Hearth Patio Barbecue Association Searches November 17 2006 Outdoor Furnace Bans Wood burning furnace ban explored HPBA Poughkeepsie Journal New York November by BF1ZWkx

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									      Hearth, Patio & Barbecue Association Searches
                    November 17, 2006
Outdoor Furnace Bans
Wood-burning furnace ban explored **HPBA**
Poughkeepsie Journal (New York)
November 15, 2006
John Davis

Alternative Heating Trends
Northwest Manufacturing Launches Clean-Burning Natural Energy(TM) Furnace;
Emissions So Limited, Neighbors Won't Know It's Burning
Business Wire
November 16, 2006

Home Is Where The Hearth Is
Long Island Press
November 17, 2006
Natalie Weinstein

Outdoor Cooking Trends
Taking Your Turkey Day Festivities Outside **HPBA**
USA TODAY
November 17, 2006
Maria Puente

Grill Shipments Post Strongest Gains in 20 Years **HPBA**
HFN
November 13, 2006
Wood-burning furnace ban explored **HPBA**
Poughkeepsie Journal (New York)
November 15, 2006
John Davis

HYDE PARK The town is considering banning or regulating outdoor wood-burning
furnaces before they become a problem.

The devices, which are used to heat homes and hot water, are becoming more popular in
rural areas but have a reputation for creating a great deal of smoke, which can bother
neighbors.

"These outdoor ones are just big hogs," Supervisor Pompey Delafield said. "You shove
things in and they spew out."

The towns of Beekman and Red Hook this spring passed laws outlawing new furnaces
because of the amount of smoke they create. Owners of existing outdoor furnaces are
exempt from the bans but were required to obtain town permits and abide by regulations.

Delafield said he favors adopting a law similar to the one in Red Hook.

Councilman Richard Perkins said because of the cost savings of heating with wood, the
town should consider allowing those living on parcels of 10 acres or more to operate
outdoor furnaces.

Costs lower

The growing popularity of the outdoor units is because of the low heating costs of those
who have access to either free or cheap firewood, said Leslie Wheeler, communications
director for the Health, Patio & Barbecue Association.

The Arlington, Va.-based association represents manufacturers and dealers of outdoor
wood-burning furnaces and is dedicated to developing safe, affordable and convenient
ways of heating in an environmentally responsible manner."

It would be a shame to ban them completely," Wheeler said.

Used properly, she said, the units should not bother neighbors with the smoke they emit.
This includes placing the furnaces a minimum of 100 feet from the nearest neighbor's
house and extending the furnace chimney at least 2 feet above the neighbor's roof line."

Make sure only dry seasoned wood is burned in the things and not everything but the
kitchen sink," Wheeler said.

Perkins agreed to draft regulations that would permit those living on large parcels in
Hyde Park to operate the outdoor furnaces.
On the Web Visit www.oag.state.ny.us/press/2005/aug/August%202005.pdf to read
Attorney General Eliot Spitzer's report "Smoke Gets in Your Lungs: Outdoor Wood
Boilers in New York State."

The Web site of the Hearth, Patio & Barbecue Association: {dcdc}www.hpba.org
Northwest Manufacturing Launches Clean-Burning Natural Energy(TM) Furnace;
Emissions So Limited, Neighbors Won't Know It's Burning
Business Wire
November 16, 2006

RED LAKE FALLS, Minn.

With ever increasing demand for energy from renewable resources, Northwest
Manufacturing has just introduced an outdoor natural energy furnace that burns so
cleanly that it's neighborhood friendly. Emission tests show that The WoodMaster PLUS
falls well below the Canadian standard, which allows up to .3 pounds of particulate per
million BTUs for outdoor furnaces. The United States has no published standard.

Fueled by natural energy, The WoodMaster PLUS furnace can reduce fuel costs by as
much as 75 percent, reducing dependence on energy sources from politically unstable
regions. Fuel options include corn, wood or paper pellets, barley, beet pulp, sunflowers,
dried cherry pits, soybeans and a variety of other renewable fuels."

