Chile Garlic BBQ Salmon

Chile Garlic Barbecue SalmonHere’s a beautifully sweet, spicy and savory barbecue salmon recipe I recently found.

Salmon is one of my favorite fish to barbecue, especially on a plank, however this recipe doesn’t call for a plank, but it does use indirect heat on your grill. So if you are using a charcoal grill, set it up with charcoals only on one side.

Here’s the recipe:


Recipe makes 6 servings.

  • 3 pounds whole salmon, cleaned
  • 1/4 cup soy sauce
  • 1 tablespoon chile sauce
  • 1 tablespoon chopped fresh ginger root
  • 1 clove garlic, chopped
  • 1 lime, juiced
  • 1 lime, zested
  • 1 tablespoon brown sugar
  • 3 green onions, chopped


  1. Prepare outdoor grill for high heat. If using hot coals, move them to one side of the grill.
  2. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon’s skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
  3. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
  4. Fold the foil over the salmon, and crimp the edges to seal.
  5. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.


Recipe & photo credit:
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Featured BBQ Product: Lodge Logic L410 Pre-Seasoned Sportsman’s Charcoal Grill

Lodge Logic L410 Pre-Seasoned Sportsman's Charcoal GrillThis rugged, charcoal hibachi-style grill is perfect for picnics, tailgating and car camping or patio.

A draft door regulates the heat so in addition to grilling or frying. Ideal for anywhere you need a self contained cooking source. Coals are accessible behind a flip down door.

Grill has two adjustable heights. Seasoned and ready to use.


  • Measures 19 by 10-1/4 by 8-1/4-inch; limited lifetime warranty.
  • 2 Adjustable heights temper cooking speed; wash by hand
    Draft door regulates heat; coals accessible behind flip-down door
  • Cooking grate measures 17-1/4 by 9-inch; seasoned and ready to use
  • Rugged, charcoal, hibachi-style grill made of durable cast iron

Use & Care:

  • Hand wash. Dry immediately.
  • Rub with a light coat of vegetable oil after every use.
  • You may experience some sticking with new cookware so use a little oil when cooking.
  • Mild soapy water is fine, if you dry and oil immediately.

Where to Buy:
Price at time of publishing: $69.97 & FREE Shipping.

Photo Gallery:

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The Top-10 Best BBQ Joints in America


According to Intellegent Travel, a subsidiary of National Geographic, here are the top 10 barbecue joints in the United States for 2013.

10. The Salt Lick (Driftwood, Texas)
The roots of The Salt Lick run back to Mississippi in the mid-1800s. As Texas Monthly touts: “In Texas, two things rate on the same scale as religion. One is football: the other is barbecue…(and) The Salt Lick comes close to heaven.” This place is definitely on our barbecue joints wish list!

9. Firefly’s (Marlborough, Massachusetts)
Walk into one of their restaurants and, in addition to receiving a warm welcome with Southern-style hospitality, you’ll be greeted by the mouthwatering aromas of authentic American bar-b-que.

8. Pierce’s Pitt Bar-B-Que (Williamsburg, Virginia)
Their sauce’s secret family recipe goes back some 80 years. A classic joint serving up pulled chicken and pork, ribs, hush puppies, collards, corn bread, onion rings, and all your favorite sides.

7. Oklahoma Joe’s BBQ & Catering (Kansas City, Kansas)
A five-star joint situated in the back of a gas station, with top reviews for Carolina pulled pork, homemade fries, and burnt ends. Low on atmosphere but high on taste. Zagat has rated Oklahoma Joe’s as Kansas City’s best barbecue.

6. Tennessee Red’s (Portland, Oregon)
Tennessee Red’s introduces traditional Southern flavors to the Northeast with authentic barbecue specialties. The menu features delectable brisket, ribs and chicken, smoked to perfection and brushed with signature homemade sauces.

