Firewood for Great Campfires

When selecting firewood for a cooking fire or just a campfire to sit around and enjoy there are several factors to consider. Each species of wood has different performance characteristics. Some are easier to burn while other will create more smoke or sparks. Some woods produce more heat than others and there is a variation in weight/cord. Some have a pleasing aroma while others may produce a smell that will make you want to keep up wind. Not all species are available in all areas of the country. Some woods like apple, hickory and cherry will add special flavor to your food. 

The chart below has been compiled from information from various sources such as U. S. Forest Products Laboratory, our personal experience, and others. 

Campfire Wood Comparison Chart

Seasoning of fire wood
Newly cut wood has very high moisture content. The water in the wood must be evaporated before the wood will burn. This requires a lot of heat to accomplish the evaporation and makes starting a fire with “green” wood very difficult. Wet wood generally produces a slow burning smoky fire. 

To seasoned wood it should be cut length and then stacked in piles so that air can pass through for a period of time. This usually takes about 9 months in most parts of the country. Green wood has a moisture content of 60%-70% and must be dried to about 16%-20% to burn well. 

Cord
A cord of wood is a stack of cut wood measuring 4 feet high by 8 feet long and 4 feet wide. A “Rick” is 1/3 of a cord.

Submit a campfire tip