On Jan 13, 5:35 pm, "Dave Liquorice"
wrote:

We are burning seasoned

define "seasoned" - have you done it or are you buying it in?

hard wood (mostly beech but
some birch and a little possibly oak), with the bark falling off and
shakes opening up in the end grain. Generally it'll get through 4 x 9"
long 4" sized logs every hour, so something over 15 logs/day.

at what stove air vent level?
IOW is the fire "smouldering", "bit of flame & smoky when door
opened", "plenty of flame & no smoke", "roaring blaze"

& which vents are you using (if there is a choice)?

Jim K