Choosing and Storing Firewood

The quality of a wood fire is decided long before the match. Dry, well-chosen fuel lights quickly, releases more usable heat, and leaves much less residue in the appliance and chimney. Wet or unseasoned wood does the opposite, wasting energy boiling off water and feeding creosote build-up.

A tidy stack of split firewood with the cut ends facing outward
Split firewood stacked with airflow in mind. Photo via Wikimedia Commons.

Hardwood versus softwood

Both burn well once dry; they simply behave differently.

General characteristics of common firewood types
TypeExamplesBurning character
Dense hardwoodMaple, oak, birch, ashLights more slowly, burns long and steady, good for overnight heat
SoftwoodPine, spruce, firLights easily, burns fast and hot, useful for kindling and quick warmth

A practical approach in many Canadian woodsheds is to keep both: softwood to start a fire and bring the flue up to temperature, hardwood to carry the heat through the evening.

Seasoning and moisture

Freshly cut wood holds a large amount of water. Seasoning — drying split wood under cover with good airflow — brings the moisture content down to a level where it burns cleanly. As a working target, fuel below roughly 20 percent moisture is considered ready to burn.

Reading the wood

Seasoned wood is lighter than it looks, shows checking (cracks) on the cut ends, and makes a sharp knock rather than a dull thud when two pieces are struck together.

Stacking a pile that stays dry

Storage matters as much as the wood itself. Air needs to move through the stack, and rain and ground moisture need to stay out.

A note on transport

Moving firewood long distances can carry tree pests and disease into new areas. Provincial and federal guidance generally encourages buying or sourcing wood near where it will be burned. The Government of Canada publishes related wildfire and forest-health information.