Be as competitive as possible by producing cleaner and higher quality firewood.
Factors that effects quality
| Improves quality |
Worsens quality |
Dry firewood to prevent mold/mildew
Split into firewood baskets
Split onto concrete surface (if no baskets)
Stack and bundle directly from baskets
If bulk storage, then inside and on concrete
Consistent splitting size
Customize the splitting size to type of product
Consistent length (normally 16in) |
Uneven seasoning
Storage outside
Storage on the ground
Uneven splitting sizes
Uneven length
|
The quality requirements will depend on the type of firewood you are producing.
There are 3 general types of firewood and below we have compiled the most important attributes of each:
Gourmet woods:
(used for cooking in restuarants, home, smoking, etc)
- Small pieces and finer splitting.
- Make sure its completely dry for consistent burning.
- Make sure it is dry to prevent mold/mildew in the food environment.
- Delivery in the way a restuarant (bundles, racks, carts, etc).
- Specie specific firewood (like some chefs want all cherry and will pay for this).
Ambiance woods:
(camp grounds, fire pits, open fireplaces, etc.)
- Fine to medium splitting.
- Dry or very well seasoned to make it easy to start.
Heating woods:
(outdoor stoves, fire place stoves, etc).
- Larger splitting sizes is often desireable.
- Normally light to medium seasoned is sufficient (if purchased in Spring).
