Hearth_ Patio _ Barbecue Association Searches - Hearth_ Patio and

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					          Hearth, Patio & Barbecue Association Searches
                          May 21, 2007

Barbecue Trends
Weekend Grill Phenomenon **HPBA/Deidra Darsa/NBM**
Financial Times – London, England; FT.com
May 19, 2007
Simon Busch

Before buying, think about these 5 things **HPBA**
St. Louis Post-Dispatch – St. Louis, MO; Ventura County Star (CA)
May 19, 2007
Amy Hoak (MarketWatch)

The Thrill Of The Grill Lights Cooks' Fires, But Where To Begin?
Gas, Charcoal, Flavored Pellet, Electric: Consider Your Needs To Narrow Options
**HPBA/Leslie Wheeler**
Washington Post; Providence Journal – Providence, RI
Joan Cirillo (Associated Press)
May 19, 2007

Fire. Meat. Yum! The Evolutionary Drive For Food Cooked Outdoors Has Led To Today's Grills
**HPBA**
Albany Times Union – Albany, NY
May 21, 2007
Dan Howley

Choosing and Using a New Barbecue Grill **HPBA**
Richmond Times Dispatch – Richmond, VA
May 19, 2007
Julie Young

Fire Up The Barby **HPBA**
Blue Springs Examiner – Independence, MO
May 19, 2007
James A. Foley

Outdoor Living Trends
Outdoor Showers Picking Up Steam **HPBA**
News-Leader.com – Springfield, MO
May 20, 2007
Anne Wallace Allen (Associated Press)
Hearth Trends
SCSA Convention Offers Certification Opportunities **NFI**
Alternative Energy Retailer
May 21, 2007
Weekend Grill Phenomenon **HPBA/Deidra Darsa/NBM**
Financial Times – London, England; FT.com
May 19, 2007
Simon Busch


Not only is it National Barbecue Month in the US but American-style grilling is possibly more
popular than at any time since the discovery of fire. Last year, the country's barbecue industry
experienced its biggest year-on-year sales growth since records began. Grills are bigger and
better in the US, and, says Deidra Darsa of the Hearth, Patio and Barbeque Association, one of
the trends discernable from recent sales figures is to make them bigger and better still.

"Grills are getting more sophisticated," she says. Multiple burners, in-built convection ovens and
infra-red elements - such as in models by Capital Cooking and Char-Broil - are becoming
increasingly sought after. As distant as such features sound from the appeal of twigs crackling on
an open fire, they do have tempting culinary advantages, says Derrick Riches, About.com's
grilling guru and a kind of roving proponent of outdoor cooking.

Infrared burners, for example, "provide temperatures of well over 1,000 degrees. You get a very
intense heat, which causes a lot of searing and caramelisation on the surface of the meat. You get
a nice, crusty outside while leaving the middle rare if you want." The highest of the high-tech
grills - top models from Viking or Dynamic Cooking Systems, for instance - are gleaming steel
things that look as if they were developed to conduct interplanetary warfare (and are priced
accordingly).

Once you have consumed your conspicuous grill, it seems only natural to surround it with an
entire kitchen - an entire outdoor kitchen, that is. Such set-ups began to emerge in the mid-1990s,
Riches tells me, from hot-tub manufacturers such as Cal Spas that saw kitchens as the obvious
next step in the evolution of home entertainment outdoors. Kitchens without walls now come
complete not only with fridges and dishwashers but also wood-fired pizza ovens, cocktail bars,
fire-pits and even built-in sound systems - everything, in other words, including the kitchen sink.

Such ranges are "going really gangbusters," Darsa says. They bring the natural conviviality of
the kitchen outside, as well as, practically speaking, saving the chef from constantly traipsing
indoors. But she reaches for a wider explanation of this further trend in the grilling world. "I
think, in America, 9/11 had a big effect on people in terms of their not wanting to travel so much
and instead making their own home 'resort-ish'," she says. "I think people increasingly want to
create their own little outdoor hideaway."

A traditional, brutish T-bone risks looking out of place in a six-figure outside kitchen, which
must partly explain the emergence of more suave dishes to replace it. Among the "epicurean
grilling options" proposed in a recent issue of Details magazine are Provencal leg of lamb and
sea scallops with orange tarragon butter sauce. Yet the problem with sophisticated grilling on
sophisticated grills is that it risks obviating the distinction between inside and outside cooking
altogether - and thus the point of the latter. Products such as the Wolf IG15, which, promising
"outdoor grilling from the comfort of your kitchen", creates a "grilled effect" on your "steaks,
kebabs and fish", further illustrate the confusion.

