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Fireplaces on the second floor?

Most people enjoy the warmth and ambiance of a fireplace.  Sitting by a crackling fire while watching the snow drift slowly down to cover the landscape is reminiscent of a Currier and Ives print. That’s the great part of owning a fireplace. The other side of the coin is the amount of work it takes to operate a fireplace.  Hauling in the wood and carrying out the ashes is just a part of it. You also have to make sure that the entire fireplace and chimney systems are fully functional.

Gas fireplace’s are a great option for the second level

Many older homes have fireplaces on separate floors. This was common before central heating came along, and the fireplaces were an important part of heating the home. More often than not, these fireplaces come with separate flue and chimney systems. That way, the smoke from each fireplace stays separate.

Sometimes lighting a fire in one fireplace causes smoke to come out of the fireplace that’s not burning. This happens because we’ve learned how to properly insulate our homes and keep them buttoned up tight in cold weather. As a result, when you light a fire on a cold day, the air pressure outside your home becomes higher that the air pressure inside. When one fireplace it lit, it needs airflow, and that second chimney is a great source of that air. The smoke can be sucked into the other chimney and into your home. Cracking a window or door can alleviate this problem. The other solution would be to add a top mount damper to your flue.

If you’re considering adding a second fireplace to your home, you have many options. Unless you want a full masonry fireplace and hearth, adding an additional fireplace can be relatively easy. In this situation a gas fireplace may be the best solution.

The primary concern when adding a gas fireplace is proper venting. Venting a gas fireplace is typically less involved than a traditional wood burning fireplace, and some gas fireplaces are even designed to be vent free. In addition to wood and gas, there are very efficient and effective electric fireplaces available.

Fireplace Warehouse proudly serves the fireplace needs of the area with locations in Denver, Colorado Springs, and Fort Collins. We offer the best in sales and customer service and can provide you and your family with a wide selection of gas or electric fireplaces, outdoor firepits, patio fireplaces, gas and charcoal grills, and outdoor kitchens. Not only do we sell a broad range of products, but we also offer fireplace service and maintenance. Our highly trained technicians are certified by the National Fireplace Institute and can provide the best in customer service. For more information about the products and services we offer, visit our website, or contact us at any of our three locations. Denver-303-296-3823 Colorado Springs-719-593-0355 Fort Collins-970-305-4775. Better yet, stop by one our showrooms! We look forward to serving you.

Whatcha Cookin Wednesday

CHEESY STUFFED STEAK ROLLS

If you’re looking to spruce up your grilled steak, these cheesy stuffed steak rolls are here to impress. These steak spirals are cut from a flank steak, then stuffed with a mouthwatering mixture of cheeses, sun dried tomatoes, and spinach. Roll them, tie them, then sear them on the griddle until the steak lightly chars and the cheese becomes caramelized on the outside and gooey on the inside. Once you’ve got the technique down, you can experiment with any of your favorite flavor combinations. This recipe can be cooked on your Pit Boss Pellet Grill or your Pit Boss Griddle.
Author:
Pit Boss Kitchen

SERVINGS
4
PREP TIME
20 minutes
COOK TIME
10 minutes

INGREDIENTS
4 oz Cream Cheese, Softened
1 1/4 lbs Flank Steak
Pit Boss Chop House Steak Rub
1/4 cup Sour Cream
1 tbsp Sun Dried Tomatoes, minced
1/4 tsp Fennel, ground
2 Tbsp Olive Oil
6 slices Provolone Cheese, Sliced
1 cup Spinach, chopped


SPECIALTOOLS
Cutting Board
Hand Mixer
Meat Mallet
Mixing Bowl
Butcher’s Twine


DIRECTIONS
Preheat your Pit Boss Griddle on HIGH heat.
Place flank steak on a cutting board and slice horizontally across, to open, without completely cutting through. Use a meat mallet to pound to even
thickness, if needed.
Season the steak on both sides evenly with Pit Boss Chophouse Steak Rub. Set aside.
In a mixing bowl, use a hand mixer to combine cream cheese, sour cream, sun dried tomatoes, and fennel.
Spread cream cheese mixture on steak, then layer spinach and provolone. Roll steak, then tie with kitchen twine every 2 inches. Slice steak in between
ties to cut into individual portions.
On the griddle top, carefully add oil and heat.
Add steak rolls and sear 5 minutes per side.
Remove steaks from the grill and allow to rest for 5 minutes. Serve warm.

