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Wood drying (also seasoning lumber or wood seasoning) reduces the moisture content of wood before its use. When the drying is done in a kiln , the product is known as kiln-dried timber or lumber , whereas air drying is the more traditional method.
The seasoning of lumber is typically either kiln- or air-dried. Defects due to seasoning are the main cause of splits, bowing and honeycombing. Seasoning is the process of drying timber to remove the bound moisture contained in the walls of the wood cells to produce seasoned timber. [33]
The actual wood volume of a cord may be in the range of 80 to 100 cubic feet (2.3 to 2.8 m 3) as stacked wood takes up more space than a piece of solid wood. The most common firewood piece length is 16 inches (41 cm).
The Japanese noborigama kiln is an evolution from anagama design as a multi-chamber kiln where wood is stacked from the front firebox at first, then only through the side-stoking holes with the benefit of having air heated up to 600 °C (1,100 °F) from the front firebox, enabling more efficient firings.
Wood slabs can also become warped as a result of insufficient support from underlying shelf hardware (commonly referred to as sagging or bowing). [2] The types of wood warping include: bow: a warp along the length of the face of the wood; crook: a warp along the length of the edge of the wood; kink: a localized crook, often due to a knot
Some species of wood are better assembled green because wood splits less when nailed green. Other species shrink excessively, leaving voids between the individual pieces when allowed to dry. Often wood to be used for fine products, such as furniture, is kiln dried to stabilize it and minimise the shrinkage of the finished product.