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