To see more great recipes please visit https://pitboss-grills.com/recipes
To shop Pit Bos Griddles shop here.

Remodeling your fireplace can update the style of your home

If you already have a fireplace, it doesn’t mean that you can’t upgrade or remodel your space. Remodeling your fireplace can not only change the entire look of your space, it can also actually save you money in the long run, as well as being better for the environment. It all depends on the choices you make when you decide to remodel your fireplace. There are several things you might want to consider in your fireplace remodel.

1. Embracing Modernity with a Transitional Linear Fireplaces:

If your home has an existing and outdated fireplace and you want to make it more contemporary and modern but don’t want to go straight to the modern, long linear fireplaces because it doesn’t fit the rest of the décor- consider a transitional option. The Ortal Wildnerness and the Regency U1500 are my favorite examples of how a more contemporary shape can be integrated into older homes without changing the charm and traditional style of it. They both draw your eye to the log set and how the fire comes up through the logs naturally.

https://fpwhs.com/product/ortal-wilderness-three-sided-44h/

2. Opening Up Spaces with See-Through Fireplaces:

Open concept style homes are very popular right now and they create a larger idea of the home. If you are remodeling and want to open up the living, dining, and kitchen for an open concept, consider a see through or peninsula fireplace. See-through fireplaces not only add a sense of visual connectivity between rooms but also allow natural light to flow freely, making the space feel more spacious and welcoming. It’s a fantastic way to modernize your home and enhance its overall appeal.

https://fpwhs.com/product/superior-drt35-peninsula-gas-fireplace/

3. Elevating Style with New Mantels and Surrounds:

If you’re looking for a style upgrade and aren’t able to change out the existing fireplace because of structural or cost reasons, consider changing the mantel and surround of your fireplace. Introducing stone or porcelain materials can add a touch of elegance and luxury to your space, making it more transitional, modern, or rustic, depending on your chosen design. A well-crafted mantel can become a striking focal point, setting the tone for your entire interior décor. We like Magra Hearth Mantels and Stoll and for Denver locals, Quarter Sawn Reclaimed Wood.

https://magrahearth.com/galleries

4. A Quick Fireplace Facelift Service Call:

Sometimes, all you need is a simple facelift for your fireplace is a service call and cleaning. Over time, natural gas can begin to leave a film that looks similar to water spots on a wine glass. It should be cleaned by professionals.

Updating the faceplate and interior with new materials, colors, or textures can work wonders in refreshing the overall look of your home. Additionally, scheduling a professional cleaning can make your fireplace shine, allowing its true beauty to emerge and harmonize with your chosen style. You can reach out to our service team here.

Whatcha Cookin Wednesday – CHICAGO STYLE HOT DOGS

BY: Andrea Alden

You can see this recipe and more at: https://www.napoleon.com/en/us/grills/recipes/chicago-style-hot-dogs

INGREDIENTS

  • 4 big and juicy all-beef hotdogs
  • 4 poppy seed buns
  • 1 small white onion, diced
  • 1 small red tomato, sliced
  • 8 pickled sport peppers
  • Dill pickle spears
  • Sweet relish
  • Yellow mustard
  • Celery salt

DIRECTIONS

  1. Preheat your barbecue to 375°F (190°C) preparing to use both direct and indirect heat. You can use your gas grill or a charcoal grill for this, although charcoal would be more authentic. If you only have a gas barbecue, try the Napoleon Charcoal Tray accessory for charcoal fun. For even more authenticity, place a heat-safe dish filled with water onto the barbecue over the “off” side of the barbecue to warm.
  2. Wash the tomato and prep the ingredients, dice the onion, slice the tomato, and pull out the pickles that you want to use. Slice an ‘X’ into the ends of the hotdogs.
  3. Once the barbecue is up to temperature, place your buns on the grids and cover with a heat-safe bowl like Napoleon’s Marinating Bowls.
  4. Steam the buns for 1 to 2 minutes maximum.  
  5. Grill the hotdogs over direct heat until charred and cooked through, about 5 minutes.
  6. Fill the buns with the grilled hotdogs then top with mustard, onion, relish, tomato slices, a pickle spear, and sport peppers. Finish with a sprinkle of celery salt. 

