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.
Hardwood | Softwood |
More Expensive | Cheaper! |
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.
Our picks below