They were invented in Mexico nearly 400 years ago and were used inside traditional earth-floor huts for both cooking and warmth. Notably, an opening in the roof of the hut allowed smoke to escape, and the hard earth floors reduced risk of fire from a broken chiminea. Moreover, unlike other fireplaces, the unique shape of a chiminea creates an airflow that draws fresh air in through the front of the fireplace. Hence, feeding the flames, and then venting heat and smoke vertically. Thus, this airflow design means that they keep flames and smoke away from surrounding objects and people, and make the fire burn hotter and cleaner, reducing residual ash.Īdditionally, it also means that fire in a chiminea will burn out completely in a relatively short period of time, an important safety consideration in both ancient and modern applications.Īnd, while many people use these products simply for heat and enjoyment outdoors, they are also still very popular for their original application: cooking. More durable and longer-lasting than clay.They should be covered or stored in bad weather frozen water inside a clay chiminea oven will lead to cracking or shattering.Clay versions should be warmed in cold temperatures before using to prevent shattering.Clay versions need to be cured before first use.Lower temperature than cast iron gives more placement options and means that contact burns are less severe (although of course, no one should ever touch a hot oven).Clay may be more visually appealing in design since it often matches other terra-cotta and clay garden accessories.They were originally made out of clay a cheap, plentiful material that excels at heat distribution.Ī modern chiminea baking oven is made out of clay or cast iron, and each material has its strengths, both literally and figuratively. Requires more surrounding space than chiminea to reduce risk from radiant heat.Greater risk of injury from hotter heat for longer periods of time.Often, they stain the surface beneath the chiminea oven.Cast iron is much heavier than clay Hence, difficult to move or store.Cast iron can burn wood or charcoal and allows the use of lighting fluid.No need to be cured before using (although curing is still recommended).Cast iron heats faster and burns hotter.Design differences mean that a cast iron chiminea oven is less likely to tip over. However, a cast-iron chiminea oven is better when situated as desired and then left in place, covered for winter. Nevertheless, the fact is that it is heavier and more difficult to move. Therefore, it requires more surrounding clearance and may stain the surface below it. However, the fact that it burns hotter and can burn a wider variety of materials makes it the better choice for outdoor cooking. Particularly if you want not just to grill or barbecue, but are looking for an outdoor pizza oven. In fact, many cast iron versions come with grills and accessories for outdoor cooking, since they are so useful for this purpose.Īdditionally, If your chiminea pizza oven doesn’t come with a built-in grill, you can still make a great pizza using fire bricks and a grill or a pizza stone. Casita Style Cast Iron Wood Burning Chiminea in Charcoal Otherwise, you could buy one with a built-in pizza oven, like these popular models: The Blue Rooster Co. The Blue Rooster Casita Style Chiminea pizza oven is a compact, beautiful cast iron model with a built-in grill and oven, perfect for cooking while enjoying a warming fire. While it is possible to burn charcoal, wood is recommended for this chimenea pizza oven.Requires a metal tray (also available from Blue Rooster) beneath it if not placed on concrete.On the other hand, like all cast-iron versions, the Blue Rooster Casita Style will need occasional maintenance to prevent rust.Īlso, it should be covered in winter. Make sure that you start your pizza after the flames have burned down to hot coals, and use a non-stick peel. Nevertheless, Amazon reviewers love the pizzas they make out of this beautiful, durable chiminea pizza oven.
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