Our original natural energy furnace was so well received when we introduced it that
customers immediately started asking for a smaller unit," said Chuck Gagner, president
of Northwest Manufacturing. "The appeal is very broad, with people installing it in cities
and in the country." Two furnace sizes are available depending on heating needs. The
new ASF 900 heats up to 5,000 square feet and can be used for an average-sized home
and domestic hot water plus a shop, pool or spa. The heavy-duty ASF 1100 has twice the
heating capacity and is the right choice for large homes or commercial businesses.

The ASF 900 furnace features new proprietary on-demand technology, so it burns only
when heat is needed, saving additional fuel costs. A 2,200-square-foot home would cost
an estimated $744 annually to heat with corn, while that same home would cost about
$1,400 to heat with natural gas; $1,900 to heat with heating oil; and $2,700 with
electricity.The furnaces connect easily into a home or business owner's existing heating
system, making a transition to the outdoor furnace simple.

For more product information, visit www.woodmaster.com, call 1-800-932-3629 or send
an e-mail tosdlarson@woodmaster.com.

The WoodMaster outdoor wood furnace is a leader in the industry, offering owners an
independent and self-sufficient lifestyle. Northwest Manufacturing originated the efficient
heat-baffled round design for outdoor wood furnaces in 1989 and has continued to
provide innovative enhancements to its product line ever since. Its latest introduction is
The WoodMaster PLUS, which burns natural fuels such as corn and wood pellets.
Northwest Manufacturing is a privately owned company based in Red Lake Falls,
Minnesota. It offers a range of furnaces to heat homes, garages, pools and spas; under-
floor heating systems; and replacement parts for all outdoor furnace brands.
Home Is Where The Hearth Is
Long Island Press
November 17, 2006
Natalie Weinstein

We’ve enjoyed a beautiful and relatively mild fall so far, and everyone on Long Island,
except the fuel companies, hope that this weather continues. This change of season, the
briskness in the air and the “getting ready for the holidays” feeling affects the home
environment in a big way.

This past week, Gena Colucci joined me on the radio (WALK 1370 AM, Sundays 10-11
a.m. and podcast 24/7 on Walk.com/Natalie), and we had a lovely fireside chat. Actually,
it was a fireplace chat, since Gena is an expert in fireplaces. She and her husband, Ray,
own a great store called Sleep Hollow Stove & Fireplace in Deer Park, a veritable
treasure trove of a showroom with every conceivable type of fireplace mechanism and
surround available.

Fireplaces, in the past, have been an architectural feature in almost every room in the
home, often being the only source of heat. From early times, people have been drawn to
fire for warmth, light and sustenance. Perhaps that primitive need is still in all of us
today.

When the homes of suburbia cropped up in the 1950s and beyond, Long Islanders loved
that famous den feature, the brick fireplace and hearth on the back wall. Designers, too,
have always known that one of the best ways to create an inviting focal point in a room is
by showcasing an existing fireplace or building one.

The choices of what to build, buy or add on are many, and as Gina says, “You can have a
fireplace, once again, in every room in your home, whether it be wood-burning, gas,
electric or a heat-generating stove—even a combination.”
She goes on to explain that many people today opt to install an energy-efficient insert in
their old wood-burning fireplace, to turn cold air negative flow coming down the
chimney into a major heating source.

If heating your room isn’t the major issue, but you love the feeling of “gathering ’round
the fire” as you entertain, read or watch TV, the electric mechanism is the perfect
solution. All it requires is an outlet on the wall, and the result is extraordinarily real.
These are certainly not the fake fireplaces of old. Many of today’s units have
sophisticated DVDs in them of actual fire, along with the crackling sound of real wood
and a blower to generate heat. And if that doesn’t turn you on, choose the gas version. A
flick of the remote gets you quite close to the real thing, without the mess and trouble.

