Seasoned firewood is a type of firewood that has been dried in a kiln or an oven. This process removes excess moisture from the wood, which can cause it to rot and create creosote buildup. The lack of moisture also means that seasoned firewood will burn better than unseasoned wood. If you are looking for easy ways to keep your fireplace going during the winter months, then this post is for you!
What does seasoned firewood mean? It’s a question that many people in the area of landscaping and outdoor living ask themselves. Seasoned wood is often used in fireplaces because its higher heat capacity means it burns longer, helping to keep the home warm. Yet, there are other benefits as well! In this blog post, we will discuss what seasoned firewood is and how you can get your hands on some for your fireplace or stove!
Why Do You Need to Use Seasoned Wood?
- Seasoned firewood burns 20% hotter than green wood.
- It is also much easier to light because it has dried out completely, so there are no internal moistures or sap left in the logs.
- It also has a higher BTU content which makes it easier to stay lit and burn for longer periods of time.
- Seasoned firewood doesn’t need as much tending or maintaining, making it great for enjoyable evenings at home with family and friends!
- Green firewood doesn’t produce as much heat and takes more effort to keep it lit.
- Seasoned wood is also more cost-effective since you can use less of it for your fires, so the same amount will last twice as long!
- One easy way to tell if a log has dried out is by seeing how heavy it feels when lifted up – If the log seems light then it’s seasoned, but heavier logs are still green.
- It is also important to note that seasoned firewood usually has a lower moisture content than green logs, which means it does not need as much time for preparation.
How Can You Tell if Wood is Seasoned?
- Seasoned wood is dry and has cracks along the grain.
- Touch, smell or look at an unseasoned firewood piece to decide if it’s seasoned or not.
- Unseasoned firewood is very heavy for its size.
- Seasoned wood will be lighter than unseasoned since it’s full of water weight, and the pieces are generally smaller too!
- Seasoned firewood should also have cracks along the grain, but they won’t be as large or noticeable.
- Touch, smell or look at seasoned firewood to decide if it’s dry and ready for use.
- A good indicator of whether the wood is seasoned is the bark; if it looks like it was recently pulled off a tree branch then you know that there is still sap in the piece, which means that it’s unseasoned!
- Seasoned pieces will be darker than unseasoned since they’ve been dried out for so long by their surroundings. They should also be smaller than unseasoned pieces because they’ll have lost water weight over time.
I’d recommend buying seasoned firewood online here: Buy Firewood Online. It can sometimes be difficult to find experienced professionals selling high-quality wood near you! Or if you’d rather go the old-fashioned route, pick up your phone book and call around to local businesses.
How to Season Firewood
Seasoning firewood is a process that involves drying out logs and branches to prepare them for burning. It creates the best conditions for starting, maintaining, and putting out fires. To understand what seasoned means it’s essential to know how wood becomes dry enough for safe use as fuel in your fireplace or stove.
Seasoned wood is completely dried out, usually after six to nine months of storage. It’s easier to light and burn than green firewood because it has lost most of its moisture content. Seasoning means that the tree was felled in late winter or early spring before the sap starts flowing again.
The bark on living trees acts as a protective barrier against water loss so logs cut from these are “green”. Only branches taken from dead standing timber provide seasoned firewood but this doesn’t happen until at least two years have passed since they were severed.
What is the difference between seasoned and unseasoned firewood?
Seasoning wood is the process of drying it out to prepare for burning. Unseasoned has not been dried so it’s harder to light, maintain fires, and put out fires.
How long does it take for wood to become dry enough for safe use as fuel in your fireplace or stove? It takes six months up to nine years depending on where you live. Wood from dead standing trees can be used after two years but this may change with location.
Do I have green or seasoned firewood in my house right now? Green because fresh-cut logs hold moisture making them hard to start a fire in your fireplace or stove safely. Seasoned would make it easier to start a fire.
What does it mean when you see the word seasoned in front of something else? It means that they are completely dried out and safe for use as fuel in your fireplace or stove. This usually happens after six months up to nine years depending on where you live. Wood from dead standing trees can be used after two years but this may change with location.
How many months does it take for wood to become dry enough for safe use as fuel in your fireplace or stove? Six months up to nine years depending on where you live which is why some people choose not only how long it takes but what kind of tree was felled, etcetera. There’s no way around commitment when choosing green versus seasoned firewood.
What is the difference between green and seasoned firewood? Green means that fresh-cut logs hold moisture making them hard to start a fire in your fireplace or stove safely. Seasoned would make it easier to start a fire. This usually happens after six months up to nine years depending on where you live but these times vary based on location which is why some people choose not only how long it takes but what kind of tree was felled, etcetera too! There’s no way around commitment when choosing green versus seasoned wood so do research before committing and remember: safety first.
How to Season Your Own Firewood
- When you buy firewood, it will have a certain moisture content. You can tell how much water is in your wood by looking at the ends of the pieces. If they are wet, there’s too much water in them and if they’re dark brown or black, there’s been too much time for that amount of water to seep into the center of the log which means you don’t want it either.
- Seasoned firewood has less than 20% moisture content when seasoned properly over about six months – no more than one-third should be green (less than 18%). The remainder should be dry enough to burn without smoke but not so dry as creosote builds up quickly inside your chimney.
- Stack new logs on an old pallet or on bare earth. You can even stack them inside your garage until they dry out, but you’ll need to keep an eye on things – wood needs airflow in order to cure properly, and don’t store it next to anything flammable like paint thinner or gasoline.
- Stack the logs with enough space between them so that air can circulate freely around each piece of firewood.
- Place a cover over the top of the stacked pile for shade if possible, especially during summer months when it’s hot outside. If there is no place shaded from sun exposure then use tarps underneath your covering tarp system as well! This will help protect the wood from UV radiation damage.
- Set up fans or heaters to blow hot air around the bottom of your pile. This will help pull moisture out through the top, but you’ll need to make sure that there is enough airflow for this process. You can also install a dehumidifier near your woodpile if necessary; it’s best not to keep all your eggs in one basket though!
- Inspect each piece weekly during seasoning and remove pieces as they dry until only logs with less than 20% moisture content remain (and none are green). Make sure that no more than one-third of what’s left is ever green at any given time – otherwise it will rot instead of drying properly.
If you follow these simple steps on how to season firewood, you’ll enjoy a better-burning and longer-lasting fire.
- When buying firewood always purchase seasoned wood as this will burn more efficiently than unseasoned or green wood that has not been dried out properly over the course of several months for optimal results!
- Stack your new logs on an old pallet or place them on bare earth (if possible) in order to dry naturally – don’t stack next to anything flammable like paint thinner or gasoline. Make sure there is plenty of airflow around each piece by leaving enough space between them; consider using fans if necessary during peak summertime when it’s hot outside and cover the top with tarps underneath a system that allows air to circulate but protects from UV radiation damage.
- If necessary, install a dehumidifier near your woodpile so that moisture is pulled out of the top and not the bottom; make sure there’s enough airflow for this process or you can also use fans to help circulate air around each piece. Inspect pieces weekly and remove any which are dry until only logs with less than 20% moisture content remain (and none green).
- Remember never to store more than one-third of what remains evergreen at any given time – otherwise it will rot instead of drying properly!
When buying firewood always purchase seasoned wood as this will burn more efficiently than unseasoned or green wood that has not been dried out properly over the course of several months for optimal results! Stack your new logs on an old pallet or place them on bare earth (if possible) in order to dry naturally – don’t stack next to anything flammable like paint thinner or gasoline.
Make sure there is plenty of airflow around each piece by leaving enough space between them; consider using fans if necessary during peak summertime when it’s hot outside and cover the top with tarps underneath a system that allows air to circulate but protects from UV radiation damage.
If necessary, install a dehumidifier near your woodpile so that moisture is pulled out of the top and not the bottom; make sure there’s enough airflow for this process or you can also use fans to help circulate air around each piece. Inspect pieces weekly and remove any which are dry until only logs with less than 20% moisture content remain (and none green).
Set up your log store
- Find a dry place for your logs to store that is well ventilated, protected from rain or snow.
- Don’t use treated wood as it will be toxic if burned by mistake! Make sure the space you are putting the firewood in won’t fall down on top of them and can keep them off the ground so they stay dry. If conditions permit, stack your log pile against an outside wall where there is good air circulation around all sides to prevent mold growth (you want airflow but not rain coming through).
