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Does Anyone Use Polytunnels For Seasoning Wood


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:mellow:

I was under the impression that airflow was key. Is it a matter of the enhanced baking effect being more useful than the airflow?

 

The tunnel easily gets to 40C plus aligned North South even with no doors on if you align it East West then the wind goes straight through at whatever the summer ambient temperature is ie 15-30C.

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The tunnel easily gets to 40C plus aligned North South even with no doors on if you align it East West then the wind goes straight through at whatever the summer ambient temperature is ie 15-30C.

 

So restricting the airflow to gain higher temperature and let the ceiling slope draw air through?

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