Better firewood: which wood has the best yield and the highest calorific value? Here is all the information on how to choose the best firewood.
In judging thefirewoodit is not only necessary to consider factors such as yield and calorific value. It is also necessary to consider the level of maintenance required by a type of wood, the amount of smoke produced, the aroma and quality of the ashes obtained.
In the article dedicated toFirewoodwe have analyzed the most common trees used for the production of firewood for fireplace, fireplace and wood stoves. We talked about resinous and non-resinous wood, low maintenance firewood, seasoning, hardness and freshness. In particular we have described the properties of the firewood made from the following trees:
- Pine tree
- Beech tree
We then stated that the best firewood is that of Quercia. For oak timber we mean the wood obtained from trees such as English oak, holm oak, larch, Turkey oak and cork oak. This firewood can be considered very good if not the best precisely due to the degree of compactness that allows slow burning with high yield and uniform heat distribution.
Those who have a garden may find themselves burning olive wood. Wood obtained from an olive grove can burn even when fresh because it contains high quantities of a particular aromatic oil, the only drawback is that when fresh it produces much more smoke.
Better firewood, the calorific value
As stated, it is difficult to rank and decide the best firewood because there are many factors to consider (yield, maintenance, burning, production of sparks, heat production, uniformity in heat distribution, ease of cutting, aroma, production of fumes ...). More objective can be a ranking that lists thefirewoodsbased oncalorific valueor "heat yield".
By calorific value we mean the amount of heat (kilocalories) developed for every kilogram of wood burned. In the following classification, in addition to indicating the calorific value, we will give you information on the "duration", ie how long it takes the wood to burn. It is obvious that if the wood is consumed quickly it has a fast type of flame, on the contrary, thefirewoodwhich is consumed more slowly will have a slow flame but this factor is independent of the calorific value.
- Fir - Calorific value 4,600 - short duration
- Maple - Calorific value 4,600 - long life
- Birch - Calorific value 4,900 - medium duration
- Beech - Calorific value 4,600 - long life with medium flame
- Ash - Calorific value 5,300 - long life with medium flame
- Larch - Calorific value 4,000 - short duration
- Walnut - Calorific value 4.046 - long life
- Pine - Calorific value 4,900 - short duration (fast burning)
- Poplar - Calorific value 4.100 - long life
To better manage a fireplace, a thermo-fireplace or a wood-burning stove, it is important to ensure good variability: you need to balance wood with a fast (and short-lasting) flame type with a slow flame and therefore a long-lasting one. Long-lasting firewood, even if it guarantees an excellent yield, is not suitable for starting the fire. Other useful information can be found in the articles:
- How to light the fireplace
Best firewood for wood burning ovens
Regardless of the calorific value and yield, the best firewood for wood-burning ovens is the one with a strong aromatic power.
The olive wood is rich in knots therefore difficult to work but thanks to itsaromait is particularly suitable in wood ovensfor cooking pizzas, bread and focaccia.
For cooking meat and for wood oven, the best firewood it is the aromatic one, namely fir, larch, pine and walnut wood.