Showing posts with label wood. Show all posts
Showing posts with label wood. Show all posts

Thursday, December 12, 2013

Prepare your Fireplace Properly for the Holidays

With these 5 steps, you should be able to get the most out of your fireplace this winter, even in Florida!




1. Prepare your wood properly

“Before burning firewood, be sure it is properly dried and seasoned,” the EPA suggests. “Wet wood can create excessive smoke which is essentially wasted fuel.”
If you’re cutting firewood yourself, the EPA recommends following four simple steps to make sure your wood is dried properly:
  • Split: Split wood in a range of sizes to fit your stove, but do not cut pieces that are larger than 6 inches in diameter to ensure proper burning.
  • Stack: Stack wood split-side down and off the ground to allow air to circulate around the wood.
  • Cover: Cover the top of the stacked wood with a heavy-duty tarp to protect it from rain and snow.
  • Store: Store wood for a minimum of 6 months for softwoods and 12 months for hardwoods.
To test the moisture level of your firewood, consider using awood moisture meter, which can cost as little as $20 and save you loads of money in the long run. Properly dried wood should have a moisture reading of 20 percent or less, the EPA says.

2. Source your wood locally

If you’d rather not store wood in your yard for up to a year before using it, another option is to purchase firewood from a distributor in your area. Always remember to shop locally and request only dry, seasoned wood, the EPA suggests.
In addition to cutting down on the carbon footprint of your firewood, buying locally also ensures that you are in compliance with state and local ordinances, which may restrict out-of-state firewood.
“Many states have firewood movement restrictions and/or out-of-state quarantines due to invasive pests,” the EPA says. “For example, New York and Maine have regulations that prohibit the import and transportation of firewood unless the wood is treated under the USDA’s heat treatment standards. Homeowners should check their state and local ordinances for more information.”

3. Learn before you burn: Starting your fire

Starting a fire in your fireplace may sound simple, but there is actually a very specific way to build a strong-burning fire that creates more warmth with less wood. Here are three simple steps to help you do it right:
1. To begin, start a small fire with dry kindling then add a few pieces of wood. Give the fire plenty of air by fully opening the air controls until it is roaring.
2. Burn the fire to heat the chimney or flue before adding more wood
3. Keep space between the firewood as you add more, and maintain a bright, hot fire – don’t let it smolder.
To maintain proper airflow, regularly remove ashes from your fireplace, put them into a metal container with a cover and store it outdoors. Never burn garbage, cardboard, treated lumber or plastics as these items can damage your stove and cause serious health issues, the EPA says.

4. Getting the most from your fire: Circulate that toasty air

As most fireplace-users know, the warmth from your fire tends to stay in the area immediately around your wood-burning appliance – rather than circulating efficiently through the home. Take a few simple steps to help hot air spread more effectively, and you’ll notice a much more comfortable living space.
“To help move trapped hot air near the ceiling, run ceiling fans counterclockwise on low speed,” the EPA suggests. “This helps redirect warm air from the ceiling down the walls and into the living space.”
Improving the insulation in your home can also increase comfort levels and prevent your cozy warm air from going to waste. Check out these quick and easy tips from the EPA’s Energy Star program to help you weatherize your home and improve efficiency.

5. Maintain your fireplace and replace it as necessary

“Make sure to have a certified chimney sweep annually inspect your wood-burning appliance and chimney for any gaps, cracks or creosote build-up,” the EPA advises. “A clean chimney provides good draft and reduces the risk of chimney fires.”

If you burn wood to heat your home, the EPA encourages using the cleanest wood-burning appliance possible. So, if you need to upgrade your fireplace, consider opting for an EPA-certified wood stove or fireplace insert, which produce less smoke, minimal ash and burn more efficiently than older uncertified models. A properly installed and operated certified wood stove should produce little smoke inside or outside the home.
For even more tips to help you save money on fireplace heating and build a stronger, better and more efficient fire, check out the Burn Wise program’s Best Burn Practices.


Thursday, August 8, 2013

Wood on Wood on Wood- August 8th 2013

Smoking & Flavor


Most customers do no not know about our vast selection of woods and pellets you can use for your grill.  Between pellets, chips, staves and chunks, we have it all. Check out all of our varieties!


 Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Smoking Wood Chips infuse grilled food with rich flavors and are an inexpensive addition to your barbecuing routine that will make eating the foods you grill a delightful experience. The Best of Barbecue Smoking Wood Chip Blend for Beef is a robust blend made with hickory, oak and mesquite.





For those times when you need the smoke to last, Maine Grilling Woods offers you our premium grilling chunks. Measuring roughly 3 1/2 by 3 2/1 inches these chunks will burn for longer. As always, our chunks are produced from locally harvested wood lots and farms and produced using only fresh harvested trees, never scraps or lumberyard waste. Available in a 220 cubic inch (approx. 4 to 5 lb.) or 900 cubic inch (approx. 15 to 16 lb.) size and in all 10 wood varieties (Black Cherry, Wild Apple, Downeast Hickory, Mountain Mesquite, Sugar Maple, Acadian Oak, Golden Alder, Northern White Cedar, North Atlantic Olive, or Northern Beechnut).






Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Wine and great barbecue share much in common - they both owe their soulful flavor to wood. Steven Raichlen Best of Barbecue brings wine and barbecue together in this unique fuel: red wine barrel staves for smoking and grilling. Toss a few of these convenient size barrel pieces on your fire and get ready for an extraordinary flavor of oak smoke with red wine overtones. Toss a couple of staves on a hot bed of charcoals or on a gas grill place directly over one of the gas burners under the grill grate. For more flavor, build your fire entirely from these barrel staves.






These two fabulous outdoor barbeque supplies are created from barbeque wood pellets. With delicious smoke wood flavors like mesquite, hickory, Jack Daniels, mulberry, and pecan, every backyard griller or competition cooker will find their perfect flavor. Say goodbye to guessing how to smoke barbeque. These great wood cooking pellets are simple to use and deliver amazing results with every use.  Flavors include: Savory Herb, Sugar Maple, Sassafras, Mesquite, Cherry, Hickory, Mulberry, Apple, Oak, Black, Walnut, Orange, Pecan, Jack Daniels