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Solid fuel burning creates creosote, a flammable substance that burns over 2,000 degrees.  If too much builds up in your flue it can ignite a chimney fire which can potentially burn down your home.  The National Fire Protection Agency (NFPA) Code 211, states in part, “Chimneys, fireplaces, and vents shall be inspected at least once a year….” That is our guideline.

Our sweeps include a condition check with documentation and a sweep of the flue and firebox.  If your system needs additional help or repair we will either provide you an estimate for the work or a referral.  We have a NO Mess Guarantee because the first thing we do is put down tarp(s).  During the sweep we use a vacuum to keep the soot and flyash from coming out into the room.

The best time of year to schedule a sweep is Jan – July.  Starting with the advertisement for kids going back to school, our availability goes from a few days, to 3 – 6 weeks out.  We also have the problem of weather because the system has been too cold for us to sweep and that means no fires for a minimum of 72 hours!

An unprotected flue is open to bad weather, animals, and leaves. A professionally installed, TOP QUALITY Chimney Cap will keep Mother Nature out and keep sparks in. The cap also helps break up the wind to reduce the potential for down draft problems.

Tips for Buying Firewood:

Learn to recognize SEASONED firewood -
The ends of the logs have darkened and started to crack;                                              
The bark has loosened or fallen away;
It's much lighter than an unseasoned piece of the same type of wood.

How to purchase SEASONED Firewood: Ask how they measure a cord

A full cord measures 4' x 4' x 8' tightly stacked or 128 cubic feet. It will not fit into a 3/4 to 1 ton pickup unless the sides have been stacked at least an additional 3 1/2 feet above the bed.
Ask when the wood was cut, split and stacked (not how long it has been "down") Standing or fell dead is not the same as downed and SPLIT. In order to season wood, it must be cut and split to allow the air to get to all areas of the log to dry the sap and remove moisture. If you can see the chain saw or axe marks, it's not well seasoned. Seasoning normally takes at least 6 to 12 months.