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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. There are two main reasons for drying wood: Woodworking
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.
A continuous supply of fuel is needed for firing, as wood thrown into the hot kiln is consumed very rapidly. Stoking occurs round the clock until a variety of variables are achieved including the way the fired pots look inside the kiln, the temperatures reached and sustained, the amount of ash applied, the wetness of the walls and the pots, etc.
These kilns were probably small wood-fired flare kilns producing grey hydraulic lime. [10] The chalk pits and lime kilns were leased by the Cowdray Estate to various people over the years. In 1906, a lease was granted to Pepper and Sons from Amberley in respect of two lime kilns, "one in good working order". [10]
Kurth Kiln - circa 2002. Kurth Kiln was established by the Forests Commission Victoria in 1941 on a site about 7 km north of Gembrook on the Tomahawk Creek. [1]Dr Ernest Edgar Kurth from the University of Tasmania was commissioned to design the kiln with the aim of mass-producing charcoal as an alternative fuel in the response to war-time petrol rationing.
A traditional oast at Frittenden, Kent. An oast, oast house (or oasthouse) or hop kiln is a building designed for kilning (drying) hops as part of the brewing process. Oast houses can be found in most hop-growing (and former hop-growing) areas, and are often good examples of agricultural vernacular architecture.