Wood Fire Pits

Most jurisdictions allow them with restrictions: minimum distance from structures (typically 25 feet), no use during burn bans, and seasonal restrictions in fire-prone areas. California and other Western states have stricter rules. Always check local fire codes.

A 25-30 inch fire pit with a full load (4-6 split logs) burns 90-120 minutes before needing reload. Larger pits (40+) extend to 2-3 hours per load. Hardwood (oak, maple) burns longer than softwood (pine, fir).

No — they vent directly upward to atmosphere. The open design is intentional for the visual effect and combustion air flow. Smoke management depends on wind direction and proper wood seasoning (well-dried wood produces less smoke).

Steel and cast iron are most common. Premium pits use Corten weathering steel (develops a stable rust patina) or stainless steel for corrosion resistance. Stone and concrete fire pit rings are masonry constructions, sold separately.

Let ashes cool 24+ hours, then shovel into a metal ash bucket. Empty into a non-combustible container. Wipe interior with a stiff brush every few burns to remove creosote buildup. Cover when not in use to keep rain out — wet ash damages the steel faster.

Yes if it's designed for it — many of our wood pits include grill grates and cooking accessories. Standard ones aren't food-safe (some powder coats off-gas at cooking temperatures). Verify the model is rated for direct cooking before grilling on it.