NEW! Big Green Egg Modular Nest System

Elizabeth ManuelComment

Build your outdoor kitchen one step at a time with the NEW Big Green Egg Modular Nest System! Start with an EGG Frame, then add to your custom EGG display with Expansion Frames and a variety of beautiful and functional inserts. You won’t believe all of the possibilities!

Build an outdoor workspace which can be tailored for size and style.

Start now and add on at a later date.  All inserts are standardized – the same insert will fit into the top frame and lower shelf frame.

EGG Frame (First Photo)

• Includes one EGG Frame, stainless steel grid insert and tool hook
• 4 levelers included, legs also accept optional 2″ and 4″ casters
• Lower shelf frame made of steel, which provides racking and sheer resistance
• Aluminum top frame and legs – if the powder coating scratches the frame remains rust free

Expansion Frames (Second Photo)

• Includes one Expansion Frame and Connector Pack
• Add a combination of beautiful inserts to customize your outdoor cooking area
• 4 levelers included, legs also accept optional 2” and 4” casters
• Lower shelf frame made of steel, which provides racking and sheer resistance
• Aluminum top frame and legs – if the powder coating scratches the frame remains rust free


Elizabeth ManuelComment

The Big Green Egg is a blend of ancient tradition, modern technology, and proprietary processes, resulting in a far superior product that is stronger, more durable and provides better heat insulation than any other outdoor cooker on the market. Thats how the Big Green Egg works so efficiently!

Simple to Start

The Big Green Egg reaches perfect cooking temperature and is ready to use in just minutes. Our 100% lump charcoal is made in the USA from only the best cuts of natural oak and hickory for superb performance and results. Lighting the charcoal is always quick and easy, as the design of the Big Green Egg allows air flow to circulate efficiently. Use our natural charcoal starter or an electric starter … and never buy lighter fluid again!

Precise Temperature Control

Grill, smoke and bake on your EGG at exact temperatures by easily adjusting the patented air flow systems. You have total control over temperature at your fingertips, maintaining accuracy within a few degrees! The Made in USA temperature gauge provides precise readings to 750°F/ 400°C. Many indoor ovens cannot match the accuracy of the EGG’s temperature control!

Safer to Use

The Big Green Egg is extremely safe to use as the ceramic surface doesn’t get as hot as a metal grill, and the heat source is protected within a ceramic fire box inside the base.

Easy Clean Up

The Big Green Egg features a professional grade stainless steel cooking grid and an elegant green exterior with a lifetime glaze that maintains its good looks and wipes clean easily without chemical cleaners. Inside, residual heat burns away any grease build-up – just like a self-cleaning oven – and ash build-up is minimal.

Patented Technology

Among many features that make the Big Green Egg by far the best cooking device of its kind are the patented components and state-of-the-art ceramic technologies that provide unrivaled thermal properties, material quality and cooking performance! The materials used in each and every EGG have performed flawlessly in extreme conditions for decades, and many EGGs are passed down to the next generation. The Big Green Egg comes with a Best-In-Class limited lifetime warranty. It’s all about quality and performance.


Stop by our grill section and check out our selection!

Four Safety Tips For Your Fourth of July

Elizabeth ManuelComment

Hearth, Patio & Barbecue Association Encourages You to Stay Safe on the Most Popular Grilling Day of the Year!

As fireworks light up the night sky, grills will be ablaze in backyards nationwide as many celebrate our country with a favorite American pastime. But remember safety first when you light up your grill this Fourth of July.

Fourth of July is the most popular grilling day of the year with 63 percent of grill owners planning to grill. With so many American’s barbecuing all their holiday favorites this time of year, it is important do so safely.
— Emily McGee, Director, Communications, Hearth, Patio & Barbecue Association

1.     Start with a clean scene.

  • Give the grill a deep exterior and interior cleaning.
  • Dry-scrub the gunk off your grates, burners, and interior surface.
  • Wash exterior with soap + water.
  • Replace your grease cup.
  • Check for rust and replace rusty parts.

2.     Perform safety checks.

  • Check for leaks by brushing soapy water on your valves, hoses, and connectors. Bubbles indicate leaking gas.
  • Check the burners to ensure they are burning evenly. Replace any parts not working correctly.
  • Check all parts and levels. Do a walk around inspecting all grill components.
  • Check for sneaky spider nests, low propane tanks, and loose screws.

3.     Take care along the way.

  • Prevent food from sticking by applying a light coat of high-smoking-temperature oil (such as peanut oil or cooking spray) on the grate before turning on the grill.
  • For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb, always allow coals to burn out completely and let ashes cool at least 48 hours before disposing), simply discard the foil with the coals and ash. Then, wash and reline with foil for next time. If you must dispose of coals and ashes before completely cooled, place them in heavy-duty foil and soak with water completely before disposing in a non-combustible container.
  • After you use your grill, brush off the cooking grate while it’s still hot.

4.     Treat your grill brush safely.

  • Grill brushes are like toothbrushes. When you see the bristles beginning to flatten or lose their efficacy, it’s time to replace.
  • Avoid leaving grill brushes exposed to the elements when not in use. The rain, sunlight, humidity, snow, etc., can age them prematurely.
  • Treat your grill brush just as you would any part of your grill and grilling environment: Follow manufacturers’ instructions and continuously inspect before and after using.

Introducing EGGspander

Elizabeth ManuelComment

Unleash your culinary creativity with the ultimate expansion system
for the Big Green Egg! The NEW Big Green Egg EGGspander System
facilitates an extensive variety of cooking setups to easily utilize the full
versatility of the EGG, and the 1 Piece convEGGtor Basket allows
for easy and convenient placement and removal of the convEGGtor.

Easily configures for

  • Multi-level direct and indirect
  • Multi-tier cooking racks
  • Direct “Cowboy Style” lower rack
  • ConvEGGtor Basket
  • 304 Stainless Steel
  • Handles are sized for gloved hands
  • ConvEGGtor basket allows for easy and convenient placement and removal of the ConvEGGtor

1 Piece convEGGtor Basket – 120724

  • Easy placement or removal of convEGGtor
  • Multi-level direct and indirect
  • Raised grid cooking
  • Starter component for the EGGspander System; works with the 2 Piece Multi-Level Rack

2 Piece Multi-Level Rack – 120755

  • Elevated sliding cooking grid with 4 in (10 cm) clearance for easy access
  • Reverses for low-level “Cowboy Style” grilling
  • Designed to connect to existing cooking grid
  • Starter component for the EGGspander System; works with the 1 Piece convEGGtor basket


Elizabeth ManuelComment

Dress your BBQ spread to impress with our lineup of homemade sauces. Whether you’re grilling classic burgers, to tacos or beefy sandwiches, these sauces will not only take your creations to the next level, they might just steal the show. Make your 4th of July cookout one for the books and dip, spread, and douse your meal using these easy sauce recipes.



