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Anyone use vented bags for seasoning, storage and delivery?


farmer_ben
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People splitting straight into vented bags are you splitting green arb wood or lengths that you've bought in?

 

What the cord is does not matter, cut it to length, split it, into the bag, dry for 6 months ideally under cover, say a dutch barn, sell in the bag.

 

I can see no point at all in putting split billets into a bag, better putting them into rings ( hoops) and banding them together to dry.

 

A

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Hi, I really struggle for storage space for processed wood too. I guess the stillages cost more but will last for ages whereas the vented bags are relatively cheap but may not last for more than a few fills? Where would you start if you were starting from scratch, would you go all bags, all stillages or a mix of both? A but hypothetical I know, but I'm just looking for ideas. Could you build a "pit" or clamp with bags around the outside and then tip loose logs in the centre, with a cover over the top? If that's a stupid idea please say so!

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Hmm that sounds good, not sure I could stretch to that just yet though. I've been using some cheap tarps to tip onto where necessary ie gravel drives, but the crane would be good. Are you generally delivering single bags per customer or multiples? How do you get on getting the bags back?

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