Quick Answer
Ideal wood types for cooking in a tipi stove include hardwoods like ash, beech, and birch, which burn hot and clean, and softwoods like fir and spruce, which produce a longer-lasting fire. Look for wood with a moisture content under 20% for optimal burning performance.
Choosing the Right Wood
When it comes to cooking in a tipi stove, you want wood that burns hot and clean to produce a consistent heat source. Hardwoods like ash, beech, and birch are ideal for this purpose. These woods have a high energy density, meaning they release a lot of heat per unit of wood. Look for logs that are at least 3-4 inches in diameter and 16-18 inches long to ensure they burn efficiently.
Wood Moisture Content
The moisture content of the wood is crucial for optimal burning performance. Wood with a moisture content under 20% burns more efficiently and produces less smoke. You can check the moisture content by inserting a wood moisture meter into the wood or by using the “scratch test.” To perform the scratch test, scratch the wood with your thumbnail. If the scratch is light and easy to make, the wood is likely dry. If the scratch is hard to make or the wood shavings are difficult to remove, the wood is likely too green.
Seasoning Your Wood
To get the most out of your wood, it’s essential to season it properly. Seasoning wood involves letting it dry out for a period of time to reduce its moisture content. You can season your wood by stacking it in a dry area, such as a garage or shed, and covering it with a tarp to keep it dry. It’s best to season your wood for at least 6-12 months to achieve the optimal moisture content.
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