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Step 1
Set your chiminea outside (they should never be used indoors). Lift your chiminea by grabbing hold of its mouth with one hand, and cradling the body with the other. Place it into a three- or four-legged iron stand, and place on a level surface away from anything flammable.
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Step 2
Seal your chiminea with a once-over coat of wax – either Butcher's, or Future Floor Finish. Spray the outside of your chiminea and wipe down with an old rag to seal hairline fractures.
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Step 3
Add stone or peat to the bowl of the chiminea, until the layer reaches about 3-4 inches below the lip. This serves to insulate the fire, so that it doesn't directly touch the clay. Place two bricks lengthwise on top of this layer, to serve as the grate for your firewood.
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Step 4
Cure your dry chiminea with small fires, out of paper or kindling. Let the fire burn out naturally, and increase the size of the fire incrementally each time – but keep it small. Let the chiminea cool completely in-between fires. The chiminea should be properly seasoned after 5-10 fires.
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Step 5
Use your chiminea for larger fires, but not so large that they come out of the neck: logs should be about a foot in length, and a third as thick. Not meant as a primary heat source, chimineas are meant to add ambiance as they burn aromatic woods like apple, or hickory.