We should be thankful, then, for another, dialectical trend towards simplicity in grills. One form
it has taken is the growing popularity of portable grills, for camping and caravanning or just
taking around to a friend's place. Folded up in its canvas shoulder bag, the Hotspot Carry & Go
sweetly resembles a laptop. (Just don't mistake it for one before a business presentation.)

But the appeal of grilling lies, at the root, in its atavism. Without recourse to always dubious
evolutionary psychology - and despite its no doubt being the subject of many a grill-side
discussion - I would argue that one rarely feels more of a man than with tongs in one's hand.
Thus armed, the mind lopes back past the outdoor kitchen, past the birth of the Weber kettle
charcoal grill in the 1950s and, before it, the passage of the US GI bill which, with its home-
buying incentives, created the suburban back-yard - to be filled with grills. It flies past the
invention of standardised charcoal briquettes, following the invention - by Henry Ford, from the
waste material of his automobile assembly lines - of modern charcoal itself, all the way back to
the primal scene when, anthropologists hazard, early man first noticed that if you brought raw
animal flesh in contact with fire, it tasted better.

"I know people who grill all the time but don't even know how to light a fire," Riches says.
"There's a call to return to that simplicity." The high-end grills are "great - they give you very
even cooking, a very professional quality - but you lose a certain amount of fun compared with
cooking over something in a more primitive style. What a lot of people want out of back-yard
cooking is a degree of unpredictability - something that demands your attention, that gives you a
point of focus.

"A lot of people are going back to charcoal," he continues. "Sales have climbed in the past 18
months. People are buying a small, inexpensive charcoal grill and using it at the weekends.
They're using their gas grills and very predictable appliances to cook during the week and to do
large parties but using small charcoal grills to cook up steaks at the weekend. It's more fun and
more entertaining." He calls it "a phenomenon: the weekend grill".

My first grills, I tell the FT's sage cookery writer, Rowley Leigh, were haphazard things of old
bricks and building mesh, with an invariable lean. (Or was that the beer?) "It's nice to have a bit
of sophistication," he replies. "You can't turn a wood or charcoal grill down, so you have, at
least, to be able to lift the food further away from, or closer to, the flame."

Try cooking a whole rabbit, splayed out, on the grill, he suggests, or a sea bass, lightly brushed
with olive oil. "I'm a very keen outdoor cook," he says. "I don't think food can ever taste better."
Before buying, think about these 5 things **HPBA**
St. Louis Post-Dispatch – St. Louis, MO; Ventura County Star (CA)
May 19, 2007
Amy Hoak (MarketWatch)

Grills aren't just for summer anymore.

The trend of outdoor living and the popularity of grilled cuisine have more
people using this appliance throughout the entire year. Still, as summer
approaches, some consumers might be weighing a new grill purchase in time for
peak grilling season.

First, do some thinking about your wants and needs — and maybe most
importantly, your budget.

"Get the biggest grill that makes the most sense for you," said Steven H.
Saltzman, deputy editor for the home and yard franchise of Consumer Reports
magazine. The magazine reports on grill performance in its June issue.

The average price of a gas grill — the most popular type, according to the
Hearth, Patio & Barbecue Association — is $263, Saltzman said. Prices, however,
will range wildly depending on the size and features.

And ask these five questions before buying. Answers come from Saltzman and Rob
Schwing, vice president of marketing and product development at Char-Broil.

How much grill do you need?

Figure out how many people you'll usually cook for and how much space is
available for the grill on the deck or patio.

What will you use the grill for?

If you don't think you'll use add-ons, such as the side burner or rotisserie,
buy a slightly smaller grill with more cooking space or better storage.

Mind your BTUs

A high number of BTUs doesn't necessarily guarantee faster heating or improved
searing. What's really important is the evenness at which the grill cooks and
the ability to control the heat. Even if a grill has a high number of BTUs, it
won't make a difference if the energy is disbursed over a large grilling,
cooking or warming space.

Know what you're buying
Porcelain-coated cast iron grates do a much better job of searing than steel
grates — and are more expensive. Infrared grill features flash sear food or
provide constant heat to a rotisserie. Pay attention to the outside of the
grill, too. While stainless steel is popular, it has also gotten more expensive
and will discolor over time.

