The Wisconsin Skier

After ski before fire.

One of the treats of skiing is being around fireplaces. We all enjoy them but very few of us have them.

Fortunately, that is one amenity The Wisconsin Skier International Headquarters has, both locations. Not only do I have fireplaces I have wood fireplaces. As I have noted before, wood fireplaces add a little extra ambiance gas and electric fireplaces can not add.

Starting a wood fire is not that difficult, but it is harder than flipping a switch. The most important thing to starting a wood fire is to make sure you have well seasoned wood. Seasoned wood is critical for a number of reasons, some of those reasons while distinct are related.

Seasoned wood starts quicker, requiring less kindling and tinder. You do not want to burn up all of your tinder and kindling right away, especially the kindling. Tinder is easily obtainable and is a major reason I subscribe to the local paper, you did not think I read their dribble did you?

Another reason and it is related to the first one is the issue of creosote. A fire that starts quicker develops a draft faster driving the smoke up through and out the flue more quickly. This gives the creosote in the smoke less chance to condense on the flue — lessening the risk of chimney fires.

Seasoned wood burns more quickly and hotter which of course warms you up more quickly and that is the main goal.

What is seasoned wood? Seasoned wood is wood that is cut, split, and has spent significant time outside. I have never seen a set amount of time mentioned, but the rule of thumb I use is one year. That is the best, you cut, split, stack, and then let it season for one year. If you do that then you can be sure the wood is ready for burning.

In the next installment I will go over signs of seasoning you can look for if you are unsure of the wood’s age.