Find Firewood in Your State

FAQs

  • Why does firewood need to be split?

    Splitting firewood accelerates drying by exposing more surface area, enables proper ignition and combustion, and creates manageable sizes for efficient burning.

    Read More

  • What’s the best firewood for pizza ovens?

    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.

    Read More

  • How far from the house should firewood be stored?

    Store firewood 20-30 feet from your home to prevent insect infestations and fire hazards. Keep only 1-2 days’ worth near your door for convenience.

    Read More

  • How do you stack firewood correctly?

    Stack firewood in single rows on elevated supports, 4 feet high, with crisscrossed ends for stability. Cover only the top to allow airflow.

    Read More

  • What causes creosote buildup in chimneys?

    Creosote forms when smoke from wet wood or inefficient fires condenses in chimneys, creating a dangerous, flammable tar-like deposit.

    Read More

Seasoned firewood is wood that has been dried to reduce its moisture content to an optimal level for burning, typically below 20%. When a tree is freshly cut, it contains 50-60% moisture, which makes it unsuitable for burning efficiently. The seasoning process allows this moisture to evaporate naturally over time.

The benefits of burning seasoned firewood are substantial. Dry wood ignites more easily, burns hotter, produces more heat energy, and creates significantly less smoke and creosote buildup in your chimney. Creosote is a dangerous tar-like substance that can lead to chimney fires when it accumulates, making properly seasoned wood not just more efficient but also safer.

The seasoning timeline varies depending on several factors including wood species, climate, and storage methods. Hardwoods like oak and maple typically require 6-12 months of seasoning, while softer woods may be ready in 6-8 months. In humid climates, wood may take longer to season than in dry, arid regions.

Proper storage is essential for effective seasoning. Firewood should be split to expose more surface area, stacked in a single row with space between pieces for airflow, elevated off the ground to prevent moisture absorption, and ideally stored in a location that receives sun and wind. Covering only the top of the stack allows rain and snow to run off while still permitting air circulation from the sides.

You can verify if wood is properly seasoned by checking for cracks in the end grain, listening for a hollow sound when two pieces are knocked together, and using a moisture meter to confirm moisture content below 20%.