Prepare for a big bite with these delightful Chicago Style Hot Dogs. Do you break all of the rules and have your franks with ketchup or are you traditional with mustard? Share your thoughts, recipes and photos as you celebrate National Hot Dog Day by sharing on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats, #NationalHotDogDay and #NapoleonGrill.

Shop Napoleon Charcoal Grills here.

Happy Grilling!

Whatcha Cookin Wednesday – GREEK CHICKEN SKEWERS

  • 1 Lb. Chicken Breast, Cut into bite size pieces 
  • 2 Tbsp Paprika 
  • 1 Tbsp Garlic Powder 
  • 1 Tbsp Onion Powder 
  • ½ Tbsp Louisiana Grills Citrus Spice Rub 
  • 1 Tbsp Oregano 
  • Salt and Pepper, to taste 
  • 1/4 Cup Extra Virgin Olive Oil 
  • 1 Tbsp Red Wine Vinegar 
  • Parsley, for garnish 
  • Tzatziki, for serving 
  • Pita, for serving 
  • Greek Salad, for serving 
  • Potatoes, for serving 

DIRECTIONS

  1. In a small bowl, mix to combine paprika, garlic powder, onion powder lemon pepper seasoning, oregano, salt, and pepper. Place chicken pieces into a resealable bag and sprinkle combined seasonings, pour the olive oil, and red wine vinegar. Mix to combine. Refrigerate and marinade for at least 2 hours or overnight.
  2. Preheat Louisiana Grills to 350°F.
  3. Remove chicken from marinade and shake any excess off. Discard the marinade. Thread each piece of chicken onto a skewer and place directly onto grill grates.
  4. Grill the chicken skewers until minimum internal temperature of 165°F.
  5. Plate and garnish with parsley. Serve with tzatziki, pita, Greek salad, and potatoes or your favorite sides.

CATEGORY Dinner

SERVINGS 4

PREP TIME 15 minutes

COOK TIME 25 minutes

AUTHOR: Paula @queenofthegrill

Wood Pellet Recommendation Louisiana Grills Hickory Blend Hardwood Pellets

EPA

Fireplace Warehouse is extremely proud of our commitment to environmental sustainability and the role that we play in promoting cleaner and more efficient heating options. In May, we had the chance to host the Environmental Protection Agency (EPA) for their first ever trip to visit a fireplace store and learn about wood burning stoves, masonry and factory-built fireplaces, gas and electric fireplaces, as well as venting and installation options.  

“Approximately 40 state, local and EPA regional staffers attended, many of whom were brand new to the subject and certainly new to HPBA (Hearth Patio Barbeque Association) or NFI (National Fireplace Institute). In the past, this event was co-located at HPBExpo and included tours of the show floor. This year, the EPA held it at the Denver regional office because it was critical that these regulators – many of whom will be hosting changeout programs in the future – understand the technology of our industry.” 

The opportunity to share with air quality specialists from across the nation the various benefits of wood stove heat, natural gas, and electric heating options was very special for us and the industry as a whole. 

There are so many ways that we can all reduce our carbon footprint across the board; but the new technologies in fireplaces are actually one of the best ways to do that. Wood stoves are so efficient nowadays that you get 30% back on your taxes for installing a high efficiency stove. Old gas fireplaces can be as low as 20% efficient while the new ones can be up to 90% efficient, while using the same amount of gas.

If you have any questions about how to most efficiently heat your home with a fireplace or want us to come out and look at your old one, please call us at 1-866-835-3323.