Safety and sturdiness

Make sure the grill isn't going to tip over if it gets bumped, and look for
sharp edges. Examine knobs for sturdiness. Also, make sure there is enough
space between the handle and the cover so that fingers or hands aren't burned
by touching the lid surface when the grill is hot.
The Thrill Of The Grill Lights Cooks' Fires, But Where To Begin?
Gas, Charcoal, Flavored Pellet, Electric: Consider Your Needs To Narrow Options
**HPBA/Leslie Wheeler**
Washington Post; Providence Journal – Providence, RI
Joan Cirillo (Associated Press)
May 19, 2007


Grilling has never been so hot.

The industry is growing at a record rate, but that's made shopping for a grill a little like shopping
for a car: How to decide among all the makes and models and accessories?

"First step is to figure out your grilling personality," Steven Raichlen, award-winning author of
27 books and television host of "Barbecue University," said in an e-mail.

Be precise because you're about to face a plethora of options.

Grill shipments grew 66 percent from 1992 to 2006, according to the Hearth, Patio and Barbecue
Association. Last year was the industry's most successful, with nearly 17.3 million grills shipped
from manufacturers to retailers, up 15 percent from 2005, according to the association.

Leading the trend was a growth in outdoor kitchens, portable and charcoal grills, and grills with
multiple burners and uses, industry experts said. Multifunctional grills can include infrared
burners for restaurant-style searing, rotisseries, griddles and flat grill plates, drop-in smokers, and
side burners, among other features.

It's not hard to see why grilling suits Americans today. "It's really a convergence of a lot of
things going on," Raichlen said in a phone interview.

For starters, "that casual lifestyle has permeated every part of our lives," said Leslie Wheeler, a
spokeswoman for the barbecue association. "People like the casualness of eating and cooking
outside."

People are entertaining more at home, and a good number of new books and TV shows teach
grilling techniques, Raichlen said. Home cooks are more educated now, especially about
international cuisine, and prepare meals from start to finish on their grills, he said.

And don't forget grilling's advantage for the time-pressed: "There aren't any baking dishes to
clean," Wheeler said.

Manufacturers have used inexpensive labor in China to build increasingly sophisticated but
affordable grills, Raichlen said. The result is a dizzying variety.
Viking, a leader in equipment for outdoor rooms, offers more than 100 outdoor cooking
products. A new line of gas grills this year includes built-in canopy lighting for night grilling and
a 120-volt electric ignition system.

Weber-Stephen Products, whose charcoal kettle grill is an icon, brought out its largest line this
year, with 23 new gas grills in colors including deep blue, green and copper. And Char-Broil's
new Tec series combines gas and infrared heat grilling.

So, where to begin?

Decide which of the four basic grill types you want. These include gas, the most popular for its
ease and clean burn; charcoal, preferred by some for flavor and versatility; pellet, which uses
wood pellets in flavors such as oak, hickory and mesquite; and electric, good for seniors and
people who live in fire-restricted dwellings.

Frequent entertainers will want a large gas grill with four or more burners, or several grills.
Those cooking for two will be fine with a gas grill with two or three burners or a charcoal grill,
Raichlen said.

Enjoy the process? "You're a candidate for charcoal," Raichlen said.

More result-oriented? "You'll probably prefer the convenience of push-button ignition and turn-
of-the-knob heat control associated with gas grilling," he said.

"My personal belief is that you should own both," he added.

What about cost?

Grills range from less than $100 to thousands of dollars. "People should think about a grill as an
investment," said Elizabeth Karmel, author of "Taming the Flame," in a phone interview. "This
is like buying an oven for your home. If you buy a good one, it will last you forever."

Expect to spend $450 to $500 for a better gas grill, Karmel said. "Don't get seduced by all the
bells and whistles. Think about your lifestyle and how you cook and if you're really going to use
the side burners, for instance," she warned.

"Most of the inexpensive ones, $300 or less, are going to fall apart in three years," author and
television host Rick Browne said. The self-proclaimed "doctor of barbecue" looks for even heat
over the surface of the grill, a grill with at least three burners and versatility. He spoke from the
road as he set out to tape his "Barbecue the World" show, for his sixth season of barbecue shows
on PBS.

