People have different ideas on how to dry out firewood. My own preference is to cut into blocks soon/immediately after felling, and then split to the appropriate size. Letting the wood dry out before splitting makes the work much harder. Green wood, in my experience, splits much easier. A fungus would indicate that nutrients are being removed from the wood, which would decrease the energy value when it is being burned. Does that make sense? The woodstation looks like a very effective idea.
Is cutting firewood to such a short length fairly common in the UK? I've seen several channels with seemingly short firewood as compared to how I typically see it here in Canada, where it is usually 14-16 inches in most cases, with some people cutting it closer to two feet long. (~35-40cm, and 60ish cm.)
I guess it all depends on the size of your grate or stove. Lots of people in the UK have small efficient wood burning stoves which typically take logs up to 12 inches long. I find many things are bigger in Canada than in Europe! What I would say is that trees in the UK are often knotty and crooked so splitting long lengths is difficult, especially if you wait for them to dry out before splitting - in my experience most species split more easily when they are freshly felled. Of course they also season far more quickly this way.
Interesting as me and my friends use an old cast iron firebox for cooking and heat at medieval shows but its long enough that you can put proper logs into it which is handy if youre just cutting the with an axe like I do as saws were extremely uncommon back then.
The guy loses some credibility right away when he points to wood that has fungus growing on it as being nice quality. That's a massive fail right there, and a definite sign that drying conditions aren't adequate. Split your rounds and put them in a sunny place exposed to the wind and you won't have that, and the firewood will be dry for next winter if you cut it in the winter/early spring when the sap is down.
I'd be interested to know whereabouts in the world you are. The whole of the UK smells of mushrooms. It's difficult to find anywhere where fungus doesn't grow. You notice it if you go to a dry part of the world then return.
@@seriousros7280 Sweden. Lots of mushrooms and fungus here, and lots of species specialized in colonizing dead wood. But the point is that fungus should not have time to grow on firewood, if you do it right it shouldn't stay wet long enough. Fungus growth inhibits drying and can reduce the energy value of the wood a lot, so if you get visible fungus growth on your wood you've messed up.
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People have different ideas on how to dry out firewood. My own preference is to cut into blocks soon/immediately after felling, and then split to the appropriate size. Letting the wood dry out before splitting makes the work much harder. Green wood, in my experience, splits much easier. A fungus would indicate that nutrients are being removed from the wood, which would decrease the energy value when it is being burned. Does that make sense? The woodstation looks like a very effective idea.
Spot on Michael. I do hope he's taken your advice on board.
Here in Bulgaria, it's normal to cut wood around a foot long, this can then be used in a stove or fire, after it's split.
Is cutting firewood to such a short length fairly common in the UK? I've seen several channels with seemingly short firewood as compared to how I typically see it here in Canada, where it is usually 14-16 inches in most cases, with some people cutting it closer to two feet long. (~35-40cm, and 60ish cm.)
I guess it all depends on the size of your grate or stove. Lots of people in the UK have small efficient wood burning stoves which typically take logs up to 12 inches long.
I find many things are bigger in Canada than in Europe!
What I would say is that trees in the UK are often knotty and crooked so splitting long lengths is difficult, especially if you wait for them to dry out before splitting - in my experience most species split more easily when they are freshly felled. Of course they also season far more quickly this way.
Interesting as me and my friends use an old cast iron firebox for cooking and heat at medieval shows but its long enough that you can put proper logs into it which is handy if youre just cutting the with an axe like I do as saws were extremely uncommon back then.
🍻
Unfortunately are fires aren’t that long and wood is very expensive
The guy loses some credibility right away when he points to wood that has fungus growing on it as being nice quality. That's a massive fail right there, and a definite sign that drying conditions aren't adequate. Split your rounds and put them in a sunny place exposed to the wind and you won't have that, and the firewood will be dry for next winter if you cut it in the winter/early spring when the sap is down.
That's the problem with TH-cam. So called experts giving advice.
The survival /bushcraft channels are awash with them.
I'd be interested to know whereabouts in the world you are. The whole of the UK smells of mushrooms. It's difficult to find anywhere where fungus doesn't grow. You notice it if you go to a dry part of the world then return.
@@seriousros7280 Sweden. Lots of mushrooms and fungus here, and lots of species specialized in colonizing dead wood. But the point is that fungus should not have time to grow on firewood, if you do it right it shouldn't stay wet long enough. Fungus growth inhibits drying and can reduce the energy value of the wood a lot, so if you get visible fungus growth on your wood you've messed up.
Split out of rubber.