FUEL
BURN RECOMMENDED FUEL
This appliance is approved for use with untreated natural dry wood only (see Important Warnings, page 2, #8). Do not burn particleboard scraps or pressed logs using bond- ing agents because they can produce conditions that will deteriorate metal. Green or uncured wood does not work well as fuel, and can cause increased creosote buildups. The value of green wood as a source of heat is limited. Do not overload or use kindling wood or mill ends as primary fuel as this may cause overfiring. Overfiring is a condition where excessive temperatures are reached, beyond the design capabilities of the stove. The damage that occurs from overfiring is not covered under the stove warranty.
WARNING: BURNING IMPROPER FUEL (I.E. CHAR- COAL) CAN RESULT IN CARBON MONOXIDE POISON- ING WHICH MAY LEAD TO DEATH!
CARBON MONOXIDE POISONING – EARLY SIGNS OF CARBON MONOXIDE POISONING RESEMBLE THE FLU WITH HEADACHES, DIZZINESS, OR NAUSEA. IF YOU HAVE THESE SIGNS, GET FRESH AIR AT ONCE! HAVE THE HEATER INSPECTED BY A QUALIFIED SERVICE TECHNICIAN. SOME PEOPLE ARE MORE AFFECTED BY CARBON MONOXIDE THAN OTHERS. THESE IN- CLUDE PREGNANT WOMEN, PEOPLE WITH HEART OR LUNG DISEASE OR ANEMIA, THOSE UNDER THE IN- FLUENCE OF ALCOHOL, AND THOSE AT HIGH ALTI- TUDES.
WHY SEASONED WOOD?
The key to the success of a good fire that produces heat from a woodstove is the wood. It needs to be well- seasoned natural wood.
What does
When a tree is cut down, the wood is green, full of sap and moisture. This moisture content can exceed 80%, which must be reduced to less than 20%. Wood properly seasoned is then capable of generating the heat the stove was designed to provide.
Green wood does not burn easily. Attempting to burn green wood often results in a lot of smoke and very little fire. Time is the most important factor in seasoning wood. Ideally the moisture content should be reduced to
SEASONING GUIDE
Softwoods – 6 months to 18 months
Hardwoods – 12 months to 24 months
Logs that are 5” (127 mm) diameter across or larger should be split in half, three pieces if over 8 inches (203 mm), and four pieces when over a foot (305 mm) across. If the tree fell 2 to 4 years ago, it still needs to be cut, split, and seasoned for 6 to 24 months depending on the wood.
WOOD STORAGE
Wood to be seasoned should be stacked in an area open enough to ensure good air circulation on both sides – leaving adequate space between woodpiles to walk comfortable. Do not stack wood against a wall or building. It helps to elevate the woodpiles off the ground (two 2 x 4’s running lengthwise beneath the woodpile works well). This allows air to flow under the bottom logs.
Wood that is kept outdoors, either covered with a tarp, or not covered at all, will not burn well until it has been in an enclose space for one to two months.
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