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Dry firewood shows cracks in end grain, sounds hollow when knocked together, weighs less, and measures below 20% moisture with a meter.
Oak is best for pizza ovens, providing high heat and clean burning. Maple works well too, while fruitwoods like cherry add flavor when mixed with primary fuel.
Oak and hickory produce the best, longest-lasting coals. Black locust also excels where available, while ash provides good coals with easier processing.
Splitting firewood accelerates drying by exposing more surface area, enables proper ignition and combustion, and creates manageable sizes for efficient burning.
Store firewood elevated off the ground, 20-30 feet from your home, in a sunny location with only the top covered to allow airflow.
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