For fireplaces, wood stoves and fire pits, and for pizza ovens, smokers and grills. Oak, hickory and cherry, kiln-dried and USDA-certified, delivered to your door anywhere in the US.
Nothing in this choice yet.
Pick by flavor when you cook, by burn when you heat.
| Wood | Flavor | Best with | In the fire |
|---|---|---|---|
| Oak | Medium · balanced · versatile | Long, steady, high heat |
|
| Hickory | Strong · bold · savory | Hottest, longest burn |
|
| Cherry | Mild · sweet · fruity | Bright flame, sweet aroma |
|
| Mixed Hardwood | — | — | Long, hot burn |
Old Potters kiln-dried wood burns hot and clean in the fireplace, the wood stove and the fire pit, and brings real wood flavor to the pizza oven, the smoker and the grill. Choose your size and your wood above.
At Old Potters, we take pride in sourcing and manufacturing our wood in the United States, supporting local craftsmanship and quality while ensuring you get the best possible product for your fireplace, your fire pit and your kitchen.
Our kiln-dried process meets USDA standards to guarantee safety and consistent performance.
All of our firewood on sale is sourced responsibly and free of chemicals, reducing long-term environmental impact.
Our range of wood flavors goes beyond one-note alternatives, helping you elevate every dish.
Our kiln-dried wood maintains optimal moisture levels, delivering cleaner, hotter burns every time.
Products are delivered within 5 business days across the US. Free shipping nationwide* on boxes; pallets come by freight truck with liftgate delivery.
I finally found a great wood product with a good price for smoking food on my offset. The wood lasts and burns clean. Produced excellent results. I will purchase more.
I grabbed Old Potters cherry wood chunks for my smoker, and now my backyard and deck smells like a forest decided to open a bakery. The smoke was sweet, the meat was happy, and my neighbors in the HOA started casually ‘taking walks’ past my house like they were scouting for a free plate. Five stars.
This wood is really great and helpful. The size of the pieces is great because it fits into my pizza oven and also into my charcoal grill. I layer the pieces in between the charcoal and it really helps to fire it up quickly. I will definitely continue to buy this and I do recommend it.
Nationwide Delivery:
As experienced firewood suppliers, we provide fast, hassle-free delivery that ensures your fire and your cookout are never delayed.
Firewood is primarily used for heating, while cooking wood is cleaner, food-safe hardwood cut specifically for consistent heat and a clean burn during cooking. Smoking chunks are smaller pieces of hardwood added to a fire or charcoal to provide steady, flavorful smoke.
Our grilling wood logs are crafted from pure oak, cherry, or hickory hardwoods, each of which release different aromatic compounds that infuse food with complex flavors.
Yes, our premium kiln-dried firewood is USDA compliant; it meets strict quality standards for safety and sanitation, ensuring it burns cleanly and is safe for cooking and food preparation.
To ensure the quality of your premium wood grilling logs, you should store them in a dry place and stack them for proper ventilation. We recommend checking the pile periodically for signs of mold, pests, or excessive moisture.
You have 30 calendar days from the date you received your item to request a return. If approved, we will either issue a refund or send you a replacement product. Check our return policy for more information.
Yes, Old Potters is committed to eco-friendly practices that minimize environmental impact. Our cooking wood is responsibly sourced and contains no chemicals.
Old Potters offers smoker chunks, kiln-dried firewood, and half-cord stacked firewood for commercial kitchens. Please contact us to discuss our wholesale prices.
All of our grill wood has a moisture content of under 20% — typically around 12% — for consistent performance and a cleaner, hotter burn.
Yes, we offer wholesale and restaurant orders. Please contact us for a customized quote.
Our premium wood for burning is securely boxed, reinforced with durable tape, and tightly poly-strapped in four directions to keep it stable, protected, and dry during transit.
Our smoking meat guide for beginners explores everything from choosing the right wood for smoking to the importance of temperature control and more.
