Choosing the Best Fuel for Stoves
Is All Wood Created Equal?
When it comes to today’s wood stoves, the answer is no. Different varieties of wood have different heating yields, and some are dramatically better than others. So what should you look for when stocking up fuel for your wood burning stoves?
In general, heavier, harder wood will generate much more heat that lighter, softer wood. Hardwood also has better “coaling” qualities. “Coaling” describes the ability of wood to form a glowing bed of hot embers after burning-a capacity that adds to the heat efficiency of wood burning stoves. That’s why you’ll to pay more for a cord of hickory, oak, beech or maple that you will for the same measure of aspen or pine.
However, there’s an even more important rule of thumb. Older, seasoned wood burns better than moist, green wood. This is the single most important factor in choosing fuel for your wood burning stoves. Seasoned wood can be identified by its white, brittle, cracked interior and loose bark.
If you buy recently cut firewood, it will be green, and require extended air drying to allow the water to escape. Oak, for example, requires over a year of seasoning. Newly-cut wood requires at least six months of seasoning before it’s ready for use. Therefore, buy last year’s crop for your stove-not this year’s. Older, seasoned wood makes your stove into an efficient heating machine. It lights easily, burns cleanly, and produces the least creosote-flammable gunk that can coat chimneys.
So, to recap: Feed your wood stoves older, seasoned wood. If you buy newly cut wood, plan on letting it air dry for six months to a year before burning it. Secondarily, look for hardwoods. They’ll burn clean, hot and long, making your wood stoves even more enjoyable. You may also want to check out Three Tips for Wood Burning Efficiency.
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