Seasoned Wood

Getting the best wood for burning

When a tree is first chopped down there is a tremendous amount of water trapped inside it. This is known as green wood and is not suitable for burning.

Seasoned wood has been left to dry out for at least 9 months to remove moisture. This is now great for burning in your stove.

Seasoning makes the wood much lighter in weight and so easier to carry. Never buy firewood by weight as they can make more money from you by selling you unseasoned logs.

Seasoning also allows the wood to burn much more fiercely. This is good for the chimney and flue, prolonging the life of your stove..

You may get confused by the terms softwood and hardwood. These terms do not necessarily refer to the physical hardness of the wood, since balsa wood is actually a hardwood. However in general the rule of thumb can be applied and hardwoods are much better than softwoods for burning. This is because softwoods leave more tar in your chimney which builds up and can cause chimney fires.

So avoid Pines, firs and spruces (softwoods) and try and get hardwoods such as ash, beech, birch, cherry, chestnut, holly maple, oak, poplar, alder and sycamore instead.

How much wood will I need for my wood burning stove?

That all depends on how often you light it up.

During our first year we got through about 1.5cubic metres of logs in a small (4kW output) stove. To store that, think of two wooden pallets stacked to chest height with logs.


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