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Well. this property has a wood burning in the basement and carport/ pole barns with roof. So, I cut a tree down (size that would work in wood stove).
Should this wood stay outside to cure and then bring in as needed or can it get moved inside if there is room once cut?
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If you can get it somewhere that it is top-covered but still exposed to sun/wind that is where it will dry the fastest. Generally the occasional rain etc on your wood won't effect it's drying much, but if you live where you get frequent rains and you're trying to dry wood quickly (IE, you need it for this winter) your best bet is to top-cover (cover only the top, not the sides) to get you every bit of advantage you can get...
Regarding the article, there is a lot of truth in it.
While it is true that older wood burners (smoke dragons as they are often called) can and will burn wet wood they won't do so efficiently, and they will put out more smoke and cause more creosote deposits in the chimney.
With modern, EPA rated wood burners it is pretty much mandatory that you burn dry wood (<20% moisture content). You will have a terrible burning experience if you don't.
I burn in an EPA rated stove, have burned dry, seasoned wood for 5 years and have never had to clean my chimney because I don't get any deposits except fly-ash (small ash particles that stick on the interior of the pipe).
Regarding wood: different woods season differently, different woods start out with different moisture contents, do a little research on firewoods. There are charts that show green (living or fresh-cut) moisture content and that will tell you a LOT about how quickly it will dry.
Wood that takes a long time to season (can take up to 3 years to season): oaks, honey locust, & most hickory are among those that I'm aware of
Wood that seasons quickly (in ideal cases can be cut in spring and be <20% m.c. by fall): ash (white ash is the best/fastest), soft-maples, conifers, etc
Medium length (1-2 years): hard maple, beech, black locust, Osage Orange, & elm
Definitely need to cut, split, & stack the wood for it to dry effectively. It's common to see people advertise freshly cut/split wood as seasoned simply because the log/tree has been down for a few years; that isn't the case and if you were to measure the moisture content of that wood it would be very high...