Seasoning and storing logs

When buying firewood from a merchant, make sure you know whether you are buying freshly cut wood, or seasoned logs which are ready to burn.

Unseasoned wood should be cheaper.  The price will depend on the type of wood it is and whether you have to process lengths into logs which will fit your stove or log boiler.  This is a good, economical way to purchase wood if you have the space to store and season the logs.

If you need wood which is ready to burn, make sure the logs have been seasoned for at least a year, preferably two, before delivery. If you don't you could be parting with your hard-earned cash for wood which will not keep you warm.

Burning wet logs gives off less heat and will cause tarry residues to build up on your chimney, heightening the risk of chimney fires. It is also much less efficient to burn unseasoned wood as much of the energy goes into drying the wood as it burns.

The best time to cut trees for firewood is during the winter when the sap is dormant. It makes sense to cut the wood into logs which fit your stove right from the start, and stack them to dry.

There are many creative and interesting ways of stacking logs - as a general rule put the bigger ones on the bottom and work your way upwards.

A good wood shed which keeps rain off the logs but allows wind to blow through is vital in seasoning logs at home; if you put them in a garage or shed with little ventilation they will take much longer to season. There is a host of advice and inspiration available on the internet on sites such as secretsofshedbuilding.com or check out friends' and neighbours' sheds for ideas.

Logs frequently contain up to 60%water - they are considered to be ready for efficient burning when the moisture content reaches 30% or below.

Dry logs will feel lighter than wet ones. Another way of telling when a piece of wood is getting dry enough to burn is when it starts to split and crack, and fissures appear on sawn surfaces.