Check out the grill's heat capacity.
"We like high heat when we grill, so we recommend a gas grill with at least 40,000 BTU output
from the grilling surface," Karen Adler wrote in an e-mail. Adler and Judith Fertig, authors of
"Weeknight Grilling with the BBQ Queens," prefer the ease of gas grills on weekdays.

Where you live and your available space tailor your choices, Adler added. "If you are close to the
ocean or have a pool, you may want to invest in stainless steel because it won't rust," she said.

Condominium or apartment dwellers with strict fire laws may need an electric grill, but be sure
it's high-powered, Adler said.

Like a car, a grill needs cleaning and maintenance, so be sure replacement parts are easily
available, Weber-Stephen spokeswoman Sherry Bale advised.

One final piece of advice from grilling expert Karmel: "Buy a bigger and better grill than you
think you'll need because once you start using it, you'll find you're using it all the time."
Fire. Meat. Yum! The Evolutionary Drive For Food Cooked Outdoors Has Led To Today's
Grills **HPBA**
Albany Times Union – Albany, NY
May 21, 2007
Dan Howley


Saber-toothed tiger ribs never tasted as good as the night Ort held a slab of them over a fire
behind his cave and gave the world its first adventure in barbecuing. He probably seared his
fingers a few times before discovering that holding the meat on a stick was a much preferred
method to just using his hands, a culinary sacrifice for which mankind owes untold gratitude.
That first encounter with medium-rare tiger ribs linked us forever with our Neanderthal
ancestors, who left us with the primal instinct that compels us to go outside and cook something
over a fire.

But, oh, how backyard cooking has changed since 230,000 B.C., most notably not having to kill
something furry with teeth the size of butcher knives to get the meat.

Not to diminish the 50,000 years or so it took for man to lose those unfortunate foreheads and
learn to count on his fingers, but this time of year the evolution of barbecues is of more historical
significance, especially if you're in the market to upgrade your alfresco cooking inventory.

Besides, May is National Barbecue Month, evidence that the sound of steak hissing on a grill and
the aroma of A-1 sauce are as much a rite of spring as robins and tulips.

"As soon as the sun starts shining, people can't wait to get out of their little cocoons and be
outside cooking," said David Taft, sales manager of Best Fire Inc. in Colonie.

A record-breaking 17 million grills were shipped in the United States in 2006, according to the
Hearth Patio & Barbecue Association's Web site, a 15 percent increase over the previous year. It
also said 81 percent of all U.S. households own a grill and nearly 50 percent of grill owners use
them at least twice a week during the peak season.

The estimated 500 million barbecue gatherings that are held each year in the U.S. feature all
manner of grills from the $12.95 hibachi to the $79 rolltop jobs with the plastic wheels to the
popular $300 to $500 gas and propane rigs. Then, of course, there are the heavy stainless-steel
aristocrats of grilling that go for about $7,000 and come with infrared heaters and more knobs
and dials than the flight deck of a 747.

Taft said there is a growing popularity for the Big Green Egg family of ceramic cookers that
burn real wood charcoal and can be used as smokers, grills and ovens.

Taft said there is a resurgence in the popularity of charcoal in recent years both for taste reasons
and because, in the case of the Green Egg technology, the charcoal is ready in about 10 minutes.
"There are people who want nothing to do with charcoal and just want the convenience of hitting
a striker and being able to cook," Taft said, "but (the Big Green Eggs) are really popular because
of how fast they are ready to use. Everybody still thinks of the hibachi of years ago when it took
45 minutes to get the coals ready. It's not like that anymore."

Thank you, Ort, for getting us started.

Dan Howley can be reached at 454-5321 or by e-mail at dhowley@timesunion.com.

IN THE BEGINNING, fire and a stick and a little Neanderthal ingenuity gave us a landmark
start.

No charge.

THE HIBACHI is your basic grilling starter kit, inexpensive and portable. It has been a favorite
for generations of college students and tailgaters. You can get one for under $25.

THE FAMILIAR black rolltop on wheels has a larger grilling surface and a lot more style than
the hibachi, a sound status move. Figure to spend about $80.

ONCE YOU'VE got a gas grill with the cast-iron lid, side wings, multilevel grill, electric starter
and other cool stuff, you've arrived in Grilldom USA. You're looking at $300 to $500.

THESE BIG beautiful jobs have everything and can be found in outdoor kitchen areas in the
yards of rich people. Crack out the checkbook: About $7,000 should do it. Midsized grills are
tops in report

Two midsized grills that cost under $500 outperformed grills that cost up to three times as much,
according to Consumer Reports' review of gas grills in its June issue.