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Did you know that the type of wood for smoking you choose is just as important as the cut of meat? This may come as a surprise to many, but it's a fundamental part of barbecue 101. With so many different types of wood for smoking meat available, each one brings its own unique flavor profile, intensity, and overall outcome. This isn't meant to scare you, but to encourage you to choose the right wood for your next barbecue session. Dive into this topic with us as we explore different wood flavor profiles, the best pairings by meat type, and everything you need to know in order to choose the best type of wood for smoking. Why the Type of Wood for Smoking Matters Put simply, the wood you choose matters. But don't just take our word for it; learn why: How Smoke Flavor Penetrates Meat While slow-smoking meat makes it tender and flavorful, most smoke flavor is absorbed during the early stages of cooking, especially while the meat surface is still cool and moist. This is because meat is most receptive to smoke when it's still cool and moist. Contrary to popular belief, smoke flavor does not deeply penetrate the meat. Instead, it primarily develops on the surface, creating that rich outer layer and signature smoky taste. Because this flavor develops early and mostly on the exterior, choosing the right type of firewoods or cooking wood are essential to achieving the taste you want. Difference Between Mild, Medium, and Strong Smoking Woods The difference between mild, medium, and strong smoking woods lies in the intensity of their flavor. And while your first thought may be, "I want as much smoke flavor as possible," that isn't always the best approach. The type of meat you're smoking plays a major role, and using a smoking wood flavor chart can help guide your choice, mild woods typically offer a subtle, sweet flavor, medium woods are more balanced and versatile, and strong woods deliver a bold, intense smokiness. Hardwood vs. Softwood Hardwood and softwood have key differences that directly affect the smoking experience: Hardwoods: Hardwoods like oak and hickory generally burn more steadily and produce cleaner smoke than softwoods, making them ideal for barbecuing. Softwoods: Most softwoods, such as pine, contain high levels of resin, which can create an unpleasant, bitter flavor when used for smoking. For this reason, hardwoods are the preferred choice by experienced barbecuers. So if you're wondering what type of wood to use for smoking meat, the first step is to choose a hardwood before exploring the different flavor profiles. Choosing the Best BBQ Wood When it comes to the "best" wood, there's no single perfect answer. The type of meat, cooking time, and personal flavor preference all play an important role. We won't give too much away just yet, as we provide more detailed guidance on choosing the right type of wood for smoking below. Best Wood for Smoking: Flavor Profiles by Wood Type As mentioned, different types of wood for smoking meat create distinct flavor profiles, from mild and sweet to bold and intense. And since the goal of smoking meat with cooking wood is to get that perfect balance of flavors, understanding the differences between popular woods is key. The chart below breaks it down for you: Wood Type Flavor Profile Best Meats to Smoke Beginner Friendly? Form Available Oak Clean, medium smoke; earthy with a hint of sweetness Brisket, ribs, pork shoulder, lamb, sausages ✅ Yes Chunks, pellets Hickory Strong, savory-sweet; bold, bacon-like Larger cuts of meat like brisket and pork shoulder ⚠️ Moderate (can be overpowering) Chunks, chips, pellets Mesquite Very bold, intense; strong smoke Steaks, hamburgers, brisket (with careful management) ❌ Not ideal for beginners Chips, pellets Apple Mild, slightly sweet; subtle and natural Pork, poultry, fish, brisket (for lighter flavor), cheese ✅ Yes Chunks, chips, pellets Cherry Mild, slightly sweet; slightly more complex than apple Poultry, pork ribs, lighter fish ✅ Yes Chunks, chips Maple Mild, slightly sweet; smooth and balanced Poultry, fish, cheese, vegetables ✅ Yes Chunks, chips, pellets Oak BBQ Wood: Balanced & All-Purpose Many consider oak BBQ wood a foundational smoke flavor in the world of barbecuing. It produces clean, medium-profile smoke and offers a steady, long-lasting burn, making it a great option for meats like brisket, ribs, and pork shoulder. Often described as earthy with a hint of sweetness, oak delivers a classic, well-balanced barbecue flavor that doesn't overpower meats, which is why many also pair it with lamb and sausages. Hickory Wood for BBQ: Strong & Classic Hickory is another classic type of wood for smoking. It delivers a strong, savory-sweet flavor that makes it one of the most popular options for barbecuers. This bold smoke is especially well-suited for larger cuts of meat like brisket and pork shoulder. However, its intensity, often described as bacon-like, can be overpowering, so many people balance it by pairing it with a milder, fruitier wood. Mesquite Wood for Smoking Meat: Very Bold Mesquite