Splitting firewood accelerates drying by exposing more surface area, enables proper ignition and combustion, and creates manageable sizes for efficient burning.
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.
Seasoned firewood is wood that has been dried to reduce moisture content below 20% for efficient, safe burning with less smoke and creosote.
Oak, ash, and maple are best for fireplaces, offering long burn times, good heat, and minimal smoke when properly seasoned.
You can burn green wood, but shouldn’t—it produces minimal heat, maximum smoke, dangerous creosote buildup, and wastes money.
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