Which seasons faster: shorter splits or longer skinny splits?
What's your experience? Any scientific back up from the industry?
What's your experience? Any scientific back up from the industry?
Faster seasoning? shorter splits or longer skinny splits
- Thread starter cighon
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What really matters is surface to mass ratio. More surface area per pound of wood equals faster drying.
I think i found the answer on HearthWiki-moisture content:
"‘Free moisture’ exits a wood split’s ends (during drying and burning) via normal phloem networks utilizing the perforated ends of the wood cells stacked end-to-end and forming something like straws, if you will. These are the same passages responsible for normal water movement from roots to leaves in a living tree"
Thus cutting the wood shorter will allow it to dry faster.
"‘Free moisture’ exits a wood split’s ends (during drying and burning) via normal phloem networks utilizing the perforated ends of the wood cells stacked end-to-end and forming something like straws, if you will. These are the same passages responsible for normal water movement from roots to leaves in a living tree"
Thus cutting the wood shorter will allow it to dry faster.
burntime said:
Yep. Otherwise a 48" round would dry just as fast as a 6" split if they both were the same length.
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