Forget the store-bought stuff and lay our version on thick. Smoked tomatoes and a blend of spices make for a ketchup of epic proportions.

We’re bringing the heat with this stuff. Smoked hot peppers meet onion, vinegar and a pinch of sugar for a sauce that will have your taste buds smokin’.

Meet your new secret weapon. This versatile sauce is perfect for everything from burgers and fries, to beefy sandwiches.

This sauce is as easy to make as it is full of flavor. Our Smoked Bloody Mary Mix and Sweet & Heat BBQ Sauce combine forces for a sauce perfect for steak, wings, or pulled pork.

Traegering some seafood for the 4th? Dip it our smoked tartar sauce to really take it over the top.

This sweet and spicy relish is the perfect topping for anything that needs an extra kick. Make it at least a day ahead to really let the flavors shine.

No matter what you’re making, our selection of homemade sauce recipes will take your meal to the next level. They’re so good, and so simple to make, you may never buy store-bought sauce again!


Elizabeth ManuelComment

These ain't your average dogs. Go bold and pile on the flavor by topping your hot dogs with tender brisket, cheddar cheese, jalapeños, and onions, and finish them off with our Sweet & Heat BBQ sauce.





When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed for 10-15 minutes.

Place hot dogs directly on the grill grate and cook 7-10 minutes turning occasionally until warmed through and lightly browned.

Wrap brisket slices in aluminum foil with a little bit of BBQ sauce to keep it moist. Place directly on the grill grate next to the hot dogs and cook until warmed through, about 5-7 minutes.

To serve, place hot dog in the bun, top with brisket, more BBQ sauce, cheddar cheese, onion and jalapeños. Enjoy!


Access this, and over a thousand other Traeger recipes on the Traeger App.

10 Steps to One Spectacular Backyard Party

Elizabeth ManuelComment

The little white square marked "party" swims before you on the calendar. Whether in June, July, or August, it's the date on which you've committed to throwing a backyard party. Now, after sitting on your hands since you first sent out the evites, it's time to get cracking. These 10 steps should help you achieve backyard barbecue bliss.

Create an Experience!

For Kasey Stanislaw of Park City's Harvest Moon Events, the secret sauce to a great party is creating an experience for your guests. "Think of one 'wow' factor to incorporate, something guests can take away from the party. Maybe it's hiring a reptile handler for the kids, or getting a couple of hired guns who can teach lasso tricks to the adults."

It doesn't have to be a huge budget item. Stanislaw suggests putting together a crafting area for the kids, with butcher paper on a table, crayons, stickers, and glitter pens. For the adults, a musician — a lone guitarist will do — and a specialty cocktail make a memorable impression.

Don't Do it Alone!

Author, event planner, and stylist Maria McBride, based in Long Island, New York, can't make the point strongly enough. "Want to have the most fun at your own party? Get help. Hire two local teens to help serve or direct car parking. If you're expecting a big crowd, you'll want one person to help with every 10 – 15 guests."

Stanislaw agrees. "Even on a small budget, hiring a caterer or a bartender takes the party to the next level. It allows you to be present with your guests instead of stuck in your kitchen."

Strategize Your Menu!

If you are preparing the meal yourself, put together a menu that lets you do the bulk of the work in advance. Even burgers and brats become special-occasion fare when paired with a buffet of toppings such as kimchi slaw, pomegranate guacamole, blackened onions, and roasted pepper mayo, all of which can be made ahead of time. Speaking of mayo, watch the clock. If food's been sitting out for longer than two hours — less time in hot weather — you'll have to toss it, so don't expect leftovers. And think about foods that do well at room temperature: hearty noodle or grain dishes with vinaigrette dressing, leafy green salads, breads, savory tarts.

“Stick with a theme for an easy way to guide your planning. Food, cocktails, entertainment, décor—it all falls in place. But don't take things too literally. A western party might include Dutch oven cooking and gingham napkins. It's a nod to the West, not a re-creation."

Stock Up on Seating!

It doesn't have to be fancy, and your chairs don't need to match. But unless you're hosting a party that's strictly finger food, everyone will need a place to sit and a surface for their food. Folding tables can be a host's best friend: Oilcloth makes a reusable, no-sew cover and comes in all sorts of pretty designs, from sophisticated toile to traditional red-and-white gingham. McBride advises buying oilcloth by the roll from fabric suppliers or collecting vintage kitchen tablecloths from tag sales. "If there's a breeze in the air, prepare to weigh down the fabric with clips or clean garden rocks." 

Stick With a Theme!

It's an easy way to guide your planning. "Food, cocktails, entertainment, décor — it all falls in place," says Stanislaw. She advises not taking things too literally. "A western party might include Dutch oven cooking, burlap cloths, gingham napkins, and Mason jars. It's a nod to the West, not an actual re-creation."

Similarly, if you've got a beautifully landscaped backyard, think about a Secret Garden party. "Bring in extra planters and flower boxes, light the trees, and do a garden-inspired floral cocktail."

A theme can extend to music as well. Unless you invest in a full outdoor sound system, you won't be able to flood a large open space with music. But you can turn a porch or patio into a party space using portable speakers, Siri, or Alexa. Experts say you should plan on three hours of music; services like Songza or Spotify make it a breeze. Just count on turning down music after dark to keep neighbors happy.

Prep Drinks in Batches!

If you're serving a special beverage — blood orange margaritas, anyone? — mix up a batch in a couple of pitchers and refrigerate. Even with a hired bartender you're way ahead of the game. McBride admits to being a wine snob in the past, but says there are excellent boxed wines available, and suggests buying "a mix of easy summer whites and rosés. Look for craft beers and vintage sodas. Don't forget to include family-friendly iced tea, lemonade, and water infused with sliced citrus and mint."  And don't run out of ice. For a two-hour party you'll want 1.5 lbs. per person, for drinks and for chilling all beverages.

