YOUR GUIDE TO SEASONING AND STORING WOOD

What types of wood are best for burning?

Generally speaking, hardwoods are the best burning woods eg maple, beech, ash and birch, provided they have been well seasoned.

Please refer to our Wood Burning Guide for information on all trees’ burning qualities.

What is green wood?

Green Wood is the term used to describe would which has recently been cut and is still full of sap/water.

Generally green wood burns inefficiently because of its water content, smoldering, producing more smoke, not giving off as much heat as it should and cause more creosote to build up in the chimney.

Seasoning

Seasoning is the term used to describe the method of drying out your wood and reducing its water content so as to have a more efficient, clean, fuel. As its own name implies, you need to store cut wood for a season or more before use. There are things you can do to help progress the seasoning process.

To help the water evaporate more quickly, it is advisable to cut your wood to length. Splitting the wood also exposes more surface area and aids the drying out process.

How can I tell when the wood has seasoned enough to burn?

• The wood will be relatively lightweight due to the water having evaporated.
• Well seasoned wood tends to have darkened ends and you should be able to see splits and cracks.
• When two pieces are banged together they will make a clear ‘clunking’ noise, whereas green wood produces a dull thud sound.

Storing your logs

A three-sided shed is an ideal storage solution, allowing air to circulate around your logs, helping them to dry out. Ventilation is very important. Cut and split your wood and place in a crisscross formation on a raised platform off the ground. Allow to season for at least six months.

Stored wood may start to deteriorate after 4 or 5 years of storage.

Take a look at our Wood Burning Guide.