Experts ran 30 liquid propane grills through weeks of tests and cooked more than 160 pounds of
beef, chicken and fish on large, midsized, small and portable grills. Among the results:

*Among all midsized grills, the Vermont Castings Signature Series topped the ratings.

*The $450 Blue Ember by Fiesta and the $300 Char-Broil Commercial Series scored higher than
the $1,100 Frigidaire Gallery.

*Among larger models tested the $800 Kenmore (Sears) grill outperformed the $1,750 Weber
Summit S-650 and the $3,200 Viking T-Series.

Hot tips

The June edition of Consumer Reports offers the following tips about choosing the right grill:
Don't be wowed by BTU (British thermal units per hour): Brands tout BTU, but that figure
indicates how much gas is used, not grill temperature, so a higher number doesn't guarantee
faster heating.

Test the metal: Look for 300-series stainless. Take a magnet with you while shopping to identify
lower grade metals, which are usually magnetic.

Rate the grates: Grills with heavier stainless-steel or porcelain-coated, cast-iron grates do a much
better job searing than thinner steel ones.

Fitting your budget

Spend $100-$250: If you want a small or midsized grill without the frills. Features include a
painted cart and cast-aluminum firebox and hood. Small grill fits 15 burgers, midsized 24
burgers. Most lack premium, coated cast iron grates, longer warranty burners, a rotisserie and a
smoker tray.

Spend $250-$500: If you want the benefit of added features but don't want to overspend. These
include features like larger grills, larger cooking surfaces and can handle 30 burgers at once.
Other pluses include longer warranties, premium grates, more stainless steel and double doors on
the cart.

Spend $500-$1,000: If you want a midsized or large grill loaded with features, including all
stainless steel construction, lifetime burner warranties, more burners, fully rolling cart, and extra
storage. But paying more than $500 doesn't ensure better performance.

Source: June 2007 issue of Consumer Reports

THE BIG GREEN EGG ceramic grill and smoker line has converted many former gas grill
users, according to the sales staff at Best Fire Inc. in Colonie. They say the reasons are the air
flow system takes just 10 minutes to fire up the charcoal, which produces a superior flavor to gas
or propane units.

Their three most popular sizes are the mini, just right for tailgating and priced at $305; the
medium size, perfect for the family deck at $815; and the commercial unit priced at $1,285.

It's a fun visit to http://www.BigGreenEgg.com to read what all the converts have to say about
them. What data pollsters grill from grillers

During the weekend of March 16-18 this year, a telephone survey was conducted by Opinion
Research Corp. to gather information about new and unusual grilling and barbecuing trends. The
survey included 1,026 adults 18 years and older throughout the United states. Following are a
sampling of its findings:
* Novices: Many grillers classify themselves as nonexperts. Among all adults surveyed, 34
percent said they have the basics down, while another 20 percent claim they are mere beginners.
Only 13 percent consider themselves pros.

* Grilling 101: Grill masters credited their grilling knowledge to hands-on experience. Fifty-one
percent said they learned to grill from parents, family members and friends.

* It's instinct: Men are more likely than women to say they learned how to grill by instinct.

* Invitation only: Sixty-one percent said they feel no obligation to invite their neighbors when
hosting a barbecue.

* Come prepared: When invited to a barbecue, carry your weight and bring your own side items.
Forty-nine percent said it was OK to bring your own sauce, side dishes and beverages, while 55
percent said they expect the host to supply the meat.

* Don't touch: Barbecue guests can look, but should not touch the grill. Sixty-one percent said
only the host or hostess should work the grill.

Source: The Hearth, Patio & Barbecue Association (http://www.hpba.org)
Choosing and Using a New Barbecue Grill **HPBA**
Richmond Times Dispatch – Richmond, VA
May 19, 2007
Julie Young

Fire them up! Summer grilling season is upon us

Need a new grill for that Memorial Day cookout and beyond?

Consider these buying and safety tips from the June issue of Consumer Reports and from the
Hearth, Patio & Barbecue Association.

The research
Don't be wowed by Btu (British thermal units per hour.) The figure indicates how much gas is
used, not grill temperature. A higher number doesn't guarantee faster heating.

Test its metal. Look for 300-series stainless steel. Take a magnet with you while shopping to
identify lower-grade metals, which are usually magnetic.

