About Chef Matthew

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About Chef Matthew

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A small group of people who love food and plan day trips around food and fun.

Like out trip to Chinatown, Little Italy and our Trip to Bucks Co. PA. Winery.

 Chef Matthews love of food came early in life. His father was classically trained at New York Restaurant and Hotel management School but never worked in the food service field.

Chef Matt’s Mother always had a quest for knowage abut new foods, new triends, new tastes and her love of Juia Child.




Whether you call these dried chiles, dried peppers, or dried chili peppers, these are the stuff of magic. From the exclusivity of being a chilehead and torturing yourself with the hottest of hot chiles to the joy of watching someone eat a chile for the first time, you are engulfed in a new, hotter world once you have got a hankering for these. Chiles are believed to be indigenous to the Andean region of Bolivia, Ecuador, and Peru dating back more than 10,000 years. They were a key ingredient in the diets of the Mayans and the Aztecs and have since become a staple in diets from around the world.

If you are really into chiles, you desire not only the delightful heat, but also the unique flavors of the different chiles all around the world. Chiles can be used to add color, flavor, visual appeal, and of course heat to many cuisines. They are especially popular in the United States, the Asian Islands, the Caribbean, the Mediterranean, Mexico, South America, and in Southeast Asia.

Dried chile peppers have many different flavors, ranging from earthy, floral, fruity, hot, smoky, and sweet. They come in a variety of colors, shapes, and sizes, and there are more than 3,000 known varieties around the world. There are five species within the Capsicum (C.) genus, but the two that produce the most popular chiles are Capsicum annum which tend to be larger and have more complex flavors and Capsicum frutescens which tend to be smaller, with simpler flavors and more heat. The heat of all chiles is found inside of their innards and seeds, so it can be lessened by their removal if desired.

With all of this talk about chiles, you are probably curious about chile powder versus chili powder. Chili powders are a Tex-Mex style seasoning blend that is typically made with cumin, chile powder, garlic, and oregano. Chile powders are ground chiles and nothing else. The distinction between the two is easy to remember if you think about chili being a stew of many ingredients and a chile being a single pod.

If you want complex flavors provided by the chiles, you want to look for food from the Southwestern United States, Mexico, and South America. Chefs in these regions utilize both the heat and the background flavors of the chiles to make their dishes as flavorful and rich as possible. If you are looking to have your face blown off from the pure heat a chile can give, look to the cuisines of Africa, Asia, and India, where heat is even more important that the underlying flavors of the chile.

We aim to deliver the largest variety of top quality dried chiles, chile flakes, and chile powders to our customers. It helps that we are firmly entrenched in the chilehead culture ourselves, so we know what to look for, especially since we are always looking to expand!

New Products

Scorpion Chiles

Scorpion Chiles

Granulated Calabrian Chiles

Granulated Calabrian Chiles

Kashmiri Chile Powder

Kashmiri Chile Powder

Organic Habanero Chile Powder

Organic Habanero Chile Powder

Chiles by SHU (Scoville Heat Units)

Dried Chiles

MildRating (SHU)
MediumRating (SHU)
HotRating (SHU)
Crazy HotRating (SHU)
Shishito Chiles100 – 1000
Dried Nora Chiles500
Anaheim Chiles 500 – 1000
Aji Panca Chile500 – 1500
Hatch New Mexico Red Chiles800 – 1400
Guindilla Chiles1000 – 2000
Mulato Chiles1000 – 2000
Pasilla Negro Chiles1000 – 2000
Cascabel Chiles1000 – 2500
Chilaca Chiles1000 – 2500
Dried Kashmiri Chiles1200 – 2000
Guajillo Chile 2500 – 5000
Ancho Chiles4000 – 9000
Pasilla de Oaxaca Chiles4000 – 10000
Chipotle Meco Chiles5000 – 10000
Chipotle Morita Chiles5000 – 10000
Puya Chiles5000 – 10000
Costeno Rojo Chiles5000 – 15000
Pasado Chiles6000 – 10000
Smoked Red Serrano Chiles8000 – 18000
Japones Chiles15000 – 30000
De Arbol Chiles 15000 – 30000
Dried Peperoncino Chiles20000 – 40000
Aji Amarillo Chiles 30000 – 50000
Pequin Chiles40000 – 58000
Tien Tsin Chiles50000 – 70000
Wiri Wiri Chiles60000 – 80000
Scorpion Chiles500000 – 1400000
Thai Bird Chiles70000 – 130000
Dried Birdseye Chiles100000 – 225000
Chiltepin Chiles100000 – 250000
Dried Habanero Chiles150000 – 325000
Ghost Chile1000000 +