Backyard Pizza Party

Find more at: https://us.gozney.com/blogs/recipes/pizza-party-recipes

Ingredients:

Mixed Berry Custard Pizza
Vanilla Custard homemade or store bought
Fresh Sliced Strawberries
Fresh Sliced Blueberries
Fresh Mint Leaves
Powdered Sugar


Cheeseburger Pizza
Mozzarella Cheese
Cheddar Cheese
Beef crumbles or meat alternative
Sliced pickles
Diced white onion
Diced tomato
Special sauce aka fry sauce


Dill Pickle Pizza
Dill Cream Sauce
Full Fat Plain Greek yogurt
Roasted garlic
Olive oil
Lemon juice
Salt & pepper
Fresh dill
Pizza
Mozzarella

Step 1:
Stretch and open the dough.
Step :2
Spread a generous amount of custard onto the dough.
Step :3
Top the custard with sliced strawberries, blueberries and a squeeze of orange juice.
Step :4
Cook pizza at around 400°C/752°F.
Step :5
Top pizza with fresh mint leaves and powdered sugar.


Step :1
Stretch and open the dough.
Step :2
Top with a generous amount of mozzarella, diced white onion, sliced pickles and cheddar cheese.
Step :3
Place the fried beef mince and diced tomatoes over the top.
Step :4
Cook pizza at around 400°C/752°F.
Step :5
Remove from your Gozney Pizza Oven and cut into slices.
Step :6
Swirl burger sauce on top of the cut pizza.


Dill Cream Sauce
Step :1
Add all ingredients to a food processor, blender, or use a stick blender, then blend until smooth and all ingredients incorporated.


Pizza
Step :1
Stretch and open the dough.
Step :2
Spread an even layer of dill cream sauce onto the dough and top with plenty of mozzarella cheese.
Step :3
Top with dill pickle slices all over.
Step :4
Cook pizza at around 400°C/752°F.
Dill cream sauce
Sliced dill pickles
Fresh dill
Step :5
Remove from the oven, and cut pizza into slices. Top with fresh dill. Enjoy!

You can shop Gozney products now!

Whatcha Cookin Wednesday – BREAKFAST TACOS

This recipe for breakfast tacos is a messy delight. All of your favorite breakfast items, wrapped in a lightly sweet and fluffy pancake instead of a taco shell. Serve with the ideal sauces for any breakfast, hollandaise, or maple syrup, there is no appetite that these won’t satisfy. Make some pancakes on your grill and load them up with your favorite savory or sweet toppings.

INGREDIENTS

  • ¾ cup + 2 tbsp. (198 g) flour
  • 2 tbsp. (12 g) sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups (473 ml) buttermilk
  • 1 egg
  • 3 tbsp. (44 ml) butter, melted
  • Butter for greasing
  • 2 cups (470 g) shredded cheese
  • 8 breakfast sausages
  • 8 small eggs
  • 4 to 8 hashbrowns
  • Bacon
  • Maple syrup for serving
  • Hollandaise sauce for serving

DIRECTIONS

  1. Whisk together the flour, sugar, baking powder, and salt. In another bowl or measuring cup, whisk together the buttermilk, egg and butter. Mix the wet ingredients into the dry mixture until it’s just combined. You want a slightly lumpy batter, this avoids gluten formation and tough pancakes. Refrigerate the batter for about 30 minutes. 
  2. Swap out your cooking grids for the griddle and preheat your barbecue to medium-low using all burners. Cook the hashbrowns, sausages, and bacon on the cooking grids. Toss some butter onto the griddle, letting it melt, then and lay down ¼ cup (36 g) of batter, using the ladle or spoon to spread the pancake out in a circle. 
  3. Cook the pancakes for a few minutes on one side, until bubbles form on the top side and the bottom is lightly crisp and brown. Flip and top with your favorite shredded cheese. Cook for another minute or two, moving the finished cakes to the warming rack while you finish cooking everything else. 
  4. Once you have the pancakes done, cook the eggs as desired on the griddle, remember to add more butter to ensure that everything lifts easily when done. You can also use a nonstick pan on your side burner or over the main grids. 
  5. Assemble your hot pancake tacos by layering sausages, hash browns (you may have to cut them) bacon and then topping with a fried egg. OR if you choose to do scrambled eggs, start with the eggs on top of the already cheesy pancakes, add more cheese, bacon, sausage, hashbrown, maybe even more cheese if you want. 
  6. Place your assembled pancakes on a board for easy eating, providing dipping containers or bottles of syrup and sauce to dip or drizzle. Don’t forget some mimosas or coffee to drink too. 

