How to Select the Best Firewood
All wood contains come percentage of water. Dry, seasoned firewood typically has about 20-25% moisture. While freshely chopped wood can have as much as 45% water content. The moisture must be gone before the wood can burn. The best thing to do, is cut the wood at least 6 months to a year in advance before burning, if properly stored the sun and elements will remove the moisture from the wood. Splitting the wood and in short lengths also help the wood dry. If you attempt to burn wood that is “green”, the heat produced must dry the wood before it will burn, using up a large portion of energy in the process. Burning green wood, results in gallons of acidic water depositing in your home's chimney and less heat delivered to your home. While seasoned, dry firewood produces more heat, burns cleanly and is much easier to start than unseasoned wood.
Is Your Wood Seasoned or Not?
Before you purchase or burn firewood check the wood to see if it is seasoned or not. Green wood is very heavy. The ends of the wood will look fresh and if you beat two pieces together it will create a dull “thud” noice when struck. Avoid burning this wood until it has had appropriate time to dry and season. On the other hand, seasoned firewood will be lightweight. The ends of it’s logs will be darkened with splits visible. When two pieces of seasoned wood are struck together it will produce a very clear “clunk” sound. Be cautious though, even these tips can lead you astray. The very best thing you can do is buy firewood in the spring and store it properly long before it will be used for burning.
For more information please visit: http://www.csia.org/homeowner-resources/how_to_select_firewood.aspx