I can’t make out any of the telltale rays in the end grain…not thinking oak.
167 lbs
One of the big reasons I chose a wood stove over a pellet stove. When the power goes out in winter we are still nice and toasty!:fire:
Yes, buy the o ring kit for 15 bucks and try that. If that doesn’t work and you can’t find anything else get a new valve.
I’ve heard of both hot dog in a crescent roll and sausage in a pancake.
Thanks!
Thank you :D
Thank you:D
What I like best are: Gambel oak Douglas fir Pinyon Aspen/spruce I have an over abundance of ponderosa pine. Also juniper is here but I have lots...
I’m surprised almond wood wasn’t on there. That has got to be the hottest wood I’ve ever burned. I’d nearly get scorched if I opened the glass...
Yes…and if under those same conditions the wood was SPLIT, it would have taken half the time, or been twice as dry.
“Seasoned” firewood means cut, SPLIT, stacked. So firewood cannot be “seasoned” UNTIL AFTER that occurs. What that firewood seller has is just...
Amen!
And that is precisely why seasoning does not start until wood is cut, split, and stacked. :saw::axe::stacker:
I have a system. Once they are cut/split/stacked they season out in open air and sun and weather for 1 or two years unless it was cut dead...
Cut, and now split and stacked for next year :saw::axe::stacker:
Very nice!
Took me a minute to figure that out. But I like it.:salute: