Start Project BriefFire, Fuel & Live Cooking · Fuel guide
Firewood is part of the appliance. Wet or poorly stored fuel changes ignition, smoke, heat output and cooking consistency. Good fire management begins before the match is lit.
Freshly cut wood can contain a large amount of water. Before useful combustion can stabilise, part of the fire's energy is spent driving that moisture away.
For consistent cooking and reduced smoke, use dry seasoned wood. U.S. EPA Burn Wise guidance commonly used a moisture target below about 20 percent as a practical reference for firewood.
Split pieces expose more surface area and usually dry faster than unsplit rounds. Store wood off the ground with airflow through the stack and protection from direct rain while avoiding fully sealed sides that trap moisture.
Seasoning time varies with species, climate, piece size and storage. A calendar alone does not prove that the centre of a log is dry.
A basic moisture meter can turn a guess into a useful check. Test a freshly exposed split face rather than only the outside surface.
Moisture readings are a fuel-management aid, not a substitute for product instructions or judgement about mould, contamination, treatment or unsuitable timber.
Do not burn garbage, plastic, pressure-treated timber, painted construction waste or unknown contaminated wood. These materials can create harmful smoke, residues and unpredictable combustion.
Use clean firewood appropriate to the appliance and cooking method. For food cooking, fuel quality is part of both fire performance and the cooking environment.
Reference sources
Use these sources alongside the exact product instructions and the rules that apply at the project location.
Reference this resource
Link to the live page rather than a saved copy so readers reach the current Apollo planning resource and its latest product and planning links.
apollonzglobal.com/knowledge-centre/fire-fuel-live-cooking/seasoned-firewood-moisture-guideMove from knowledge to project