultaneously channeling warm oxygen up between the walls of the stove and back into the fire.
EFFICIENT BURN/LOW SMOKE – A more complete burn means little to no smoke. It also means no more half burnt logs to deal with.
NO MORE DODGING SMOKE – Since Bonfire burns with almost no smoke, you’ll spend less time dodging smoke and your clothes won’t smell. You’ll spend more time enjoying the fire!
EASY TO USE & PORTABLE – The Bonfire’s singular construction completely removes the need for parts and assembly. There is literally no setup. Heavy duty carry case included. Size: 14″ tall, 19.5″ diameter.
What better way to celebrate summer than to enjoy the very best food cooked over the fire whether at the beach, camping, or in your own back yard.
Combining fresh flavors with exciting grilling techniques including cooking on a fire pit grill, salt block cooking, and cedar-plank smoking, Valerie Aikman-Smith presents 65 recipes for relaxed summer entertaining. The first chapter features delicious seafood recipes including Baja Fish Tacos with Blistered Jalapeños, Grilled Snapper in Banana Leaves, and Mezcal Lime Shrimp. For meat-lovers there’s a host of ideas for grilling your favorite fare such as Jerk Pork with Mango Chutney and Grilled Honey Plantains, Portuguese Piri Piri Poussin, and an All-American Burger. Valerie includes fabulous vegetable dishes from Grilled Zucchini Flowers with Shiso Lemon Salt to Roasted Cauliflower with Walnut Romesco. Sweet Things designed to round off an alfresco feast include Matcha Ice Cream with Black Sesame Praline or a classic Grilled Banana Split with Dark Chocolate Sauce. Finally, if all the heat has made you thirsty, try a Basil Aperol Spritz with Flowering Herbs, Sicilian Slush Cocktail, or a Watermelon Margarita.
Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking. No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic—T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us—reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin—meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire. From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.
Cohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel’s BBQ, in his hometown of Cleveland.
In preparing to open his barbecue restaurant, Mabel’s BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City–to name just a few–as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.