Whether you’re relaxing next to a backyard fire pit, or heating a home with a fireplace or wood stove, quality firewood is essential.

As luck would have it, Virginia has more than 16 million acres of forestland and is home to over 350 species of trees. Most of these species can be used for firewood in some capacity, said Sabina Dhungana, forest utilization and marketing program manager for the Virginia Department of Forestry.

However, when looking specifically for firewood, Dhungana recommended Virginians purchase hardwoods, which burn cleanly and slowly, and generally provide a pleasant burning experience.

“Oak, hickory and maple are species that grow in Virginia and are great for firewood,” Dhungana said. “Most firewood sold in Virginia is either red oak or white oak because of their density, which is a quality that makes the species desirable. For indoor applications, hardwood is the way to go.”

Density is the primary characteristic that determines how well a certain species of wood will burn, as well as how much heat it produces, Dhungana explained.

In addition to hickory, maple and oak, other species like ash and birch also are known as excellent firewood sources. Various fruit trees—like apple and cherry—also produce efficient firewood that emits a sweet smell as an added bonus.

Buy local to protect Virginia forestland

While there are several ways consumers can acquire firewood, Dhungana recommended buyers purchase wood directly from local wood producers.

Tree farmers and other merchants often sell firewood by specific species or as mixed wood, and the wood typically is sold pre-seasoned, which means it’s ready to be burned.

Buying local also reduces the movement of wood, helping to mitigate the spread of invasive pests such as emerald ash borers, European gypsy moths and spotted lanternflies. Generally, firewood should not be moved more than 50 miles.

Additionally, purchasing local firewood supports tree farmers, provides markets for other private forest landowners and promotes healthy forest management.

“Removal and use of firewood can improve forest health, the quality of our forests and reduce hazardous forest fire conditions,” Dhungana added.

Reason for the season

Before firewood is burned, it commonly goes through an air-drying process known as seasoning. During this procedure, moisture evaporates from the firewood, yielding wood that burns cleanly and efficiently.

For the best burning results, the moisture content of seasoned firewood should be less than 20%.

To achieve this at home, wood should be stored in a well-ventilated area and away from spots where it could get wet from rain or accumulated groundwater. Firewood often is stored and sold in stacks of 4 feet by 4 feet by 8 feet—a measurement known as a cord.

Depending on the species, firewood can take between six months to two years for proper seasoning, so it’s important to find a dry area where the wood won’t be disturbed.

“Wet wood will produce a lot of smoke and burn very slowly and inefficiently, and you won’t get as much heat,” Dhungana noted. “Also, don’t try to burn wood when it’s [freshly cut] if you have the option to buy seasoned firewood. When you burn clean and dry wood, it’s clear to see the difference between the two.”