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FAQs

  • Can you burn green (unseasoned) wood?

    You can burn green wood, but shouldn’t—it produces minimal heat, maximum smoke, dangerous creosote buildup, and wastes money.

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  • 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.

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  • What firewood produces the best coals?

    Oak and hickory produce the best, longest-lasting coals. Black locust also excels where available, while ash provides good coals with easier processing.

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  • Is moldy firewood safe to burn?

    Surface mold on firewood is safe to burn, though it indicates excessive moisture. Brush it off before burning and improve storage to prevent recurrence.

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  • What is kiln-dried firewood?

    Kiln-dried firewood is dried in heated chambers to 10-15% moisture in days, burning hotter and cleaner than air-seasoned wood.

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Strategic timing for firewood purchases significantly impacts both price and wood quality. The annual firewood market follows predictable patterns, and savvy buyers take advantage of seasonal dynamics to secure the best deals on properly seasoned wood.

Late winter through early spring (February-April) offers the absolute best time to buy seasoned firewood for the following winter. Demand drops dramatically as heating season ends, and suppliers eager to clear inventory before cutting new wood often discount remaining stock. You’re also more likely to get truly seasoned wood since it’s been drying for 6-12+ months.

Spring and summer (May-August) provide excellent opportunities to buy green wood for seasoning yourself. Newly cut wood purchased in spring can season adequately by fall if properly stacked in sunny, well-ventilated locations. Buying green and seasoning it yourself typically costs 30-50% less than purchasing seasoned wood, though it requires storage space and patience.

Avoid buying during peak season (September-December) unless absolutely necessary. Demand surges as temperatures drop, driving prices to annual highs. Suppliers may also be more likely to sell inadequately seasoned wood during this period, as buyers desperate for fuel will accept whatever’s available. Quality suffers when suppliers rush wood to market.

The ideal strategy involves planning one year ahead. Buy seasoned wood in spring for immediate next-winter use at discounted prices, or purchase green wood in spring to season through summer and fall for use the following winter. This approach ensures you always have dry wood ready while paying the lowest possible prices.

First-time buyers without existing stock should purchase in late summer (July-August). This allows verification of proper seasoning through testing, provides time for additional drying if needed, and still captures prices below peak-season rates. Always confirm moisture content with a meter before accepting delivery, regardless of when you buy.