Make a Wood Stove Heat More Efficiently with Seasoned Wood

Drying or Seasoning your Fresh Cut Wood for a Better Burn

Fresh-cut wood has a moisture content of between 35 and 60 percent and burning off this water can take more energy than the burning of the log itself. While the water is being vaporized, more undesirable gases escape unburned because the wood is not producing enough heat to combust them. Ideally, seasoned or dried wood should be keep around 20 percent.  Drying wood less than that level can cause fires to burn to hot and too quickly, and therefore once again reduce the efficiency of the burn by energy loss.  Seasoning your wood speeds up this process, causing the fire to give off more heat more quickly.

You should dry, or season, your split wood for anywhere from six months to a year, according to the U.S. Forest Service. Seasoned wood will burn more efficiently in your wood stove than freshly cut wood. The USFS recommends splitting and stacking your wood in neat rows for optimal drying. Your wood stacks should be in a sunny area and kept covered to avoid dew and rain. If your wood came from an area where trees are being attacked by boring beetles, wrap the wood securely on all sides and tuck the ends of the plastic wrap under the stack to prevent insects from escaping to your local trees.

More information on the Best Wood to Burn.

For other helpful tips on burning seasoned wood or dried wood check out the article on Smart Wood Burning Practice from BC Air Quality.