FAQ

Delivery Information

  1. Delivery is made by courier who will arrange the time, delivery is 5-7 days from day of order.
  2. A pallet truck and tail lift is used to deliver.The driver will not move to storage unless location is within easy access due to the limited ground conditions on which the pallet truck can operate. However every effort will be made to deliver to the desired location.
  3. Once delivery has been made the goods shall become the full responsibility of the customer.
  4. GraceFirewood.ie are not in any way responsible for any health and safety concerns once the customer has taken delivery of the goods.
  5. All responsibility and liabilities however arising shall remain with the customer should the courier make delivery at kerbside outside the customers property due to inadequate access.
  6. Failure to deliver due to customer not present will result in a repeat delivery charge.

Our Wood Types

ASH WOOD

Ash has a creamy light colour but the heart of the wood can go darker olive-brown. Hardy and fast growing, ash prospers under most conditions. Chunky in appearance, ash has the same heat/burning ratio than oak but produces a beautiful steady flame with very little sparks and is therefore popular for wood stoves or Pizza ovens.

BEECH WOOD

Beech trees are renowned for their smooth grey bark and their straight and tall slightly fluted column-like trunks. Found primarily in northeast Europe, America and Canada, beech is a heavy, pale-coloured medium-to-hard wood which has a fine, tight grain and large medullary rays similar in appearance to maple or birch woods. White in appearance and a softness to touch, beech produces a beautiful flame and is excellent firewood. It is easily split and burns for many hours with a bright but calm flame. It produces plenty of hot coals which produce a high, long-lasting heat density.

SPRUCE WOOD

 

 

Tips on Seasoning and Storing Wood

Wood, which has recently been cut and is still full of sap and water is known as “green” wood.
Greenwood will generally burn poorly and inefficiently, because it can have from 50% water (for example: Ash) to as much as 140% water (for example: Elm) in its cells. It may be hard to light, smoulder, not put out any heat and cause more than the usual amount of creosote to build up in your chimney. One fresh-cut cord of oak may contain enough water to nearly fill six, 55 gallon drums.

So our aim will be to dry the wood out to below 25% moisture content and this process is called seasoning. As the name implies, we basically store the wood for a season or so, while it dries, but there are things we can do to speed up seasoning by cutting the wood now rather than just before we use it.

Wood is composed of bundles of microscopic tubes that were used to transport water from the roots of the tree to the leaves. These tubes will stay full of water for years even after a tree is dead. This is why it is so important to have your firewood cut to length for 6 months or more before you burn it, it gives this water a chance to evaporate since the tube ends are finally open and the water only has to migrate a foot or two to escape. Splitting the wood helps too by exposing more surface area to the sun and wind, but cutting the wood to shorter lengths is of primary importance.

Here is a tip to decide whether your wood is ready or not: Well seasoned firewood generally has darkened ends with cracks or splits visible, it is relatively lightweight wood on the other hand is very heavy, the ends look fresher, and it tends to make a dull “thud” when struck.

Another thing we can do to help is store our wood properly. It is all just plain boring common sense of course: Store if off the ground by building the pile on some longer logs (or whatever method you can devise). A shed with an open side makes an ideal storage place, as the air can circulate around the logs and help to dry it out. Un-ventilated spaces or plastic tarps, which never get taken off will prevent the drying and evaporation process and cause moulds and rot. So, if a tarp is your only option, take it off frequently to air the wood on fine days. And remember to put it back on again in time: your seasoned firewood will reabsorb large amounts of water if exposed to rain, snow and excessive dew, which is liable to make it rot and be unfit for making a good fire. When you build up a store of firewood, remember that the wood may start to deteriorate after 4 to 5 years, although this is of course variable and depending on storage conditions and species involved.

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