Esse Plus 1 Instruções de Operação descarregar pdf (Página 14)

SEASONING AND STORING FIREWOOD

Wood, which has recently been cut and is still full of sap and water is known as "green" wood.

Green wood will generally burn poorly and inefficiently, because it can have over 50% water in

its cells. It may be hard to light, smoulder, not put out any heat and cause more than the usual

amount of creosote to build up in your chimney.

So your aim should be to dry the wood out to below 25% moisture content, this process is

called seasoning. As the name implies, you should store your wood for a season or so, while

it dries, but there are things you can do to speed up seasoning by cutting the wood now

rather than just before you use it.

Wood is composed of bundles of microscopic tubes that were used to transport water from

the roots of the tree to the leaves. These tubes will stay full of water for years even after a

tree is dead. This is why it is so important to have your firewood cut to length for 6 months

or more before you burn it, it gives this water a chance to evaporate since the tube ends are

finally open and the water only has to migrate a small distance to escape. Splitting the wood

helps too by exposing more surface area to the sun and wind, but cutting the wood to

shorter lengths is of primary importance.

Here’s how you can tell whether your wood is ready or not: Well seasoned firewood generally

has darkened ends with cracks or splits visible, it is relatively lightweight, and makes a clear

"clunk" when two pieces are beat together. Green wood on the other hand is very heavy,

the ends look fresher, and it tends to make a dull "thud" when struck.

Another thing you can do to help is store your wood properly. Store it off the ground by

building the pile on some longer logs (or whatever method you can devise). A shed or shelter

with an open side makes an ideal storage place, as the air can circulate around the logs and

help to dry them out. Unventilated spaces or plastic tarps, which never get taken off will

prevent the drying and evaporation process and cause moulds and rot. So, if a tarp is your

only option, take it off frequently to air the wood on fine days. And remember to put it back

on again. Seasoned firewood will reabsorb large amounts of water if exposed to rain, snow

and excessive dew, which is liable to make it rot and be unfit for making a good fire.

When you build up a store of firewood, remember that the wood may start to deteriorate

after 4 to 5 years, although this is of course variable and depending on storage conditions

and species involved.

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Esse Plus 1 Instruções de Operação Página 14