What does dry, seasoned wood mean? | Enviro 1700-V Insert, Venice

Operating Instructions

g)Once the kindling has started to burn, add some smaller pieces of seasoned, dry firewood. Note: Adding large pieces at the early stages will only serve to smother the fire. Continue adding small pieces of seasoned dry firewood, keeping the door slightly open until each piece starts to ignite. Remember to always open the door slowly between placing wood into the fire.

h)Once the wood has started to ignite and the smoke has reduced, close the wood stove door fully. The reduction of smoke is a good indication that the draft in the chimney has started and good combustion is now possible. Larger pieces of seasoned, dry firewood can now be added when there is sufficient space in the firebox. Adjust the air control setting to desired setting. Note: The lower the air control setting, the longer the burn time of your firewood.

2. What type of wood is best to use as firewood?

Both hardwood and softwood burn well in this stove. Both woods contain about 8,000 BTU/lb (18,570 KJ/Kg), but hardwood is generally more dense, will weigh more per cord, and burns a little slower and longer. Cutting firewood so that it will fit horizontally, front to back, makes it easier loading and less likely for the fuel to roll on the glass. Except for a cold start, there is no need to crisis-cross the logs. Ideal length for the logs used in the 1200-V would be about 16“ (381 mm) but it can burn pieces up to 18” long. Ideal length for the logs used in the 1700-V would be about 18“ (381 mm) but it can burn pieces up to 20” long logs. Burn only dry, seasoned wood. It produces more heat and less soot or creosote. Freshly cut wood has about 50% moisture. A 10 pound (4.5 Kg) log contains 5 pounds (2.3 Kg) of water. To season firewood, split and stack it so that air can get to all parts of the wood. Burn beach wood only if its salt content has been washed away in a season of rain and then the wood dried. To prevent smoke spillage when refueling, open the door slowly.

3. What does dry, seasoned wood mean?

Wood that has been dried for a period of one year in a well-ventilated and sheltered area would be considered dry, seasoned wood. Wood from slow-growing trees is generally considered better than wood from fast-growing trees. To season firewood, split and stack it so that air can get to all parts of the wood.

4. Will following the above-listed steps for starting a fire mean perfect results every time?

The quick answer is ‘most of the time’. There are many variables that may affect your success when starting a fire. Most of those variables and how to deal with them will be learned through experience. Your ability to start a good fire will significantly increase with time and patience. Some of the reasons for poor stove performance will be covered in the next section of these instructions.

5. Why can’t I get the fire lit?

Damp or wet wood and poor drafts are the main reasons for poor results in starting a fire. Always use dry, seasoned wood for your fire. Even wood dried for two years will be difficult to ignite if it has become wet.

6. Is it normal for soot to cover the glass at the beginning of a fire?

Your stove has been built with an air-wash system that will help keep the glass clear when the firebox has reached a good operating temperature and has a good draft. Normally a hot stove will keep the glass clean, but if you must clean the glass, use a soft cloth with no abrasive and clean only when cold. Cold firebox temperature and poor draft cause sooting of the glass. Once the firebox temperature and the draft increase, the soot will burn off.