Upgrade Your Plates!

The saddest barbecue sight of all is a paper plate sinking under the weight of a loaded burger. Melamine dinnerware is durable, lightweight, and comes in hundreds of patterns, French country to space age hipster. While you're at it, replace disposable plastic cups with acrylic glassware worthy of the wine you'll be serving. It's eco-friendly and your guests will notice.

McBride says that if you must use disposable dishes, buy sturdy white Chinet — available in bulk online. Finally, her personal pet peeve is plastic or bamboo utensils. "Stock up on basic metal cutlery from Home Goods or tag sales; it's easy to clean and reuse."

Light Up!

Basic outdoor lights are a given, both for the sake of what you're grilling and your guests' safety. For a brilliant impression, invest in festive lighting, be it strings of market bulbs swagged across the patio, Japanese-style paper lanterns hung from a tree (pair them with solar lanterns), walkways lined with hurricane lamps, even an outdoor chandelier over the dining table. Just check your power source beforehand.

McBride says that frequent party hosts might consider keeping string lights in place all season. "You're ready for a party with a flick of a switch. I added a dimmer to the string lights on my deck a few years ago, my best party-ready strategy."

Have a Plan B!

Stanislaw says the smartest hosts always have a weather backup. "Especially in Park City, where weather can change in an instant, you need a Plan B. Being flexible is essential.  Looking at the radar three days before, you might see rain forecast and panic, but it can change overnight. If the budget allows, rent a canopy—you don't need a full tent with walls and flooring. Usually downpours will pass quickly. Until then, have cocktails indoors. And have plenty of towels on hand to dry chairs."

Consider Cleanup!

Yes, there will be trash. McBride takes a low-tech approach, relying on galvanized trash cans. "They're easy to clean, last forever, and have a retro-industrial appeal." She says you'll need 2 – 3 cans (don't forget one for the bar), and plenty of sturdy 30-gallon trash bags. And do hire a couple of helping hands (or pay the kids) to keep things tidy. You'll spend your time having fun, not hauling garbage.

How to Make the Most Out of Your Outdoor Kitchen

Elizabeth ManuelComment

The heart of the home is moving outside, along with pizza ovens, beer taps, and hang-out zones...

There was a time when the backyard chef was a lonely figure, hunched over a kettle-shaped charcoal grill while family and friends congregated inside, eating all the hors d'oeuvres. Nowadays, though, a backyard chef is just as likely to preside over an outdoor kitchen that would be the envy of celebrity griller Bobby Flay. And family and friends are just as likely to be out there, too. Because, especially in Park City, what goes better with grilled elk burgers and conversation than a mountain view?

Grilling Goals

“The rise of outdoor kitchens is definitely a result of families wanting to spend more time outside together.”
— Michael Mecham, owner of Salt Lake City-based Outdoor Kitchen Concepts.

Over the 17 years that Mecham has been building custom outdoor kitchens he has seen their popularity grow to the point that for new luxury homes they are almost a must.

 "People like to get together in their backyard, and not just in the summer," said Mecham, who claims he grills as often as six days a week right through the winter. 

Growing, too, has been the number of accessories luxury homeowners want to find in an outdoor kitchen. Ranging from pizza ovens to complete outdoor dining and entertainment areas, options might include dual heat sources that make it possible to switch between gas and charcoal, smokers for slow cooking on low heat, motorized rotisseries, side burners, warming drawers, food preparation areas, sinks, under-counter refrigerators, stainless steel storage cabinets, wine coolers, beer taps, granite-topped bars, fire pits, fireplaces, and adjustable lighting and sound systems.

"If you have it in your indoor kitchen, there's probably an outdoor version, too," Mecham said. 

The range of possible add-ons is so extensive that homeowners often hire a licensed contractor with the experience to oversee the project from planning and design all the way through construction, perhaps even of a pergola or other overhead shelter that extends the summer grilling season.

Cocktails & Climate

One of a contractor's primary responsibilities is designing an outdoor kitchen that will work well with how the homeowners intend to use their outdoor space. For example, a tradition of gathering before dinner for a drink might suggest the need for a larger area dedicated to hanging out. And gathering this kind of input is key to putting together a budget.

Also at the forefront is choosing options that can withstand the Park City elements, not only at the height of summer but also during the times of year when a balmy afternoon is about as rare as a camel strolling down Main Street. One brand that stands up well, according to Mecham, is Alfresco, a Southern California based, top-of-the-line grill manufacturer ($17,351 for their 8-piece, 42-inch outdoor kitchen package) whose customers have included chefs Jean George, Emeril Lagasse, and Wolfgang Puck.

"You can cover everything in the winter, but you don't really need to," Mecham says. "Even the nuts and bolts are stainless, so nothing is going to rust."

Counter tops are one big outdoor kitchen element that needs weatherproofing, Mecham says. He recommends using granite, but sometimes sees tile, which is a mistake. "The freezing and thawing causes problems with the grout," he says.

Key considerations

Mecham says constructing a major outdoor element such as a kitchen involves a good bit of planning. Here are a few other factors homeowners should think about:

• Determining the most suitable location, which could help decide, for instance, whether a ventilation hood is needed to keep smoke from seeping into the house and making it smell like a barbecue joint when the rodeo is in town.

• Ensuring that an outdoor kitchen's visual elements — color and style —fit in with the home's overall style. This may include working with the home's designer. It also means recognizing that styles change. For example, Mecham says that the masonry structures long used for built-in grills are "becoming obsolete." The style now is leaning toward more modern finishes such as stainless steel and powder-coated side panels. An added benefit of the new materials is that fitting cabinet doors and other attachments is much easier than when working with masonry.

• Making provisions for gas, water, and electricity, including getting the necessary permits, may seem mundane, but is crucial. With utilities, being closer to the house is better, because of the cost of running lines, especially if the spot you have in mind would require digging a trench equivalent to the length of the Keystone XL Pipeline.

• Configuring lighting and entertainment systems (including charging outlets), for optimizing LED lighting and Wi-Fi.

Noodling the numbers

Outdoor kitchens can be pricey. A top-of-the-line pizza oven alone can cost in the thousands, and the kind of kitchen that might have a TV chef trying to fly a drone over your backyard could top $100K.

There is a way to rationalize even the big numbers, though. When it comes time to sell a home, especially at the luxury end of the market, an outside kitchen can return a significant portion of its cost, up to 100 percent or more, according to some sources. 