wood is known for its strong, intense flavor. It burns hot and fast, making it popular for grilling quick-cooking meats like steaks and hamburgers. It can also be used for cuts like brisket, though it requires careful management, as its bold smoke can easily overpower the meat. Because of its powerful flavor, mesquite isn't considered the best choice for beginners. Apple Wood for Smoking Meat: Mild & Sweet Apple wood is mild and slightly sweet, making smoking meat with apple wood a great choice for those who prefer a subtle smoke flavor. It pairs especially well with lighter meats like pork, poultry, and fish, and can also be used for brisket when a more subtle, natural smoke flavor is desired. Unlike some stronger woods, it has a low risk of producing a bitter taste and provides a steady burn, making it a great option for beginners. Because its flavor is so subtle, some people even use it for smoking foods like cheese. Cherry Wood Chips Smoking: Sweet & Rich Color Similar to apple wood, cherry wood is mild and slightly sweet. That said, cherry is often considered a bit less sweet and more complex than apple wood, giving meat a rich, deep mahogany color that enhances its overall appearance. It's a versatile choice, commonly used for poultry, pork ribs, and lighter fish. Maple Wood Chips: Light & Slightly Sweet Maple wood is mild and slightly sweet, producing a smooth, balanced smoke flavor. Its steady heat makes it a good choice for longer cooks, while its subtle profile pairs especially well with poultry, fish, cheeses, and vegetables. Best Smoking Wood Pairings by Meat Type Still not sure which kiln-dried firewood is right for your next barbecue? Use this as your guide: Meat Type Best Wood Options Turkey Apple, Cherry, Maple Brisket Oak, Apple, Mesquite, Hickory Ribs Cherry, Apple, Hickory, Oak Pulled Pork Apple, Cherry, Hickory, Oak Venison Oak, Hickory, Apple, Cherry Poultry Cherry, Apple, Maple Fish Apple, Cherry, Maple Wild Game Oak, Hickory, Apple, Cherry Best Wood for Turkey Turkey pairs best with milder, fruitier woods that won't overpower the meat. For that reason, apple, cherry, and maple are among the best types of wood for smoking turkey. Best Wood for Smoking Brisket Brisket cooks low and slow, requiring a reliable wood that won't create a bitter flavor over time. If you're looking for good wood for smoking brisket, oak is a top option due to its earthy and balanced flavor. Apple can also be used for a more subtle smoke flavor, while mesquite and hickory deliver bolder results when carefully managed. Best Wood for Ribs Ribs are versatile, which means a range of woods can work well. Cherry and applewood-smoked ribs are popular choices due to their subtle, slightly sweet flavor, while hickory and oak provide a stronger, more traditional barbecue taste. Best Wood for Pulled Pork Pulled pork pairs well with both mild and strong woods. For a fruity, subtle flavor, apple and cherry are excellent options, while hickory and oak create a richer, stronger smoke profile. Best Wood for Smoked Venison Oak and hickory offer a bold, robust flavor that complements venison well. However, fruit-forward woods like apple and cherry are also popular choices for adding a touch of sweetness and balance. Best Wood for Poultry When it comes to poultry, sweet and fruity woods are the winners. This makes cherry, apple, and maple the best type of wood for smoking meats like chicken and turkey. Best Wood for Fish Like poultry, fish pairs best with mild, sweet, and fruity woods that won't overpower its delicate flavor. This makes apple, cherry, and maple great choices for smoking fish. Best Wood for Wild Game Wild game pairs well with balanced or slightly sweet woods that complement its rich flavor. Oak and hickory provide a bold, traditional smoke, while apple and cherry add a touch of subtle sweetness for a more balanced flavor. Beginner Tip: How to Blend Smoking Woods for Better, Balanced Flavor Fun fact: you don't have to choose just one wood; you can actually mix different types to create a more balanced, layered flavor. Here's what you should know: Why Blend Smoking Woods? Many pitmasters blend woods to create more unique flavors and balance the intensity of the smoke. For instance, while hickory can be overpowering if not used properly or when paired with certain meats, it can be combined with milder fruit woods like apple for added balance. This produces a more complex, layered flavor, making it great for beginners who want extra balance when experimenting with stronger woods. Popular Wood Blend Combinations Here are some popular wood blends known for great flavor: Oak + Cherry: A balanced blend with a touch of sweetness, great for brisket and pork. Hickory + Apple: A classic BBQ combination with mild sweetness that helps soften hickory's boldness. Ideal for pulled pork. Mesquite + Oak: Delivers Texas-style boldness with more balance than mesquite alone. Works especially well for beef. Cherry + Maple: A light, sweet blend that enhances color and flavor. Excellent for poultry and fish. Beginner Pitfalls: Choosing the Wrong Type of Wood for