The crackling warmth of a wood fire speaks to something primal in us all, but modern wood heating has evolved far beyond the smoky, inefficient fireplaces of yesteryear. In this revealing conversation with Nick Malcolm, fourth-generation fireplace expert and owner of Fire Away Fireplace and Barbecue, host Jerry Ouellette uncovers why wood heating is experiencing a remarkable resurgence after years of declining interest.
Malcolm reveals that wood-burning appliances now represent 60% of his business across four retail locations, with many buyers being 30-40 year olds seeking to recreate the cozy experiences of their childhood. But today's wood heating technology offers far more than nostalgia – modern EPA-certified inserts and stoves operate at approximately 85% efficiency compared to the paltry 5-10% of traditional open fireplaces.
This efficiency translates to dramatic fuel savings. What might require 3-5 bush cords in an open fireplace can be accomplished with just 2 bush cords in a modern insert. Malcolm dives deep into proper wood seasoning techniques, explaining that wood should ideally season for a full year with 12-14% moisture content for optimal burning. He shares which hardwoods burn best (oak, maple, hickory, ash) and how to maximize burn times through proper loading techniques.
Particularly fascinating is Malcolm's explanation of secondary combustion systems that re-burn smoke and gases before they exit the chimney, dramatically reducing emissions. A properly functioning wood stove should emit primarily water vapor rather than heavy smoke – a visible indicator of clean burning.
Whether you're considering wood heat for the first time, looking to upgrade an existing system, or simply curious about this traditional heating method's modern renaissance, this episode offers invaluable insights from one of Ontario's most knowledgeable hearth experts. The rising costs of conventional heating have many homeowners reconsidering wood, and Malcolm's expertise provides a perfect primer for navigating this warming trend.