Hi all,
It seems this has never been mapped out, but shouldn't we have a "wood seasoning zone" chart? I'm beginning to realize that some of you guys are burning 8 months a year, living in wet and snowy climates for most of that time, and don't get alot of 85+ degree days ever. And season your wood outside for "1 year" and you are good.
And here I am with 6-7 months a year of 70+ degree days, greater sunshine, less wetness than alot of guys (pacific northwesterners anyone?), and I'm supposed to be seasoning for the same block of time?
Truly, I realize seasoning is totally dependant upon species of wood, when the wood was cut down, where it's located, sunshine, wind, etc etc....
But so is everything else in life dependant.
Anyway, I'm frustrated with this today so I felt like venting. For a forum full of obsessive compulsive wood people, we have precious little tracked data on seasoning, seasoning rates, etc....and for a forum full of people who scoff at "old wives tales" about burning wood ("Pine will cause chimney fires", "Green wood burns longer so add it to lengthen your burns"), it seems like I read the following sentence 98% of the time:
"Season it for a year and it'll be good unless it's oak"
Is that the best we have?
It seems this has never been mapped out, but shouldn't we have a "wood seasoning zone" chart? I'm beginning to realize that some of you guys are burning 8 months a year, living in wet and snowy climates for most of that time, and don't get alot of 85+ degree days ever. And season your wood outside for "1 year" and you are good.
And here I am with 6-7 months a year of 70+ degree days, greater sunshine, less wetness than alot of guys (pacific northwesterners anyone?), and I'm supposed to be seasoning for the same block of time?
Truly, I realize seasoning is totally dependant upon species of wood, when the wood was cut down, where it's located, sunshine, wind, etc etc....
But so is everything else in life dependant.
Anyway, I'm frustrated with this today so I felt like venting. For a forum full of obsessive compulsive wood people, we have precious little tracked data on seasoning, seasoning rates, etc....and for a forum full of people who scoff at "old wives tales" about burning wood ("Pine will cause chimney fires", "Green wood burns longer so add it to lengthen your burns"), it seems like I read the following sentence 98% of the time:
"Season it for a year and it'll be good unless it's oak"
Is that the best we have?