The best and simplest answer is is DRY! And by that we mean either kiln dried or very well seasoned so that moisture (water) content is less than 20%. Being consistently dry means the wood will:
There is no real answer to this, but both woods have different properties when burnt- see below. Whichever you go for they must be dry.
|Dense (high calorific value per g or kg)||Less dense|
|More difficult to start a fire with||Easier to light|
|Controlled burn||Burns more quickly...feed the fire|
|Longer burn, fire will stay in plus embers||Heat output is quick, good to start with|
Our preference for cooking (pizza oven or chiminea with grill etc) is hardwood due to it long-lasting burn and the embers which are great for cooking with.
For a high heat output use, like a firepit or brazier, there is no reason not to use the slightly cheaper option of softwood. Remember to get firelighters and kindling to get the fire going.
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