Burning firewood that keeps your flue cleaner

Why Choose Seasoned Wood?

Seasoned wood is wood that has been dried for at least six months, reducing its moisture content. Burning seasoned wood produces less smoke and creosote, which can accumulate in your chimney.

Unseasoned or green wood contains more moisture, causing more smoke and soot, which contributes to quicker buildup of creosote, a flammable substance.

Types of Wood to Burn

Hardwoods like oak, maple, and hickory are dense and burn for longer periods, producing more heat and less residue. They are ideal for a cleaner burn compared to softwoods.

Softwoods like pine can burn quickly but create more creosote. If used, they should be mixed with hardwood to ensure cleaner burning.

Storage and Preparation Tips

Store firewood off the ground in a covered area with good air circulation to ensure it remains dry and properly seasoned. Proper stacking allows air to flow around the wood, continuing the drying process.

Before burning, ensure the wood is split into manageable sizes. This helps it dry faster and burn more efficiently, reducing smoke and creosote.