One thing’s for sure: The appeal of a lovely fireplace, mantel and surround transcends the
den and living room, and is appearing more often in master bedrooms, guestrooms and
even in bathrooms and kitchens.
For great choices and great advice, check out Ray and Gena’s business for a wealth of
information, products and professional installation and let the glow of a beautiful fire
bring warmth to your home and hearth this holiday season and beyond.
Taking Your Turkey Day Festivities Outside **HPBA**
USA TODAY
November 17, 2006
Maria Puente

The Pilgrims, we're told, celebrated the first Thanksgiving outdoors.

In Plymouth, Mass. On the verge of winter. (And this was before global warming.)

Nearly four centuries later, some Americans, especially in the sunny South and West, are
celebrating like the Pilgrims — sort of. They're cooking and eating their feasts outdoors
in elaborate, fully powered, fully furnished outdoor kitchens, dining and living rooms.

It makes sense: The weather is still warm in many regions. The fall colors are still
beautiful. Cooking the turkey outside on the grill or in the fryer can make for a delicious
twist on the traditional meal. And if homeowners have just spent thousands on a new
outdoor setup, complete with snazzy grill, fireplace, patio, outdoor couches and chairs,
the works — well, why wouldn't they do big holiday celebrations outdoors?

Katie Williams' family will be cooking their turkey on a rotisserie in the big grill in their
just-completed outdoor kitchen in San Jose, Calif. "We now spend the majority of our
time outside, so the idea of having a barbecue Thanksgiving is just a great opportunity for
entertaining," says Williams, who's both excited and nervous about the event. But not
about the weather.

"We're hoping for 60 to 70 degrees," she says. But "even in the worst case, even if it
rains, we'll still be out there."

The Wells family of Evansville, Ind., is determined to break in their just-completed
outdoor kitchen with a deep-fried turkey at Thanksgiving — and never mind the
temperature. "Cold weather isn't going to stop us," declares Brianne Wells, who says she
and the 15 other guests can get cozy around the big outdoor fireplace if it gets chilly.

Ryan Roberts has done a test run on his new outdoor kitchen by cooking a couple of birds
on the rotisserie. Now he's welcoming 60 members of his extended family and friends to
his home in Phoenix.

"I don't need a backup plan for bad weather," he says, laughing. "If it gets chilly after
dark, there's the fireplace. If it rains, it never lasts. It's not like you get monsoons in
Arizona."

Bob Ortez of Newberry Park, Calif., is doing Thanksgiving indoors at the in-laws, but his
family will celebrate Christmas dinner with a Mexican fiesta — maybe even with a
mariachi band — in his new outdoor kitchen. "I'm a traditional fellow, but this year, we
decided to think outside the box," he says. "So we're going to heat the pool, barbecue
some carne asada."
How many people will be doing what these folks are doing? It's hard to say with
certainty; for one thing, there isn't even a commonly agreed-upon definition of an outdoor
kitchen.

"It can span a great gamut, anything from a charcoal grill and table to a much more
elaborate setup, so lots of people may have one" and not realize it, says Deborah Krasner,
author of the forthcoming New Outdoor Kitchen.

But there are signs that Americans' longtime love of outdoor grilling has combined with a
new passion for outdoor living to blur the line between indoors and outdoors for holiday
celebrations.

"Grill shipments went up 15% in 2006, the biggest jump since we began tracking," says
Leslie Wheeler, communications director for the Hearth, Patio & Barbecue Association.
"It's clearly a trend, part of the overall trend of people plunking a lot of money into
outdoor areas."

This applies, incidentally, even to the chilly Northeast — say, in Garrison, N.Y., where
Katherine Whiteside regularly serves meals in her just-finished outdoor kitchen/living
room on the porch of her old stone house. She was planning to do Thanksgiving on her
Australian BeefEater grill this year but is doing it instead with her children in Pasadena,
Calif.