Smoking So what mistakes are many beginners making? Here are five you should know about: Using softwoods: As mentioned, many softwoods contain high levels of resin, which can lead to a bitter flavor that's not ideal for barbecuing. They also produce resinous smoke that can create unpleasant flavors, which is why they are not recommended for cooking. Over-smoking meat: Contrary to popular belief, there is such a thing as too much smoke. It can overpower the meat, leaving a bitter taste that ruins the meal. Not matching wood strength to cook time: To create a balanced flavor, you need to match different woods to different proteins based on cook time. A great example of this is mesquite; it burns hot and fast with an intense flavor that works well for quick-cooking meats like steak. Using too much mesquite: Okay, we get it: mesquite is strong. That's not to say we're anti-mesquite, but beginners should use it carefully to avoid an overpowering or unpleasant flavor. As mentioned, you can blend it with milder woods to create a better balance. Ignoring airflow: Wood can start producing dirty smoke if there isn't enough airflow, which can negatively impact flavor. Make sure your vents are properly adjusted and avoid overcrowding the fire to maintain clean, steady smoke. Conclusion Remember: while there are general rules of thumb you can follow, the best type of wood for smoking ultimately comes down to personal preference. Beyond understanding the different types of wood and their flavor profiles, choosing premium, kiln-dried wood is the first step in the right direction. If you're ready to explore high-quality wood, contact us today.
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Find the best wood for smoking meat, from bold hickory and oak to sweet cherry and apple, with flavor profiles, meat pairings, and practical tips.
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Learn about the different types of firewood and how to choose the best wood for fireplaces, heating, campfires, and smoking meat, plus the benefits of kiln-dried firewood.
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The best wood to burn for fireplace heating is not just a matter of preference; it is a decision that directly shapes how safely and efficiently your home warms up each season. The wrong wood can coat your chimney with dangerous creosote, fill your living room with acrid smoke, or deliver a fire that burns out before the room ever heats up. The right wood, chosen and prepared correctly, transforms your fireplace into a reliable, satisfying source of warmth. This guide breaks down how to choose the right firewood, what to avoid, and how to prepare it properly – covering key characteristics, the best hardwoods for indoor burning, what not to burn, and how to source, store, and test firewood before use. What Makes Good Wood to Burn in a Fireplace: Essential Characteristics Before you start comparing species, you need to understand what actually makes one piece of wood burn better than another. There are three things that matter most: how dry it is, how dense it is, and how much creosote it produces. Get those right and almost every other decision becomes easier. 1. Moisture Content: The 20% Rule Moisture content is the single most important variable in firewood quality. Properly seasoned wood should contain less than 20% moisture, and ideally closer to 15% before it goes into your fireplace. At these levels, combustion is clean and complete: more heat transfers into your room, less smoke escapes into the flue, and creosote accumulation drops significantly. Wet or green wood, by contrast, forces the fire to spend enormous energy evaporating water before any real combustion occurs. The result is a cooler, smokier fire that produces two to three times more creosote than seasoned wood. Testing moisture is straightforward: an inexpensive pin-type moisture meter (available at most hardware stores for under $30) gives you an instant reading. You can also check by knocking two pieces together; dry wood produces a sharp crack, while wet wood produces a dull thud. 2. Density and Heat Output (BTU Ratings) Dense wood holds more energy per cord than lighter species, which translates directly into longer burn times and higher heat output. BTU (British Thermal Unit) ratings measure the energy released per cord of wood. If you're wondering what wood burns hottest, hickory leads the pack at roughly 27–28 million BTUs per cord, while white oak comes in around 25–26 million BTUs. Compare that to softer species like white pine at approximately 15–16 million BTUs, and the difference becomes clear: you may burn nearly twice the volume of softwood to achieve the same warmth as a cord of premium hardwood. For consistent, sustained indoor heating, prioritize woods with BTU ratings above 20 million per cord. This generally points you toward hardwood species, a category that dominates the best firewood recommendations for good reason. 