The most important factor is that the wood is dry and well seasoned, that is left for more than one year before burning. Many woods are improved by prolonged seasoning inparticular oakThere are many opinions, the general consensus is that of commonly available wood ash, beech and very well seasoned oak are best. Other wood that burns well are birch, hawthorn and yew. Some burn well but are only recommended for stoves with closed doors – horse chestnut for instance. Less available wood that burn well include hornbeam, apple, hazel and robinia. Be wary of tarry woods like pine, eucalyptus and cedar which can leave more tarry deposits in your flue than other woods.
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