I only burn seasoned Oak. Oak vs ash or similar woods burns up hot, and makes nice coals so that in the morning you can continue the fire from the previous day.
Min. seasoning time is 3 months and if I am burning that I ensure that it gets mixed with last years left overs. I usually buy wood in the spring which is the green leftovers from the previous season which will be just right for the fall fires.
First thing is to build up a really hot fire to get all the ventilation system hot so that it doesn't sweat. I then cut the thermostatically controlled, manual adjustable, air intake down till I get the fire I want. Neat thing about a wood stove is that if you get it too hot, just open the doors and windows till it cools off.
I have a chimney brush and in the fall I pull the rain cap off and swab her out. Pipe is about 20' long and I might get 2 handfulls of dried creosote out of it.....like the hands in the Allstate insurance logo. Some years, like this year I don't even bother as it was a mild winter and I didn't burn that much wood.
I have used the salts but found that they really didn't improve things much and even though my inner pipe is SS I didn't like the idea of putting salt in my stove.
Thing not to do is to burn green or sappy wood like pine and don't burn your garbage in there. Big no-no.
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