Clean flues and clear findings for Homestead Base chimneys

Getting to the chimney top for the sweep

Some parts of a sweep happen at the top: clearing the cap screen, looking into the flue and checking what sits on the chimney. That work waits until the roof can be reached and walked safely.

Tell us about roof coverings that crack underfoot, equipment mounted near the chimney or a gate that blocks ladder placement. If the top cannot be reached on the day, we clean from below and list what was left for another visit. You are not charged for top work that was not done.

Cleaning around a damper at the flue top

Some chimneys are fitted with a top-mounted damper, worked by a cable that hangs down into the fireplace. Its plate and gasket gather soot, and a dirty gasket may not seal. The cable and its bracket also need to move freely.

During a sweep we clean the plate and gasket where they can be reached and work the cable through its range. A torn gasket, a stretched cable or a weak spring is noted as a separate repair. The damper's own instructions guide what we touch.

Questions to ask when the sweep is finished

Before we leave, a short conversation helps you use what we found. These questions cover the parts that matter most.

The written record answers them too, but hearing the answers in front of the fireplace makes them easier to follow. Ask us to point to the parts we mention as we talk.

• Which parts of the flue were reached and which were not
• Whether anything should be fixed before the next fire
• What the deposits say about how the fires burn
• When the chimney should be looked at again

Soft soot, hard crust and what each needs

Soft, powdery soot brushes out easily and is what most cleanings remove. A hard crust clings more firmly and may need extra passes. The two can sit in the same flue, often at different heights.

We tell you which kinds we found and whether all of it came away. If some crust remained, we say where and whether it matters for use. Anything that needs a different method is explained and priced before we try it. A crust that stays behind is written down with its location.