Seasoned firewood is dried for at least six months to a low moisture content; unseasoned (green) wood is wet and burns poorly. Burning wet wood produces far more creosote and smoke, which is a leading cause of chimney buildup and fires.
What seasoning means
Seasoned wood has been split and dried, usually six months or more, to roughly 20 percent moisture or less. It lights easily, burns hot, and vents cleanly.
Why wet wood is a problem
Green or wet wood spends energy boiling off water, burns cool and smoky, and deposits heavy creosote on the flue, raising the chimney-fire risk and odor.
How to tell and store it
Seasoned wood is lighter, cracked at the ends, and sounds hollow when knocked together. Store it off the ground, covered on top, with sides open to air.
Frequently Asked Questions
How long to season firewood?
At least six months; hardwoods often need a year.
Does wet wood really cause creosote?
Yes, it is a leading cause of heavy buildup.
How do I know wood is seasoned?
Lighter weight, end cracks, and a hollow sound when knocked.
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