Firewood Chiminea

Chiminea Firewood

What to burn: We recommend partially seasoned Pine, Poplar, Sweet Gum, or Maple. Seasoned Firewood makes getting a fire started much easier; usually without using any lighter fluid or other harmful chemicals. Our Premium Chiminea Firewood is split, cut 6″ – 10″, and then seasoned for up to 9 months.

What not to burn: Pressure treated wood emits toxic gasses when burned. Pellets tend to burn hot and leave a lot of ash. Most Chiminea manufacturers suggest against burning charcoal. Green or wet wood causes a lot of smoke, which may annoy neighbors.

Building a Fire: The first few fires should be relatively small. We recommend seasoning your Chiminea with at least 5 – 10 small fires just after purchase. NEVER use lighter fluid or any other type of flame enhancing material because the clay can absorb the liquid.

Positioning your Chiminea: Most Chimineas come with an iron stand with either three or four legs. Make sure there isn’t anything above your Chiminea. Look for branches, awnings, umbrellas or any other flammable material that could potentially catch fire. Remember do not put your Chiminea in a gazebo or enclosed porch. Set your Chiminea a safe distance away from any structures and keep a fire extinguisher close by.

Insulate: It is important to insulate the bowl of the Chiminea so the fire is not directly against the clay. Add sand or pea stone to the bowl until it is 3″-4″ below the lower lip of the mouth.

Grate: Next place 2 bricks on their side about 6 inches apart. These will act as the grate and keep wood elevated.


If flames begin to come out of the neck then your fire is getting too big. Chimineas are meant for small fires. They are not meant as a primary heat source. Do not extinguish your Chiminea fire with water.

Chimineas are for OUTDOOR USE ONLY and should NEVER be burned indoors!