"Even here where we have six months of cold, I see people doing what I'm doing,"
Whiteside says. "When there's snow on the ground, you can cook a hamburger on your
grill that tastes like the Fourth of July."

One factor driving the outdoor Thanksgiving trend is the increasing popularity of
Southern-style deep-fried turkey, Krasner says. Turkey-Fryers-Online.com reports that
sales of fryer kits have doubled every year for five years — and most of the buyers are
outside the South, says the company's J.R. Welch.

Krasner says other factors sending more Americans outdoors include homeowners' desire
to improve the value and livability of their homes by adding outdoor rooms, their
preference for the kind of relaxed entertaining and meal preparation possible in outdoor
kitchens, and their attraction to the "seductive gleam" of always-improving outdoor
kitchen equipment.

But it also has to do with the food: It just tastes better if you cook it outdoors. "You can
do high-heat cooking in ways you cannot do indoors," Krasner says.

Kim Sambenedetto's family had their Thanksgiving outdoors last year in a cabin near
Niceville, Fla., with a huge front porch and a 12-foot table — and loved it. "We're
considering building a new house with outdoor living and kitchen space" for just this sort
of celebration, she says.
Then there are some people who prefer an outdoor Thanksgiving of a different sort. Fed
up with the logistics of getting extended families together, Steve Trauman, his wife and
two kids of Vienna, Va., decided four years ago to start a new tradition: They leave the
country. This year, they're going to Cabo San Lucas at the tip of Baja California, Mexico.

"All the resorts serve the traditional Thanksgiving dinner," he says. "Last year, we were
in the Turks and Caicos and ate outdoors in a balmy 80 degrees. It was great."

And no cleanup.


Sidebar:
THANKSGIVING IN THE GREAT OUTDOORS

Some signs that more Americans might be celebrating Thanksgiving in their outdoor
rooms:

-60% of homeowners say they grill all year, according to a 2005 Hearth, Patio &
Barbecue Association survey.

-Fryer kit sales are surging. Sales hit $40,000 the first week of November, says Turkey-
Fryers-Online.com. Last year, sales ran $50,000- $60,000 a month.

-In the Northeast, 43% of homeowners have outdoor rooms. That's compared to 34% in
the Midwest, 32% in the South and 34% in the West, says the Propane Education &
Research Council.

Source: Research compiled by USA TODAY and Hearth, Patio & Barbecue Association
Grill Shipments Post Strongest Gains in 20 Years **HPBA**
HFN
November 13, 2006

ARLINGTON, Va.-More barbecue grills were shipped in 2006 than in any previous year,
according to figures released by the Hearth, Patio & Barbecue Association. A record 17.3
million grills were shipped in 2006, a 15 percent increase compared with 2005. It is the
fastest year-to-year growth rate since HPBA began measuring grill shipments back in
1985.

The new figures show that gas grills continued to outsell charcoal grills, capturing 58
percent of the market while charcoal grills captured 40 percent. Electric grills are 2
percent of the market. While both gas and charcoal grill shipments increased in 2006,
charcoal grill shipments grew faster, at 19 percent, than gas grill shipments, which were
up 13 percent.

In the charcoal category, covered stand-up grills continued to be the most popular,
commanding nearly 50 percent of the category. Among gas grills, stand-up models
captured 65.6 percent of the market, outselling tabletop versions, 24.7 percent, but
tabletop versions increased their share in the category by six points while stand-ups fell
five points. In the electric category, smokers at 41.4 percent, outranked tabletop models,
37.9 percent.

Built-in gas grill shipments increased 6 percent since 2005. These are relatively new to
the market and now average $600.

HPBA President Jack Goldman says the increased shipment numbers reflect the
popularity of the new outdoor living trend. "People love the convenience and informality
of grilling. Not only is it a heart-healthy cooking method, it's become part of the casual
American lifestyle," he said.

								
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