Best Wood for Firepit
Firepits have become the epitome of leisure in the US. There is nothing quite like gathering friends and family around the firepit for some s’mores or mixed drinks.
Just as the conversation is about to get really good – cough cough cough – you realize your firepit is smoking excessively.
Here’s a handy guide to helping you pick the right firewood for your firepit, so you can fully enjoy the relaxing experience.
Source: outsidepursuits.com
Reducing Smoke: The Harder the Better
Hardwoods – think deciduous trees that lose their leaves each year – like cedar, oak, ash, beech, and birch typically burn longer and cleaner than softwoods.
These types of wood burn hotter than softwoods, so you’re less likely to have a smoky situation.
- RED OAK 8inch length Mini Splits (widths on average 1-3 inches) box is 9x9x9 weighs 8-10lbs 729 cubic inches.
- USDA certified kiln dried, completely organic NO chemicals used. Competition grade quality made in the USA.
- Wood can be used for grills, pizza ovens (CRU 30, CRU 32, CRU Champion, Ooni Karu 16, Gozney Dome & Alfa One), vertical smokers, offset smokers, PRIMO XL400 any wood fired need that will hold an 8 inch length. These are cut thin between 1-3 inches so they will burn hot. If your fire box is larger, look at our 12inch or 16inch lengths available on our storefront.
- Wood fired flavor is the best. Wood is an ingredient too, so start with quality wood to produce quality food. Take your cooking to the next level by starting with Smoak Firewood’s competition grade quality products. Smoak with the best wood…Experience the difference!
- Add a box of Smoak Firewood’s kindling to your order to get a blazing fire going fast.
Reducing Smoke: The Drier the Better
Make sure the wood you’re burning is dry. This means you shouldn’t cut down a tree at noon and burn it at 4:00.
You want to make sure the wood is seasoned, which is fancy-talk for saying it’s been cut down for a while. When you let your wood season, it means you split it into appropriate-sized logs when it was fresh, moist wood.
After it has been cut, you will notice that with time the color fades, the moisture content is reduced, it becomes lighter and harder. In most climates, this seasoning process will take about six months.
Reducing Smoke: The Cleaner the Better
Leaving residue, ash, and trash in your firepit is sure to cause a smoky scene next time you use it.
Often, the residue and ash left in your firepit will absorb extra moisture in the air, and that added moisture can lead to extra smoke. For best results, keep your firepit clean.
Reducing Smoke: Let it Breathe
Oxygen is an essential component to creating and sustaining fire. Without adequate oxygen, your fire will burn at a lower temperature, which increases risk of smokiness.
Although you may be tempted to cover a smoky fire, you may want to try giving it some breathing room instead. This means not crowding your firepit with extra tinder, debris, or foliage.
The way you position wood in your firepit can make a big difference in the amount of smoke it produces.
Source: picketfenceproperties.com
Reducing Smoke: Logs are Better
Tinder is fine for getting your fire started, but you don’t want to rely on it for the length of your firepit experience. You also want to avoid burning foliage like leaves, twigs, grasses, etc.
These will smolder your fire, creating a smoky, smelly mess. In an ideal situation, you’ll start the flame with tinder, your log will catch, and you’ll be good to go.
Adding other fuel to your flame once the log is on fire will only increase the amount of smoke and smell your fire produces.
A few other tips for the best firepit around:
Remember, smoke is a natural byproduct of fires. Although these tips will help significantly reduce the smoke produced by your firepit, conditions can vary.
We’re sure that with these tips in mind, you’ll be able to enjoy a low-smoke firepit gathering.