How To Get The Most Out Of Your Firewood This Summer

Discover how Beech and Oak can transform your summer outdoor cooking, from BBQs and firepits to pizza ovens. Find out which wood suits which job, and how to get the best flavour and heat from every cook this season.

Firewood isn't just for winter

When people think of firewood, they usually picture cosy nights indoors by the woodburner. But summer is prime time for cooking and gathering outdoors, and the wood you choose has just as much impact on your food as the ingredients themselves.

At Well Seasoned Wood, we supply premium kiln dried Beech and Oak, two of the most versatile hardwoods for outdoor cooking. Each brings something different to the table, and knowing when to use which one can genuinely transform your BBQs, firepit evenings and pizza nights this summer.

Beech and Oak: two different characters

Beech and Oak both burn cleanly and efficiently when kiln dried, but they behave differently once alight, and that matters when you're cooking with them.

Beech lights easily, burns hot and clean, and gives off a mild, slightly sweet smoke. It's a wonderfully versatile wood that won't overpower the flavour of your food, making it perfect for fish, chicken, vegetables and anything where you want the natural taste to shine through.

Oak burns slower and holds a dense, steady heat for longer, with a deeper, more traditional smokiness. It's the wood most associated with classic barbecue flavour, and its long burn time makes it ideal for anything that spends a good while over the coals.

Neither is better than the other. They're simply suited to different jobs, and many experienced outdoor cooks use both in the same session: Oak for sustained heat, Beech for a lighter finish on more delicate foods.

BBQ and outdoor cooking

For direct grilling, think burgers, steaks, sausages, halloumi and corn, Beech is a fantastic choice. It reaches temperature quickly, burns evenly, and keeps the smoke light and clean, letting the natural flavours of quick cooked food come through.

For low and slow cooking, think pulled pork, brisket or a whole spatchcocked chicken, Oak comes into its own. Its long burn time means fewer top ups and gives the smoke plenty of time to work deep into the meat.

For a mixed spread (which most BBQs are), try starting with Oak as your base heat, then add Beech logs later in the cook for anything more delicate that goes on last.

Firepits: why Beech is a favourite

If your firepit is more about warmth and atmosphere than cooking, Beech is a firm favourite. It burns cleanly with minimal spitting or crackling, produces gentle smoke, and gives a steady, comfortable heat, ideal for a summer evening spent sitting close to the flames.

Because our Beech is kiln dried to a low moisture content, it lights easily and burns efficiently too, so you get plenty of warm, enjoyable evenings from every batch, without needing a roaring bonfire to feel the benefit.

Pizza ovens: why Beech is the go to

Pizza ovens need a really hot flame, often 400°C and above, and a proper pizza only takes a couple of minutes to cook. That's exactly where Beech excels. It burns hot and fast, giving you the intense flame needed to get your oven up to temperature quickly and keep it there through batch after batch of pizza.

Kiln dried Beech lights easily and reaches a strong, high flame reliably, exactly what you want when getting the oven ready before guests arrive. It's the wood we always point people towards for pizza nights.

Smoking chunks: Apple and Cherry

Alongside logs, we also stock kiln dried Apple and Cherry smoking chunks, and they're well worth having in the shed for anything cooked low and slow on a BBQ or smoker.

Apple gives off a light, slightly sweet, fruity smoke. It's gentle enough not to overpower the food, which makes it a favourite for pork, chicken and turkey, and it works particularly well on ribs when you want a subtle sweetness alongside your rub or glaze.

Cherry brings a richer, slightly sweeter smoke with a lovely deep colour to whatever it touches. It's a great match for red meats like beef and lamb, and pairs beautifully with pork and poultry too, especially if you want that classic pink smoke ring on the finished dish.

Both work well used on their own, or mixed in with Oak or Beech logs to add a layer of fruity aroma to a longer cook. A handful of chunks added to the coals partway through is usually all you need.

Cooking style	Best wood	Why
Fast, delicate cooking (fish, veg, quick grilling)	Beech	Clean, mild smoke that lets natural flavours shine
Long, slow cooking (joints, ribs, pulled meats)	Oak	Long, steady heat for deep smoky flavour
Firepit for warmth and atmosphere	Beech	Clean burning with gentle, comfortable heat
Pizza ovens	Beech	Hot, fast flame for quick, high temperature cooking
Adding fruity smoke to pork, chicken or turkey	Apple chunks	Light, sweet, gentle smoke
Adding rich smoke to beef, lamb or pork	Cherry chunks	Deeper, sweeter smoke with lovely colour

Mixing both, depending on what's on the menu, is completely normal and often the best way to get the most out of an evening of outdoor cooking.

Conclusion

Whichever you choose, starting with properly kiln dried wood makes all the difference. Lower moisture content means easier lighting, more consistent heat and a cleaner burn all round.

You'll find our kiln dried Beech and Oak, along with our Apple and Cherry smoking chunks, ready for BBQs, firepits and pizza ovens here.

We also have a number of options for firewood delivery in and around Bristol.