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5. Burning Process
Fire requires fuel, air and heat. If heat is robbed from
the fireplace during the drying stage, the new load of
wood has reduced the chances for a good clean burn.
Always burn dry, seasoned firewood.
6. Creosote Formation
When wood is burned slowly, it produces tar and other
organic vapors which combine with expelled moisture
to form creosote. The creosote vapors condense in
the relatively cool chimney flue of a newly-started or
a slow-burning fire. As a result, creosote residue ac
-
cumulates on the flue lining.
When ignited, creosote creates an extremely hot fire
which may damage the chimney or even destroy the
house.
The chimney shall be inspected at least annually be
-
fore lighting, or once every two months during heating
season.
When creosote has accumulated it shall be removed to
reduce the risk of a chimney fire.
7. Processed Solid Fuel Firelogs
Manufactured firelogs may be used with this fireplace.
Vermont Castings Group recommends the use of UL
Classified processed fuel firelogs. Follow the manufac
-
turer’s lighting and safety instructions.
Using firelogs may require more frequent chimney in
-
spections and cleaning.
Do not poke or stir the logs while they are burning. Use
only firelogs that have been evaluated for the appli
-
cation in manufactured fireplaces and refer to firelog
warnings and caution markings on packaging prior to
use.
3. Seasoning
Seasoned firewood is nothing more than wood that is
cut to size, split and air dried to a moisture content of
around 20%. The time it takes to season wood varies
from around nine months for soft woods to as long as
eighteen months for hardwoods. The key to seasoning
wood is to be sure it has been split, exposing the wet
interior and increasing the surface area of each piece.
A tree that was cut down a year ago and not split is
likely to have almost as high a moisture content now as
it did when it was cut.
To season wood:
• Cut logs to size
• Split to 6 in. (152 mm) or less
• Air dry to a moisture content of around 20%
- Soft wood - about nine months
- Hard wood - about eighteen months
NOTICE:
Seasoning time may vary depending on drying
conditions.
4. Storing Wood
Splitting wood before it is stored reduces drying time.
The following guideline will ensure properly seasoned
wood:
• Stack the wood to allow air to circulate freely around
and through the woodpile.
• Elevate the woodpile off the ground to allow air
circulation underneath.
• The smaller the pieces, the faster the drying process.
Any piece over 6 in. (152 mm) in diameter should be
split.
• Wood should be stacked so that both ends of each
piece are exposed to air, since more drying occurs
through the cut ends than the sides. This is true even
with wood that has been split.
• Store wood under cover, such as in a shed, or covered
with a tarp, plastic, tar paper, sheets of scrap plywood,
etc., as uncovered wood can absorb water from rain
or snow, delaying the seasoning process. Avoid
covering the sides and ends completely. Doing so
may trap moisture from the ground and impede air
circulation.
D. First Fire
Before lighting your first fire in the fireplace, make certain
that:
• refractory is in place
• all labels have been removed
VCG Royalton Series • BE36/BE42 Owner Manual • 4044-198 • Rev A • 02/18/15