3. Creosote Production and Chimney Safety Every fire produces some creosote; a flammable, tar-like residue that deposits inside the flue as combustion gases cool. The danger lies in excessive buildup: stage-three creosote is notoriously difficult to remove and is responsible for the majority of chimney fires in the United States. Wet wood, softwoods with high resin content, and smoldering (rather than hot) fires are the primary contributors to rapid creosote accumulation. Burning properly seasoned hardwoods at adequate temperature, ideally keeping your flue above 250°F during burns, dramatically reduces buildup and keeps annual chimney cleaning manageable. Types of Wood to Burn: Hardwood vs. Softwood for Fireplaces The firewood world divides cleanly into two categories: hardwoods (from deciduous, broad-leafed trees) and softwoods (from conifers). Understanding how each performs indoors helps you make smarter decisions at every stage of the burn cycle. 1. Why Hardwood Dominates Indoor Burning Hardwoods are denser, burn longer, and produce significantly more heat per log than their softwood counterparts. Because hardwood cells are more tightly packed, they also produce less sap and resin, which means a cleaner burn and slower creosote accumulation. Oak, hickory, ash, and maple are the gold standards precisely because they deliver steady, long-lasting heat; the kind that warms a room for hours rather than flaring up and fading in minutes. For a fireplace you intend to rely on for serious home heating, hardwood should constitute the majority of what you burn. 2. When Softwood Has Its Place Softwood is not without value in a fireplace context; it just belongs in a supporting role. Kiln-dried softwoods like Douglas fir ignite rapidly and produce a bright, lively flame, making them ideal for kindling and fire-starting. Pine splits easily and catches quickly, which is useful when you are trying to get a cold fireplace going. The key safeguards: use softwood only in small amounts during the ignition phase, ensure the wood is thoroughly dry, and follow up with hardwood once the fire is established. Never rely on softwood as your primary fuel for sustained indoor heating. 3. Mixed Wood Strategies for Optimal Performance Experienced fireplace users often burn in layers. Start with crumpled newspaper or a natural firestarter, add a handful of dry softwood kindling to build the flame quickly, then transition to split hardwood once you have a solid coal bed established. This layered approach gets the fire to temperature efficiently while ensuring the long, steady burn that hardwood provides. As the evening progresses, adding a dense species like oak or hickory will maintain heat output with minimal tending. For a deeper look at how individual species compare across all use cases, see our complete guide to firewood types and how they burn. Best Hardwood for Firewood: Top Species for Indoor Burning Best woods to burn Premium hardwoods: Oak, hickory, ash, maple Regional options: Black locust, beech, cherry These deliver 20M+ BTUs per cord, burn cleanly, and produce minimal creosote when properly seasoned. Not all hardwoods are equal. Within the hardwood category, certain species stand out for their heat output, availability, and burn characteristics. Here are the top performers for indoor fireplace use. 1. Oak: The Gold Standard for Long Burns If you ask most experienced fireplace owners what they prefer to burn, oak comes up more than anything else. White oak in particular delivers around 25–26 million BTUs per cord and produces a steady, dense heat that sustains itself for three to four hours on a good coal bed. It’s not flashy, it doesn’t crackle dramatically or produce big flames, but it heats reliably and efficiently, which is exactly what you want from a fireplace you depend on. The catch with oak is patience. It seasons slowly, typically needing 12–24 months to reach ideal moisture levels. Buy it well in advance of the season you plan to burn it, store it properly, and it will be worth the wait. 2. Hickory, Ash, and Maple: Premium Alternatives Is hickory good firewood? Emphatically yes, hickory tops most BTU charts at 27-28 million per cord, making it the hottest-burning common firewood in North America. Its dense, tight grain burns long and hot with a pleasant, mild aroma. The tradeoff is that hickory can be harder to split and is less widely available than oak in some regions. Ash is the firewood species that punches above its weight. It seasons faster than most hardwoods, often ready within 6–12 months, and burns cleanly with a respectable heat output of around 23–24 million BTUs per cord. Maple, particularly sugar maple, delivers 24–25 million BTUs per cord with an even, predictable burn and easy splitting. Both are excellent choices for homeowners who cannot source oak or hickory locally. 