Loading ...
Loading ...
Loading ...
12
5. Burning Process
Fire requires fuel, air and heat. If heat is robbed from
the replace during the drying stage, the new load of
wood has reduced the chances for a good clean burn.
Aways burn dry, seasoned rewood.
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 ue of a newly-started or
a slow-burning re. As a result, creosote residue ac-
cumulates on the ue lining.
When ignited, creosote creates an extremely hot re
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 re.
7. Processed Solid Fuel Firelogs
Manufactured relogs may be used with this replace.
Vermont Castings Group recommends the use of UL
Classied processed fuel relogs. Follow the manufac-
trer’s lighting and safety instructions.
Using relogs may require more frequent chimney in-
spections and cleaning.
Do not poke or stir the logs while they are buerning.
Use only relogs that have been evaluated for the ap-
plication in manufacted replaces and refer to relog
warnings and cautino markings on packaging prior to
use.
3. Seasoning
Seasoned rewood 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: Seasoningtimemayvarydependingondrying
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 rst re in the replace, make certain
that:
• refractory is in place
• all labels have been removed
VCG Biltmore Series • SB100 Owner’s Manual • 4013-304 • Rev B • 06/30/15
Loading ...
Loading ...
Loading ...