But of course with the elk steaks sizzling on the grill, the conversation just getting interesting, and the sun setting over the Wasatch mountains,
who wants to go anywhere?


Elizabeth ManuelComment

Fire up your good times with precision grilling equipment from Jackson Grills!


From luxurious outdoor kitchen components and high performance cart barbecues to versatile, travel-anywhere portable grills, Jackson Grills provides the equipment you need to fire up good times with family and friends. As one of Canada’s leading specialty custom grill companies, we are committed to providing a diverse range of grilling technology options, factory tested to meet strict quality control standards, and backed by knowledgeable customer support. In your backyard, summer cottage or the back-country, make the most of the great outdoors with Jackson Grills.

In today's socially busy world, it is great to relax on the deck or backyard and enjoy the succulent tastes that can be served up from a great grill. Jackson Grills loves to be a part of that experience. Our quality and design will become the focal point for great gatherings coupled with fabulous food. Whether you're a gourmet chef or backyard  barbecue genius, you will love the great features our grills have to offer!


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Combining elegance and performance in an exciting new way

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The Lux series brings function and style into one grand masterpiece.

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Mixing luxury, power, and versatility for a more memorable cooking experience.

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Custom designed and  built outdoor cabinetry, built-in grills & custom accessories.

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Add ambiance and warmth with and outdoor fire place or fire table!


Jackson Grills is proud to offer its industry leading warranty. The terms listed below apply to current year models and are for informational purposes only.  

10 year plus 5 Warranty: (from date of purchase); Jackson Grills will replace (at our option), any defective stainless steel burner for the first 10 years. From 11-15 years, Jackson Grills will provide 50% of the current retail price of the stainless steel burner. First 5 years: (from date of purchase) Jackson Grills will replace or repair (at our option) any defective part in the list below at no charge. From year 6 to lifetime, any defective part in the list below will be replaced or repaired (at our option) at 50% of the current retail price:  Stainless steel inner & outer hood  Warming Shelf  Outer pedestal system  Stainless steel handle  Firebox  Flame diffusers  Stainless steel cooking grids

2 Year Warranty: (from date of purchase); Jackson Grills will replace or repair (at our option), any defective part from the list below, at no charge. Labor Charges incurred are not covered.  LP hose and regulator  Natural Gas Hose & Quick Release fitting  Natural Gas Regulator  Thermometer  Gas valves  Knobs & fasteners  Igniter and electrode  Accessory parts (excluding covers)  Casters Jackson Grills warrants its products to the original purchaser only (NO EXCEPTIONS)

5 Summer Outdoor Entertaining Tips

Elizabeth ManuelComment

Summer brings plenty of opportunities to enjoy time outdoors entertaining family and friends. The key to a successful summer party is simplicity: keep things easy so you can enjoy the festivities right along with your guests.

Make this season’s barbecues, picnics and family gatherings events to remember with these simple summer entertaining tips:

Cook outside  

Rather than firing up the oven and heating up the entire house during steamy summer days, turn to outdoor cooking methods like grilling. Be sure to plan ahead with sturdy tableware that stands up to barbecued meats and other robust items fresh off the grill. Also remember that the grill isn’t just for main courses; you can use it to prepare any number of side items, like skewers of garden fresh veggies.  

Keep it comfy

With everybody outside, it’s important to keep comfort in mind. If you have access to electricity, you might consider an oscillating fan, which can stir up a cool breeze. Additionally, the air movement can help deter flies and other pests that can quickly ruin guests’ appetites. Provide ample seating options, including patio furniture, pillows and even blankets on the lawn. Also ensure there are spaces for guests to cool off, whether that’s under a shade tree or a portable canopy or umbrella.

Provide sturdy tableware

Some popular cookout foods can be a greasy nightmare without the right tableware to keep the mess to a minimum. Upgrade your outdoor dining experience with tableware like Chinet Classic White premium-strength plates, platters and napkins so you don’t have to worry about spills and leaks. They also make for easy cleanup when the party comes to a close.

Prepare seasonal sides

Let the grilled fare serve as the star of the show and keep the side dishes simple. Fresh, seasonal fruits and vegetables, and staples like potato or pasta salads and coleslaw, make for a well-rounded meal without a lot of fuss. Also opt on the lighter side for dessert. Fresh berries over ice cream or a simple white cake can be a hit.


Add lighting

Keep the entertainment alive after sundown by going the extra mile with decorative lighting. Strings of lights in fun shapes or colors can add some vibrant light to seating areas. A fire pit is also an option for adding some ambient light and even a little warmth when the sun goes down and the temperature begins to drop.



Elizabeth ManuelComment

Flame Boss 300 WiFi Smoker Controller

  • iOS & Android apps available now! Monitor pit and food temperature and change the temperature of your pit from your phone, tablet or computer.
  • Easy to Use Turns on as soon as you plug it in. There is only one mode, automatic.
  • Variable Speed Blower Runs at the best speed to reach and maintain the desired temperature in the smoker.

Universal Adapter Kit Fits Many Drum, Barrel, Cabinet & Offset Style Charcoal Grills and Smokers:

  • Weber Smokey Mountain - All Sizes
  • Char-Griller offset & barrel
  • Char-Broil charcoal grills & smokers
  • Most drum smokers - Ugly and otherwise
  • Many other charcoal grills & smokers

Kamado Adapter Kit Fits Kamado Style Charcoal Grills & Smokers:

  • Big Green Egg - All Sizes
  • Kamado Joe - All Sizes
  • Primo Grills - All Sizes
  • Saffire Grill & Smoker
  • Grill Dome - All Sizes
  • Vision Grills Classic
  • Broil King Keg – 2000 & 4000
  • Char-Griller AKORN Kamado


Better performance and results - Flame Boss® temperature controllers for charcoal grills and smokers make you a better pit master. Smoke tender and moist meat with precise and repeatable temperature control in your smoker the way nature intended – low and slow.

Less hassle  - Flame Boss® has several fantastic features, each and every one designed to deliver the rich, smoky taste you crave without the constant monitoring. Flame Boss® does it for you. You can count on it whether you’re smoking meat for the family or a huge backyard bash. We stand behind our products with a 100% satisfaction guarantee.

