Freshly cut firewood is unsuitable for grilling due to its high moisture content, leading to uneven burning, undesirable flavors, and potential health hazards from toxic wood.
Commercial firewood is processed to be low in moisture, with a water content between 5% to 30%, which allows for better burning characteristics and flavor infusions in barbecued food.
Each type of wood used for grilling brings different burning attributes and flavor profiles — for instance, applewood is sweet and mild, while pecan has a rich, nutty flavor.
Drying freshly cut wood can take 6 to 18 months, making it impractical for immediate grilling needs, thus, purchasing pre-dried wood is often advisable.
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