SpaGuard Spa Complete Is Here!

Help us welcome the newest member of the BioGuard Complete Family- Spa Complete!


3-in-1 High Intensity Formula For Spas & Hot Tubs

Keeps water AMAZINGLY clear

Softens water

Keeps spa clean

Contains soothing lavender and eucalyptus extracts

Compatible with Chlorine and Bromine



Spa Complete is the final touch for any spa! Your spa isn’t complete without it!


Visit us at our convenient Hudson, NH location to pick up a bottle of Spa Complete!

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Christmas with the Big Green Egg and Traeger Grills

Country Christmas by the Big Green Egg

This Christmas, try Mona Lisa’s Glazed Smoked Ham with these 3 fabulous sides for a southern, country Christmas.


  • 1 ham, 10-12 lbs
  • 1 20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar


Set the EGG up for indirect cooking at 350°F/177°C. Line a 9×13 baking pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Then pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 minutes, slice and ENJOY!!!

Stuffed Mushrooms Ingredients

  • 24 oz whole white mushrooms
  • 1 package Italian sausage (5 links)
  • 1 package extra sharp cheddar cheese, cut into small cubes
  • 4-6 garlic cloves, finely chopped
  • Dried parsley

Stuffed Mushrooms Instructions

Set the EGG for indirect cooking at 350°F/177°C.

Clean mushrooms under running water. Pat dry, remove stems and brush with olive oil (set aside).

Cook the sausage on the EGG for 30-45 min until done (160 degree internal temp). Remove sausage and let cool then finely chop.

Stuff each mushroom with the sausage first, then top with garlic, then add the cube of cheese, then a sprinkle of parsley. Place mushrooms on a perforated grid and cook for 30 minutes. Remove and let cool for 5 minutes and ENJOY!

Jannie Mae’s Country Cornbread Ingredients

  • 3 cups corn meal
  • 1 egg
  • 2 ¼ cups buttermilk
  • ½ cup canola oil

Jannie Mae’s Country Cornbread Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a large bowl mix the cornmeal, egg, buttermilk, and sugar. You are looking for a nice firm consistency; not dry or too wet (Remember you can add but you can’t take away). Add oil to the skillet and let it get hot (about 15 minutes). Then add the ½ cup canola oil to the cornbread mixture and mix. Pour the cornbread mixture into the skillet and cook for 30 minutes or until golden brown.

Let cool for 15 minutes and ENJOY!!!

Country Collard Greens Ingredients

  • 6-8 bunches collards
  • 2 large sweet yellow onions, chopped
  • 4-6 garlic cloves, chopped
  • 8-10 smoked turkey butts
  • 3-4 turnip roots, chopped
  • ¼ cup crushed red pepper
  • ½ tbsp kosher salt
  • ½ tbsp black pepper
  • ½ tbsp cayenne pepper
  • ¼ ts habanero pepper
  • Jacks Old South or your favorite rub
  • Garlic powder
  • 2 large shallots, chopped

Country Collard Greens Instructions

Set the EGG up for indirect cooking at 350°F/177°C.

In a Dutch oven add all of the ingredients except the collards. Cover with water making sure to cover the turkey butts (about 8 cups). Boil down by half or until the turkey butts are falling off the bone. Remove turkey butts and when cool remove the meat and discard the bones. Place turkey meat back in Dutch Oven. At this point it is important to taste your base to make sure it is to your satisfaction.

Slowly add the collards to the base using a wooden spoon to work the greens. Note: Do not add additional water during this process – let the greens cook down (about 30 minutes). Continue to add greens using the same method until all of the greens are in the Dutch Oven. Cook for an additional 90 minutes and check for tenderness.



And for desert by Traeger Grills…


Everything is more fun drunken, and Traeger’s Drunken Peach Cobbler proves the rule. This is an every man for himself, don’t-be-late kind of dessert. This popular pastry is piled high with fresh peaches, brown sugar, and liquored up with a shot of Bourbon Whiskey.






  • 4 TSP. SUGAR
  • 1/2 TSP. SALT



In a large saucepan, melt the butter.

In a separate bowl, combine sugar, corn starch, cinnamon

Add sugar mixture to peaches and cook, stirring constantly until thickened.

Remove from head, add the Bourbon. Stir and let cool.


Combine all the dry ingredients. Add the butter and shortening and mix until it resembles a course meal.

Add cold water and mix gently. Cover with plastic wrap and refrigerate at least 1 hour.

After it has chilled, divide the dough in two, one part being slightly larger than the other.

Roll out the bigger piece into an 11-inch diameter circle. Move it to an 8-inch cast iron skillet. Leave enough dough around the edges for a slight overhang

Roll out the remaining dough into a large rectangle, cut into 1-inch thick ribbons.

Pour the peach mixture into the bottom dough.

One strip at a time, create a lattice top crust. Roll up the overhanging bottom crust, and pinch to seal.

Brush the top with milk.

When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350°f, close the lid, and preheat for 10-15 minutes.

Bake 35 to 40 minutes until the peaches are bubbly and crust is golden brown. Enjoy!


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Alternative Uses For Pool Noodles

We still have plenty of pool noodles in stock!

Here are some clever ways to use your pool noodles, or pick up a couple for when you can’t use them in the pool.

  1. Lightsabers! With the new Star Wars movie just coming out, this one is kind of obvious. We’ve all used a pool noodle as a lightsaber at some point in our lives. Admit it. All you need are a few pool noodles and some duct tape!


