Fuel & Flame                           
       405 Cumberland Hill Road     
    Woonsocket. R.I. 02895
401-762-9100
Toll Free:  1-877-762-FUEL(3835)
Fax: 401-762-9101

We now sell

 The Big Green Egg,  World's Best Smoker and Grill

Big green egg has been producing these Kamado Style grills for decades.  What makes this unit great is that while it can produce high temperatures due to the focused heat of its ceramic shell, it can also hold low temperatures making it a great smoker. It's the versatility of the egg that makes it stand out as one of the great charcoal grills of our time. With many accessories available there really isn't much this charcoal grill can't do.

For more information on The Big Green Egg, click here
for Special Smoker  Tables for the Big Green Egg, click here

Traeger Grills which use Wood pellets for grilling

Taste — Foods cooked over a real wood fire is more natural and better-tasting .

Health — Indirect cooking is healthier and allows for more even cooking, adding less of the harmful agents created by other cooking methods.

Safety — Cooking with a Traeger Wood Pellet Grill is safer way to go. You eliminate that risk of explosions from gas leaks, and there are no hot coals and no flare-ups. The Traeger Wood Pellet Grill uses safe, non-toxic wood pellets. Fire marshalls love Traeger Wood Pellet Grills!

Ecology — Our 100% hardwood pellets burn clean and are a renewable resource.

Three Appliances in One — Besides being an excellent grill, the Traeger also is the best smoker available. Now you can creat competition-quality smoked foods at home. You also can use it as an outdoor oven—try a Traeger-cooked Pizza!

Convenience and Consistency — No fussing with propane, air dampers and temperature problems. The electronic temperature control on a Traeger Wood Pellet Grill allows you to do other things while your food is cooking.

Elite Club — When you own a Traeger Wood Pellet Grill, you join a very special group of people who have been enlightened to the Traeger way of cooking! Enjoy the compliments you'll get!

Economy — A Traeger Wood Pellet Grill will last for many years or even decades, while many less-expensive grills will be replaced every two or three years. Also, it costs less to operate than most charcoal grills. One 20 lb. bag of wood pellets will give you 10-15 average cooking sessions.

Made in the USA — Traeger Wood Pellet Grills are hand-made in Oregon crafted and built to last. All components are 100% U.S. made.

HOW THEY WORK...

ELECTRONIC TEMPERATURE CONTROL
The start-up process and operating temperature of the grill are controlled by the Traeger Barbecue's patented electronic control board. The microprocessor circuitry regulates the heat and smoke in the Traeger Barbecue by stopping and starting the auger motor. The standard three-position smoker control has three settings. The approximate cooking temperatures and auger times are:

The Traeger Digital Thermostat Control allows you to lock in a specific temperature by stopping and starting the auger in 15-second intervals, feeding pellets as needed to maintain the desired temperature. The operating temperature inside the Traeger Barbecue is monitored by an RTD (resistance temperature detector) probe and displayed on a bright red LED display.

EVEN HEATING & CONVECTION AIRFLOW
The draft induction fan and auger in the Traeger Barbecue operate continuously, as long as the Traeger grill is turned on. Air is fed to the firepot via several small holes in the cylindrical wall. Directly above the firepot is a heat shield that acts as the primary point of heat diffusion, forcing heat from the centrally located firepot to spread to the sides. A few inches higher is the steel drip tray. Besides catching the drippings from the cook surface (we recommend lining it with foil for easy cleanup), this piece also serves as a secondary point of heat diffusion, channeling the heat into the front and rear of of the cooking chamber. This effective system of heat distribution makes for a grill that cooks evenly enough to grill or smoke the most delicate fish or even bake a large pizza - right on the grill.

As the hot, smoky air circulates around the cooking chamber, it surrounds your food with heat, cooking it evenly on all sides, both top and bottom. This means that Traeger Grills do not need a rotisserie. In most cases, you don't even need to turn food unless you are cooking at a high temperature or want grill marks on both sides of the meat. This even heating means that you achieve perfectly cooked food every time, with no flare-ups, no burnt food and no hassles.

For the complete line of Traeger Grills: Click Here

CHARCOAL GRILLING

Barbecuing with Basques Hardwood Charcoal

 How to start a charcoal fire
There are many ways to light up a charcoal barbecue. Contrary to briquettes, Basques Hardwood Charcoal is very easy to start.

You can use a crumbled piece of paper, cardboard or any fire starter composed of paraffin wax and sawdust. Put the fire-starter in the middle of your barbecue. You than add all the pieces of charcoal in a pyramid shape all over your fire-starter which you than light up.
You usually know you are ready when the lump charcoal begins to turn red, a white ash appears around most of the lumps and you can leave your hand 6 inches above the fire for at least 5 seconds.

How to barbecue on our charcoal
There are principally two ways of grilling on your barbecue; the direct and indirect way. Its is rather simple. Direct is straight over the heat source. Indirect is having the heat source on the opposite side of the grill.

When is the fire ready
If you need to know the cooking temperature of your barbecue, the best and most practical tool to use is the palm of your hand. Its simple but be careful! All you do is put your hand 6 inches above the burning charcoal. Once its there, start counting the seconds and stop when it feels uncomfortable to leave it there (and please, do remove your hand from the fire). The amount of time will reflect about the temperature.

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