I have a Morso 2110 and this is my first year of running it. The question I have is; will I be able to get my temps up in the stove the more seasoned the wood is? I cut dead oaks last year and some hickory in planning for this season. The wood is in pretty good shape but I know some of it has not been completely seasoned.
I can get the stove up to 500, and a time or two just a little over that, but I would like to be able to run it around 550. Right now it is taking some pretty close attention and effort to get it to that stage. So can I expect to get that top temp much easier the more seasoned my wood is?
I can get the stove up to 500, and a time or two just a little over that, but I would like to be able to run it around 550. Right now it is taking some pretty close attention and effort to get it to that stage. So can I expect to get that top temp much easier the more seasoned my wood is?