FoodBanter.com - View Single Post - Fish Fingers' 60th Anniversary in the UK (Gdn)

Janet

In article >,
says...
>
> On Sat, 10 Oct 2015 21:12:23 -0300, wrote:
>
> >On Sun, 11 Oct 2015 10:30:54 +1100, Jeßus > wrote:
> >
> >>On Sat, 10 Oct 2015 07:14:26 -0300, wrote:
> >>
> >>>On Sat, 10 Oct 2015 11:54:03 +1100, Jeßus > wrote:
> >>>>On Fri, 09 Oct 2015 20:37:35 -0300, wrote:
> >>>>>On Sat, 10 Oct 2015 10:25:32 +1100, Jeßus > wrote:
> >>>>>>
> >>>>>>Time for another supplier. He's probably throwing in a bit of
> >>>>>>unseasoned wood as well.
> >>>>>
> >>>>>I was okay with this years wood as I didn't intend to use it this
> >>>>>year
> >>>>
> >>>>Good to plan ahead
> >>>
> >>>I had one of those small Jotul stoves and no way I wanted to use green
> >>>wood in it.
> >>
> >>Very bad for their longevity.
> >
> >It was an excellent stove, you could put two logs in at night and
> >there was enough go left in them to add two more in the morning.
>
> Clearly an older model then I assume it is the same where you are -
> here wood stoves and fires have to be designed by law to not be able
> to be fully shut down, if you know what I mean (the air vents)?
>
> The reason for it is to reduce smoke pollution... but it does mean
> it's nigh on impossible to get a new fire to burn overnight and well
> into the morning. Most are easy to modify, however.

When we heated the whole house from a French EFEL woodstove, in winter
a couple of logs at bedtime kept it in all night, ready to roar up in
the morning. (No emission restrictions where we lived) I kept it burning
for seven days and nights then the eighth day let it go out to clear ash
and relight. We were burning (very) seasoned hardwood. An average of 20
tons a year, delivered as treetrunks on a forestry low-loader with a
crane grab, and all cut into logs by us.

Janet UK