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Firewood 101
What is seasoned firewood, and why does it matter?
The single biggest thing that decides how well your fire burns is how dry the wood is.
What does "seasoned" mean?
Seasoned firewood is wood that has been cut, split and left to dry long enough that most of its water is gone. A freshly cut tree is full of water. Green (unseasoned) wood can be around half water by weight. Properly seasoned wood is down to about 20% moisture or less, which is the level the EPA recommends for burning.
Seasoning takes time. Wood is split so more of it is exposed to air, then stacked and left to dry, usually for many months. Dense hardwoods like almond take longer to dry than softwoods, but once they're dry they burn longer and hotter.
Why seasoned wood matters
More heat. With wet wood, much of the fire's energy goes into boiling off water instead of warming your home. Dry wood puts that heat into the room.
Easier to light. Seasoned wood catches quickly and keeps burning. Wet wood hisses, smolders and keeps going out.
Less smoke. Dry wood burns cleaner, with less smoke in your home, your yard and your neighborhood.
Safer chimney. Burning wet wood builds up creosote in your chimney or stovepipe, which can lead to chimney fires. Seasoned wood leaves much less behind.
Better for cooking. For pizza ovens and barbecues, dry wood gives a steady, even heat and clean flavor instead of bitter smoke.
How to tell if firewood is seasoned
Cracks on the ends. Seasoned pieces often show splits or cracks running out from the center.
Lighter weight. Dry wood feels noticeably lighter than a wet piece the same size.
Hollow sound. Knock two pieces together. Seasoned wood makes a sharp, hollow crack. Wet wood gives a dull thud.
Color. Seasoned wood is usually duller or grayer on the outside, not fresh and bright.
Bark. Bark on seasoned wood is often loose or comes off easily.
Moisture meter. The surest way. An inexpensive meter should read about 20% or lower on a freshly split face.
Keeping your firewood dry
Stack it off the ground, on a pallet or rack.
Cover the top, but leave the sides open so air can move through.
Keep the stack in a sunny, breezy spot if you can, away from the walls of your house.
Bring in only what you'll burn in the next day or two.
Why we sell almond
Almond is a dense hardwood. Once it's seasoned it burns hot and slow, which makes it a favorite for both home fires and restaurant ovens. Every load we sell is 100% almond, seasoned and extra split.