You'll fit in well, here. It's an ongoing area of disappointment among members here that the uninformed masses haven't figured out what a difference in stove performance and safety having well seasoned wood can make. Some of our own members, in fact, have traded well seasoned wood with green stuff in order to help out newbies that don't have access!rogerandbridget said:Hey there one leg......I just wonder if the firm believers ever clean their own chimneys, or can attain a smoke free burn with the "silly" practice of putting wet wood in the box. As a industry professional I can help you win some bets....most hardwoods are rated between 6500 and 8000 btu/lb Then you account for water content which must "boil off" before the wood can burn, this in turn lowers the useable btu release and lowers your overall efficiency usually creating smoke. Why is everything about longer when a load of wood cured to 20% or less (usually a year in our territory) in a well ventilated stack, will burn longer than your bladder can wait to go potty........unless you pee your bed. It's a silly debate. Keep it dry, keep it clean, keep it safe and no one dies in a home fire........NO GREEN WOOD!