There are two different issues here - "dry" and "seasoned" - A log can be seasoned and not dry, or vice versa. A lot of this relates to "bound" vs. "free" water. Free water is the water that is in the log's capilary system and in between tissues, and is not chemically bonded to the actual cell structure of the plant - think sap. Bound water is water that is part of the actual cellular material and is only released slowly as the individual cells start to break down as part of the normal decomposition process. When bound water releases, it becomes free water. Free water evaporates, mostly from the ends of cut logs. "Dry" wood is wood that has lost most of it's free water, while "seasoned" wood has had most of it's bound water. The drying process is much faster than the seasoning process, and both need to get pretty well completed in order for the wood to be truly ready for burning.davejerry said:I'm a new b but i've had some damp logs that i left in the furnace room and they dried in a few days. I tossed them in the furnace and they were just fine. By the way, what would/should be the moisture content of the logs & where can i get a moisture meter?
Not sure what you are talking about here, and would be off topic for this thread in any case.davejerry said:Thank you for getting back to me so soon. One other thing, if i may, I don't have the forced draft air fan/kit. Is this a must have or can i get by without it?