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Privacy Policy
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radfordchimneyworks@charter.net
For technical support please e-mail the webmaster
Last updated November 9, 2006
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 | Wood needs to be both dry and well seasoned |
| Wood with less than 20 percent moisture will burn easier and produce more
heat |
| Wood should be seasoned after cutting and splitting |
| Seasoning usually takes several months, some hard woods take a whole year |
| Loose bark and cracks in the end are signs of seasoned wood. |
| Hard woods such as oak, maple, beech or apple burn slowly and put out more
heat than softer woods |
| Stack wood in neat loose piles off the ground, preferably in the sunlight |
| Store the split pieces with the split down |
| Do not stack the wood against a building because termites may enter the
wood and eventually the building too |
| Wood stored in a shady corner near buildings and surrounded by shrubs will
deteriorate faster than wood stored in a sunny open spot |
| Wood stored on the ground rots quickly ruining it for use |
| The standard measurement for firewood is a cord. |
| A cord represents a stack four feet high, four feet wide, and eight feet
long and contains 128 cubic feet |
| A rick or face cord is only sixteen inches wide and represents 1/3 of a
standard cord |
Beechwood - fires are bright and clear, if the logs are kept a year.
Chestnut - only good they say, if for long it's laid away.
Birch and Fire - logs burn too fast, blaze up bright and will not last.
Elm - burns like a churchyard mold, even the very flames are cold.
Poplar - gives a bitter smoke, fills you eyes and makes you choke.
Applewood - will scent your room, with an incense-like perfume.
Hickory - will warm your heart, it may have warmed another part.
Oak and Maple - dry and old, keep away the winter cold.
But Ashwood wet or Ashwood dry, A king will warm his slippers by.
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Radford
Chimney Works