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Yes, you need to leave your chimney damper open when burning a creosote log so that smoke and other debris doesn’t waft into your house as it’s burning. You’ll need to make sure your damper is fully open, even when the log continues to smoke, until it’s completely out and cold.

Start by checking the top or side edge of the door. Look for a certification label or metal tag stamped with details like the fire rating and information on the manufacturer. Even if it’s painted over, the tag should still be visible. Next, look along the edges for slim intumescent strips. They’re designed to swell up and seal gaps when exposed to heat. Finally, check if the door closes itself. Most fire doors have a self-closing mechanism, like an overhead closer or spring hinges. If none of these are obvious, contact a fire safety professional to help verify your door. 

You should have either an ABC or K-rated fire extinguisher in the kitchen. ABC fire extinguishers put out wood, trash, paper, plastic, and textile fires along with grease, oil, gas, kerosene, and electrical fires. A class K fire extinguisher is specifically rated for use in the kitchen and is designed to extinguish combustible cooking materials, including grease and fat. 

Yes, you should seal and cap an unused chimney to protect it from damage. Sealing the structure helps prevent moisture damage, which can lead to issues like cracks, spalling, efflorescence, and damaged mortar joints. Capping the chimney is also crucial to prevent blockages, damage from invasive critters, and downdrafts, while still allowing for proper air ventilation to manage moisture. For the best results, consult a chimney professional to select the right type of chimney or flue cap for your home. It's also wise to continue with annual chimney inspections to maintain the structure's integrity.