5. Arthur Bryant’s (Kansas City, Missouri)
This BBQ legend was founded in the early 1920’s, by Charlie Bryant, Arthur’s older brother. When Charlie died, Arthur took over and moved the BBQ restaurant to 18th and Brooklyn, just four blocks away from Municipal stadium, the home of the Kansas City Blues, followed by the Kansas City Athletics. Municipal Stadium was also the first home of the Kansas City Chiefs.

4. Jim Neely’s Interstate Barbecue (Memphis, Tennessee)
A staple for just about every top barbecue joint list; Jim Neely’s Interstate Barbecue has everything from Bar-B-Q Salad with your choice of pork, beef or turkey, slabs of pork or beef BBQ ribs, sandwiches, sausages, and even a Bar-B-Q spaghetti dinner.

3. Virgil’s Real Barbecue (New York, New York & Atlantis Resort on Paradise Island, Nassau, Bahamas)
In the spring of 1993, Artie Cutler’s restaurant empire was booming. After the tremendous success of Carmine’s Italian Family Style locations in Times Square and on the Upper West Side, Artie wanted to add a new concept to the mix. He wanted to open an authentic barbecue restaurant in the heart of Times Square. Artie sampled copious amounts of the best barbecue across Tennessee, Kentucky, the Carolinas, Missouri, and Texas, building a BBQ portfolio that would become the fundamental components of Virgil’s menu.

2. Skylight Inn (Ayden, North Carolina)
At Skylight Inn you can order only two things: a pulled pork sandwich topped with coleslaw or a pulled pork dish with corn bread and coleslaw. Whole pigs are slow-roasted over oak fires in open-air pits.

1. Corky’s Ribs & BBQ (Memphis, Tennessee)
As their website states: “All Corky’s meats are SLOW COOKED over hickory wood and charcoal. As we say…cookin’ the old fashion way! Each slab of ribs is trimmed out to our very tight specifications, and every pork shoulder is HAND PULLED …NO AUTOMATION!” Corky’s has been a barbecue institution in Memphis for over 29 years.

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Dunkin’ Donuts offers BBQ recipes to fire up your summer fare

Dunkin Donuts logo with flamesWhen we think of Dunkin’ Donuts, barbecue doesn’t seem to come to mind. Or does it?

In honor of the start of summer, Dunkin’ Brands’ Culinary Team, led by three-time James Beard Award nominee Executive Chef Stan Frankenthaler (bio), has created a selection of summer recipes that feature coffee as a main ingredient. Dad, or any king or queen of the grill, can add some brew to the BBQ and fire up your traditional summer fare with these simple recipes:

Dunkin’ Donuts Coffee BBQ Rub

2-3 lbs Country Style Ribs or 3-4 Steaks (NY Strip, Porterhouse, Filet etc.)


  • 2T Paprika
  • 2t Onion Powder
  • 2t Garlic Powder
  • 1T Mustard Powder
  • 1t Cayenne Pepper
  • 1T Chili Powder
  • 1/4 c Brown Sugar
  • 2T Kosher Salt
  • 1t Black Pepper
  • 3T Original Blend Dunkin’ Donuts Coffee

Combine all of the rub ingredients in a bowl, mix well.
Rinse ribs in water, pat dry with a paper towel, and generously rub the mixed spices onto the ribs.

Cooking Ribs

Heat grill on high.
When grill is hot, turn grill on low and place the ribs onto the grill.
Continue to cook slowly until rib meat pulls away from the bone.
Remove from grill, allow to sit for 2-3 minutes before serving.

Cooking Steaks

Heat grill on high.
When grill is hot, turn grill on medium.
Sprinkle a little oil onto the steaks before placing on the grill.
Place steaks onto grill, cook to your desired preference for doneness.
Remove from grill, allow to sit for 2-3 minutes before serving.

Serve with your favorite sides; corn on the cob and baked beans.

