The Importance of Using Seasoned Wood

Freshly harvested wood can contain up-to 80% moisture and must be seasoned before burning in a woodburning appliance. Seasoning is the process of removing the moisture from wood. This can be best achieved by stacking undercover in a way which allows the air to circulate the wood and carry the moisture away as it evaporates. Seasoned wood generates a greater heat output, better fuel efficiency/economy and reduces the risk of problems within the stove and flue. Anything over 25% moisture content is classed as 'wet' or 'green' wood. Burning wet or green wood will not only lead to an inefficient, low heat output from your stove, but can also cause creosote/tar build up in the chimney and the blackening of the door glass.

Approx heat output for wet/dry wood
Wet or fresh cut wood 1.0 kw/h per kg
Wood containing 60% moisture 3.0 kw/h per kg    
Kiln Dried Wood 4.5 Kw/H Per Kg   
Wood containing no moisture 5.5 kw/h per kg (theoretical only)

Higher water content will also prevent the gasses in the wood from igniting allowing them to escape unused. Up to 50% potential heat wasted!