Hardwood Logs random mixture of, Ash Silver Birch, Oak, Beech, Apple
So what is seasoning? Essentially it is making wood fit for burning – by reducing its water content – usually by leaving it for a period of time in the right conditions. All wood contains water. Freshly-cut wood can be up to 45% water, while well-seasoned firewood generally has a 20–25% moisture content. Well seasoned firewood is easier to light, produces more heat, and burns cleaner.
If you try to burn green wood, the heat produced by combustion must dry the wood before it will burn, using up a large percentage of the available energy in the process. This results in less heat delivered to your home, and creosote and tar deposited in your chimney. This can eat through the chimney lining and cause significant damage. The problem is that as wet wood burns slowly, with little heat, the chimney flue does not get a chance to warm up. There is little draw (air moving up the chimney) which doesn’t’ help the combustion, and the flue remains a cold surface on which the creosote and tar condenses. Dry wood will burn hot – heating up the flue, creating a fast draw, and producing a lovely fire.