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Post by truckcab79 on Apr 5, 2018 20:04:14 GMT
Appreciate this is a well-worn topic and apologies if it's not quite the right place for this thread.
Well aware that kiln dried is better in the sense of hotter burn and less smoke, but wondered if kiln dried is worth the extra spend in my situation. My wood will be stored outside under the oven in the oven base. It therefore won't get rained on but will be subject to moisture in the air. Is kiln dried a waste of money as it will re-absorb moisture from the air, or once kiln dried will it always be drier than seasoned?
Hope that makes sense.
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Post by downunderdave on Apr 7, 2018 11:54:01 GMT
Appreciate this is a well-worn topic and apologies if it's not quite the right place for this thread. Well aware that kiln dried is better in the sense of hotter burn and less smoke, but wondered if kiln dried is worth the extra spend in my situation. My wood will be stored outside under the oven in the oven base. It therefore won't get rained on but will be subject to moisture in the air. Is kiln dried a waste of money as it will re-absorb moisture from the air, or once kiln dried will it always be drier than seasoned? Hope that makes sense. Your wood needs to be dry otherwise you are using the energy of the wood to drive off moisture before it burns which leads to longer firings and greater fuel consumption. It matters little how the wood is dried. Personally i’ve never paid for any wood, but my oven is small and uses very little. I usually place a couple of bits of wood in the entry to preheat before placing in the oven. Remember, nothing thicker than your wrist. |
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Post by chas on Apr 7, 2018 12:59:10 GMT
Appreciate this is a well-worn topic and apologies if it's not quite the right place for this thread. Well aware that kiln dried is better in the sense of hotter burn and less smoke, but wondered if kiln dried is worth the extra spend in my situation. My wood will be stored outside under the oven in the oven base. It therefore won't get rained on but will be subject to moisture in the air. Is kiln dried a waste of money as it will re-absorb moisture from the air, or once kiln dried will it always be drier than seasoned? Hope that makes sense. As per Dave, some wood sat in the doorway will dry - to the point of apparent spontaneous combustion - but under the oven isn’t the place to keep your main stash of wood. We’ve all got those spaces and a wood store seems the ideal use, but over a few seasons I’ve found wood kept almost anywhere else dry and under cover and barrowed round for a firing is better, ie drier. I go a step further and ahead of a firing stack a couple of perforated trays of logs on top of the boiler for 24 hrs. You’ve also correctly guessed the answer to the kiln dried question. Stored under your oven it will absorb moisture to the surrounding conditions and so may - depending on local conditions - be an extravagence by getting wetter. ‘Ordinary’ seasoned hardwood will do that just as well for less money. I keep mine in a redundant greenhouse. Chas |
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Post by truckcab79 on Apr 7, 2018 13:02:37 GMT
Many thanks for the info both of you. It may be that I’ll keep the space under the oven fronted with a few logs for effect and then keep the remainder elsewhere by the sound of it.
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Post by downunderdave on Apr 8, 2018 22:52:13 GMT
Appreciate this is a well-worn topic and apologies if it's not quite the right place for this thread. Well aware that kiln dried is better in the sense of hotter burn and less smoke, but wondered if kiln dried is worth the extra spend in my situation. My wood will be stored outside under the oven in the oven base. It therefore won't get rained on but will be subject to moisture in the air. Is kiln dried a waste of money as it will re-absorb moisture from the air, or once kiln dried will it always be drier than seasoned? Hope that makes sense. As per Dave, some wood sat in the doorway will dry - to the point of apparent spontaneous combustion - but under the oven isn’t the place to keep your main stash of wood. We’ve all got those spaces and a wood store seems the ideal use, but over a few seasons I’ve found wood kept almost anywhere else dry and under cover and barrowed round for a firing is better, ie drier. I go a step further and ahead of a firing stack a couple of perforated trays of logs on top of the boiler for 24 hrs. You’ve also correctly guessed the answer to the kiln dried question. Stored under your oven it will absorb moisture to the surrounding conditions and so may - depending on local conditions - be an extravagence by getting wetter. ‘Ordinary’ seasoned hardwood will do that just as well for less money. I keep mine in a redundant greenhouse. Chas With my design the supporting slab is cantilevered over the two supporting piers. This was done to reduce the span between them to make it more structurally sound and enabling a lighter weight supporting slab. As sometimes happens with design features, it has a secondary benefit, that of creating a wood storage that is well covered from rain at the same time as providing airflow from back to front if there’s no back wall. This airflow allows moisture to be removed from the wood. Some builders rotate the two supporting piers of the stand 90 degrees so the wood storage is at the side. This hides an untidy wood stack and is probably safer as the odd hot coal that might be dropped from the oven won’t land anywhere near the bottom of the wood stack. |
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Post by dave462 on Apr 12, 2018 16:59:26 GMT
if dried wood is so essential then why don't someone design an oven with the wood stored around the oven itself so the heat that is lost through the shell would dry the wood it wouldnt have to be a large amount
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