You’ll often see seasoned firewood stacked with gaps between each piece allowing airflow—a kindling tower like this one keeps everything together while still providing plenty of ventilation.
- Stack your logs in rows with enough room to walk down the middle of them.
- If you want an easy way to carry wood, make sure that it is accessible and not too high up or wedged between other pieces that are hard to lift out! You’ll likely need more than one person for this part—you’re stacking around 30 kgs per log (around 60 pounds) so be prepared.
- It’s also helpful if they are off the ground so water won’t pool underneath them. If conditions permit, stack your firewood pile against outside walls where there is good airflow on all sides preventing mold growth (but don’t let the rain come through). Allow at least 50 cm of space on each side for air to flow around the logs.
- Stack them at least 50 cm apart so that air can circulate and prevent mold growth, but not enough space for the rain to get in! If you want an easy way to carry wood, make sure it is accessible and not too high up or wedged between other pieces making it hard to lift out! You’ll likely need more than one person—you’re stacking around 30 kgs per log (around 60 pounds) so be prepared. It’s also helpful if they are off the ground where water won’t pool underneath them.
If conditions permit, stack your firewood pile against outside walls where there is good airflow on all sides preventing mold growth (but don’t let the rain come through). Allow at least 50 cm of space on each side for air to flow.
Stack the logs in rows with enough room to walk down the middle of them. If you want an easy way to carry wood, make sure that it is accessible and not too high up or wedged between other pieces making it hard to lift out! You’ll likely need more than one person—you’re stacking around 30 kgs per log (around 60 pounds) so be prepared. It’s also helpful if they are off the ground where water won’t pool underneath them.
Cutting your Logs
If you are sawing your own logs, make sure to cut them into the right sizes for firewood. You don’t want to be cutting it up and then find out that one of your pieces is too big or too small! It looks unprofessional and makes a bad impression on customers.
The perfect size log depends on what type of stove you have in mind for burning the wood later. For example: if you plan on using an outdoor fireplace then bigger chunks will work perfectly fine due to their slower burn time, but if you’re thinking about something like a pellet stove, smaller pieces might not do so well because they’ll require more frequent refueling which can become tedious after a while.
When it comes to the ideal length of a log, most stove owners will agree that 18 inches are just about right. Of course, this can vary depending on personal preferences and how you intend to use it but generally speaking anything from 15-18 inches should do just fine when burning in your outdoor fireplace or any other indoor heating device.
In regards to thickness, again the same rules apply as with length: a good average would be around 16 inches max for optimal results. You don’t want people paying you money for logs they cannot burn because they are too big! It’s an inconvenience no one wants so make sure you cut them properly before going out there and selling them off… unless you plan on making “house firewood” which is a thing and we’ll get to that later.
Let’s talk about logs for cooking fires! If you plan on selling them off as firewood, make sure not to saw your logs too thin (smaller than 12 inches). This might be good if it were an indoor fireplace but in this case, these are just way too small chunks to burn efficiently enough.
If you’re looking into making some money by chopping up the wood yourself or purchasing already chopped pieces from someone else then keep in mind that bigger is better when it comes down to size. You want people who buy firewood from you to be able to have healthy bonfires at their gatherings so always aim for having pieces of larger dimensions because they will last longer and provide more heat.
However, if you are chopping the wood up to use it as cooking firewood then smaller pieces might be just fine depending on how frequently you plan on using them. If you want a little outdoor oven for your backyard or something similar, this is totally doable so long as they’re chopped into appropriate sizes. Just remember that bigger logs take longer to cook with and have more heat stored in them which is always great!
Bigger chunks of wood can last hours before needing refueling which makes things much easier when hosting an event outside… especially since most people don’t like constantly having to tend to fires all day long unless there’s some sort of competition involved (and sometimes even then!)
Incidentally, these are also good guidelines for seasoned firewood. Basically, what you want to aim for is 16 inches in width and length (about 20-24 inches if possible) but it doesn’t really matter all that much when dealing with seasoned wood since they are already dried out which means the moisture content has been reduced significantly.
As a result, they will burn for hours and provide you with all the heat that’s needed.