Easy to use - All you have to do is plug it in and set it. Flame Boss takes it from there. Temperature controllers fit all kamado-style grills like the famous Big Green Egg. Other types are coming soon. You can’t rush greatness!



What Makes the Egg a Great Gift?

Elizabeth ManuelComment

Endless cooking possibilities. Lifetime warranty. No gift wrap required!

Have an avid cooking enthusiast or the “what to get the person who has everything?” on your holiday shopping list? Give them the gift of a Big Green Egg, The Ultimate Cooking Experience!  And with over 200 fun EGGcessories to choose from, you’ll never worry about another holiday, birthday or anniversary gift idea again. Ever! 


With a Big Green Egg you can sear steaks and chops; roast the perfect holiday bird; smoke low and slow and even bake a crispy pizza! Check out some of these great recipe options to make your next meal unforgettable. And don’t worry … the EGG cooks desserts, too … you’ll have to scroll down to see those.



Candied Sweet Potatoe


These sweet potatoes are baked in the EGG, then peeled, sliced and layered in a baking dish. Enhanced with orange juice, brown sugar and corn syrup, they’re topped with thin orange slices, then returned to the EGG and baked until wonderfully caramelized. They are sure to get rave reviews.


  • 2 lbs sweet potatoes
  • 1½ cups plus 2 Tbsp firmly packed light brown sugar
  • ¼ cup freshly squeezed orange juice
  • 1 cup plus 2 Tbsp light corn syrup
  • 6 Tbsp unsalted butter, cut into cubes
  • 1 navel orange, peeled and thinly sliced


  1. Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
  2. Place the sweet potatoes on the grid. Close the lid of the EGG and cook for 7 to 8 minutes. Turn the potatoes, close the lid of the EGG and continue cooking for 7 to 8 minutes, until easily pierced with a fork. Remove the potatoes from the EGG and cool completely.
  3. Peel the sweet potatoes and cut them into ¼ inch-thick rounds. Lay the potatoes in the baking dish. Sprinkle 1½ cups of the brown sugar evenly over the sweet potatoes. Drizzle with the orange juice and 1 cup of the corn syrup and dot with the butter. Place the orange slices on the sweet potatoes, drizzle the remaining 2 tablespoons corn syrup on the orange slices, and sprinkle with the remaining 2 tablespoons brown sugar. Place the baking dish on the grid. Close the lid of the EGG and bake for 1 hour, or until the sweet potatoes are tender. Serve immediately.

Serves 6



Coconut Cake

Adapted from Smokin’ Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue by Melissa Cookston


  • 1 coconut
  • ¾ cup solid white vegetable shortening
  • 1 cup sugar, divided
  • 4 medium eggs, separated, yolks whisked
  • ½ teaspoon vanilla extract
  • 2¼ cups cake flour
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt


  1. Set the EGG for indirect cooking at 350°F/177°C, with a Baking Stone. It is very important that you monitor the temperature level of the baking stone. Grease 2 (9-inch) round cake pans.
  2. Drain the liquid from the coconut and reserve. Remove the husk and, using a potato peeler, shave 1 cup of coconut meat. Grate the rest using a box grater.
  3. In a stand mixer, cream the shortening and ½ cup of the sugar. Add the whisked egg yolks and vanilla and mix for 1 minute. Mix in ¾ cup of the grated coconut.
  4. In a separate bowl, sift the cake flour, baking powder, and salt. Add a quarter of this mixture at a time, alternating with pouring in some of the ¾ cup coconut liquid from the coconut. (If you didn’t get enough from the coconut, add coconut milk from a can or regular milk to make up the difference.) Mix until the wet and dry ingredients are completely integrated into the batter.
  5. In a separate bowl, beat the egg whites until stiff peaks form, then gradually whisk in the remaining ½ cup of sugar and fold into the batter using a spatula. Pour the batter into the prepared cake pans, place on the baking stone on the grid, and bake for 35 to 40 minutes, until the cakes have risen and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.
  6. Raise the EGG temperature to 400°F/204°C, place the 1 cup coconut shavings in a pie pan, taking care not to break them up, and place on the grill for 5 minutes (keep an eye on them), until the shavings are browned and toasty.

Icing Ingredients

  • 1 cup sugar
  • ⅓ cup water
  • ⅓ teaspoon cream of tartar
  • 2 egg whites
  • 1½ teaspoons vanilla extract

Icing Instructions

  1. To prepare the icing, boil the sugar, water, and cream of tartar in a small saucepan until it reaches 242°F/116°C on a candy thermometer. Cover and remove from the heat. Beat the egg whites on medium-high speed until very stiff peaks form, then slowly pour the hot syrup into the egg whites while still blending. Add the vanilla and blend until smooth.
  2. To assemble, place 1 cake layer on a cake plate and ice, then sprinkle some grated smoked coconut on top of the cake. Add the second layer of cake and cover with icing. Then place the toasted shaved coconut all around and on top of the cake. The cake will keep for 3 to 4 days.

Serves 10 to 12


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Very Berry Pizza

Recipe adapted from Pizza on the Grill Expanded, by Elizabeth Karmel and Bob Blumer


  • 1 cup ricotta cheese
  • ½ teaspoon vanilla extract
  • 5 tablespoons sugar
  • 2 tablespoons finely chopped crystallized  ginger
  • Zest of ½ lemon, finely grated with a Micro- plane or zester
  • 2 tablespoons all-purpose flour, for kneading the dough
  • 3⁄4 teaspoon ground cinnamon
  • 1 ball prepared pizza dough, at room temperature
  • ¼ cup uncooked grits or polenta, for rolling the dough
  • 2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
  • ½ pint fresh blueberries, picked over
  • ½ pint fresh raspberries, picked over
  • ¼ cup honey


  1. Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.
  2. Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.
  3. Set the EGG for direct cooking at 400°F/204°C. Preheat a Pizza & Baking Stone.
  4. Roll out and shape the dough, add to preheated Pizza & Baking Stone ,and cook the first side of the crust. Use tongs to turn the crust over. Continue cooking until the bottom crust is well browned.
  5. Remove from the EGG and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Serves 2 to 4

*You may also want to try adding the pulp from 2 fresh passion fruits to the ricotta cheese mixture.

*Buy a few extra raspberries and make your own raspberry lemonade.



Elizabeth ManuelComment

Make grilling clean-up easy! Follow these tips so that you can get back to enjoying your outdoor space with friends and family.