Chile Powder

MildRating (SHU)
MediumRating (SHU)
HotRating (SHU)
Crazy HotRating (SHU)
Kashmiri Chile Powder1000 – 2000
California Sweet Paprika100 – 250
Smoked Sweet Paprika100 – 250
Hungarian Sweet Paprika250 – 500
Organic Anaheim Chile Powder500 – 1000
La Vera Smoked Hot Paprika500 – 1000
Piment d’Espelette500 – 4000
Hatch New Mexico Red Chile Powder800 – 1400
Pasilla Negro Chile Powder1000 – 2000
Organic Pasilla Negro Chile Powder1000 – 2000
Dried Poblano Powder1500 – 3000
Guajillo Chile Powder2500 – 5000
Organic Green Jalapeno Chile Powder2500 – 8000
Red Jalapeno Powder2500 – 8000
Hatch New Mexico Green Chile Powder3000 – 5000
Green Jalapeno Powder3000 – 8000
Ancho Chile Powder4000 – 9000
Organic Ancho Chile Powder4000 – 9000
Sandia Chile Powder5000 – 7000
Chipotle Morita Chile Powder5000 – 10000
Smoked Red Serrano Chile Powder8000 – 18000
Green Serrano Chile Powder8000 – 18000
Chipotle Meco Chile Powder10000 – 25000
Granulated Calabrian Chiles20000 – 40000
De Arbol Chile Powder15000 – 30000
Cayenne Chile Powder (30,000 SHU)30000 – 40000
Aji Amarillo Chile Powder30000 – 50000
New Mexico Lumbre Chile Powder35000
Thai Bird Chile Powder70000 – 120000
Cayenne Chile Powder (90,000 SHU)80000 – 90000
Birdseye Chile Powder100000 – 225000
Habanero Chile Powder150000 – 325000
Organic Habanero Chile Powder150000 – 325000
Ghost Chile Powder1000000 +

Chile Flakes

MildRating (SHU)
MediumRating (SHU)
HotRating (SHU)
Crazy HotRating (SHU)
Diced Green Bell Peppers0
Diced Red Bell Peppers0
Hatch New Mexico Red Chile Flakes500 – 3500
Korean Chili Flakes1000 – 2500
Crushed Maras Chiles1000 – 2500
Crushed Aleppo Chile Pepper2500 – 5000
Chile Threads2500 – 5000
Guajillo Chile Flakes2500 – 5000
Jalapeno Flakes2500 – 8000
Hatch New Mexico Green Chile Flakes3000 – 5000
Chipotle Morita Flakes5000 – 10000
Urfa Biber6000 – 8000
Crushed Calabrian Chiles20000 – 40000
Crushed Red Pepper Flakes30000 – 35000
Organic Crushed Red Pepper Flakes30000 – 35000
Scotch Bonnet Chile Flakes100000 – 300000
Crushed Habanero Chiles150000 – 325000
Carolina Reaper Chile Flakes1400000 – 2000000

Caribbean Fajitas

Caribbean Fajitas

Caribbean Fajitas

At first glance, doing fajitas with Caribbean flavors might seem an odd choice. But much like the way that Caribbean cuisine has evolved and been shaped by a motto of “Out of Many, One People.” Fajitas are also the product of a marriage between cultures. Often attributed to Mexican ranch workers making due with tougher cuts of beef while working in Texas, fajitas have come to join the ranks of other meals that have the resiliency to take a little tweaking to make them work with whatever you have on-hand.

Our chicken has been marinated with Bahamian Chicken blend- the Caribbean inspired blend that has us departing from the familiar cumin in Tex-Mex cuisine. Bahamian Chicken is herby- thyme and white pepper are both subtle flavors that add nuance rather than POW!- but it also has a punch of heat: Scotch Bonnet flakes are hot, but also fruity in a way that complements our pineapple that we’re going to be caramelizing later.