Seasoned firewood retains some moisture but not nearly as much as its green counterpart which is why seasoning it correctly before burning them off is a must if you want to avoid having smoke coming out of your chimney or even creosote buildups! Even though this might sound scary at first, don’t worry about it too much since most people who have been using wood heaters in their homes know how to deal with this kind of problem… however, make sure you read up on these things so that when customers ask about problems like these (they always do) you can answer properly without sounding clueless.
People who use wood stoves and other heating appliances that rely on firewood know how to solve these kinds of problems and if you’re selling seasoned firewood then it won’t be long before somebody comes up to you asking about this issue.
Stacking your firewood
Before stacking your firewood, it should be cut into the appropriate length and split. If you do not use a chainsaw to cut your firewood beforehand, make sure that you have an axe or hatchet handy in order to properly stack your wood. Some people find it easier to stack their wood once they have placed each log on its own individual stump or raised surface so that air can flow between all of the pieces without any impediments.
This is especially important if there are gaps in-between bundles of logs as well because this will allow for better airflow through the stacks themselves which will help dry them out faster over time! You want to provide plenty of space from one end of a stacked pile to another end while still maintaining enough space between each piece so that they can actually dry out.
If you are stacking your firewood on the ground, it is important to stack them with plenty of space in-between them as well if possible because this will also allow for better airflow and faster drying times! If stacking a bunch of logs one after another sounds like too much work, consider using a rack or some other type of elevated surface instead. This allows all pieces to be exposed evenly without taking up extra floor space within your yard or garage while still providing adequate room from end to end.
Now that we have gone over how to properly cut and stack your wood, let’s talk about seasoning these logs! Seasoning refers to allowing time for moisture content to decrease in your firewood so that it burns more efficiently and effectively. The optimal time to cut, split, and stack wood is during the winter or early spring before summer has set in because this will allow for enough time to dry all of the pieces out thoroughly without any threat of them catching on fire due to excessive heat from an intense blaze!
The process of seasoning logs takes a long period of time as well; some sources say that it can take up to six months or longer depending on environmental factors such as humidity levels which vary based upon the geographic location where you live.
When stacking your woodpiles inside your yard, garage, shed, etc., try not to stack too closely together if possible because this reduces airflow through each log decreasing overall drying effectiveness. The moisture content of firewood should be between 20-30% in order for it to burn properly and efficiently; any higher than 30% means that you may need to wait another season or two before using them!
Seasoning your logs
- Seasoning your logs allows you to get the most out of your firewood. You should season all wood, whether it is used for a fireplace or a stove. Seasoned firewood has several benefits over green/fresh-cut wood:
- It burns hotter and more efficiently than fresh-cut wood because sap levels have been reduced by drying in the open air for at least six months after being harvested from live trees. This process also removes any bugs that might be living inside the log which would otherwise infest stoves and chimneys when burned. In some cases where certain types of bark are left on during seasoning (eucalyptus), mold may form; this can usually be wiped away by an oil rag but if not, it will not affect the quality of the wood.
- Seasoned firewood is safer to burn because it has been stored in a place that does not allow moisture to build up inside the logs, which could lead to spontaneous combustion.
- It produces less smoke and creosote than green/fresh-cut wood so there are fewer maintenance problems with your chimney or flue.
How to Store Firewood
Another important aspect of storing firewood is how you’re actually going to stack your logs. The best way to store it for the longest time possible would be stacked with either a log holder or on top of each other, but not too close together that they can’t catch on fire if one falls over onto another piece.
If you do go ahead and use some sort of holding rack system, make sure they are spaced out far enough so air can flow through them easily. This gives oxygen an easy path to get into every part of the wood itself without any obstructions blocking its way in between pieces!
- Stack logs neatly together rather than across from each other. This reduces exposure since different ends will have less chance of touching each other.
- Stack logs so air can flow through them, but not too loosely either. Wood needs to be able to breathe in order for it to keep the most fire strength possible!
If you’re using stacked racks or simply stacking your own pieces of wood on top of each other where they’ll hold one another up, then make sure that these are also spaced out enough with plenty of breathing room between every piece well since this helps ensure that there’s no obstruction blocking oxygen from getting into all areas evenly throughout the whole stack itself.
