In times past, Chimineas were used primarily in Mexico for cooking, but today they are a common outdoor accessory. They can be used for barbecues and grilling and are an attractive addition to a backyard or patio. Once you have chosen your chiminea, you will need to seal it. Sealing is a simple process and will ensure that the chiminea will not crack from the heat, as well as prevent water damage and damage from freezing water.
Clean the surface your chiminea, inside and out. Use a damp cotton rag, and make sure you remove all ashes and debris on the surface.
Apply the sealer to the outside of the chiminea according to the manufacturer's directions. Use a rag to spread the sealer on the entire exterior surface of the chiminea. Do not apply sealer on the inside of the clay stove, as you use it to cook food.
Rub in the sealer thoroughly, using a circular motion to rub the sealer in. Wait 5 days before you use the chiminea.
Seal the inside of your chiminea. Spread three inches of sand over the bottom of the firebox. The sand will help protect the bottom of the chiminea from extreme heat.
Make a fire inside the firebox using wood chips, and let the fire burn out. Wait for the chiminea to cool, then build another fire. Repeat the process until you've made 5 to 10 fires. The soot and the ashes from the fires will seal the pores and cracks inside the firebox.
Seal the chiminea twice a year if you don't use it often, or 4 four times if you use it alot.
Tips and warnings
- Seal the chiminea twice a year if you don't use it often, or 4 four times if you use it alot.
Things you need
- Liquid sealer for clay products
- Cotton rags
- Wood chips