A chiminea, also known as a standalone fireplace typically used in the back garden. With a front-loading, bulbous body and vertical , chimney-like vent. Its primary use is often as a heat source but may also be used for cooking food. Its origins trace back to ancient Mexico and while still commonplace in the country, it has also become hugely popular all over the United Kingdom and in the United States. Back in the day, they were only available in fireplace shops, but now they can be found in garden centres. Chimineas often require special handling, and most orders come with detailed special instructions, most sellers often give you sound advice regarding this matter.

There are three most common materials used to produce the clay chiminea, aluminium and cast iron chiminea. Chimenea are made up of two parts – the base, also known as the pot is where the fire is made, and the neck, which is the vertical flue that guides the smoke. These two parts are constructed separately and are only fused together after each component has been fully made, or in the case of clay, dried. The join has a limited threshold, most notably in clay chimineas, so never lift the chiminea from the neck, as the structure caneasily break in half.

Chimineas are placed onto an iron stand which comes along with the product. It is advised to have it placed on a flat, level surface to ensure stability. If your chosen surface is made of wood, you need to have a fire resistant pad on the wood before placing the chiminea. You must also make surethere isn’t any objects directly above the fireplace that may be a fire hazard like an overhanging tree branch.

Chimineas, and in particular the clay ones, need to go through a process before they are used, and this is known as seasoning. This is a process of hardening the inside part of the structure in order to prevent cracks from appearing. Simply just, light a small fire inside the chiminea and let it burn outon its own. Let it cool down and light another small fire. It is highly recommended that you repeat the process 5-10 times to complete the seasoning process. You will have then reached the nextstep, your chiminea is now ready for use. Tryyour best to keep the wood in a central position of the bowl to help keep an even heating of the entire structure.

There are various types of wood that can be used in your chiminea. Onewood you can useis fat woodand is the most commonly used. Apple wood, Mesquite, Pinion Pine, and Hickory logs are also a popular choice by many chiminea owners. Mesquite is ideal for barbecues as it gives off an aromatic flavour to your cooking. The downside of Mesquite is that it tends to get hotter than the other types of firewood. If youchoose to use Mesquite for your chiminea, do so in moderation. You have a good choice to decide which firewood to use, but do avoid burning damp wood as it causes a lot of smoke.

Chimineas are not designed for very large fires and it is not possible to use it as your main source of heat.

If you want to protect it from the weather, covering it with wood sealant is a sound idea to prevent cracks. Chiminea covers are also availablefor protecting the top. It also prevents from entering the chiminea, substantial moisture getting inside, and from attacking the outside surface.

Use every safety precaution when operating the chiminea. The surfaces of the chiminea can get very hot so avoid contact at all times during use and until it has completely burnt out and cooled down. Never let kids or pets get close to the chiminea for obvious reasons. Having a fire extinguisher at hand incase any accidents occur.

If you have cold winters where you live, it would be a good idea store your chiminea. Clay chimineas are vulnerable when exposed to cold temperatures and rain or moisture, so find a spot in your garage to keep it there during winter. Chimineas were never intended to be your primary heat source anyway, so just store it, stay inside, and wait until the end of winter. You can then get out your chiminea, light it up, and enjoy the heat.

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