  • Before lighting the grill, apply non-stick spray on the grates. The protective spray cuts down the clean-up time afterwards. 
    For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb, always allow coals to burn out completely and let ashes cool* at least 48 hours before disposing), simply discard the foil with the coals and ash. Then, wash and reline with foil for next time.

** If you must dispose of coals and ashes before completely cooled, place them in heavy-duty foil and soak with water completely before disposing in a non-combustible container.

  • There are multiple options to scrub away buildup on the grates once the grill has cooled (various brush types and cleaning blocks).
  • Squirt grease-cutting dishwashing detergent on grill and grates (once cool). 
  • Scrub with brush or abrasive pad, then rinse. A repeat may be necessary. 
  • For tougher jobs, place cool grill grates inside a plastic garbage bag and spray them with oven cleaner. Tie the bag shut and let it sit outside for a few hours. Wearing rubber gloves, place grates on a newspaper and then scrub with abrasive brush or scrub pad. Rinse with water.
  • You can also spray oven cleaner in the bowl of the grill and, wearing rubber gloves, wipe the residue out using crumpled newspaper.

Grill Brush Safety

If you opt to use a brush with bristles to clean your grill, follow these safety steps:

  • In many ways, grill brushes are like toothbrushes. When you see the bristles beginning to flatten or lose their efficacy, it’s time to replace.
  • Apply the “tweezer test”: take a pair of tweezers, randomly select five to 10 bristles and gently pull – if any bristles come off, it’s time to replace.
  • We don't recommend not leaving grill brushes exposed to the elements when not in use. The rain, sunlight, humidity, snow, etc., can age them prematurely. 
  • Above all, treat your grill brush just as you would any part of your grill and grilling environment: Follow manufacturers’ instructions and continuously inspect before and after using.

Five Easy Ways To Green Up Your Next Barbecue

Elizabeth ManuelComment

Spring has (finally) sprung and we all know that means barbecue season is officially upon us. The unofficial summer pastime brings together families and friends as we head outdoors to fire up the grill and enjoy the warmer weather. It also provides the perfect opportunity to reduce our eco-footprint. Not sure where to start? No worries; we’ve got you covered. Whether you’re planning a huge event or just grilling for the family, here are five easy ways to green up your barbecue without killing your grilling fun! 


This is an all-around win/win for you and the environment. Local, seasonal produce means fresher produce since it doesn’t have to travel as far or as long to arrive on your plate. Local produce tends to have fewer preservatives and growth chemicals. You’ll also help save the energy that’s typically needed to transport crops longer distances, thereby reducing the carbon footprint. You can visit your local farmer’s market, and many grocery stores are now stocked with “buy local” sections to make consuming local produce easy.


-  While recyclable silverware is always a win, try trading in those paper plates and plastic cups for reusable silverware. That doesn’t mean you need to break out your fine china — instead, look for party-ware plates and cups that can be used throughout the season. You’ll be helping to reduce overall waste and you won’t have to worry about your food soaking through the plate. For everything else, try unbleached, 100 percent recycled and biodegradable options.


You might not be able to get everyone on board with no carbonated drinks, but you can minimize your overall imprint. Try replacing half of your normal soda can and bottle purchases with homemade drinks like your auntie’s favorite punch, Sangria, iced tea or even lemonade.


This is a major pain point for charcoal purists, but you can green up your grill by looking for electric, natural gas and propane options — they produce less waste and are much more efficient.


- For those who are committed to that charcoal-grilled flavor, you can still reduce your grilling imprint by ditching lighter fluid. It is made with all sorts of harmful chemicals, including volatile organic compounds (VOCs) and carbon monoxide that are going into the environment and into your food. Instead, try an electric metal lighter, charcoal chimney or even go old school with twigs and matches. And, if you can, opt for lump charcoal. It is a bit pricier, but it is all natural, lights easily, and burns hotter.




Elizabeth ManuelComment

Celebrating Meat in All it's Glory! 

National Beef Month is a time to celebrate the community of farmers who work hard every day to raise safe and nutritious beef that is enjoyed by consumers around the world.

Raising beef is a complex process, but throughout the entire journey, one thing remains constant — the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Currently, more than 700,000 cattle farms and ranches in the United States, with an average herd size of 40 cattle, produce 19 percent of the world’s beef. Of these operations, 97 percent are family-owned.                                      

From the farmers and ranchers to the processors, thousands of people play an integral role in the journey of beef from the field to the market. Please join Indiana’s beef producers in celebrating all those involved in the process throughout May with National Beef Month. But don’t limit your celebration to just one month when you can feast on this wholesome, delicious food all year round. Celebrate beef throughout the rest of the year!
— Joe Moore, Indiana Beef Cattle Association Executive Vice President

The Average American Eats About 61 lbs of Beef Each Year! 

Estimates are between 970 million and 1.4 billion cattle live on the planet. India has the largest cattle inventory in the world, followed by Brazil and China. Those three countries are home to roughly 64 percent of the world’s cattle. The United States has the fourth-largest cattle inventory in the world, with more than 94 million head of beef cattle. The United States provides 19 percent of the world’s beef, but only has 10 percent of the world’s cattle. Texas is the top producer of beef in the United States, followed by Nebraska, Missouri, Oklahoma and South Dakota.


Celebrate National Beef Month by enjoying an all-American juicy hamburger or a thick, delicious, mouth-watering steak on the grill during the summer grilling season.


  • Some of the best cuts for grilling include the strip steak, flank steak or ribeye steak. The all-American juicy hamburger also is a great option when it comes to grilling. Prior to cooking, season your burger patty or steak with herbs and seasonings, as desired.


  • Trim visible fat before grilling to help prevent flare-ups. For best results, grill over medium heat. If the food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. For charcoal grilling, when coals are medium, ash-covered — about 30 minutes — spread charcoal out in a single layer and check cooking temperature. To check the temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.

For gas grilling, gas grill brands vary greatly and grilling times may need to be adjusted.


  • To determine proper degree of doneness for ground beef, insert an instant-read thermometer horizontally from the side into the center of the patty to ensure an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness. For steaks, half an inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat. After cooking, let steaks rest before serving to achieve desired degree of doneness, which may range from medium rare at 145 degrees to medium at 160 degrees to well done at 170 degrees.

Widely popular, easy to fix, wholesome and satisfying, burgers and steaks have earned a place in the hearts of Americans.

