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CARE AND OPERATION
PAGE 20
SEASONING GUIDE
Softwoods – 18 months
Hardwoods – 18 months to 24 months
This period can be shortened (12 to 15 months) if the
wood is cut to the right length and immediately stored
under a ventilated shelter.
Logs that are 5” diameter across or larger should be split in
half, three pieces if over 8 inches, and four pieces when
over a foot across (split wood dries quicker than round
logs). Round logs left in the open for more than a year
end up rotten. If the tree was fell 2 to 4 years ago, it still
needs to be cut, split, and seasoned for 18 to 24 months
depending on the wood.
Wood which is too small to split must be drained, by re-
moving some of the bark.
WOOD STORAGE
Wood to be seasoned should be stacked in an area open
enough to ensure good air circulation on both sides –
leaving adequate space between woodpiles to walk com-
fortable. Do not stack wood against a wall or building. It
helps to elevate the woodpiles off the ground (two 2 x 4’s
running lengthwise beneath the woodpile works well).
This allows air to flow under the bottom logs.
Store wood in a cool, dry place, well away from any
source of flame or heat. Keep paper, wood, rags and
other easily ignited materials away from the wood. If
wood should become wet, separate it and allow it to dry
naturally; do not mix wet and dry wood or pile wet wood
on top of dry wood. If Wood is kept outdoors, either cov-
ered with a tarp, or not covered at all, it will not burn well
until it has been in an enclose space for one to two months.
If stored outside, keep the wood covered to protect from
rain or snow.
Wood supplied in ready-cut lengths stored immediately
under a ventilated shelter dries quicker than wood
stocked in high piles.