Hogwildz said:I.d be careful going to bed with the stove air left open to any degree. The Summit I have likes to run hot. I shut the air down to all the way low and still achieve 700+ degree temps. Don't want that fine stove overfiring.
Thanks for the heads up, Hogwildz. I'm glad you mentioned that.
I don't believe my wood is seasoned all that well. It's cracking a bit on the ends, but by no means would I consider it fully seasoned. Seems I need to give it a little air to keep the stove around 450*. I don't want it to burn too low because I'm concerned about creasote build up. I figure if I keep the stove around 450 or so, I'm hoping that will somewhat keep the creasote under control.
So far all I've been able to find for wood is thesemi-seasoned flavor. I've called numerous places/people advertizing seasoned fire wood. After talking to them for a while, asking when the trees were cut, when it was split, are the ends cracking, etc. I'm finding out what they are advertizing isn't totally acurrate. The line I hear often is "it'll burn just fine" :-/
There's a guy not too far from me that has some OK wood which is where I got the stuff I'm burning now. He doesn't deliver. So I have to pick it up by the FC in my 1/2 ton short box Chevy. Works out to about 1 FC per trip and about an hour and a half to load the truck, get home, then unload and stack it. I'm working 11-12 hour days 6 days a week right now. So it's kind of a PIA, but might have to do for the rest of this season.
I had 4 cords of unseasoned delivered last week (guy said it was ok to burn.... BS). I'll stack it and use it next season. I plan to order another 6 cords in the next week or two, again for next season. Figure I'll get it now before the ground/yard softens up. Then this fall I'll order 10 more FC for the follwing season.