Advice and Questions to Ask

This is our 17th winter selling logs and in that time we have learnt a great deal, most of which is common sense.

The amount of air needed to burn a log is directly linked to the moisture content of the log. If you are burning good quality dry wood, once the appliance is hot, by keeping the air intake to a minimum, you should be able to achieve a slow rolling flame. In this way most of the heat radiates into the room and is not blasted up the chimney. It should also be said that it is important to maintain a good seal on the door as this affects your control of air intake. Ultimately the more air introduced the faster the log burns. Obviously all fires need oxygen, but just enough to maintain a slow clean burn and to keep your glass clean.

The word seasoned generally relates to how long a tree has been felled. It bears no relation to how dry the logs are when they are delivered to you. Seasoned wood is not necessarily dry wood ready to burn. Some suppliers cut 'seasoned' wood directly into their trailers and deliver the same day. As a general rule seasoned wood cut during the winter months should be avoided as it will not dry sufficiently to burn.

Here are a few common sense pertinent questions to ask:

1 Would it be ok to come and look at the logs and discuss my requirements prior to delivery? (Be very wary of anyone who does not welcome you to look).

2 Is your wood dry and ready to burn? Barn dried 20-25%, kiln dried 15-20%.

3 How long has the wood been cut (not felled) into logs for the fire?

4 What species do you sell? Generally oak ash and beech are the premium hardwoods.

If you are happy with the information given, then I'm sure you have found a genuine supplier.