Firewood Buyer’s Basics
You want your firewood to have a moisture content of approximately 20%. If the moisture content is lower than 15%, such wood might be too dry to use in wood fired ovens since overly dry wood converts heat energy to smoke. One of the ways to check the condition of the firewood is to see if the cut ends are dark or have small cracks- if that is the case, it means the wood is too dry. Wet or damp wood on the other hand will not burn well and additionally will produce lots of smoke. If the wood is still greenish, most likely it has not been cured properly or at all and you will end up with clouds of smoke.
If your wood has been rained on and you are now stuck with wet firewood, there is a way to dry it out. A day before you are planning to use your wood, place the pile in a recently used, still warm oven. This method will help you to literally bake all the dampness out by using the retained heat. Keep in mind to leave the oven door slightly open.
Why olive wood
Olive trees grow under the Mediterranean sun, benefiting from its climate. The trees tend to grow to be even centuries old, allowing the wood to mature and strengthen for maximum durability which is why olive wood is so hard, heavy and strong with a high overall density.
Since olive trees need to be pruned regularly, the offcuts make a perfect, eco- friendly material. And this is precisely how we work: we never cut down trees.
Olive wood burns longer than other types of wood due to high density and constant burning rate, with a specific gravity on average of 0.70 (ovendry weight/ green volume). Burning olive wood emits less carbon dioxide in comparison with other firewood. Moreover, the fire last up to 12 hrs.
Burning olive wood creates a unique scent and is characterized by an abundance of long- lasting flames comparing to other types of wood.
Olive wood’s quality is unmatched: so versatile, so different and it can be used in fireplaces, wood ovens, Argentinian grills, you name it.