Seasoned vs. Green Firewood: How to Tell the Difference

Freshly cut (green) wood can be close to half water by weight. Burn it and a lot of the fire's energy goes into boiling that water off instead of heating your house. You get a smoky, hissing fire that's hard to keep going, and more creosote building up in your chimney. The EPA's Burn Wise program recommends burning wood with a moisture content of 20% or less.

Five ways to check your wood

• Look at the ends. Seasoned pieces usually show cracks (checks) running out from the center, and the ends turn darker or grayish.

• Feel the weight. Dry wood is noticeably lighter than a green piece the same size.

• Knock two pieces together. Dry wood makes a sharp, hollow crack. Wet wood gives a dull thud.

• Check the bark. On seasoned wood the bark often loosens and peels off easily.

• Use a moisture meter. They're cheap at any hardware store. Split a piece and test the fresh inside face, not the outside, which dries first. Under 20% is ready to burn.

How we handle our wood

We season logs at log length on our lot in Rogersville, then cut and split them to your length when you order, so the pieces fit your stove or fireplace. Every load is mixed hardwood, mostly oak and ash.

Keep it dry once it's delivered

• Stack it off the ground on pallets or rails so the bottom row doesn't soak up moisture.

• Cover the top, but leave the sides open so air can move through the stack.

• Stack in loose rows in a sunny, breezy spot, not jammed against a wall.

• Bring in a few days' worth at a time so it can warm up and dry off before it goes in the stove.

Need wood this winter? We deliver about a full cord of seasoned mixed hardwood, mostly oak and ash, cut and split to your length, for $450 plus $50 delivery within 50 miles of Rogersville. Order a load here or call or text 423-236-0813.