2. Boot Savers– Keep your boots from flopping over and creasing with a pool noodle. Just cut to the length of the boot.


3. Life sized pool noodle Lincoln Logs- Spray paint your pool noodles, cut them to the size you want, cut out notches, and you’ve got the coolest play set ever. 


4. Pool Noodle Christmas Wreath- Use one or two pool noodles as the base and attach ornaments and decorations to it for a simple and cheap beautiful Christmas Wreath.


5. Pool noodle tic tac toe- Make a giant tic tac toe game, or just make pieces out of the pool noodle. Customize the game exactly how you want it!



Come pick up some of the pool noodles we have left before they’re gone! The fun and possibilities are endless!


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All Toys On Sale!!!

All of our toys are on sale!

Pool season or not, they make great toys for the hot tub, for indoor pools, or for snow! Stop by and take advantage of the substantial savings before they’re gone!

Don’t miss out on this sale! Come visit us and see all of our Solstice, Swimline, Melissa and Doug toys and more!

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EGGcellent Recipe!

Did you know that you can cook PIE in your Big Green Egg?! My mouth is watering!

Peach and Blueberry Summer Pie

Two summer favorites in one delicious pie.


  • ¾ cup sugar
  • 6 tbsp all-purpose flour
  • ¾ tsp ground cinnamon
  • ⅛ tsp allspice
  • 4-5 peeled, sliced fresh peaches
  • 1½ cups blueberries
  • 1 tbsp butter
  • 1 egg
  • 2 pie crusts, homemade or store bought
  • Extra sugar and cinnamon for topping


Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Mix sugar, flour, cinnamon and allspice together in a large bowl. Gently fold in blueberries and peaches.

Pour the filling into an uncooked pie crust. Cut the butter into small pieces and distribute evenly over the top of the filling.

Use the second pie crust to create a lattice and cover the pie. Lightly brush the lattice with one beaten egg. Sprinkle sugar and cinnamon over the pie.

Cook at 400°F for 30 minutes; reduce the heat to 375°F for an additional 25 minutes.

Let the pie set for about 4 hours before eating. Enjoy!

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Don’t fall behind!

Hello Everyone!

This is just a friendly reminder to everyone part of the Tru-Blue Promise- now that all the parties are mostly over make sure to continue your weekly maintenance program. It is very important, even when people may not be in the pool as much, to continue the program steps and guidelines to keep your pool crystal clear all season.

You must be using one of the following in each group:

Step 1/Sanitizers – all SilkGuard® products (1” SilkGuard ®Tabs, 3” SilkGuard® Tabs, SilkGuard® Sticks, Smart SilkGuard® Sticks) (Basic Tabs do not qualify)

Step 2/Shock – Smart Shock®, Easy Shock N’ Swim®, BurnOut® 3, BurnOut® 35, BurnOut® 73

Step 3/Algicide – Back Up® 2, Algae All 60®, Banish®

Step 4/Plus – Optimizer Plus, Pool Complete

Don’t forget – you must also bring a sample of your pool water in at least once a month to qualify for the Tru-Blue Promise.

Never miss a moment in your pool with BioGuard!

If you aren’t yet part of the Tru-Blue Promise, you can still sign up! Come talk to your BioGuard Water Care Experts ASAP for more information!


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Backwashing Correctly

Hello Again!

I’ve had some people ask me recently how exactly to properly backwash their pool. This is a very important part of circulation and filtration.

Every pool and filter is different, so it would be impossible for me to tell you exactly at how much pressure per square inch (PSI) to backwash. The easiest way for you to find out is to give your filter a really good backwash and rinse and then take note of the pressure on your pressure gauge. The best way to find out a more accurate number to go by would to clean your filter with Strip Kwik and Kleen It, then take note of the starting pressure. Once you know that number, when the pressure raises 8-10 PSI over your starting pressure, it’s time to backwash.

When you backwash, you shouldn’t be timing it to tell you when to stop backwashing. Instead, watch the sight glass on your filter, it will look like a little glass dome or mini mason jar, and you will notice the water in the sight glass turning green or cloudy. When the water in the sight glass goes completely clear, then you can turn the pump off and run the rinse cycle the same way. It most likely won’t take as long for the water in the sight glass to turn clear as it did when backwashing. When it’s clear, shut your pump off then put it back on filter.

ALWAYS shut your pump off switching positions on your multiport valve!!! This is extremely important! Your filter is until a lot of pressure, and the best case scenario if you try to switch positions with the pump running would be that you damage that $200 multiport valve.

Make sure you’re running a rinse cycle every time you backwash. This is also important for the efficiency of your filter.

As long as you follow these steps each time, you’ll be in the clear!

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Be Smart when shocking!

Hi Everybody,

I’m here today to address the elephants in the room about Calcium Hypochlorite shocks.

We all know the pros about using Cal-Hypo shocks; they’re less costly, and they leave your pool sparkling and crystal clear.

We all also know the cons; it temporarily clouds the pool and you can’t swim for 8 hours after putting it in.

If those cons are more like deal-breakers for you, then Smart Shock is for you!

Use Smart shock after a big party, before a big party, after rain, for weekly maintenance, for algae blooms… for anything you would use your cal-hypo shock for and more!

Smart Shock is a Sodium Hypochlorite shock, so it won’t cloud the pool. It also has blue algae killing crystals to help your weekly algaecide. Do you want to know the best part? You can swim just 15 minutes after putting it in!

Smart Shock is the smartest shock you can get!

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