Keep unhealthy smoke to a minimum. Here’s how:

Properly installed, correctly used wood-burning appliances should generate very little smoke. If you regularly see or smell smoke, you may have a problem. Reduce smoke with these steps: 

• An efficient, hot fire requires dry (seasoned) firewood. It takes six to nine months to properly season wood. Seasoned wood is darker, weighs less, and has visible cracks on the ends. It sounds hollow when hit against another piece of wood.
• Before starting your fire, check the current burn status. Wood heating can be temporarily restricted when fine particle pollution is approaching unhealthy levels.
• Start your fire with twisted newspaper, dry kindling, or all natural fire starters.
• Provide a good supply of air and never overload the firebox.
• About 20-minutes after starting your fire, go outside and look at the chimney. You should see just a wisp of smoke and mainly heat waves. Washington state law prohibits excessive chimney smoke.
• Learn more about wood heating techniques and requirements.