Seasoned vs. Green Firewood: Why It Matters
Choosing the right firewood for your fireplace makes a big difference in how your fire burns and how safe it is for your chimney. The main decision is between seasoned (dry) firewood and green (freshly cut) firewood. Here’s a quick look at why seasoned firewood is better and safer for your home.
What’s the Difference?
- Seasoned Firewood: This wood has been cut and dried for 6-12 months, letting moisture escape. It’s lighter, has cracks at the ends, and makes a hollow sound when you hit two pieces together.
- Green Firewood: Recently cut wood with high moisture. It’s heavier, lacks cracks, and sounds dull when struck together.
Why Seasoned Firewood is Better
Burns Hotter
Seasoned wood burns more efficiently, giving off more heat. Green wood uses a lot of energy just to dry out while it burns, which means less heat for your home.Less Smoke and Creosote
Green wood creates more smoke and creosote, a sticky residue that can build up in your chimney. Too much creosote is a fire risk, so using seasoned wood helps keep your chimney cleaner.Easier to Start and Maintain
Dry wood catches fire quickly and burns steadily, so you don’t have to tend to it as much. Green wood is harder to light and requires more work to keep it burning.Better for Your Chimney
Burning green wood leaves behind more residue, which can clog up your chimney and glass doors. Seasoned wood keeps things cleaner and helps your chimney last longer.Better for the Environment
Seasoned wood produces less smoke and fewer pollutants, making it healthier for the air around your home.
How to Tell if Wood is Seasoned
- Color: Dark or grayish wood is usually dry.
- Weight: Seasoned wood is lighter than green wood.
- Cracks: Look for cracks at the ends.
- Sound: Hit two pieces together—seasoned wood sounds hollow.