scoobyxj said:
Good lord those are two of the worst woods you can burn in a stove! Definitely make sure you are cleaning your chimney out at least two three times a year burning that crap. You should be burning Ash, Oak, Walnut, Cherry, hard woods. They will burn allot longer, allot cleaner, and be much less of a hassle. Soft woods burn fast, put out less BTUs per cubic foot, and create a lot of dangerous creosote. Good way to burn your house down with a chimney fire burning that crap.
Beech is what we got, whole forests of it. Some Birch, Pine and Spruce, other odds and ends.
The ashes when you get done burning Beech are pretty clean, they make good fertilizer. I typically dry for two years, it really doesn't leave much creosote in the chimney, I clean twice a year. The trick is to give your fire plenty of air and let it burn fairly hot.
Oak has to dry for a long time (2-3 years or more), or it leaves a lot of residue. IMO it has more Creosote than any white wood. I have a glass front on my oven, I can tell pretty quick what burns clean and what doesn't.
Ash burns well, but hard to come by. I favor Apple when I can get it, not only does it burn for a long time, it smells good
The bad part about burning wood is the storage. I typically store 30 cubic yards cut and split at the house. And have that much again cut in 15-20 foot lengths in the forest. Wood thieves are a problem here.
One good thing about Beech, it is easy to split when it's green.
I once cut and split 15-20 cubic yards of Chestnut, that was a mistake. It splits hard, burns really dirty and has a lot of creosote in it. Once tried a Willow, that stuff is really hard to split, but burns well enough.
I've been thinking about trying some Birch, easy to split, burns clean and plentiful. Has more heat energy and burns longer than Pine.
Oak, Ash and Beech have the same amount (+/- 5%) of heat energy (kWh) per cubic yard of wood.