Seasoning and storing logs
Because trees contain a lot of water, freshly cut logs will contain around 50% water and are difficult to burn without some drying or seasoning taking place. Wood felled during one winter should be seasoned over the following summer and burnt the next winter when they should have around 33% moisture. If possible, two years seasoning is best to bring it to 25% moisture content.
Some trees contain naturally less water than others. Freshly felled ash for example contains only a 33% moisture content while fresh poplar has a moisture content of sixty six percent.
A reputable firewood merchant should only sell you seasoned logs, unless you specifically ask for fresh or green wood to season yourself. Logs are best stored outside but under cover where air but little rain can get to them. If possible bring your next weeks supply into the house and store somewhere warm like near but not next to the fire, stove or boiler.
Kiln Drying: We don't currently offer kiln dried logs, we feel that firewood should be as environmentally friendly as possible with minimal haulage and seasoned under cover by the sun and wind. force drying can change the structure of the wood so the log actually doesn't give as much heat due to some of the volatiles already being burned off. Kiln drying also has a carbon footprint and if the kiln is set at an improper temperature it can actually seal moisture into the log, although the outside might read 6% the internal mc can still be 35-40%
Air seasoned = 12-24 months drying
Kiln dried = 7 days