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what logs have you been chopping today!


william petts
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Slight topic detour today. ‘What logs have you been drying lately?’

Imported some ash, oak, alder and birch from Lithuania to take the pressure off while I’m away for a fortnight getting married and on honeymoon.

In the absence of a working tester I put the oak and ash in our own kiln to see what would happen. Worst case I’ve wasted electricity running the fans and best case they needed putting in anyway!
Got back this morning and they’re on 70 degrees at 46% RH. Definitely worth putting in there. Had 6 month seasoned logs in there give out not much more moisture.

At least they’ll be dry I suppose. [emoji17]51b5c527057e72e229effa4c2e1b7a04.jpg

117dfb74fe084641eef9a7190c6135f3.jpg

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That’s a good temp out the kiln, are you running water to air heat exchangers ? Iam running one but it’s uninsulated, but in a building, and i fully exhaust the warm air as opposed to recirculating, would always like to get higher temps, good job you put that crate in [emoji106]

Thanks! That sensor only goes to 70 so I’m assuming we get more like 72 at times!

Yeah it’s 90kw of water heat exchangers with 3 fans circulating it through a 10” sub floor or exhausting if the vents open. Gets to about max 60degrees if I vented constantly but that doesn’t do as good a job either imho end up with wet centres in bigger logs usually.

100mm of kingspan insulation all the way round. Probably going to add another 75mm to the ceiling when I get around to it before next season.
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Sorry am I right in thinking you re kilned imported kiln dried firewood?

Yep and it’s a good job I did or I’d be getting complaints. I actually think it’s wetter than the 6 month seasoned I dried earlier in the year [emoji15]

Perhaps I dry my logs too much...?
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9 hours ago, Woodworks said:

My back hurts just looking at that oak. Slow going I guess

Yeah, not an easy day but satisfying. The splitting was alright, around 4 ton an hour, putting it through the processor is harder work, ideally I would have a longer splitter and load it all with forks but we usually leave it as billets and most of its two bent and knotty to make straight lengths anyway. 

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