Fireplace Mega Deals

Historically burning wood is the way that human society, down the ages, has kept warm, cooked food and even driven away predatory animals. Wood fuelled the open fires of the hunter-gatherers, the brick ovens of the first bakers and, until the 19th century, in practically every home.

The ability to burn wood for heat in our home gives us more freedom and options for fuel. We are no longer dependent on large energy utilities and multinational corporations who may or may not be able to supply power and fuel. Even if logs have to be bought in at least this is supporting the local economy.

There is something very cheerful and comforting about burning wood in an open fireplace, especially during the cold winter months. Indeed, enjoying the quiet pleasure of soft flickering flames and the glowing embers of a log fire will almost certainly induce a tranquil and romantic mood.

This said however, as well as the obvious benefits of a wood burning fire there are also some basic rules that are well worth observing to get the best from your fire; whether it is in a huge grate or a tiny kitchen stove.

In any wood burning fireplace it is important to use the right kind of wood that is cut to the right size. For example if you want a really hot open fire you will find that hardwoods such as oak or fruitwood are the best option. Softwoods such as birch give off a good heat but tend to be consumed pretty quickly, while pine especially contains a lot of resin that can spit and spray dangerous sparks all over your best rug.

However tempting it may be to burn off-cuts from building or fencing jobs never use wood that has been treated or painted as this can be highly flammable, or even explosive, and will fill your home with toxic fumes.

Ideally, you want your logs to measure between 9 and 14 inches long and for the perfect fire, about 4 inches in diameter; although it doesn’t hurt to have a couple of larger logs on an open fire, so long as you lay them on a good bed of hot embers. It is always best to consign any suspect wood to an enclosed wood burning stove and do be aware that your fireplace or stove is only ever meant for burning wood so never throw household rubbish into the fire.

Bear in mind that you should only use seasoned wood for your open fire or stove; if you try to burn green wood the heat produced by combustion must dry the wood before it will burn, using up a large percentage of the available energy in the process. In addition by using well seasoned wood not only will you get a hotter fire, creating more heat for your home, but you will also reduce the risk of a buildup of creosote that causes a fire hazard. All wood should be seasoned for a minimum of six months and stored under cover.

Creosote is the after product of smoke from your burning wood mixed with too much moisture. When you burn wood that is unseasoned, or even if your wood burning stove is burned at a low flame, creosote is automatically formed and builds up in the chimney. This buildup can cause a fire that burns inside the chimney and stovepipes, often resulting in a house fire; which is why you should always have your chimney swept on a regular basis.

The best way to get your fire going, if you do not have a gas starter, is to use dry kindling laid in a crisscross formation on top of screwed up balls of newspaper. You can start with small pieces, no larger than two fingers in width and then add the larger pieces of wood once you have a strong flame.

Below is shown a list of different woods for burning:

Apple and pear – burn slowly and steadily with little flame but with a good heat, have a scent that is also pleasing

Ash – one of the best burning woods providing plenty of heat

Beech and hornbeam – good source of heat when well seasoned

Birch – good heat and a bright flame but burns quickly

Blackthorn and hawthorn – these burn slowly but with good heat

Cherry – burns slowly with good heat and a pleasant scent

Cypress – burns well but fast when seasoned and may spit

Hazel – good but more popular for other uses

Holly – good when well seasoned

Horse Chestnut – good flame and heating power but spits a lot

Larch – fairly good for heat but crackles and often spits

Maple – good and steady burner

Oak – very old dry seasoned oak is excellent, burns slowly with a good heat

Pine – burns well with a bright flame but crackles and spits so not practical for an open fire

Poplar –not good as firewood as it burns very slowly with little heat

Willow – very good source of easily grown fuel