Rate the grates. Grills with heavy stainless-steel or porcelain-coated cast-iron grates do a better
job searing than thinner steel ones.

The prices
$100-$250: Best if you want a small or midsize grill with fewer frills. Features include a painted
cart and cast-aluminum firebox and hood. On a small grill, the surface can fit 15 burgers; a
midsize grill holds 24. As prices increase, many have a side-burner and stainless-steel trim. But
most lack premium, coated cast-iron grates, longer-warranty burners, a rotisserie and a smoker
tray.

$250- $500: Best if you want added features but don't want to spend too much. These models
have larger cooking surfaces that can handle 30 or more burgers. Features include burners
backed by longer warranties, premium grates, more stainless steel and often double doors on the
cart.

$500 to $1,000 and up: Best if you want a midsize or large grill that's loaded with features --
stainless-steel construction, lifetime burner warranties, more burners producing greater heat, a
fully rolling cart and extra storage. Paying more than $500, however, doesn't guarantee better
performance.

The choice
What size grill to buy? That's determined by how much and what kind of grilling will be done.
Those planning on grilling simple items such as hamburgers and hot dogs for a family of four
can likely do well with a smaller grill. If you host cookouts where you're grilling for lots of folks,
you'll need a grill that can accommodate lots of food. Grill cooking surfaces are measured in
square inches. A grill with about 400 square inches of cooking surface is considered ample.
What's your fuel? Choices include charcoal, natural gas, propane, electric and pellet fuel.

What features do you want? Extra burners? A rotisserie?

What's your style? A free-standing grill you can park in a specific spot or one that will be the
centerpiece of an outdoor room? Manufacturers offer everything from stainless-steel models to
those in basic black and colors.

Where will it live? If you're an apartment dweller with a small balcony, you'll want to go with a
small grill. Ditto if you're looking for something portable that can be taken on road trips.

Safety first
Keep it outside. Use barbecue grills only outdoors. They need to be in an open area away from
any enclosure or overhang, as carbon monoxide can accumulate and cause fatalities.

Keep it steady. Be sure all grill parts are firmly in place and that the grill is stable.

Watch the power. If using electrically powered accessories, make sure they are properly
grounded. Buy an electrical cord designed for outdoor use and direct it away from the hot grill
and walkways.

Keep your distance. Use long-handled utensils to avoid burns and spatters. When cooking, do not
wear clothing with hanging frills or apron strings that could catch fire

Don't get burned. Use flame-retardant mitts when adjusting the grill's hot vents.

More on grilling:

Tomorrow in Parade: In a guide to outdoor cooking, grillmasters share tips for a feast and
comedian Jeff Foxworthy jokes about why guys insist on "manning" the grill.
Fire Up The Barby **HPBA**
Blue Springs Examiner – Independence, MO
May 19, 2007
James A. Foley

Great time to grill a plate of burgers, but make sure house doesn't go up in flames, too



With more beautiful weather expected this weekend and summer just a few weeks away, the
opportunities to grill out are increasing.
And so are the potential risks of accidental fires.

A 2005 study conducted by the Hearth, Patio & Barbecue Association shows 81 percent of all
U.S. households own a grill. In addition, a majority of grill owners use them year-round, with 47
percent grilling at least one-two times per week during peak summer months.

According to the National Fire Protection Association, gas and charcoal grills are involved in
thousands of residential fires every year.

The two leading causes of home structure fires that involve a charcoal grill are combustible
materials too close to the grill and leaving the grill unattended.

Don't forget that your home itself is combustible. Keep the grill a safe distance away and don't
leave it unattended.

10 things you need to know:

1. Last year in Independence two structure fires involving grills were reported, one a charcoal
grill the other a gas grill. The damages in the charcoal grill fire were $80,000.

2. Tom Wade, education specialist for the Independence Fire Department, says make sure the
grill is not going to drop ashes on to combustible materials such as a deck or leaves.

3. When using a gas grill make sure you don't have any leaks by applying a light soap and water
solution to the hose. Doing so will reveal escaping gas by releasing bubbles. Also make sure
you're using the appropriate type of gas for your grill.

4. Make sure you have a way to extinguish the fire before you start it.

5. Designate a "kid free zone" with a three-foot circumference.

6. Independence fire code says that grills cannot be used on decks or patios in multifamily
dwellings such as apartment complexes. Duplexes are an exception to the rule.

