5 Things to Consider When Purchasing Firewood

When I began heating my home with firewood, I was as green as the wood I was attempting to use. Not only did I not know how to choose the right type of wood, but I also had no clue as to how it was sold. This is the dilemma many face when making their firewood purchases. It is now seven years later for me, and I have spent the last four years selling and culling wood extensively for home heating. Here are some tips on how to make the right purchase and getting the most for your money.

The first thing to consider is the inherent dryness of the wood. Even after being split, wood retains moisture and is resistant to being lit. It is often referred to as being "green" when in this state. Green wood is often fresh in color on the inner surface. The bark sticks tightly to it, and it sizzles when placed in a fire. This sizzling sound is the heat being absorbed in the water, which deposits great amounts of creosote in the chimney and leaves little heat. Wood must be split to less than 24 inches and left in the sun for a time before it can become "seasoned'. Seasoned wood turns gray in appearance, is often cracked on the ends, and has bark that is easily pulled off. Another trick to discerning seasoned wood is taking two pieces of wood and knocking the ends together. It should make a pinging sound, as opposed to a dull "thud".

The type of wood is also important. Refrain from purchasing pine, hemlock, or fir. These are poor heat sources and have a great deal of resin in them. They are notorious for causing chimney fires. The people selling firewood usually know what they have. Ask if it is hardwood. Ask if it is seasoned. Lastly, the type of hardwood is also important. Soft hardwoods such as poplar, willow, birch, and red maple make poor heating wood. Hickory, oak, apple, locust, beech, and sugar maple emit high BTU's. Ask what type of hardwood it is.