Good Woods to Burn – Part 1

Hardwoods are generally better for burning than softwoods. 

As a rule of thumb hardwoods are produced by slow-growing deciduous trees (those trees that lose their leaves), so the logs have a greater density than the faster growing softwoods from evergreen trees. 

Since hardwood logs are heavier than the same sized softwood log they will provide you with much more heat output – up to 50%.  That means fewer trips out to the log store in the cold!It’s always best to use dried, fully seasoned chopped wood logs.   But how to tell if the wood is seasoned?  It’s possible to buy a moisture meter if you want accuracy (look for no more than 20% moisture content), but for the most part, these simple signs will tell you if the wood is seasoned:

• Knocking two seasoned logs together will generally make a “clacking” sound, as opposed to a dull thud.  
• You might also see cracks in the wood, or peeling bark.  
• Finally, seasoned wood is noticeably lighter in weight than unseasoned.  

Once it’s on the ground, seasoning wood is a straightforward process.  Keeping logs stacked with enough air to circulate around them, and covering them from the rain and snow will do the trick!  The process normally takes 12 months or so, and longer for some hardwoods.

Next time, a handy guide to the most common types of wood you might come across and those from trees that might have growing in your garden.

Primary Tree Surgeons can supply seasoned logwood, cut to size, in two different sized loads (1 and 3 cubic metres).  Call  Andrew on 07771 883061 or 01256 817369 to order and arrange a delivery.