A recent survey found that when it comes to the grill, Americans choose beef. Nearly three out of every four American grillers say the one meat they grill most often is beef, at 69 percent, versus chicken, at 25 percent, or pork, at 6 percent.

Beef delivers 10 essential nutrients, all in one tasty package. These nutrients — including zinc, iron, protein and B vitamins — are important to good health.

For beef recipes and additional cooking tips, visit:


Elizabeth ManuelComment

NOT ALL PELLETS ARE CREATED EQUAL. The best wood-fired grill on the market demands the best pellets on the market. Real taste doesn’t just happen, it’s tied to quality materials and achieving perfect smoke. At Traeger we don’t just manufacture our own pellets, we created the “gold standard” in pellet production, ensuring your fuel delivers incredible pure, hardwood taste, and consistency in your cooks you can rely on time after time.

Flavoring your food with rich, hardwood taste just makes sense! Flavoring with gas? Not so much.  Our 100% all natural hardwood pellets ensure you get only the highest-quality pure hardwood flavor, and nothing else. Whether you’re grilling, smoking, roasting, baking, braising, or barbecuing your food, it will all get infused with amazing wood-fired taste. 


When it comes to pellets, the best-tasting smoke starts from the inside out. Thin, blue smoke, the highest quality smoke, can only be achieved with the right moisture ratio. Our hardwood's unique compact cell structure results in a balanced, dependable burn. Traeger has spent years mastering the development of hardwood pellets that have just the right amount of moisture content—the sweet spot—to maintain a perfect burn-to-smoke ratio. Pellets that don’t hit our moisture ratio, create bitter-tasting white smoke, instead of pure, blue smoke, due to high carbon content. Our hardwood is also completely bark-free giving you a clean burn that won’t increase your ash content and cause lots of pesky buildup. 


Other pellet mills bind their pellets with additives and source their wood from old flooring or cabinetry, meaning you never really know what’s in your hardwood or where it came from. When purchasing Traeger pellets, you can rest easy knowing you’re getting 100% virgin hardwood that doesn’t contain unnatural additives or fillers, giving you superior and unmatched flavor. Aside from a food-grade oil used as a die lubricant in the manufacturing process, our pellets only have 1 ingredient; 100% natural hardwood—that’s it. 


Quality is the name of the game! Traeger has had the same team leading our pellet mills for 20 years, creating the perfect patented process for the highest-quality pellets on the market. Our  teams go through a strenuous daily process of quality control,  leaving no pellet behind so you know you’re getting the best no matter the flavor. It takes top-performing pellets to have a top-performing grill, as well as the ultimate flavor and taste, so Traeger ensures that only the best hardwood is used. This also means implementing three to five burn tests a week at our mills to make sure we’re achieving consistency, and perfect smoke, you can rely on bag after bag.


Traeger’s four pellet mills are all located right here in the U.S., and are owned and operated by Traeger, for ultimate quality control. Having our pellet mills located in the U.S. gives Traeger the ability to oversee the process from raw wood, all the way to bagging, and ensure it meets our strong guidelines for smoke perfection every step of the way. Traeger is the only wood pellet grill company in the industry that owns their own mills, and it’s something we take pride in. If our pellets don’t meet our standard requirements, they don’t make it into a bag—simple as that.


After being in the business for 30 years, we’re more than just resident experts—we’ve created the “gold standard” in pellet production. Traeger pellet mills use a special pelletizing process to create the best pellets on the market. We start by bringing in clean, green hardwood sawdust, then dry it to the optimal moisture content for smoke creation, using a rotating drum and furnace. The hardwood material is then run through a hammer mill to uniformly grind the sawdust to an optimal size. Once uniform, they’re compressed and run through a rotating die and extruded out into the signature Traeger pellets you know and love. The last step is cooling them in a holding bin before getting bagged and ready to ship to your Traeger dealer, or right to your doorstep.


Did you know Traeger doesn’t harvest a single tree for our pellets? We only use reclaimed hardwood from freshly cut timber that meets our industry leading standards. We utilize the sawdust from clean, green hardwood that would otherwise go to waste to make our pellets. Because of our manufacturing process and the quality of our wood, our pollutant emissions are also lower on average than any other pellet manufacturer. In an effort to support our community and implement more “green” initiatives, Traeger has partnered with Tree Utah to plant trees in our community and find unique ways to support the local environment.


Outdoor Kitchen Design Ideas

Elizabeth ManuelComment

Expand your living space into the outdoors with an amazing outdoor kitchen! Everyone has their own style they prefer so here a list of ideas to get you started! 

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Inspiration for a transitional backyard stone patio kitchen remodel in Minneapolis.

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Large trendy backyard tile patio kitchen in Melbourne with a roof extension. Great idea for storage to protect grill from weather.

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Inspiration for a timeless backyard outdoor kitchen deck remodel in Brisbane with a roof extension

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Mid-sized rustic backyard stamped concrete patio kitchen idea in Boise with a pergola. Elegant yet  comfy.


Bon Vivant

This gourmet kitchen includes wood burning pizza oven, grill, side burner, egg smoker, sink, refrigerator, trash chute, serving station and more! 

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This outdoor kitchen/bar provides everything you need to entertain your guests outdoors. The stunning stainless steel cabinets along the wall house a sink, refrigerator and plenty of storage.

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Contemporary tile patio kitchen idea in Miami.

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This freestanding covered patio with an outdoor kitchen and fireplace is the perfect retreat! Just a few steps away from the home, this covered patio is about 500 square feet. The homeowner had an existing structure they wanted replaced. This new one has a custom built wood burning fireplace with an outdoor kitchen and is a great area for entertaining.

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Stunning contemporary coastal home which saw native emotive plants soften the homes masculine form and help connect it to it's laid back beachside setting. 

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Outdoor kitchen deck - Mid-sized traditional backyard outdoor kitchen deck idea in Kansas City with a pergola.

Retro Colors, Creative Designs and Sustainable Packaging Among 2018's Top Fireplace, Barbecue and Patio Trends

Elizabeth ManuelComment

Consumer interest in new fireplaces, barbecue grills, and outdoor furnishings is on the rise nationwide, and the industry’s manufacturers are in Nashville this week for the Hearth, Patio & Barbecue Expo, unveiling new products that are trending equal parts retro, eco-friendly, and technologically advanced.

