Typically any piece of firewood over 8 inches in diameter should be split. Firewood should be split as soon as possible after it is cut. It is much easier to split green wood than seasoned wood. It is best to select a good hard wood verses a soft wood like pine to burn.
Place your firewood rack 20 to 25 feet from your home or any building if possible. Firewood attracts many insects such as ants and termites. Keeping a proper distance from any structures will keep the insects from entering your home. A log rack should be designed to
keep your firewood off the ground. When firewood sits on the ground it takes longer to season and it tends to attract mice and snakes looking for a home. Stack your firewood allowing air to circulate around the logs but most of the moisture will be drawn from the cut ends verses the split sides. It is not recommended to cover your firewood during the seasoning, this can trap moisture in and will delay the drying time and could cause mold and fungus to grow. Once your firewood is seasoned cover the top layers during fall rains and winter snow. This will allow you to grab dry wood from the top while air circulates through the rest of your firewood
Seasoned firewood will have checks and cracks and weigh much less than fresh cut firewood. Over 50% of the weight in fresh cut wood is moisture. Seasoning of firewood is important for several reasons. When firewood is burned any excess moisture has to be "cooked" out of
the wood. This excess moisture escapes as smoke. If your fireplace doesn't draft very well the smoke could come back into your room. Burning firewood that isn't seasoned uses all the heat from the fire to "cook" out the excess moisture and doesn't produce heat for your
home. Seasoned wood will ignite and burn much easier and cause fewer problems with condensation and creosote. Continue Article
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