Want to go a step spicier? Our Habanero Mango, just as fruity as the Bahamian Chicken, has a more pronounced chile flavor from Habanero. Want it to have a deeper flavor with more complexity and spice intricacies? Jamaican Jerk is a classic for a reason- it’s full of rich, pungent aromatics like cinnamon, nutmeg, and cloves, it’s also hot and a little sweet from brown sugar. All of these blends are going to make great companions for your other fajita components after they’re grilled and enhance the sweetness of their natural sugars. Chef Jeff let our chicken marinated for 30 minutes, but if you had a few hours before preparation time that would be even better so the lime juice could help our seasoning work in a little deeper.

To go with our chicken, we sautéed peppers and onions cut into similar sized strips, and chunks of pineapple (more than a sizable portion was devoured long before the pieces could hit our skillet). Just before our vegetables are totally finished, Jeff added our now sliced chicken so that it could get a little bit of a sear and absorb some of the flavor and juice of our veggies and pineapple. Once our fajitas were done, we served them with some sour cream and our homemade mango salsa… if you’re worried about the heat of your Bahamian Chicken blend, the creaminess of the sour cream and the cucumbers in our salsa will help to tamper the heat a bit and cool off your taste buds.

Print this recipe.


  • For the Fajitas:
  • 1 Lb Boneless, skinless chicken breast
  • 1 Medium red onion, sliced
  • 2 Bell peppers, sliced (any color you choose)
  • 1 cup Fresh pineapple chunks
  • Tortillas for serving
  • Olive oil for cooking
  • For the Marinade:
  • 1 Tbsp Bahamian Chicken
  • 1/3 Cup fresh lime juice
  • 1 Tbsp olive oil


  1. Combine Bahamian Chicken, lime juice, and olive oil and mix well. Add chicken breasts. Cover and refrigerate up to 30 minutes.
  2. Heat your griddle, or grill to medium- high. Cook chicken breasts, along with marinade about 7 minutes per side or until done. Set aside.
  3. Add a splash of olive oil to the griddle. Cook onions, peppers, and pineapple until browned and softened. Slice chicken as desired and add to griddle to heat through.
  4. Serve Mango Salsa, sour cream, and avocado slices and fresh tortillas.

The Best Vegetables for Grilling

The Best Vegetables for Grilling

One of the many joys of summer is that in order to make a meal all you truly need to do is pull out the grill, rub some meat and throw a few vegetables in the mix. Everyone knows what meat goes best on the grill; ribs, steaks, chicken, burgers, fish, pork. But what’s a meal without some veggies? Grilling is an easy and delicious way to cook your veggies if you know the basics.

We’ve put together a handy guide to give you the some tips to make the most of your veggies on the grill. There are three ways to grill any vegetable – directly on the grill, on top of tin foil or in a veggie basket. Some of these work much better than others depending on the vegetable you are grilling. Grilling vegetables directly on the grill will give you those highly sought after grill marks (more on that later), grilling your vegetables on top of tin foil will cook your vegetables but they won’t be as crispy and using a vegetable basket will make your veggies crispy but they won’t have grill marks (use this for small pieces that would otherwise fall through the grate). Some people will argue that one way or another is better but in my opinion there’s no wrong way to grill some vegetables!

Grilled Eggplant
Eggplant is one of those vegetables that most people aren’t quite sure what to do with. Of course you can add it to a dish like our Grilled Vegetable Pasta, but you can also enjoy it by itself. Grilled eggplant is one of my favorite vegetables to prepare for friends because they would not do it on their own. More often than not they can’t believe that what they’ve just eaten could be so healthy.

The key to cooking eggplant is to get the outside crispy, while keeping the inside creamy and sweet. To do this we recommend cutting your eggplant however you would like to grill it and then soaking it in salt water for 30 minutes. This tightens and firms up the flesh, making it less likely to absorb oil. It also draws out juices which will make older eggplants taste less bitter. Brush oil onto your eggplant and then sprinkle seasonings to flavor before placing it on the grill. Our Pennsylvania Pepper, which is a good all around pepper, and Smoky Citrus Salt bring out the flavor wonderfully. Cook your eggplant for about 5 minutes on a medium high grill and then flip and repeat. When grilling, try not to flip your vegetables more than once.