“HPBExpo is the nation’s largest trade show for indoor hearth and outdoor patio, arriving just as retailers prepare their spring barbecue and patio displays and decide on their fall hearth promotions. Consumer tastes are always evolving, particularly as millennials’ home purchasing power expands, and we are excited at the wide array of new technologies, creative designs, and clever innovations manufacturers are displaying at this year’s Expo.”  - Jack Goldman, president & CEO of HPBA.

To celebrate this year’s HPBExpo, which will have its highest attendance in three years, HPBA shares six top trends expected at the show:

· Retro Colors: Retro is the new neutral. This year, brightly colored grills are replacing the typical black and stainless-steel grills. Colors are also a big trend when it comes to the patio. Overall, outdoor spaces are becoming more vibrant and colorful in 2018.

 · Digital Monitoring: Technological advances continue to surge. Grills have had smart capabilities for the past few years, but most controllers have only worked locally while the user remains in range. This year, new technologies allow monitoring grill and hearth temperatures from farther distances.

 · Outdoor Fireplaces: According to industry research, outdoor fireplaces are gaining popularity. One in 10 consumers are planning to add fireplaces and heaters to outdoor kitchens. Even indoor fireplaces are starting to mimic the outdoors. A trending fireplace design is including media that mimics nature, such as rocks and branches.

 · Pellet Grills: In terms of ownership, wood pellet grills are among the fastest rising. Pellet grills are versatile and will grill, roast, and smoke. They hearken back to our earliest cooking technique, while creating great flavor with convenience. Because of their small size, wood pellets burn cleanly and quickly to a fine ash to create the ultimate wood-burning fire.

 · Year-Round Grilling: Summer holidays continue to be the biggest grilling days of the year, but grilling is starting to become a year-round pastime. Many consumers are braving the chilly temperatures to grill for the Super Bowl (23 percent), Thanksgiving (14 percent), Christmas or Chanukah (10 percent), and New Year's Eve/Day (9 percent). Retailers are responding with accessories supporting cold-weather grilling, including heat lamps and hearty cookware.

 · Recyclable Packaging: Sustainability is top of mind this year, and the industry is embracing the eco-friendly mindset. In an effort to reduce waste, manufacturers are creating more recyclable packaging.   


About the Hearth, Patio & Barbecue Association (HPBA)

The Hearth, Patio & Barbecue Association (HPBA), based in Arlington, Va., is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of barbecue, patio and hearth appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education.

20-year Anniversary of North American Industrial Wood Pellet Exports

Elizabeth ManuelComment

Twenty years ago on April 6th 1998, the first trans-ocean bulk shipment of wood pellets from North America, which were carried on the Mandarin Moon, arrived and began discharging 15,000 metric tonnes of wood pellets at the port of Helsingborg, Sweden.

FutureMetrics' partner and operations expert, John Swaan, entered into the first off-take agreement for bulk pellet delivery from north America, produced the pellets at his pellet plant in Prince George, B.C., and loaded the ship in Prince Rupert, B.C., on Feb. 9, 1998. After a long transit from the west coast of Canada to Europe, the ship was unloaded in Helsingborg, Sweden for use as fuel by Helsingborg Energi.

John was the pioneer in what is now a rapidly growing industry that in 2018 will use about 21 million tonnes of wood pellets. A significant proportion of those pellets are shipped from north America. 

FutureMetrics is proud to have John Swaan as a part of our team for the last six years. John's many decades of experience and the knowledge he has accrued is an asset for anyone seeking world-class pellet plant operations. John will help existing or developing projects understand how to maximize production at optimal costs while maintaining consistent high quality output with minimal risk to operators and equipment.

6 Ways to Highlight Your Fireplace With Wallpaper!

Scott JacksonComment

Why use wallpaper to show off your fireplace?

There are almost endless wallpaper design options that can help you create a stunning room without taking up any floor space. But to ensure success, you’ll want to check that your fireplace has proper ventilation, choose a high-quality paper and work with a pro to install it correctly.

1. Wallpaper the facing. The immediate exterior walls surrounding your fireplace are the easiest place to start. When it comes to wallpaper, the cost can add up, which is why choosing to showcase a particular aspect of any room — a single wall, a nook or, in this case, the facing above a fireplace — makes a statement without having to deal with the cost of a wrapping the whole room in wallpaper.

2. Flank the fireplace. Consider your fireplace the art in the room and cover the walls on each side with wallpaper. By papering the walls on both sides of the chimney (but not the chimney itself), you make the entire fireplace wall stand out. In addition to the beauty of the wallpaper itself, you have the option of adding a paint color to the chimney to tie it together.

3. Use wallpaper panels. Keep the wallpaper confined to panels around the fireplace and the rest of the room. You can do this by papering sections of the wall and then separating them from one another with wooden moldings. This often will be a custom design, which allows you to frame your fireplace however you want. Panels are a good option if you feel that wallpapering your whole room might make your space look too busy.

4. Back the shelves. Using wallpaper in bookshelves is an idea you can use in any room, but it’s especially great to try around a fireplace. This option can elevate the shelving you already have without too much effort. 

5. Add a backdrop. If you have a freestanding fireplace, you can quickly make it stand out by giving it a backdrop. Besides looking terrific, this design addition also addresses the challenge of what to put around the fireplace to complete the design, since many of these types of fireplaces need to be separated from other objects and pieces of furniture.

6. Wrap the whole room. For those who aren’t afraid of going big with wallpaper, you can wrap the room, including the fireplace facing, in your favorite paper. Opting for a full-room wallpaper wrap doesn’t necessarily mean that you need to go bold. Monochromatic papers create a refined look that feels lush and luxurious while keeping an overall understated look in the space.

Installation considerations

If you move forward with wallpaper by the fireplace, it’s important to keep the following factors in mind to ensure that your paper doesn’t warp, bubble or come off the wall. 

  • Proper ventilation around your fireplace
  • The necessary cover or doors on your fireplace
  • Wipeable wallpaper, so soot can be removed with a damp cloth
  • Expert installation, since the wall prep and adhesive are particularly important in this area of your home

Paper selection

Every home and fireplace situation is different, but, in general, if you have proper venting around your fireplace, you shouldn’t have any issues using wallpaper nearby. That said, a fireplace often emits heat and smoke. Because of that, the most important things are to purchase a high-quality wipeable paper and to prep the wall properly.