posted 12 years ago
If you ask ten people you will get ten answers 2,maybe three with be close to each other ! Weigh your self, weigh your self and an arm full , stick arm full in oven to bake overnight . If the weight drops less then 10% you have wood as good as 'properly seasoned wood' . All wood should be 'under cover for a year' - cut, split, and stacked before the start of last years heating season to burn this season ! Any thing close to this that you get for an answer is just as valid ! " Burn zone temps are internal '' not surface temps, so a lot more heat is going up the chimney than you think ! You would need an internal probe type thermastat to tell! If you are starting your fire and then closing off your air supply to let you 'keep' a fire, that is the primary reason for creosote , that and wet wood ! hope this helps, - Pyro-maticly yours Allen L.
Success has a Thousand Fathers , Failure is an Orphan
LOOK AT THE " SIMILAR THREADS " BELOW !