Dunkin’ Dark Roast Coffee Brine

4-5 Bone in Pork Chops (Pork Loin or Pork Rib Chops)

  • 1 head Garlic
  • 3 slices Ginger
  • 2T Kosher Salt
  • 2t Black Peppercorn
  • 2t Coriander Seed
  • 1 each Cinnamon Stick
  • 2T Brown Sugar
  • 1 small cup Iced Dunkin’ Dark Roast, no ice

In a small sauce pot, on medium low heat, lightly brown ginger and garlic. Add spices and salt. Toast for a minute or two. Add brown sugar and coffee. Heat until dissolved. Remove from heat, allow to cool before using. Place pork chops into an airtight container or sealable storage bag. Pour brine over pork chops, allow to sit in brine for a minimum of 6-8 hours, preferably overnight in the refrigerator.


When ready to cook, heat grill and remove pork chops from the refrigerator.
Take pork chops out of brine, pat dry with a paper towel.
Rub chops with a little oil.
When grill is ready, place chops on grill and allow to cook for 6-7 on the first side (depending on thickness of the chops).
Flip the chops, cook for another, 4-5 minutes.
Remove from grill, allow to sit for 2-3 minutes before serving.

Serve with your favorite sides; potato salad and grilled fresh vegetables.


This Dunkin’ Dark Roast Coffee Brine is also great with:

  • Chicken
  • Ribs
  • Pork Roasts

Peanut Butter Bomb

  • 8 oz double brewed Dunkin’ Donuts coffee
  • 1 regular scoop of vanilla ice cream (1/2 cup)
  • 2T caramel syrup
  • 1T of creamy peanut butter
  • 1T of chocolate syrup

Combine all ingredients in blender and blend until smooth.
Pour into glass over ice.

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BradsDeals Father’s Day Grill Giveaway!

Win this grill along with accessories and FREE steaks!How great would it be to win a new grill for Father’s Day?! Not only is BradsDeals giving away a grill, but they are also throwing in grilling accessories as well as meats to slap on that new free grill!

Sponsored by their friends at Sears and Kansas City Steak Company, BradsDeals are giving away the ultimate grilling package sure to please any grill master! This package, valued over $500, includes:

  • Kenmore 4-Burner LP Mocha Gas Grill with Searing Burner
  • Grill cover and grill accessories set
  • 4 (8 oz.) Filet Mignon with Bacon
  • 4 (10 oz.) Kansas City Strips

Through June 15 11:59pm CST (hurry — Contest ends tonight!), contestants can register to win once per day on BradsDeals contest page. When you register for this contest, you will also be signed up for the Brad’s Deals Newsletter, which features the best deals and coupons everyday.

Good luck to everyone!

For official contest rules please click here.

Don’t forget to visit their homepage for the 10 Days of Father’s Day Deals!

Enter here to win the Kenmore grill, grill cover, Filets & Kansas City Strips!

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Summertime barbecue classic recipes [kicked up a notch]

Summertime is just about upon us and what better way to welcome in those hot lazy days? With a great backyard (or other locations like parks, beaches, etc.) barbecue!

I have taken a few of the classic grilled/barbecued dishes & side dishes and altered them a bit to kick them up a notch — or two. Other recipes in this article that are already kicked up enough I have left them alone. Why mess with perfection, right? So fire up that grill, crack open a cold one and enjoy the flavors of summer!


Mega Crunchy Burger (inspired by Bobby Flay’s Crunchburger)


  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • PAM Organic Canola Oil spray
  • 8 slices of Boar’s Head (or your favorite) American cheese
  • 4 Wonder® Classic White Hamburger Buns; toasted on the grill
  • 4 slices of fresh Ugly tomato (optional)
  • 8 leaves iceberg lettuce (optional)
  • 4 thin slices of sweet Vidalia onion (optional)
  • Mega BBQ’s Easy Pickly Remoulade Sauce (see recipe below)
  • 4 handfuls of Cape Cod Kettle potato chips
  • McCormick Grill Mates® Hamburger Seasoning

Yields: 4 Mega Crunchy Burgers


Divide the meat into 4 equal portions (about 6 ounces each). Form each portion into approximately a 3/4-inch-thick burger. Season both sides of each burger lightly with McCormick Grill Mates® Hamburger Seasoning (or your favorite burger seasoning). Spray the burgers with PAM on one side, place sprayed side down on a clean grill, cook burgers to your temperature preference, top each one with 2 slices of cheese. Put a basting cover during the last minute of cooking to melt cheese through. Place the burgers on the toasted and Easy Pickly Remoulade Sauce dressed bun bottoms and, if desired, top with tomato, lettuce, onion. Pile on the potato chips, top with the bun tops, and serve immediately.

