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GREENER
LIVING & RENEWABLE ENERGY -
SEASONING & STORING WOOD
What
types of wood are best for burning?
Generally
speaking, hardwoods are the best burning
woods eg maple, beech, ash and birch,
provided they have been well seasoned.
Please refer to our Wood
Burning Guide
for information on all trees' burning
qualities.
What
is green wood?
Green
Wood is the term used to describe would
which has recently been cut and is still
full of sap/water.
Generally green wood burns inefficiently
because of its water content, smoldering,
producing more smoke, not giving off as
much heat as it should and cause more
creosote to build up in the chimney.
Seasoning
Seasoning
is the term used to describe the method of
drying out your wood and reducing its
water content so as to have a more
efficient, clean, fuel. As its own name
implies, you need to store cut wood for a
season or more before use. There are
things you can do to help progress the
seasoning process.
To help the water evaporate more quickly,
it is advisable to cut your wood to
length. Splitting the wood also exposes
more surface area and aids the drying out
process.
How can I tell when the wood has seasoned
enough to burn?
The wood will be relatively lightweight
due to the water having evaporated.
Well seasoned wood tends to have darkened
ends and you should be able to see splits
and cracks.
When two pieces
are banged together they will make a clear
'clunking' noise, whereas green wood
produces a dull thud sound.
Storing
your logs
A
three-sided shed is an ideal storage
solution, allowing air to circulate around
your logs, helping them to dry out.
Ventilation is very important. Cut and
split your wood and place in a crisscross
formation on a raised platform off the
ground. Allow to season for at least six
months.
Stored wood may start to deteriorate after
4 or 5 years of storage.
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