Stacking more tightly together will actually cause a moisture build-up and rot much faster than if they had been allowed some space around themselves allowing proper ventilation inside their environment which is key to keeping seasoned firewood healthy and strong for as long as possible.
- Firewood must be cut before it is seasoned. Once firewood has been cut, it will start to dry out on its own. It’s important not to delay cutting wood for burning because this can cause damage and rot!
- When you are ready to burn your firewood, split the logs with an axe or a splitting maul so that they are small enough to fit in your fireplace or stove easily. Remember never try using power tools as these won’t do the trick properly – use manual labor instead! A good rule of thumb is if you have trouble putting them into one hand then they’re probably just right for starting up a warm home indoors next winter season !!!
- Don’t use too many logs in your fireplace at once. You want to make sure you always have a little bit of room for the fire and smoke to escape without causing damage by blocking off any part of it with wood that is too large!
- Make sure when using seasoned firewood, don’t place anything flammable close by such as curtains or furniture – this could cause fires which can be very dangerous!!!
- One of the most important safety tips is to always make sure your flue, chimney, and fire are all in proper working order. It’s also important to make sure that you have a sturdy ladder if you need access into any part of these spaces or on top of roofs where you will be cutting logs !!!
What does seasoned firewood mean?
Seasoned firewood is also referred to as dry wood. Firewood that has been dried out for an appropriate amount of time over the course of a few months or years (depending on where you live) and then split into small pieces.
What does seasoned firewood look like?
Seasoned firewood is often lighter in color than green wood; it may also have cracks, loose pieces of bark, or shredded ends. Inspect the area where you will be splitting your logs to make sure that there are no hidden nails before purchasing any dry wood.
Is seasoned firewood better than green wood?
While it’s true that green wood will burn hotter, you should still go with the dry option if possible. Greenwoods can be harder to start and they tend to smoke more because of their higher moisture content. Also, wet wood may not burn completely all the way through leaving unburned chunks in your fireplace or stove.
How do I split seasoned firewood?
If you have never done this before or are unsure of how to properly perform the task of splitting logs, we recommend watching some YouTube tutorials first. It is very helpful for beginners!
Where can I buy seasoned firewood?
There are a few options when it comes to purchasing the right dry wood for your fireplace or stove. You can find pre-split, seasoned logs in some home improvement stores and grocery stores; you might also want to look into local firewood suppliers depending on where you live. If all else fails, try searching online! There is an abundance of companies selling this product these days.
Is there any way that I can season my own firewood?
Of course! Make sure that the area where you will be splitting your logs gets lots of sun exposure so they don’t stay moist for too long following their initial cut from trees this process alone may take several months. You can also purchase a wood kiln to dry your logs faster, but the cost might be more than it’s worth depending on how many you plan to split at once!
When is seasoned firewood ready?
The length of time required for proper seasoning will vary based on where you live and climate factors like ambient humidity levels, rainfall amounts, etc., so this may take some trial and error. It's best if you're able to start with freshly cut green wood until you learn what seasoned actually means in your area; then switch over when possible. If left outside long enough (usually several years) even wet or partially decayed woods should eventually reach an acceptable level of dryness.
How do I ensure that my firewood is properly seasoned?
Look for wood with a high content of sap and resin; this means it will burn hotter. Also, make sure the ends of your logs are nice and dry because if they’re not completely sealed off from moisture inside (such as leaves or dirt blocking them) then you may end up with an unseasoned mess! If all else fails, call in professionals to inspect before taking on such a big project as splitting tons of logs. It's worth the money!
To summarize, seasoned firewood is the best option when it comes to using wood for your fireplace or stove. It burns cleaner with less smoke and fewer sparks because of its lower moisture content which causes creosote buildup in chimneys.
If you are not able to buy pre-split, dry logs then try splitting them yourself as soon after cutting down trees as possible; do not wait! Make sure that they get lots of sun exposure so they don’t stay moist long enough for molding or mildew to set in during their seasoning process. You can also purchase a kiln if desired but this may cost more money than you have available depending on how many logs are being split once.
Finally, you should be able to tell whether your logs are sufficiently dry if they snap in half with ease.