It might sound funny but now is the time to plan ahead and get your winter logs, for 2 reasons.

1) They are a lot, lot cheaper at this time of year.

2) If stored in a dry place they  will dry out and give more heat when needed.

Not sure if this is a daft question or not, but can logs be too dry and therefore burn too quick?

Also is it best to store them with as much through ventilation as possible to help with the drying process or just stack them high until you're ready to use them.

Phil-H wrote:

Not sure if this is a daft question or not, but can logs be too dry and therefore burn too quick?

Not if it's good solid wood!

Also is it best to store them with as much through ventilation as possible to help with the drying process or just stack them high until you're ready to use them.

Just stack them high and keep them covered until winter.

I buy mine in 1 metre lengths and cut them into blocks, stack in my woodshed and wait for winter. I also chop/split the small stuff to use as fire starters as required. I will be doing all this next week to give it a good chance of drying out ready for winter. I only burn Oak because it lasts longer and seems to burn much hotter than other types. Now is the time to get it in because the price is much lower. Stacked loosely, up to the roof seems to work fine for me...and the odd rat family!

I find having some slightly wet, helps keep them burning longer.

My Hero stacks according to use. As soon as the logs come in long lengths they are chainsawed to length and stacked in the wood shed. Note how the Bulgarians do this. Its an art form. As Autumn sets in he chops and stacks nearer the house and eventually stack some inside by the stove ready for the snow. Dry wood does burn quicker but if you have an oven type woodburner as I do, these are handy for high temperature cooking or to bolster heat in very low temperatures. Its not good to burn very damp wood which is prone to smoking but it can be used, as said, for slow burning to keep the fire in at night.
As for starting a fire - no need for firelighters. Never used them. Keep newspapers and wrappings through the summer (barns and basements so useful for storage of everything) and collect all kinds of small wood and pine cones for sawing for kindling to start the fire. Its all time consuming but fun and most of us have time to spare in Bulgaria.
We have a village wood lorry now and supply us all at very good prices but I am hanging on hoping to have sold our house by the winter! At the low price we are asking I don't feel like giving anything else away. Mean aren't I? [You must be registered and logged in to see this image.]

Wood from our Mayor is usually 60 Leva a cubic metre, it has to be cut and sliced of course!

My local woodyard has one of those hydraulic log splitters, so I can buy split logs in 1 metre lengths for 55 leva or cut into 30-35 cm blocks for 60 leva, delivered. It's gone up a bit since last year, so I'll probably get the long ones and cut them myself..I have a chainsaw and a cutting frame, so it's just a bit of time really.

tonyb60 wrote:

It might sound funny but now is the time to plan ahead and get your winter logs, for 2 reasons.

1) They are a lot, lot cheaper at this time of year.

2) If stored in a dry place they will dry out and give more heat when needed.

Good advise Tony yes indeed it is always good to plan ahead - for reminding everyone

got ours saturday...at last years price still.....60lv a cu cut split and delivered ( Oak )...all stacked now..one job out of the way

Maybe our suppliers are related VG.

Just ordered our winter logs 5 cube for 214 lv is that about right ?

Depends on what you are going to heat, but you might want to get more... On an average winter we use just under 10cubic but a bad one can use 15

Not a bad price but average for time of year if it was cut even better and as long as you got your stamped cert to say it's legitimate cut timber.

We recently paid 265lv for 2 ton which inc vat and delivery, it's sold by the ton they fill the truck then get the whole thing on the scales and the best bit- its all cut and split.