Make Your Chimney Safe for Santa
Chimney Cleaning and Inspection for the Holidays
Santa won’t be visiting houses for another month or so, which gives you just enough time to have your chimney inspected and swept before the big man makes his rounds. We service all types of chimneys, tackling everything from basic cleaning to full fabrication from scratch. If you want to have everything in top-notch shape before Christmas rolls around, you’ll benefit from knowing the answers to these frequently asked questions.
In fact, most chimney fires are caused by prefabricated chimneys, making inspection a must.
How can I tell if my chimney is damaged? Only an experienced inspector can verify that your chimney is damaged and to what extent. There are, however, warning signs to look out for. Any cracks are an immediate warning sign. You should also look for any painting over, as it often indicates a crack underneath. How often should my chimney be cleaned? The more often you use your fireplace, the more often you need your chimney cleaned. You should clean your chimney at the first sign of smoke buildup. If you start a fire and your house is smoky, you need a cleaning. All of our cleanings come with a thorough inspection, so you’ll have peace of mind that your fireplace is in tip-top shape. If you want to light up a fire this holiday season, call Boston Brick & Stone before you begin burning. We’ll make sure your chimney brings joy instead of worry.
Which type of chimney do I have? There are three basic types of chimneys. The first is a masonry chimney, which is made from bricks, mortar, and concrete. Prefabricated chimneys, on the other hand, are installed as one unit. These are factory-made, including some that are made to look like masonry chimneys. Hybrid chimneys, a very popular style in our area, use masonry at the base of the fireplace and a prefabricated top. These models are more resistant to earthquakes. If I have a prefabricated chimney, do I still need it inspected? The short answer is yes. Even though all prefabricated chimneys are inspected before they leave the factory, they aren’t always installed correctly.
MEME CORNER
A Simple Brine for Succulent Turkey
No matter how you cook your bird for Thanksgiving, it will taste better if you brine it beforehand. Break out your biggest cooler and some ice to ensure that your guests rave about your turkey.
Ingredients
• 3/4 cup plus 2 tablespoons kosher salt • 3/4 cup sugar • 1 carrot, peeled and diced • 1 large onion, peeled and diced
• 2 bay leaves • 1 tablespoon black peppercorns • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon fennel seeds (optional)
• 1/4 cup celery, diced • 2 large sprigs thyme
Directions
1. In a large stock pot, bring salt, sugar, and 4 cups water to a boil. Stir until all ingredients are dissolved. 2. Turn off heat and add remaining ingredients. Place brine in the fridge, uncovered, until cold. 3. Add 6 quarts cold water to brine. Add turkey and submerge completely. Brine chilled for up to 72 hours.
Inspired by Bon Appétit magazine
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