Seasoning Your Firewood?

In practical terms, firewood seasoning means dry enough for a successful flame. A statistic identified by the National Firewood Association for Tree Services as 20 percent moisture content. There are many methods of seasoning a firewood but Planning Ahead is the right way. Taking time to season firewood. If you want to use it in the autumn, expect loggers to cut your wood early in the spring. And, even better, let the wood to season one complete year before using.

Splitting it is the second step. Splitting the firewood enables the air to touch both sides of the wood, increasing the time required to dry the log. Next comes Keeping it off the Ground. Holding the wood far from the ground reduces the amount of moisture extracted from the soil by the wood and also reduces the amount of bugs and fungus on the wood. Then there is Stacking. Stacking the firewood in rows or in a criss cross pattern enables the air to flow through the wood eliminating any unwanted humidity.

Cover It after that. Using a tarp, firewood shed, or firewood cover will keep rain and snow off your stack of firewood. The sun is a natural firewood kiln. Use the heat from the suns to evaporate moisture from the wood. In the sunshine, stacking wood would cause the wood to dry far faster than a nice shady spot. For stacking and seasoning of the log, choose a good location near to your house or wood furnace.

Also, Pick the Right Tools, too. Lumberjacks use sharp splitting axis or hydraulic wood splitter to make the firewood processing faster and easier. A firewood storage rack can be bought or made at home. The rack can be put in a convenient location and permit proper seasoning of the wood. Many racks are fairly cheap or can be installed at home with a few simple tools.

To check if wood is in fact seasoned or not, look for cracks and check in the end grains that radiate out from the heartwood to the sapwood. Wood changes colors when it is seasoned from fading shade to dark one, changing from white or cream to yellow or gray. If there is a stack of vibrant, freshly colored wood, then it’s accurate to say that it’s not seasoned. Break a piece and sniff; if there is a good, sappy scent on the raw, fresh-cut surface (or if it is damp and cool), it is too moist to burn.

When you have bark that is still attached to the wood, use a sharp knife to peel it back check the cambium. A cord of seasoned wood should have more wood without bark than bark-covered wood. Bang two pieces of wood together. Strong wood sounds hollow; moist wood sounds dull. Seasoned wood of the same species weights far less than green wood. Burn up some if in question! Dry firewood readily ignites and burns; wet wood is hard to light, and hisses in the fire

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