Mega BBQ’s Easy Pickly Remoulade Sauce


  • 1 c. mayonnaise
  • 2 tbsp. drained, finely chopped dill cucumber pickle
  • 1 tsp. French’s mustard
  • 2 tbsp. Ketchup
  • salt to taste
  • pinch or so of black pepper (freshly ground if possible)

Yields: 1 1/4 cups

When creating the Mega Crunch Burger, I tried to keep in mind what the backyard griller will most likely be taking on the road with them to the park, beach or wherever. Most folks are probably going to be making hamburgers anyway. I just took the burger to a new level of flavor and texture!

The “Works” Chicago Style Hot Dog

What’s a barbecue without hot dogs? Here we’re kicking up your summertime cookout with Chi town’s famous Chicago style Hot Dogs!


  • Vienna Beef Hot Dogs
  • Poppy Seed Buns (if you cannot find them, use fresh soft regular hot dog buns)
  • French’s Yellow Mustard
  • Bright “Neon” Green Relish (use sweet pickle relish if no “Neon” relish)
  • Fresh Chopped Vidalia Onions
  • Tomato Wedges
  • Sport Peppers
  • Kosher Dill Pickle Spears
  • Celery Salt


If you have the means to steam your Vienna beef hot dogs, do so. If not, lightly grill your dogs until hot.

Place hot dog in a poppy seed hot dog bun (if poppy seed buns are available at your local bakery, if not, use a fresh soft hot dog bun), top with the “Works” — yellow mustard, bright green relish, onions, 2 tomato wedges (per dog), 1 pickle spear (per dog), 2 sport peppers (per dog) and a dash of celery salt.

Good ‘Ole Fashioned MegaBBQ Drumsticks

A barbecue favorite of kids and adults alike! There are many ways to make BBQ chicken. I have even read recipes calling for grape jelly and hot sauce. My theory is to keep it simple seein’ you’ve got enough to deal with when entertaining.


Set up for indirect cooking on your charcoal grill (put charcoal briquettes under 1/2 of your total cooking area). Add a few soaked mesquite or oak chips over your hot coals if you would like. For gas grill users, crank up the grill, clean when hot, then back down the heat to low on 1/2 the area where the drumsticks will get indirect heat. Keep the other 1/2 of the grill on high to medium high or around 325 degrees.

Sprinkle BBQ rub liberally onto all sides of your drumsticks and rub the rub in (they call it “rub” for a reason!). Rub a small amount of cooking oil onto your grill grates to prevent sticking and place your drumsticks on the side where you do have fire (not the indirect heat side). Turn drumsticks to brown all sides. If you are getting a lot of flare-ups, keep rotating your chicken legs off to the side where there is no fire. When drumsticks are nice and browned up, move them over to the indirect heat side (you may pile them onto one another if you have to). The temperature of the inside of your grill should not be over 350 degrees. Close lid and cook for about 20 minutes or when the internal temperature of the chicken reaches 165 degrees.

Slather on your favorite barbecue sauce to finish off your little masterpieces and serve! The sweet and spicy-ness of the 3 Eyz BBQ rub definitely kicks the drumsticks up a notch or two, while the sweet and tanginess of the Sweet Baby Ray’s barbecue sauce balances out the flavors.

