I scrounge most of my wood. A lot of it is already cut into rounds by someone other than me. Some of it I can cut to my preferred length. When processing, i am always mindful of a long burn so I cut to around 22" for the Oslo when I can.
I just picked up a load of nice hickory already cut into about 15" rounds. This prompted a few questions in my head.
Comparing loading the stove with seasoned 15" hickory splits vs loading the stove with seasoned 22" cherry split, which will give me the longer, better burn?
Which is more important, volume of the splits (lengths), or species of the split (btu rating)? And where approximately will the btu rating outweigh the length of the comparable split?
I suspect there is some formula someone who loves numbers could use to calculate this. Ive seen some pretty nerdy things before on this forum... go to it boys!
Unfortunately I will be no help in this area. I spent the majority of my time in high school algerbra class dropping my pencil 50 times. Those of you who went to a co-ed catholic school will get that reference. ;-P
I just picked up a load of nice hickory already cut into about 15" rounds. This prompted a few questions in my head.
Comparing loading the stove with seasoned 15" hickory splits vs loading the stove with seasoned 22" cherry split, which will give me the longer, better burn?
Which is more important, volume of the splits (lengths), or species of the split (btu rating)? And where approximately will the btu rating outweigh the length of the comparable split?
I suspect there is some formula someone who loves numbers could use to calculate this. Ive seen some pretty nerdy things before on this forum... go to it boys!
Unfortunately I will be no help in this area. I spent the majority of my time in high school algerbra class dropping my pencil 50 times. Those of you who went to a co-ed catholic school will get that reference. ;-P