Grilled Asparagus
Grilled asparagus is one of my favorite summertime vegetables. One reason is because the flavor is so unique and can be added to enhance the flavor of almost any dish. I also love asparagus by itself as a side dish like our Marinated Asparagus with Red Pepper.

There are a few ways to grill asparagus, but because of its tougher texture we recommend marinating it for a few hours before placing it on the grill. This way the asparagus has time to absorb the flavors and will give you the perfect texture when finished. Sprinkle some Pennsylvania Pepper or Smoky Citrus Salt on your asparagus and heat your grill to medium high then place the asparagus on it. Cook for about 10 minutes checking and flipping every 3 – 4 minutes to make sure that one side does not get too much direct heat.    

Grilled Zucchini
Grilled Zucchini is another vegetable that is delicious by itself or can be incorporated in a meal or sandwich such as our Grilled Vegetable Sandwich. If you’re looking to make zucchini as a side dish try our Cumin Seasoned Grilled Zucchini as a delicious addition to a meat or vegetation dish.

Similar to eggplant, zucchini follows the same rules when it comes to grilling. Cut your zucchini into disks or lengthwise depending on your taste. For best results soak your zucchini in salt water before oiling and seasoning it with our Pennsylvania Pepper or Smoky Citrus Salt. Place your cut zucchini on a medium high heat grill and cook for about 5 minutes before flipping. Once again try to only flip your veggies once to get nice distinct grill marks.     

Grilled Corn
You can find grilled corn at almost any BBQ or cookout during the summer months and there are a few reasons why. When corn is in season you can find it almost anywhere – the grocery store, farmers market or even a roadside stand. You can’t really go wrong when cooking corn, but for an idea on how to grill it check out our Grilled Corn Recipe. Also, corn is the only vegetable that I’ve heard of being cooked in a cooler. This method is extremely effective for cooking corn for large crowds when you don’t have more than one grill on hand.

When it comes to grilling corn, peel back the husks and remove the corn silk. Coat your corn in butter and whatever seasonings you would like to use for flavor and recover the corn with its husk. Some of our favorite seasonings for corn are Chili Lime Seasoning and Manzanillo Mexican Seasoning. Now place your corn on a medium high grill turning every 4 or so minutes. You will be able to tell when a side of your corn is cooked when you see grill marks on the husk.  

Grilled Potatoes

The possibilities are endless when it comes to cooking potatoes. They can be mashed, smashed, baked, fried, grilled or any other way you can possibly think to cook them. So many different seasonings go well with potatoes and our favorite way to prepare them is by making Grilled Camping Potatoes with Chimichurri.

There are two main ways to cook potatoes on a grill. Whole potatoes can be cooked on a grill for 30 – 40 minutes or microwaved for 3 minutes on each side and then placed on the grill for 10 minutes. Make sure to cut a small slit in each potato so that steam is able to escape. It is also helpful to brush melted butter on the outside of each potato and flavor with seasoned salt to get a nice crispy potato skin.

Another way that potatoes can be prepared on a grill is in chunks, like in our Grilled Chicken, Potato and Asparagus Salad. For this to be successful you need either a vegetable basket for your grill or a piece of tin foil large enough for all of the potato chunks to lay flat on the grill (not in a pile). If you are using tin foil make sure to spray it with oil so your potatoes don’t stick and drizzle either butter or oil on your potatoes and top with seasoning, like our Manzanillo Mexican Seasoning. If using a vegetable basket, drizzle your potatoes with butter or oil and top with seasonings before placing them in the basket to avoid dripping oil into the flame. If using tin foil, flip your potatoes every 3 – 4 minutes until the inside turns a golden brown.

Now that you know how, go add some veggies to your favorite summertime meals!

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At The World’s Premier Culinary College

The CIA has received multiple awards, including the 2017 WebAward for Best University Website.You won’t find a culinary school in the world with the opportunities, connections, and college life you’ll enjoy at The Culinary Institute of America. Food is big business, and it’s at the core of everything you’ll learn in our bachelor’s and associate degree programs.

Our food-focused education model will help you take full advantage of the many career options available in the food business. Top employers look to the CIA when hiring, and when you have your CIA degree in hand, they’ll look to you.

Fire Pit Cooking

Graham crackers, chocolate, and marshmallows are a tried-and-true combination that make s’mores a classic during summer. This season, use Nutella instead of chocolate, and a cast iron skillet instead of a campfire and forked stick. You’ll be rewarded with a decadent dip that’s the new holy trinity of sweets — a reverential experience for your taste buds.