Side Dishes

Bacon and Bourbon Baked Beans from Jim Beam Recipes


  • 2 16-oz cans pork & beans
  • 1 green pepper, diced
  • 4 slices bacon
  • 1 medium onion, diced
  • 1 4-oz can mushrooms bits & pieces, drained
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons wine vinegar
  • 2 tablespoons Jim Beam® Bourbon
  • 1 tablespoon mustard
  • 1/4 cup brown sugar
  • 1/4 cup Jim Beam® Barbecue sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon garlic powder


Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Drink a shot of Jim Beam. Chase with cold beer. Repeat.

Serves 8-12. (

Classic American-Style Potato Salad

  • 2 pounds red boiling potatoes, scrubbed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 hard-cooked eggs
  • 1 small celery stalk
  • 1/4 cup chopped sweet pickle (not relish)
  • 3 scallions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon-style mustard
  • Sprinkle of Zatarain’s Creole Seasoning (optional)


Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.

Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Kick it up a notch and sprinkle a little Zatarain’s Creole Seasoning! TIP: If having kids at your barbecue, sprinkle it on the potato salad that is on your plate (not the whole batch of potato salad).

Summertime is in my opinion the best time to enjoy outdoor barbecuing. I hope you enjoy making and eating the recipes listed above. Stay tuned for more classic summertime recipes as well as desserts (grilled and not grilled).

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How are you celebrating National BBQ Month this May?

May is National BBQ Month!As you might (or might not) know, May is National BBQ month. This was designated by the National Barbecue Association to encourage Restauranteurs, Caterers, Manufacturers and even Tailgaters to promote the flavor, fun and family ties of good barbecue in your own unique and stylish ways.

Here are some ways you can pass on the news of National BBQ Month and even boost sales and set the tone for the summer months (if you are in the business). If you are a backyard barbecuer you can still celebrate by possibly getting a few neighbors together for a friendly weekend BBQ cookoff. Tailgaters, cook-off competitors and semi-pro barbecuers can also get into the action.

Promotional Ideas & Suggestions

You can put up signs, banners and table tents inside your restaurant letting your patrons know that it is National BBQ Month. When you do print, radio, television or online advertising, you can include that May is National BBQ month.

May is most likely the beginning of caterers’ big BBQ season. Why not let your customers know with printed napkins, serving line signs and even eating contests. As with restauranteurs, if you advertise, you might want to add the fact that “May is National Barbecue Month” in your ads.

From small to large manufacturers of BBQ supplies, you can create special advertising promotions for your products using the theme of “May is National Barbecue Month”. Offer incentives and possibly do bundle packages depending on your product line.

Backyard Barbecuers, Tailgaters, Etc.
According to the National Barbecue Association, backyard barbecuers, tailgaters, semi-pro and cook-off competitors can be a big ambassador for “May is National Barbecue Month” by putting up signs (at competitions or tailgaing events), wearing logo aprons, cook-off caps. They also mention to be ready and willing to explain the BBQ difference between grilling and smoking to first time celebrants.

So May isn’t just for Cinco de Mayo , Mother’s Day and Memorial Day. We have the whole month to celebrate the wonderful culinary delight we call barbecue!

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Make yourself an inexpensive homemade smoker

Looking for an inexpensive way to smoke your pork, ribs and chicken? You don’t have to spend a fortune to produce great barbecue! We all know that there are just three things you definitely need to smoke meat: Heat, smoke (duh!) and time. The vessel you create to house the heat and smoke can be left to your imagination.

Here are a couple of ideas to help make your own homemade smoker:

Alton Brown’s Flower Pot Smoker

I really love this idea! So simple and you can put it together rather quickly for about $60 or so — depending on what is on sale at your local hardware store or what you already have at home. That’s about 1/10th of the price of a brand new 18″ Big Green Egg. Those bad boys go for over $500 bucks (not including the stand or “nest” or other platforms used to hold it in place).

We found an article on Dave Naffziger’s blog that breaks down all the parts to this ceramic flower pot smoker. Below is Alton’s full episode where he makes his infamous flower pot smoker. By just watching Alton’s video you will pretty much know everything you need to know about building one but you can refer to Dave’s article for more in-depth instructions.

