Why seasoning matters
Seasoning is crucial to quality. This means drying the wood out until it's in prime burning condition. Freshly felled and chopped hardwood has about 50% moisture content. Trying to burn wood in this condition is harmful to the environment because it produces creosote, which can cause chimney fires. We season and dry our logs until the moisture content is 20% or less. This makes them 60% more energy efficient than at the time of felling, and guarantees an efficient, carbon neutral fuel that burns with a clean, bright flame. No seasoning, no roaring fire.