Why Buy a Chiminea?

Versatile stoves for heating and decorating

Originating in Mexico in the 17th century, the original chimineas were used to bake bread. As with the originals, modern chimineas are handmade from raw, wet clay, giving each chiminea its own personality. Structurally, a chiminea consists of two distinct pieces: the chimney (or stack) and the wood chamber (or base). Fabricated separately, the two clay pieces are left to partially dry, then joined together to create a seemingly seamless unit.

The newly formed chiminea air-dries for a few more days to assure the integrity of the joint, and then the whole ensemble is baked in a kiln with an internal temperature of over 900 degrees Fahrenheit. The drying time before baking also assures the base and stack will not crack during firing. Some manufacturers and artists add glazes to their clay creations at this point. After another period of air drying and cooling, the whole unit is sealed, buffed and painted.

A chiminea functions both as an outdoor oven and a fireplace.

Beyond rustic

Chimineas range in size from tabletop stoves used as candleholders to gigantic units that can be used for cooking. They make striking architectural accents in yards and on patios. An assortment of styles–ranging from plain and conservative to ornate and detailed–give these pieces a versatility that can be suited to any decor. Further, newer methods have been added to the traditional fabrication, such as ironwork and metal casting. The personality and charm of the piece has been translated into industrial processes, creating hybrids that can attach to fuel lines and take advantage of modern technology.

Adding a chiminea to an outdoor space provides a source of heat and lighting to make the setting more comfortable. These pieces also give an outdoor space the same sense of design and attention to detail more commonly found indoors. As a centerpiece, a chiminea lends itself towards the establishment of an outdoor room, a fully integrated and useful extension of the house.

What's cooking`

A chiminea primarily burns wood. Hard woods burn best and produce the least amount of sparks. Some chiminea users who cook in their stoves burn charcoal. As a chiminea comprises a closed system and lacks any means of adequately ventilating the fire chamber it houses, use of any accelerant or lighting fluid could produce a dangerous situation. Wood should first be burned, heating the oven enough to burn charcoal. Self-igniting charcoal provides another solution.

More information on chimineas