Proof is in the pudding
We heat our depression era farm house with wood. We heat most of the older part of the house, including the second floor (by convection via floor vents), with a large Bullard stove which generates 75k BTU/h. We also have a Rayburn 216M which generates 16k BTU/h; this stove does double duty by cooking our food and by heating the north end of the house, upstairs (again, via convection) and down. We have always purchased polewood from Skipper, a middle-man who runs between loggers and folks like us who don’t want to pay the premium prices charged for firewood that has already been cut and split. It is our usual practice to get in touch with Skipper during the summer to order a load of poles in time to get them well before the start of the winter heating season. This year however he simply came up the driveway fully loaded and announced that it might be his last load and that he was seriously contemplating retirement. What will we do without him? In any case, the poles need to be cut into shorts and then split using a Super Split, a fly wheel-driven splitter that cannot be matched for speed and efficiency. The image shows one of the pleasures of wood heat … warm, very warm, hands.