Three ingredients also make it the simplest recipe of all time — perfect for quick holiday entertaining. You won’t char your marshmallows by accident, then drop them in the coals. The perfect ratio of sweet to crunchy to gooey is already baked in. You only need to scoop up some toasted brown goodness on your graham cracker and pray your mouth can handle it.

Nutella Skillet S’mores

Yields 8 to 10 servings

1 cup of Nutella
18 large marshmallows
Graham crackers for serving

Spread the Nutella in a 9-inch oven-safe skillet in an even layer. Cover the Nutella with a single layer of the marshmallows.

Turn the broiler on in your oven to high, and place the skillet under the broiler for 1 minute, or until the marshmallows are golden-brown. Watch it the entire time.

Serve immediately in the skillet with graham crackers for dipping.

Back Yard Whole Hog

In the summer of 2008, I signed up with the Southern Foodways Alliance to study and document the history of West Tennessee’s barbecue scene. Headquartered in Memphis, I ate my fill of ‘cue, interviewed restaurant owners, and hung around pithouses. The city enjoys its fair share of barbecue oddities and outliers—barbecue spaghetti, barbecue bologna sandwiches, barbecue Cornish game hens, and dry-rubbed ribs—but most of what the city offered was a meaty monoculture of meat: smoked pork shoulders, pulled, slathered in spicy-ketchup sauce, topped with coleslaw, and sandwiched between a plain white bun.

On weekends, I’d point my car east, toward the pastoral provinces that lie between Memphis and Nashville. In the towns of Lexington and Henderson I encountered a small handful of pitmasters who smoke-roasted whole hogs using nothing but a shovel and the coals forged from a wood-fueled fire. Working with the most rudimentary of concrete-block pits, laboring in cramped quarters while immersed in smoke and live flame, these pitmasters stubbornly endeavored to keep this dying tradition—arguably the oldest of American culinary cultures—alive: cooking the whole damn hog.

Wood Pile BBQ
Photo courtesy Denny Culbert

I liked what I ate, but loved what I witnessed behind the scenes, in those pithouses: the brutal intensity of the labor, the tales of dedication and struggle, the biographies that reminded me of timeworn fables. I was hooked. And over the next several years I tracked down the pitmasters in the hog hotbed that is the eastern Carolinas. Here is a guide to understanding the allure of America’s most unique culinary tradition.

  • Whole hog is the slowest of slow foods.


  • Time, along with smoke and heat, is imperative to cooking barbecue in all its varied forms, no matter the meat or method. But in a handful of towns scattered throughout the eastern Carolinas and west Tennessee, where barbecue implies the whole hog, time is the most essential of ingredients. Here, the most traditional-minded of pitmasters insist on cooking their two-hundred-plus pound porcine vessels of fat and flesh over freshly made hardwood coals for anywhere between twelve and twenty-four hours.

    Most whole-hog restaurants get their wood delivered by the many cordful, but at Scott’s Bar-B-Que in Hemingway, South Carolina, owner and pitmaster Rodney Scott does his whole-hog brethren one better. His workweek begins with a chainsaw in hand and a visit to the bucolic woodlands that ring the surrounding area. Oak, hickory, pecan: Rodney, like many whole-hog pitmasters, will take most any bit of timber to heat his pits. From there, he returns to the sweltering environment of the pithouse, where he and his men shovel bright-burning coals under the hogs every twenty minutes or so, like a stoker constantly feeding a locomotive’s steam engine, throughout the twilight hours, dusk to dawn. The work is constant and merciless; the clock sluggishly trickles onward. Rodney likes to describe this method of cooking as “Hurry up and wait.” And that’s what whole-hog pitmasters do best: they wait and wait and wait, struggling against the slowness of time while honoring its ability to turn flesh and fat into beautiful barbecue. (Photo courtesy Denny Culbert)

  • Whole hog is the most personal of pit-based products.

