Mexican Chimeneas

Chimeneas have been part of the fabric of Mexican life since the 17th Century, originally being used as bread ovens.  Nowadays they have become increasingly popular as outdoor fireplaces to create a little warmth and ambience on a cool evening.

	Painstakingly handmade from high quality clay, your Chimenea will last for years, creating an unrivalled atmosphere in your garden.
Important instructions for the use and care of your Chimenea Before using your new Chimenea, you must first cure the inside. Place your Chimenea on stable ground safely away from combustible materials.  Remember the whole Chimenea will heat up. Fill the base of the Chimenea with sand to within 5cm of the bottom of the opening. Start a small fire in the Chimenea with kindling and a couple of small logs.  Allow the fire to go out and let the Chimenea cool completely.  This process seals any pores in the clay with a build-up of soot and resin. After curing with 3-4 small fires the Chimenea will be ready for normal use. Please note that when moving your Chimenea, empty all sand and fuel, and carry from the base.  Replace sand before re-lighting. Points to Note You can use wood or charcoal in your Chimenea but wood gives a more atmospheric effect. Always start your fire slowly and do not use fire-lighting fuels or products that may increase temperatures rapidly.  This could crack the Chimenea. Let the fire go out naturally – do not extinguish with water. Do not allow the bowl of your Chimenea to fill with water (a terracotta saucer over the top of the Chimenea will stop rain entering). Although frost resistant, extreme winter conditions may cause some discolouration and it is best stored in a garage or shed over this period. Remember your Chimenea is not a furnace - it will give plenty of warmth under normal use.  Roaring fires may damage your Chimenea. Cooking in your Chimenea Although your Chimenea is meant to be used as a patio warmer, it is possible to cook certain foods in it. Jacket potatoes, meat and fish can be wrapped in foil and cooked in the embers. Meat or vegetable kebabs can be cooked on long skewers placed in the top of the Chimenea. Ovenproof dishes or fireproof casserole pots con be placed directly in the Chimenea to cook a variety of foods. Remember that cooking times will vary considerably depending on the size of the fire, the size of the Chimenea and whether you are using wood or charcoal. Experimentation is the only way!
	All La Hacienda Chimeneas include the following features Excellent design, recreating old Mexican traditions Wrought Iron stand to protect your patio, lawn or decking Frost Resistant due to a firing of over 900°C Oxidized paint effect for a naturally rustic appearance Multi-functional as an outdoor heat source, basic stove or even as a decorative plant container!
We hope you enjoy many years using your Chimenea!

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Last reviewed: 01 January 2008
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