State Fire Marshall: Space Heaters Need Space

Print Story | Email Story

BRIMFIELD—Brimfield Fire Chief Don Contois, State Fire Marshal Peter Ostroskey, and Hampden County District Attorney Anthony Gulluni said a fatal fire last week in Brimfield started accidentally with a space heater, prompting a reminder to use these appliances safely.

"Space heaters need space," said Chief Contois. "If you’re using one at home, keep anything that can burn at least three feet away on all sides and be sure to turn them off when you leave the room or go to sleep."

The Dec. 22 fire on 3rd Street claimed the life of an older adult. Its origin and cause were jointly investigated by the Brimfield Fire Department, the State Police Fire & Explosion Investigation Unit assigned to the State Fire Marshal’s office, and State Police assigned to the Hampden DA’s office. They were assisted by the Department of Fire Services’ Code Compliance & Enforcement Unit.

Investigators found numerous space heaters in the single-family lakeside home. The investigation determined that the fire began in the living room with a portable propane-fueled space heater.

"Portable space heaters caused more than a dozen fires in Massachusetts last winter, including one in Holliston that claimed a resident’s life," said State Fire Marshal Ostroskey. "Remember that kerosene space heaters and portable propane space heaters are not permitted for residential use in Massachusetts. Electric space heaters should be plugged directly into a wall outlet, and they should have an automatic shut-off switch that disables the device if it tips over."

Investigators found no working smoke or carbon monoxide alarms at the scene. Both Chief Contois and State Fire Marshal Ostroskey emphasized the importance of smoke and carbon monoxide alarms in every residence.

"Heating equipment is the second-leading cause of residential fires and the main source of carbon monoxide at home," they said. "Smoke and CO alarms are your family’s first line of defense, so be sure you have them on every level of your home and test them once a month to be sure they’re working properly."

Modern smoke and CO alarms have a manufacturing date printed on the back. Smoke alarms should be replaced after 10 years, and carbon monoxide alarms should be replaced after five to seven years depending on the model. Alarms without a manufacturing date should be replaced right away. If your alarms take alkaline batteries and are still in their useful lifespan, change the batteries twice a year. If purchasing a new alarm, choose one with a sealed, long-life battery and a hush feature.

Finally, residents struggling to pay for heating bills or maintenance may be eligible for assistance through the Massachusetts home energy assistance program (LIHEAP). No matter what type of heating source you have, LIHEAP may be able to help you pay your winter heating bills or maintain your heating system so it runs more safely and efficiently. All Massachusetts residents are encouraged to explore eligibility for this free program and apply for assistance.

For more information on winter heating safety, visit www.mass.gov/keepwarmkeepsafe.

 

Tags: state fire marshal,   

If you would like to contribute information on this article, contact us at info@iberkshires.com.

Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me." 

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal." 

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go. 

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

View Full Story

More Pittsfield Stories