Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Good Background Information > Newbie Forum

Like Tree1Likes
  • 1 Post By tusr18a

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 06-25-2013, 09:54 AM
Serf
 
Join Date: Jun 2013
Location: fort mill ,sc
Posts: 3
Question question about seasoned wood

I am new to all of this and just installed my oven two weeks ago...so pardon my naivety....everything i read says to use only hardwood that has been seasoned for two years....I certainly understand using only hardwood...that's common sense...but 2 years??...I do not know how hard it will be to find...my question is...is the reason for this one of health and safety (formation of harmful agents…creosote..Etc..)..or just oven efficiency….any insight would be greatly appreciated
Reply With Quote
  #2  
Old 06-25-2013, 05:17 PM
Laborer
 
Join Date: Mar 2010
Location: Grand Rapids MI
Posts: 95
Default Re: question about seasoned wood

The drier the wood the better. If you can find two year old dried hard wood, the jump on it. Otherwise, find the driest wood that you can find. If you can't find seasoned wood, then there are tricks that can help you out. One is to use residual heat from the oven to help dry out the wood. After you have used the oven on a given night, remove the coals and ashes and let it cool a little. Then stack up the wood that you plan to use for your next burn inside the oven. The remaining heat in the oven will help dry out the wood. There are a few reasons to try to avoid green wood. First, it is hard to light. It is no fun spending a lot of time trying to get the fire to light. Second, green wood puts off less energy. The fire spends energy converting the water in the wood to steam. That is energy that is not being used to heat the masonry in your oven. Hope this helps!
david s likes this.
Reply With Quote
  #3  
Old 06-25-2013, 07:59 PM
Serf
 
Join Date: Jun 2013
Location: fort mill ,sc
Posts: 3
Default Re: question about seasoned wood

thank you...and yes that does help...have you heard of any health concerns related to using wood that is not seasoned?...something about the moisture in the wood meeting the air...forming creosote and/or other hazardous agents

thanks again for your response!
Reply With Quote
  #4  
Old 06-25-2013, 08:50 PM
Laborer
 
Join Date: Jul 2011
Location: Poetry, Texas
Posts: 50
Default Re: question about seasoned wood

I must admit to being totally blown away by the difference in heat from different types of wood. Fascinating! And the green stuff smokes like crazy. Hardwoods are sooo much more efficient and effective.
Reply With Quote
  #5  
Old 06-26-2013, 04:03 PM
Laborer
 
Join Date: Apr 2010
Location: Northern Virginia
Posts: 81
Default Re: question about seasoned wood

Make sure you let the oven cool down to something like 400 degrees f before loading in the wood you plan to cure. Otherwise you could find yourself with a huge fire - and, at the end, no cured wood. I didn't let the oven cool down enough the first time I tried to cure wood in it and the fire was pretty spectacular. Flash point of wood is somewhere in low 400s, IIRC.

Karl
Reply With Quote
  #6  
Old 06-26-2013, 08:33 PM
Laborer
 
Join Date: Mar 2010
Location: Grand Rapids MI
Posts: 95
Default Re: question about seasoned wood

I am not aware of any health concerns with burning green wood. With that said, I am definitely not an expert in that area.
Reply With Quote
  #7  
Old 06-29-2013, 05:21 AM
Master Builder
 
Join Date: Jan 2013
Location: Tochigi Prefecture, Japan
Posts: 620
Default Re: question about seasoned wood

I'd say, burn what you can get. Dry is good!

Stay away from scrap wood that is painted; plywood is a no-no; so is OSB or any other wood that is chemically treated.

Almost all wood will burn--just some wood burns better!

All you are looking for is something that will heat your oven--almost everything will!

If you have any access to standing dead wood, usually that is already dry. Trees that have fallen during storms make good firewood as long as you can harvest the wood before the trunks settle too much to the ground and start decaying. Almost all branches--any size from finger size up make great firewood. When you look around your surroundings--look at trees --as a fuel source not just for their majestic presence. If you have a small chainsaw, or really good cross-cut saw that would work on branches...keep them in the trunk of your car--so you can take advantage of every opportunity!

Join the crowd of firewood seekers!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Are these types of wood safe to use? kerb stovall Firing Your Oven 8 08-24-2014 01:43 PM
Travel Report: The Greek Wood Oven FornoBravoNews Europe 2 04-28-2012 02:54 PM
burning locust wood bobnnorm Newbie Forum 4 07-03-2011 08:30 AM
Oak wood with a thick bark Richard Firing Your Oven 3 05-29-2007 12:24 PM
Wood Fired Grill james Getting Started 6 07-09-2005 02:05 AM


All times are GMT -7. The time now is 10:11 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC