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Post by triplexj on Feb 3, 2012 11:17:40 GMT -8
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Post by pasto76 on Feb 3, 2012 12:11:24 GMT -8
made one of those this year.
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bud
New Member
Posts: 11
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Post by bud on Feb 4, 2012 22:38:01 GMT -8
There's one feature of the European version that doesn't appear in the article, although it certainly doesn't mean it won't work without it. In Austria & Germany, they drive a stake into the ground at the center of the circle, and they mark the stake at a point 20% of the poles height from the top. They stack to the top of the pole, and when they can see the mark, they know the wood is dry enough to burn, since it shrank 20%, which indicates it's seasoned. I imagine type and size of the wood pieces varies, so who knows if this means much.
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Post by stovol on Apr 10, 2012 21:31:02 GMT -8
There's one feature of the European version that doesn't appear in the article, although it certainly doesn't mean it won't work without it. In Austria & Germany, they drive a stake into the ground at the center of the circle, and they mark the stake at a point 20% of the poles height from the top. They stack to the top of the pole, and when they can see the mark, they know the wood is dry enough to burn, since it shrank 20%, which indicates it's seasoned. I imagine type and size of the wood pieces varies, so who knows if this means much. It does sound like a good idea |
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Post by georgesr on Nov 13, 2012 13:56:13 GMT -8
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