Chimineas, which were imported from Mexico, are an enduring trend among homeowners in the United States. These freestanding, small and front-loading fireplaces or ovens feature a bulbous body with a vertical vent. The fires can be started rapidly in a chiminea with the use of paper, small pieces of wood and matches with the resulting burn emitting more heat than can be reasonably expected for such a small fireplace.

But like all things that produce fire, there are certain safety precautions that must be made from handling the chiminea to the putting out of the embers. You want to let the chiminea burn – and burn for as long as necessary, baby – without the fires burning any part of your skin. Plus, there’s also the emotional trauma of being burned from the improper use of the open fireplace.

With that being said, you are well-advised to adopt the following safety measures in burning fuel inside chimineas. You will appreciate these tips when your family enjoys the chiminea to the full, sans the burns, injuries and accidents.

Handling and Preparing

The first step is to consult your local fire marshal about the local regulations concerning these open fireplaces. You want to be sure that you are adhering to the laws of the neighborhood and, in the process, contributing to keeping it safe from the threat of dangerous fires. The most important of these local regulations, which manufacturers also insist on, is to never use outdoor fire bowls indoors since it is designed for outdoor use only.

When handling the chiminea, grab hold of its mouth with one hand and then cradle the other part with your other arm so as to prevent breakage. It may sound crazy but the best way to transport chimineas is to fasten them with the seat belt like it were a person, perhaps add a little padding for more protection.

The best position for a chiminea or other outdoor fireplaces is on flat, level and immovable surface like the ground itself. If you must set it on a surface other than the soil, place a large non-combustible hearth pad over the wooden or concrete floor – but never in an enclosed area. Be sure to remove any side and overhead obstructions that may catch fire such as umbrellas, awnings and branches of trees.

Firing and Burning

Chimineas are relatively easy to fire up and to keep its fire burning. You may have to remember a few tips that can facilitate the process of which the most important are the following:

• Add sand or pea stone to the chiminea’s bowl until the level is about 3 inches below the mouth’s lower lip. This will add insulation.
• Place 2 bricks on their sides at a distance of about 6 inches apart, which will act as the grate to keep the wood elevated.
• Start the fire. We suggest starting with 5-6 small fires to “season” the chiminea before progressing to larger fires. Just use a couple of pieces of kindling to the wood and then letting it burn naturally. Lighter fuel, gasoline and other chemical fire starters are not recommended for the sake of safety, not to mention that the clay will absorb the chemical smells.

The best fuels for chimineas are still natural, untreated wood like pinion pine, apple, alligator juniper, mesquite, hickory and red wood. Pellets are also available for burning, if convenience is what you desire.