FUEL
PAGE 16
BURN RECOMMENDED FUEL
This appliance is approved for use with untreated natural
dry wood only (see
Important Warnings
, page 2, #8).
Burning materials other than natural wood will shorten the
life of the catalytic combustor. Do not burn particleboard or
pressed logs using bonding agents as they can produce
conditions that will deteriorate metal or damage the cata-
lyst. Green or uncured wood does not work well as fuel,
and can cause increased creosote buildups and plugging
of the catalytic combustor. The value of green wood as a
source of heat is limited. Do not overload or use kindling
wood or mill ends for primary fuel as this may cause over-
firing. Overfiring is a condition where excessive tempera-
tures are reached, beyond the design capabilities of the
stove. The damage that occurs from overfiring is not cov-
ered under the stove warranty.
WARNING: BURNING IMPROPER FUEL (I.E. CHAR-
COAL) CAN RESULT IN
CARBON MONOXIDE POI-
SONING WHICH MAY LEAD TO DEATH!
CARBON MONOXIDE POISONING – EARLY
SIGNS
OF CARBON MONOXIDE POISONING RESEMBLE
THE FLU WITH HEADACHES, DIZZINESS, OR NAU-
SEA. IF YOU HAVE THESE SIGNS, GET FRESH AIR
AT ONCE! HAVE THE HEATER INSPECTED BY A
QUALIFIED SERVICE TECHNICIAN. SOME PEOPLE
ARE MORE AFFECTED BY CARBON MONOXIDE
THAN OTHERS. THESE INCLUDE PREGNANT
WOMEN, PEOPLE WITH HEART OR LUNG DISEASE
OR ANEMIA, THOSE UNDER THE INFLUENCE OF
ALCOHOL, AND THOSE AT HIGH ALTITUDES.
WHY SEASONED WOOD?
The key to the success of a good fire that produces heat
from a woodstove is the wood. It needs to be well-
seasoned natural wood.
What does “Well-Seasoned” mean?
When a tree is cut down, the wood is green, full of sap
and moisture. This moisture content can exceed 80%,
which must be reduced to less than 20%. Wood prop-
erly seasoned is then capable of generating the heat the
stove was designed to provide.
Green wood does not burn easily. Attempting to burn
green wood often results in a lot of smoke and very little
fire. Time is the most important factor in seasoning
wood. Ideally the moisture content should be reduced
to 11-20%, although very few of us will be able to check
that figure. There are several steps that should be taken
to ensure that you come close to these figures.
SEASONING GUIDE
Softwoods – 6 months to 18 months
Hardwoods – 12 months to 24 months
Logs that are 5” (127 mm) diameter across or larger
should be split in half, three pieces if over 8 inches (203
mm), and four pieces when over a foot (305 mm)
across. If the tree fell 2 to 4 years ago, it still needs to
be cut, split, and seasoned for 6 to 24 months depend-
ing on the wood.
WOOD STORAGE
Wood to be seasoned should be stacked in an area
open enough to ensure good air circulation on both
sides – leaving adequate space between woodpiles to
walk comfortable. Do not stack wood against a wall or
building. It helps to elevate the woodpiles off the ground
(two 2 x 4’s running lengthwise beneath the woodpile
works well). This allows air to flow under the bottom
logs.
Wood that is kept outdoors, either covered with a tarp,
or not covered at all, will not burn well until it has been in
an enclose space for one to two months.
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