3. Regional Champions: Locust, Beech, and Cherry Black locust is one of the most underrated fireplace species; its heat output rivals hickory, and it produces a long-lasting coal bed. It is exceptionally resistant to decay, so stored locust holds its quality well. Beech burns hot and clean and seasons in about 12 months, making it a solid alternative in the Northeast and Pacific Northwest. Cherry is beloved for its pleasant, mild fragrance and moderate-to-high heat output (around 20 million BTUs per cord), though it seasons best after 12 months. If you live in a region where these species are abundant, they are worth seeking out from local suppliers. Woods to Avoid: Safety Hazards and Poor Performers Woods to never burn Treated or processed: Pressure-treated lumber, painted or stained wood, plywood, particleboard, composite materials Problematic species: Fresh pine, cedar, spruce, fir (kindling only, never primary fuel) Always avoid: Green or wet wood above 20% moisture content Knowing what not to burn is just as important as knowing what to seek out. Several categories of wood and wood-like materials pose serious safety risks indoors. 1. Never Burn: Treated, Painted, or Processed Wood Pressure-treated lumber, painted or stained wood, plywood, particleboard, and composite materials should never enter your fireplace under any circumstances. These materials are bonded or treated with chemical compounds, including arsenic-based preservatives in older treated lumber, formaldehyde resins in engineered panels, and heavy-metal pigments in paints that release toxic fumes and carcinogenic particulates when burned. The risks include respiratory damage, chemical burns to the flue lining, and contamination of indoor air. Burning treated wood also violates EPA regulations in most jurisdictions. Dispose of scrap lumber and demolition wood through proper waste channels, not your fireplace. 2. Problematic Species: Pine, Cedar, and Other High-Resin Woods Fresh or unseasoned pine, cedar, spruce, and fir contain high concentrations of sap and resin that combust rapidly and deposit sticky, flammable creosote in the flue at a much faster rate than hardwood. Even when these species are well-dried, they are better suited to quick outdoor fires than sustained indoor burning. If you do use them as kindling indoors, keep quantities small and follow immediately with hardwood. A chimney that regularly sees high-resin softwood as primary fuel will require more frequent professional cleaning, typically every six months rather than annually. 3. Green and Wet Wood: Why Patience Pays Off Freshly cut or "green" wood contains 50% or more water by weight, far beyond the 20% threshold for safe, efficient burning. Green wood hisses and steams on the fire, produces billowing smoke, and deposits creosote heavily due to the incomplete, low-temperature combustion it forces. The patience required for proper seasoning, typically 6-12 months for most hardwoods, 12-24 months for dense species like oak, pays off in every fire you light afterward. If you need firewood urgently, kiln-dried wood purchased from a reputable supplier is always an option, though it typically costs 20-40% more than air-dried seasoned wood. Wood Sourcing and Preparation: Getting Ready to Burn Choosing the right species is only part of the equation. Where you buy your firewood, how you store it, and how you confirm it is truly ready to burn, all determine whether those species-specific advantages materialize in your fireplace. 1. Where to Buy Quality Wood for Burning The most reliable sources for quality firewood are local tree services, dedicated firewood suppliers, and farm stands, in roughly that order. When buying from any source, ask directly: What species is this? How long has it been seasoning? Can I test the moisture content? A reputable supplier will answer those questions confidently. For volume planning, a full cord, the standard firewood unit, is a stack 4 feet high, 4 feet deep, and 8 feet long, totaling 128 cubic feet. Before you buy in bulk, it's worth knowing exactly how cords, ricks, and face cords differ so you're comparing prices on equal footing. 2. Proper Storage and Seasoning Techniques Get wood off the ground, cover the top while leaving sides open for airflow, and orient the stack so cut ends face the prevailing wind. For most hardwood species, expect 6-12 months in these conditions before hitting the 20% moisture threshold. 3. Testing Wood Readiness: Tools and Techniques A pin-type moisture meter ($20-60 at hardware stores) is the most reliable tool you can own for this. Always insert the pins into a freshly split face of the log, not the weathered outer surface, which reads artificially dry. You're looking for 20% or below. Well-seasoned hardwood also typically shows end-grain cracking, feels lighter than expected, and sounds sharp when knocked against another piece. Once you can check those boxes: the right species, properly seasoned, stored correctly, and confirmed with a meter, you're ready to get the most out of every fire you light. It's a bit of upfront effort, but it pays off the moment that first log catches clean, and the room starts to warm. That's what good firewood preparation actually buys you.
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Learn the difference between a cord and a rick of wood, how many ricks make a cord, and how to buy the right amount of firewood from Old Potters.
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