Green firewood is freshly cut and still holds a lot of water. Sometimes, it can be over 50% moisture by weight. Because it’s so damp, green wood doesn’t burn well. Instead of producing strong flames and steady heat, you get a lot of smoke, sizzle, and creosote buildup in your chimney. It can be frustrating to light and even more frustrating to keep going.
What Seasoned Wood Really Means
Seasoned wood has had time to dry out—usually at least six months under proper conditions, sometimes up to a year or more for denser species like oak. This drying process lowers the moisture content to around 20% or less. Properly seasoned wood burns easily, produces more heat, and creates less smoke. It’s basically everything you want when you fire up your stove or fireplace.
Why Seasoned Wood Burns Better
Drier wood means the fire isn’t wasting energy boiling off extra water. Instead, that energy translates into heat. A hot, efficient fire reduces creosote buildup in your chimney, saves you fuel in the long run, and keeps your indoor air cleaner. You’ll also notice that seasoned wood lights faster and rarely crackles with excess moisture.
The Drawbacks of Burning Green Wood
Green wood can cause your fire to smolder, producing thick smoke and soot. That thick smoke is rich in creosote, which clings to your chimney walls and raises the risk of chimney fires. You’ll also spend more time trying to keep the fire alive. It’s a slow burn—literally—that doesn’t give off much heat. Plus, the heavy moisture can lead to musty odors and a messy firebox.
How to Tell Them Apart
If you knock two pieces of seasoned wood together, you usually get a sharp, hollow “clack.” Green wood sounds dull. You might also see cracks at the ends of well-seasoned logs, or notice they feel lighter. If you want exact numbers, use a moisture meter—anything under 20% is good to go.
Final Thoughts
Choosing between seasoned and green firewood comes down to moisture content. Green wood is fresh, wet, and difficult to burn efficiently, while seasoned wood is dry, hot-burning, and ready to keep you warm. If you have the patience, seasoning your own logs by splitting and stacking them in a well-ventilated area is cheaper in the long run. But if you need a fire now, seasoned or kiln-dried wood is worth the investment for a cleaner, hotter, and hassle-free burn.