It's a sub-species of evergreen oak: Quercus ilex rotundifolia (picture below). Also olive, both so well seasoned (split spring 2007) that I can completely close the damper after five minutes without any sign of smoke from the chimney when reloading over coals glowing bright orange. I've also got a big pile of almond but it's a bit suspect though as it's only been split nine months.bren582 said:What type of wood are you burning?
I tried some of the evergreen oak last March and it was a bit like that almost one year after being split. Your long lasting coalbed also makes me think the wood might need a tad more seasoning, but it may just be that soapstone liner retaining the heat.bren582 said:If I damper down to quick the fire will smolder versus flame.
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