Trash Can Smoker

That’s right, you can turn a trash can into a meat smoker! Just make sure you do yourself a favor and buy a brand new trash can before trying this :-). For just around $50 bucks you can turn an ordinary metal trash can into a smoking machine! It’s pretty much the same setup as Alton’s ceramic flower pot smoker, only with a metal trash can. Here’s the lowdown on what you’ll need:

  • Trash Can w/ lid:  Approx. $12.00
  • Electric Hot Plate: Approx. $13.00
  • Grating: Approx. $10.00
  • Wood Chip Box: Approx. $10.00
  • Temperature Gauge: Approx. $9.00

All you need to do is cut a small opening near the bottom of the side of the trash can with some tin snips, put the electric hot plate on the bottom of the trash can with the wire going out of the small hole opening. Put the wood chip box on top of the hot plate with some water soaked wood chips in it, place the round grate on top and your pretty much ready to start smoking! For the lid, poke a hole for the temperature gauge to slide through and poke a couple of holes in the lid to allow the smoke to slowly escape. (images courtesy of

There are various ways to build a smoker from scratch. From cardboard smokers (which we wouldn’t really recommend for obvious reasons), to 55 gallon drum smokers to old retired refrigerator smokers. Depending on your ingenuity and tools on hand, the sky is the limit!

If you have ever built your own smoker we would love to post it here on MegaBBQ. So send in those photos and a few words describing how you built it (email address is also listed on our contact page)!

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Indoor Barbecuing; Oven baked BBQ pork spare ribs

Oven Baked BBQ pork spare ribsKeeping with our “It’s too cold outside to fire up the grill” theme lately, I found a great recipe that’s great in the winter because you bake these delicious ribs in your oven. However, you can make this tasty recipe any time of the year!

What’s great about this recipe is the prep time is only 30 minutes and the cook time is 3 hours. So, there’s no need to slave over your smoker for 4, 6 or 8 hours.

I know I’ll get a lot of flack from barbecue purists out there. But for the folks who can’t get outside in the snow and smoke some ribs or if you don’t happen to have a smoker, baking ribs inside is a great alternative.

Continue reading

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Top 7 electric and gas fireplaces & stoves

Since we are in the middle of winter and many of our readers up north are most likely grilling indoors, I thought it would be of great service to write an article and list our top electric and gas fireplaces and stoves.

Although the fireplaces and stoves listed below won’t allow you to cook on or in them, they will however keep you warm while barbecuing on your indoor grill or warm you up after you have braved the elements grilling outdoors in the cold.

Most of the electric and gas fireplaces and stoves we have listed here look like the real deal with realistic looking wood, fire and give off quite a bit of heat. For us grill masters who work with fire all the time, the ambiance is very similar. These fireplaces have some great features — they are very low maintenance; you don’t have to chop firewood, no need to clean out the fireplace or stove, they are very easy to install and there’s no smoke. How cool is that? Here’s our list:

Bionaire BFH5000-UM Electric Fireplace Heater with Remote Control

Bionaire BFH5000-UM Electric Fireplace Heater with Remote Control

This electric fan heater features realistic glowing logs and embers for the beauty of a fireplace without the hassle of cut wood, an open fire, propane, or fumes. The Bionaire BFH5000-UM requires no installation and can be placed in any room with its sturdy floor stand or wall-mounted with the included hardware. Simply plug it in and turn it on. Heat emanates from vents below the glass, quickly heating up the room, and the realistic flame effect can function with or without the heat. Push-button controls and an easy-to-read programmable digital display makes it effortless to operate. The unit’s thermostat allows for setting the fireplace to a comfortable temperature, while its 12-hour on-off timer can be set to preheat a room or to automatically turn the heater off after a specified amount of time. In addition, the unit’s remote control works great for adjusting the temperature from across the room. Safety features include tip-over protection and overheat protection, which automatically turn the heater off if it accidentally gets knocked over or starts to overheat.

Where to buy:

Dimplex CS1205 Compact Electric Stove

Dimplex CS1205 Compact=

The Dimplex CS1205 Compact Electric Stove space saving Electric Flame Stove with High/Low heat allows you to enjoy a glowing fire year round, with or without the heat. This compact stove offers economical operation and is an ideal size for any room in your house and is a compact size of 17.4″ x 21.6″ x 12″ and weighs 28 lbs. Other features include: Heats rooms up to 400 square feet, quiet, fan-forced heater with Hi/Lo settings for even heat distribution; No heat option for visual enjoyment year-round, patented flame technology provides realistic flame effect, uses over 90% less energy than gas to produce visual flames and plugs into any standard household outlet.

Where to buy:

Bainbridge II Dual Fuel Freestanding Vent Free Stove Model GSD3033

Bainbridge II Dual Fuel Freestanding Vent Free Stove Model GSD3033

Bainbridge II, 25,000 BTU, Black Gas Vent Free Stove, Dual Fuel, Accepts Natural & LP Gas, Thermostatic Heat Control, Hand Painted Logs With Vivid Details, Built In Safety Sensor, O.D.S. Hidden Side Mounted Controls, Heats Approximately 1,200 SQFT, Optional Blower #20-6030 must be purchased separately.

Where to buy:

Dimplex Mozart DFP18-1069GB Contemporary Compact Electric Fireplace

Dimplex Mozart Contemporary Fireplace

This Dimplex Compact Electric Fireplace is designed in a contemporary style, with an elegant look. It comes in a very attractive glossy black finish and decorative molding. It comes with a 18-Inch firebox and an on/off remote control. It can be used with or without heat and provides a timeless focal point to any room. On-demand heat with thermostat control warms a room or area of up to 400-Feet. Dimplex invented the modern electric fireplace and continues to lead the way with exclusive technologies that dazzle the eye. The patented 3D effect gives the fire its depth and dancing flames- something you only find on Dimplex electric fireplaces. Dimplex claims that their electric fireplaces use 90-percent less energy than gas fireplaces to produce visual flames.

Where to buy:

Dimplex Black Electric Celeste Stove

Dimplex Black Celeste Electric Stove

The TDS8515TB Black Celeste Stove is reminiscent of old-world craftsmanship and has an elegant gloss cream finish. The Black Celeste is a free standing electric stove and includes purifier and remote control. Features: 120 Volts / 1,500 Watts / 5,120 BTU, Patented life-like flame effect, Purifire air treatment system filters airborne allergens and particulates. The on-demand heat with thermostat control warms a room or area of up to 400 sq. ft. Flame operates with or without heat.

Where to buy:

GHP Group Pleasant Hearth Electric Fireplace Baldwin Mantel

GHP Group Pleasant Hearth Fireplace

This traditional casual design Baldwin Mantel is constructed of solid poplar wood and birch veneers for an opulent look. The Pleasant Hearth Fireplace has a furniture quality finish that was produced by a 7 step, hand rubbed process that provides a lustrous medium oak finish for a rich, warm room accent. The 28 inch electric firebox features LED flames so there are never any bulbs to change. It has a 1,350 watt heater with thermostat that warms a room up to 400 square feet. (120 volts, 5,000 BTU’s, 12.5 Amps) Includes a remote control for operation from anywhere in the room and has separate flame and heat controls for warmth, mood lighting or both. Simple assembly — only a screwdriver is required. Where to buy:

Dimplex Holbrook DFP4765BW Traditional Electric Fireplace Mantle

Dimplex Holbrook Traditional Electric Fireplace

The final fireplace in our top 7 is the Dimplex Holbrook DFP4765BW Traditional Electric Fireplace. It is designed in a traditional style, with an elegant look. It comes in a very attractive burnished walnut finish and a 2-Inch black trim and comes with a 23-Inch firebox and an on/off remote control. This fireplace can be used with or without heat and comes with an on/off remote control. This mantel provides a timeless focal point to any room. On-demand heat with thermostat control warms a room or area of up to 400-Feet.

Where to buy:

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