Therefirewoodit's not all the same, that's why you have to understand how to choose it. Here is a guide that will explain how to choose firewood, from seasoning to fine wood.
There are two characteristics we need to know for choose the best firewood, hardness and calorific value. By hardness we mean compactness and weight, while by calorific value we refer to the heat developed by a kilo of burnt wood.
Difference between hardwoods and softwoods
Hardwoods are heavier and therefore more compact. They come from hardwoods such as oak, walnut, beech, elm and oak. Soft woods are lighter, generally obtained from conifers or evergreen trees such as larch, fir, pine ... When it comes to firewood, the only difference is not only that between softwoods and hardwoods, we also speak of resinous and non-resinous wood.
Low or high maintenance wood: resinous and non-resinous
Therefirewoodrich in resin, it comes mainly from conifers and, due to the presence of resin, it burns much faster and produces a more intense but less regular heat. They need higher maintenance because they require the wood to be adjusted more frequently.
Non-resinous woods deliver heat more consistently and burn more slowly. They require less chimney maintenance, and due to their heavier weight, a non-resinous piece of wood provides more heat than a similarly sized piece of resinous wood - resinous wood is lighter than non-resinous wood.
Seasoning of firewood
Fresh wood burns more irregularly, produces much more smoke and sparks; on the contrary, seasoned wood does not produce sparks or pops, it burns regularly and, in general, the wood should be seasoned for at least two years before burning it.
How to recognize the seasoned wood and good from burn?
Seasoned wood can be recognized because it has cracks in the classic wood grain. Cracks form as the moisture dries. Fresh wood (also called green wood) is more humid, it can be recognized because it appears more compact and weighs more than dry wood.
Firewood, which is the best?
Firewood: fir, larch and pine
They are to be chosen when thefirewoodit is intended for cooking meat or other foods: it is aromatic and resinous woods. They emit a lot of smoke during burning: the smoke is deposited in the flue so in the long run they need more frequent cleaning of the flue. These are resinous woods, they burn faster.
It is not suitable for "starting" the fire: it burns very slowly and can be purchased to play a role in maintaining the flame.
Birch and poplar wood
They are not indicated as firewood. The thinnest branches of birch or poplar can be used forstart the firebecause when dry they burn with extreme ease.
Firewood: beech and hornbeam
Beech wood is compact and heavy, burns very slowly and is a good firewood. Hornbeam wood is one of thebesttypes offirewoodboth for the calorific value and for the efficiency.
Firewood, the chestnut
The chestnut one is excellent firewoodbut only if seasoned: it is not very heavy but it is compact so it burns well.
Firewood, the walnut
When it comes to walnut wood everyone thinks of the furniture sector, in fact walnut is a precious wood and therefore less used to burn. Those who are lucky can burn walnut wood which is also excellent fromburn. Given its value, its use is recommended for cooking bread, meats and other foods: it is a highly aromatic wood!
The best firewood?
Probably the oak one! By oak we mean the wood of English oak, holm oak, oak, turkey oak and cork. These are certainly counted among thebest firewoodsabove all for the strong compactness that allow a slow burn with uniform heat distribution.
Other tips for making a thoughtful choice of the best firewood are contained in the article:how to choose firewood.