7. Gas-fueled grills present a higher fire risk than charcoal grills, the NFPA says.
8. Nearly half of outdoor gas grill fires and about one-third of home gas grill structure fires are
caused by leaks and breaks in the equipment.

9. Last year Independence reported $2.5 million in fire damages. About $1 million in damage
was from careless fires that could have been prevented.

10. Anyone with questions or concerns can call the Fire Prevention Office at 816-325-7121 or
visit the National Fire Protection Association Web site, www.nfpa.org.

Source: Independence Fire Prevention Office and NFPA.
Outdoor Showers Picking Up Steam **HPBA**
News-Leader.com – Springfield, MO
May 20, 2007
Anne Wallace Allen (Associated Press)


As an energy consultant to farmers, Mike Raker works outside, unfettered by a desk and office
walls. He chose a shower with the same principle in mind: one that frees him from a
claustrophobic cubicle and lets him bathe under the stars.

"You just can't beat standing outdoors and looking up at the sky," said Raker, 48, whose whole
family prefers the shower that was installed a few years ago outside their Plainfield, Vt., home to
the one indoors. "I'm looking up at the stars, feeling the cool air ... it's a wonderful experience."

Outdoor showers for rinsing off by the pool, beach or hot tub are nothing new. They're often
spartan affairs, with a shower riser, metal or plastic fittings, faucets and a basic drain.

But there are luxurious outdoor showers too. Architect Koray Duman designed one on a
Manhattan rooftop for a client who wanted to be able to feel the air when he bathed. Because the
pipes might freeze in the winter, Duman's client — like Raker — has to turn the shower off for
part of the year.

But for the rest of the time, "it's a great experience; it's very different from being inside," Duman
said.

Showers are fairly simple things. Boise, Idaho, contractor Rory Hammersmark installs them all
the time. To keep pipes better insulated, he prefers putting a shower on the side of a house rather
than in a separate structure. And it should generally be turned off in the winter, he said.

But "if it's plumbed properly, so that water is not left in pipes that are exposed to the elements,
they can be used year-round," Hammersmark said.

Outdoor showers are easy to buy; the outdoor gear store Orvis has a wooden one that hooks up to
the garden hose spigot for $249, and Target has one made from PVC pipe with a sand-filled base
for $49.

On the other end of the spectrum is the stainless steel-and-teak outdoor shower sold by Jane
Hamley Wells, a Chicago outdoor furniture company, for $3,300. The water cascades gracefully
off a seven-foot platform overhead.

Jane Humzy, who owns the company, said she gets a lot of orders from Florida and California
for the outdoor showers. "On all of the coasts and in the drier areas, people use their outdoor
entertaining areas as extensively as they can," Humzy said.

Statistics on outdoor showers are hard to come by; neither the American Home Furnishings
Alliance nor the Hearth, Patio and Barbecue Association, which keeps track of things like
outdoor grills and outdoor dishwashers (introduced this year), had any data on whether outdoor
showers were becoming more popular.
SCSA Convention Offers Certification Opportunities **NFI**
Alternative Energy Retailer
May 21, 2007

The Southern Chimney Sweep Association (SCSA) will be conducting its annual association
convention and vendor show from June 5 to 9 in Jekyll Island, Ga., offering members and
attendees opportunities to advance industry knowledge and view the latest products and
solutions.

Testing and review courses from the National Fireplace Institute (NFI) and the Chimney Safety
Institute of America (CSIA) are highlights of the show's educational program. Attendees can
register for the CSIA's Certified Chimney Sweep Review & Exam, offering an extensive review
of applicable codes and the information in "Successful Chimney Sweeping" manual, plus an
opportunity to ask questions of CSIA's experienced, knowledgeable instructors.

NFI wood and gas programs also include certification opportunities, and provide appropriate
credentials for hearth industry professionals and companies aiming to upgrade the caliber of their
technicians and installers. Among the convention's other sessions are seminars on Modular
Masonry Fireplace Design & Construction; Pointing Mortars, Equipment, Tools & Techniques;
Chimney Configuration; Maximizing Your Sales Management; Custom Caps & Their
Installation, and Cultured Stone Applications.

SCSA is composed of members from several southern states who organize events and services
for chimney sweeps and related trades. Delegates from each state/area organization are appointed
to a board that is composed of committees that organize various functions for the annual
convention and within the organization.

For more information, visit the association Web site at www.chimneyconvention.com

				
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