Chimenea Cooking
With it's origin in sun-baked Mexico the Chimenea is a multi-tasking must-have Mexican marvel that heats, cooks, bakes, looks great and can fill a garden with incredible aromas! It's no wonder we're fans of cooking on a chimenea!
When Did People Start Cooking on a Chimenea?
Cooking on a chimenea is first thought to be an invention of Mayan nomads, and not surprisingly this versatile invention soon spread across Mexico through use by Mexican tribesmen. Today this practical but stylish fire has become recognised world-wide.
Athough traditionally a clay, front-loading fire with a chimney, many modern Chimeneas are made from steel or cast iron to ensure your chimenea is notsusceptible to snaps of cold weather. Chimineas are a fantastic way to cook food outdoors.
Cooking on a chimenea is becoming popular in the UK. They're designed to draw in a large amount of air to produce a fantastic amount of heat, which is perfect for cooking on your chimenea outdoors.
Chimenea Cooking - How to Cook on a Chiminea
You will need:
Jundor Power Bellows
Chimenea
Newspaper
Small sticks
Logs
Lighter
1) Screw up two to three sheets of unwanted newspaper and place them on the internal fire grate.
2) Next,lay the sticks in a criss cross fashion with the logs on top
3) With care, light the paper from several points.
4) Once the sticks are on fire insert the Jundor Power Bellows into various points within the fuel, switching the bellows on to supply oxygen rich air into heart of the Chimenea.
5) Let the Jundor Power Bellows work for a few minutes and within no time your chimenea will be blazing
So now you know how to light a chimenea quickly and safely to get your chimenea cooking off to a fantastic start!
