Posted by Brian G. NY on December 16, 2012 at 14:21:06 from (64.22.46.132):
In Reply to: Cutting Fire wood Today posted by Adirondack case guy on December 15, 2012 at 18:45:17:
I've used this type of setup for years but I have always used black poly pipe. I do have some PEX now so I may have to update.One of my stoves takes 22" and the other 25" so I have marks on the inner pipe so I can simply adjust for whichever stove I'm cutting for. Mine is on the same side as yours but on the lower part of the saw handle, closer to the log. I rarely take it off because I am usely cutting dead wood which needs little limbing. When I have to do a lot of limbing, I take it off; it's held on with just one heater hose clamp. My brother always made fun of it but I like my wood cut at the maximum length possible so I get the maximum output from each load. Unlike some of others, I always fell trees with the bar side of the saw down. I like to fell the tree one firewood length up from the ground and go back and cut the last piece as close to the ground as possible. Stumps left in the woods look like a waste to me.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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