A clay Mexican chiminea is a beautiful and practical addition to an outdoor patio or garden.  Not only does it add atmosphere to your yard, but it provides light, warmth, and a cooking area all in one.  By selecting the right firewood for your chiminea, you can preserve its lifespan and keep it looking great and running well for years to come.

Seasoning Your Chiminea

When you first use your chiminea, it is important to season the clay so that it can harden.  First, add sand or gravel to the bowl of your Mexican chiminea to insulate the clay from the heat of the fire.  Then set a very small fire using fat wood and let it burn out naturally.  Do this five to ten times before attempting to build a larger fire in your chiminea.

It is important to remember never to use lighter fluid or any other chemicals in your Mexican chiminea.  The clay can soak up the toxic chemicals and ruin any other food you try to cook in your firepot.

Firewood for Normal Chiminea Use

Once the clay of your Mexican chiminea has been seasoned, it is time to learn to build regular fires.  You never want to overfill a chiminea, which was designed for small fires that are not overly hot.  Do not use logs that touch the sides of the chiminea, or which extend outside of the opening.  For most standard chimineas, this means using firewood that is approximately nine to fourteen inches in length.

Standard fireplace logs are typically too large for use in a clay chiminea, though you can cut them down yourself.  Also beware of pressure treated woods, which contain toxic chemicals, and wet or green wood, which will cause unpleasant smoking.

Good choices for Mexican chiminea firewood include aromatic woods like hickory, mesquite, and apple wood.  Pine and cedar are also lovely choices which help to drive away mosquitoes.

By choosing your firewood carefully, you can extend the life of your Mexican clay chiminea while getting the most from its cooking capabilities.