I tried an experiment today. I leaned slightly wet ash (fresh split, the inside had palpable moisture) against the wood stove for a few hours while I was in the room. I also leaned a few pieces of some unknown wood up against it that was more dry, but still I'm sure not fully seasoned.
Stove was cranking along at 300-450 stove top, mostly around 350, blower on medium to medium high.
After about 2-3 hours, I'm walking around and I smell something very sweet and slightly "burning" smell. I track it down to a single piece of ash, leaned up against the stove where the tip of a split was evenly laid against the steel side for about 3" of ash.
The tip, and extending from it in both directions 1/2" (horizontal and vertical from the tip), were not charred....but were nicely browned. Smelled the tip:
Ahhh, the sweet smell of caramelization. My ash was caramelizing as some of the original sugars slowly roasted.
Stove was cranking along at 300-450 stove top, mostly around 350, blower on medium to medium high.
After about 2-3 hours, I'm walking around and I smell something very sweet and slightly "burning" smell. I track it down to a single piece of ash, leaned up against the stove where the tip of a split was evenly laid against the steel side for about 3" of ash.
The tip, and extending from it in both directions 1/2" (horizontal and vertical from the tip), were not charred....but were nicely browned. Smelled the tip:
Ahhh, the sweet smell of caramelization. My ash was caramelizing as some of the original sugars slowly roasted.