Seasoned Firewood Guide in Nashville and Middle Tennessee
Material guide

Seasoned Firewood Guide

What you burn decides how clean your chimney stays. Here is how to choose and store firewood.

Fresh-cut wood is full of water. When it burns, much of the fire goes to boiling that water away, so the fire is cooler and smokier, and cooler smoke leaves more creosote in the flue. Seasoned wood, dried for six months to a year or more, burns hotter, cleaner and with more heat for the same size log.

Hardwoods such as oak, hickory and maple burn long and hot. Softwoods burn fast and are good for kindling. Split wood dries faster, and stacking it off the ground with the ends open to the wind keeps it dry. An inexpensive moisture meter tells you when it is ready.

Best for

  • Everyone who burns wood
  • Owners of stoves and inserts
  • Anyone with creosote buildup
  • New fireplace owners

Strengths

  • Hot and clean
  • Less flue buildup
  • More heat per log
  • Easy to light

Keep in mind

  • Takes months to season
  • Needs storage space
  • Softwoods burn fast
  • Needs splitting
The details

What defines Seasoned Firewood

Dry wood burns hotter

More heat, less smoke.

Less creosote

Cleaner flue.

Hardwoods last longest

Oak, hickory, maple.

Moisture meter helps

Know when it is ready.

Season it early

Six months or more.

Stack and cover the top

Keep it dry.

Questions

Seasoned Firewood FAQ

How dry should firewood be?

Under about twenty percent moisture is a common target.

What wood is best?

Dry hardwoods like oak and hickory burn long and clean.

Can I burn wet wood?

You can, but it makes smoke and creosote and wastes heat.

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