Freshly cut wood contains about 50% moisture, and does not burn well in the fireplace or stove: it must first be seasoned (let it dry). In fact, the drier it will be, the better the heat yield will be. The wood is ready to be burned when it reaches 20% humidity. Burning fresh or not properly seasoned wood in the fireplace or stove can create residues in the flue, with difficulty in combustion and consequent smoke flowing inside, or even a fire in the flue itself. Every family that heats itself with wood should know how it should be seasoned.
Steps
Step 1. Before seasoning, you need to know the properties of the wood
The duration of the seasoning depends on the type of wood and, in the case of non-perennial trees, on when the cut is made. The sap of deciduous trees does not flow in winter, and therefore cutting this type of wood in winter guarantees an already low moisture content at the start, accelerating the seasoning process. In general, pine and other light woods take 6 to 12 months to cure, while denser woods such as oak take 1 to 2 years. These indications are valid as general rules, and knowing the moisture content of the wood is important to evaluate possible exceptions.
- Essences such as birch, locust and acacia dry little with aging, as they already have a low moisture content at the start. On the other hand, woods such as maple, poplar or linden benefit from seasoning, and many other woods have variable seasoning.
- It is important to understand that wood does not need to be seasoned longer than necessary, as a longer seasoning removes caloric value by breaking down the chemical compounds underlying the resins contained in the wood, and therefore it is not necessarily true that a longer time long seasoning gives a better result.
- There are tools to measure the level of moisture in the wood, for a correct assessment of the state of seasoning.
Step 2. The wood must be cut and stacked at the right time of the year
Except that deciduous trees should be cut in winter, when the sap content is lower, for the rest the cutting and stacking is best started in the summer, in order to take advantage of the warmer climate to start seasoning and drying. If the climate guarantees little rainy summers, seasoning in the open air is a good way, as the rain replaces the sap and evaporates more quickly.
Step 3. Cut the wood already in the ideal stacking format, the best size being no more than 15 or 20 centimeters in diameter and 40 or 50 centimeters in length, depending on the size of the fireplace or stove
Step 4. Stack the wood in the open air, not indoors and never inside the house, in fact any parasites or insects present in the wood could attack the interior of the house
Step 5. Stack the wood so that it does not touch the ground directly and that it is not leaning against a wall, to achieve this you can cut branches and arrange them as a base for the stack, or use pallets
If you do not have supports for the sides of the stack, you can alternate layers of logs arranged at 90 ° to provide the necessary support to keep the stack vertical
Step 6. Leave space between the stack and a wall to allow air to pass freely
Free air circulation is a fundamental requirement for curing, and it would be ideal to have excellent circulation together with isolation from the ground.
Step 7. Make sure you cover the top so that the rain (or snow) runs off without getting the wood wet
Do not cover the sides of the stack so the moisture can evaporate and the air circulates freely.
- The bark is a natural element to protect the wood, so in the case of cut trunks, arrange the bark downwards to favor a faster seasoning, while in the case of seasoning in the open air and without cover, arrange the bark towards the high in order to better protect the wood from rain.
- There are two schools of thought regarding covering wood during seasoning: one suggests that covering is better to protect the wood from rain and snow, while the other professes that wood should never be covered and that leaving it in the open air. and exposed to the elements, the seasoning takes place in the same way as if it were covered. Both theories have merits and strong supporters, so you can experience for yourself what the best solution is, perhaps dividing the stack into two parts, one to be covered and the other not.
Step 8. Check the residual moisture, with a suitable tool if available, or with this simple method:
- 1. Take two logs that you think are dry, and beat them one on the other. If the noise is louder than dull, it is likely that the wood is dry.
- 2. If you find cracks in the growth rings, the wood is dry.
- 3. Burn a piece on an already lively fire, if three sides of the log catch fire within 15 minutes, the wood is dry.
Advice
- The belief that pine wood is dangerous, or that it creates more residue in the fireplace, has no basis. If seasoned correctly, this type of essence does not create residues to a greater extent than the others, although thanks to the resin it contains it burns more quickly and with a higher temperature, thus consuming itself more quickly.
- The wood should not be stacked less than 10 meters from the house, and the soil should first be treated with products suitable to prevent the spread of insects such as termites or woodworms also to protect the pile.
- Place the stack in a spot where it gets sunlight for as many hours as possible.
- Contrary to what many think, ash cannot be burned as soon as it is cut, it must be seasoned like all wood. Most of the essences mature in 8 months if stacked with care, although a longer time is certainly recommended. The goal is to have wood with a residual moisture of less than 20%.
Warnings
- Do not burn fresh or partially seasoned wood, as this would create residues in the chimney, which could even catch fire. Also, fresh wood does not burn well.
- Some types of wood crackle a lot, even when seasoned. Beware of sparks and protect flammable materials and fabrics from the reach of any burning embers.
- Be careful while cutting the wood. Accidents are lurking and are a major cause of home injury.
- Watch out for possible snakes, spiders or other animals that could take refuge in the pile. Never put an uncovered hand inside the pile, always protect yourself with a pair of suitable gloves and grab the logs on the edges, not where they have holes or cavities.
- When you have to chop wood, protect your face and eyes with suitable devices, and wear ankle guards to protect you in case the ax misses its target.
- Never cover the pile completely, as you would trap the moisture inside and cause the wood to rot rather than season it. Moisture must be left free to escape.
- Don't create a stack higher than yourself. A log that falls on the head can represent a serious danger.
- Do not stack rotten wood as it makes no sense to keep it given the almost zero caloric power that is obtained from it.
- Do not cut trees at risk of extinction or belonging to protected species.