  • Sitting up all night with the hog, waiting for it to render and surrender its meat, can establish a different sort of relationship between man and beast. Simplicity is the norm in the whole-hog smokehouse. There are no on and off switches on these pits, which are usually brick walls and sand floor affairs. No whole-hog pitmaster uses a thermometer. Most cooks can tell the doneness of a hog by lightly rapping on the leathery skin that covers the hams. Chalmon Smalls, a legendary barbecue man who once manned the pithouse at Sweatman’s Bar-B-Que in Holly Hill, South Carolina, could discern a hog’s readiness by sniffing the air. For Smalls and his fellow whole-hog pitmasters, sleep is never an option. A constant and mindful eye is required, because once the fatty tissues begin to break down, the hog’s liquified lard will begin to drip, drip, drip on the hot coals, increasing the likelihood of a grease fire. Every single whole-hog restaurant has lost its pithouse due to a hog-fat inferno. So the pitmaster is left, often alone, with their hogs, lungs seized with smoke, bodies bronzed from working close to fire, always ready to greet the morning sun. (Photo courtesy Denny Culbert)

  • Whole hog offers the choicest of cuts.


The whole hog offers up its every bite: snout to tail, dark and white meat, and every rib bone for gnawing in between. At Scott’s-Parker’s Barbecue in Lexington, Tennessee, a whole-hog emporium at its finest (and smokiest), customers line up to select their preferred parts from the pig: a few pulls from the shoulder, a chunk of ham, a bit from the underbelly (topped with a choice of mild, medium, and hot sauces). Some prefer middlin’, the local nickname for the bacon meat, which comes pulled from the carcass in long strings of fatty white meat. But most everyone craves a bite of catfish: vernacular for the thin strap of meat that lies under the tenderloin. Named for its resemblance to the fleshy filets that come from those denizens of the muddy deep, the catfish is the rarest and most prized piece of meat on the hog. Some Scott’s-Parker’s patrons will leave empty-handed if they can’t sate their catfish fix.

The Skylight Inn, the pride and joy of Ayden, North Carolina and the most famed of whole-hog restaurants, handles the hog in a different manner. Here they cleaver-chop a hog quarter at a time, mixing fatty and dry meat with shards of crisped skin, before being spiced with handfuls of salt and black pepper,  splashes of apple cider vinegar, and great dashes of Texas Pete hot sauce. Cleaved to a fine-cut uniformity, the barbecue at the Skylight allows you to eat the whole hog whole. (Photo courtesy Denny Culbert)

Food Truck Fest Day Empanadas, beer & more at Mount Loretto

STATEN ISLAND, N.Y. — The muddy aftermath of Friday night’s rain did not deter Islanders from attending the Food Truck Festival at Mount Loretto in Pleasant Plains.

The second annual festival, presented by ShopRite, was a hit last year, feeding a reported 10,000 hungry residents over the span of two days. Festival planners expect the same success this weekend.

“[This festival] is really a way to bring families together,” said Vincent M. Ignizio, chief executive officer of Catholic Charities of Staten Island. “And what better way to do that, than food?”

Eleven trucks — some coming to Staten Island for the first time — lined the CYO-MIV field, waiting to serve the crowd.

From empanadas to Italian ices, Staten Island families had tons of desirable dishes to choose from as the all-day festival commenced. Some festivalgoers brought out a football and soccer ball in between truck visits.

Live “munchie” music was provided by a lineup of local bands, including: Belt Parkway West, The Great Kills 5, Three Kings, Five Myles of Utopia and Moonset.

Here’s the master list of tasty trucks: Desi Food Truck, Kona Ice, Pompier Food Truck, celeb chef Rob Burmeister’s Culinary Renegade Wandering Kitchen, Empanada Guy, Cold Stone Creamery Truck, Hell’s Kitchen Star Chef Clemenza’s truck, Maddaleenas Cheesecake, Coney Island Pizza, Staten Island’s own Dom Tesoriero’s Mac Truck, John’s Catering, SI Sig City, Uncle Louie G’s, and I Got Balls.

The Roundboy Oven is an outdoor wood-fired masonry oven.

The Roundboy Oven is an outdoor wood-fired masonry oven.

The oven features a half-barrel refractory concrete oven dome with a refractory brick floor. The oven dome is between 1.5″ to 3″ thick in key areas. The oven dome is insulated by ceramic blanket insulation.

The oven also includes a decorative exterior assembly made of steel reinforced molded concrete. The exterior has a decorative stone texture in your choice of colors, along with a matching decorative brick-style chimney with a stainless steel smoke pipe.