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Seasoning and drying


mickdundee
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I produce my own firewood for domestic consumption. Over the years I have moved to a process of splitting the wood as soon as possible and storing it outside for 2 years, stacked in a pallet "sandwich" and with pondliner covering the whole.

 

I stack each row at 90 degrees to the ones above and below. This system allows for maximum airflow around the cut faces of the logs. My stacks are in an open sunny area and the sides are completely exposed to the rain. When brought inside sheds and storerooms for the final summer's drying, it is those logs from the outside of the stacks that end up the lowest moisture conent. The repeated drying and rewetting process aids the movement of sap from the centre of the log to the cut surface(seasoning).

 

All this involves a lot of trouble, but I do get a much hotter and cleaner fire than before.

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you are absolutely right to assume that the wood dries better when split. in my experience hardwood dries painfully slowly if left in lengths. we're currently turning some large windblown beech into firewood, been down 18 months and moisture still squeezes out when we split it. drying a treat now though!

 

Hi mate we had some large old oak here that's been down for more then 10 years still very wet in side thanks all Jon

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you are absolutely right to assume that the wood dries better when split. in my experience hardwood dries painfully slowly if left in lengths. we're currently turning some large windblown beech into firewood, been down 18 months and moisture still squeezes out when we split it. drying a treat now though!

 

I found this with beech especially when felled the wrong time of the year. I never really understood the parking up of cord wood for two years and then processing straight out.

 

If you log and split and leave in the open it will go black and 80% of customers will turn their noses up. In a barn it will stay light coloured and if you have a mild winter will keep for a few years especially if their is a bit of birch.

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