Burn characteristics
Hardwood logs offer a long, steady burn that provides consistent heat over several hours, making them ideal for extended cooking sessions. When properly seasoned, they produce a clean burn with minimal smoke and moderate ash production. The logs ignite slower than smaller wood pieces but once alight, they maintain a stable temperature, perfect for offset smokers, fire pits, and wood-fired ovens. Hardwood logs are less suited to small grills or quick cooking as they take time to reach optimal heat and require good airflow to burn efficiently.
Storage
Store hardwood logs off the ground in a dry, well-ventilated wood store to prevent moisture absorption and rot. Ensure logs are stacked loosely to allow air circulation, which helps maintain seasoning and prevents mould. Avoid storing logs indoors where dampness can accumulate. Only use logs that have been seasoned for at least 12 months to reduce moisture content and ensure a clean, efficient burn.
Safety notes
Never burn treated, painted, or chemically treated wood as this releases harmful toxins and creates unpleasant smoke. Avoid using unseasoned or wet logs as they produce heavy smoke, creosote buildup, and inefficient combustion. Always ensure good airflow when burning hardwood logs to prevent smouldering and excessive smoke. Use appropriate fire safety measures around open flames and never leave fires unattended.