There really is no correlation there. The opposite is much more true. The typical mode of operation for many burning in old smoke dragons was to load the stove up, turn the air down, and let it smolder overnight. Often poorly seasoned or even green wood was added to assure a long burn. This meant cool flue gases and lots of creosote. It's harder to do this with an EPA stove. One won't get enough heat out of it unless there is decent secondary combustion. Our flue stays clean enough that every other year cleaning is more than sufficient. That's after 6 cords of wood burned. I will post what comes out of the flue pretty soon. We're ending our wood-burning season soon.
I'm used to a 5 gallon bucket full of creosote and soot yearly, burning 20-30 face a year back when I used to burn in the basement wood furnace. I've also got a 30 foot external clay lined masonry chimney though -- but even then, I didn't consider that overly significant all things considered. It was inspected more than that, but that was across the board for 7+ years.
If I'm cleaning more than once a year, I'm not gonna be happy, regardless of certifications or lack thereof that the stove may have. It's just not something I enjoy doing; but will admittedly be easier (but also messier) in the house going straight up rather than from the basement and going at an angle. Lol.
Once every other year is also perfectly okay, but I also need to be realistic that it may be every year for me. I generally season all of my hardwood at least 2 years, use a MM to verify MC in random splits etc, however admittedly don't cover my wood, so exposure to elements while stacked is common, and wood may have surface moisture from rain/snow, etc.
Are all of you guys covering your wood and keeping it bone dry in addition to seasoning? If the answer to this is yes, I guess I need to carefully consider this as this isn't something I intend on doing and simply don't have the means to do other than covering with a tarp, which of course will then slow seasoning down unless it's just for the winter and already well seasoned.