This recipe should be renamed “How many breakfast foods can you cram on a pancake” because these Breakfast Tacos are just nuts. Fun for families and perfect for your Instagram or TikTok, this delicious recipe isn’t an everyday recipe, but it’s certainly tasty and fun. What is the wackiest thing you have made and eaten using your Napoleon barbecue? Share your crazy barbecue creations, recipe, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.

for more great recipes visit Recipes Search | Napoleon!

Recipe for Breakfast Tacos (napoleon.com)

Camping in Your Own Back Yard! 

Colorado is arguably the best place to live in the country for summer camping at your fingertips and many of us are starting to get out our gear for the season. If you’re a parent that camps with your kids, you know that some of the best memories made are when we’re out in the middle of nowhere, unplugged from technology, sitting around the campfire, able to really talk to each other.  

However, with all the rain this year, it may be a gamble if your favorite spot is worth the four hour drive with kids in tow only to find it mudded out. Or maybe you’ve had a long week and just don’t feel like packing and unpacking the whole wagon.  

Camping in your backyard is something my family LOVES to do and having a fire pit makes it so much easier for us to recreate those campfire and s’mores memories. Even though we have access to the bathrooms inside, we set up the full tent, bust out the s’mores, and even cook hotdogs over our firepit. We sometimes think of firepits as the home entertaining space for adults, but that fire pit is also surprisingly great at keeping the kids unplugged and makes it feel like we’re really camping. 

The firepit we have is the Prism Hardscapes Tavola Series and love it. Sometimes we do use our Napoleon Charcoal Grill to cook on to get that rugged, smoky flavor of real wood. 

If you are getting out to camp this summer, we love the Pit Boss Portable Griddle. It’s very easy to do bacon and eggs for the whole family on one surface. Also cooking out on a Louisiana Grill.

We love cooking out on our Louisiana Grill
The firepit we have is the Prism Hardscapes Tavola Series and love it.

Whatcha Cookin Wednesday

https://us.gozney.com/blogs/recipes/smoked-potato-buns-recipes

Ingredients:

2-3 large potatoes
A little olive oil and salt
Fresh yeast 10g (1/4 oz) or 5g dried yeast
Strong white flour 500g (1lb 2oz)
Water 340g (12oz)
Butter 100g (3 ½ oz)
Fine Sea Salt 10g (1/4 oz)
Baked Potato Flesh 180g (6 ¼ oz)
All the skins, finely chopped


Step 1:
Make a wood fire in the Gozney Dome. Prick the potatoes and put them in a pan with oil and salt. Bake the potatoes for around 30-45 mins in the Dome at 200-250°C/392°F-482°F.
Step 2:
Separate the potato from the skin, scooping out the flesh. Then, finely chop up the potato skins.
Step 3:
To make the potato dough, add the water, yeast, potato flesh and skin, to your mixer and start mixing on slow. Next, add the flour in.
Step 4:
After 4 mins of mixing on slow, add in the salt, and increase the speed to fast.
Step 5:
Add in some butter, a little at a time. Mix on fast for 4 minutes. Once you have a silky dough, remove from the mixer and ball up on a surface.
Step 6:
Place in a bowl, cover and ferment for 1 hour.
Step 7:
Ball dough into 85-90g/3 Oz balls. Place in lined baking tray and prove until doubled in size (40-60 mins).
2-3 large potatoes
A little olive oil and salt
Fresh yeast 10g (1/4 oz) or 5g dried yeast
Strong white flour 500g (1lb 2oz)
Water 340g (12oz)
Butter 100g (3 ½ oz)
Fine Sea Salt 10g (1/4 oz)
Baked Potato Flesh 180g (6 ¼ oz)
All the skins, finely chopped
Step 8:
Spritz the dough balls with water and add water to your Gozney Steam Injector. Add dough balls to the oven and place the Dome Door on.
Step 9:
Bake for 20-30 mins at 330°C/626°F in the Gozney Dome. At 15mins, check and rotate if needed.
Step 10:
To finish, brush with some oil infused with some herbs, shallots and garlic.

(303) 296-3823
info@fpwhs.com

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