The fire is the engine and the seasoning of every meal on a Hearth. Here's what to burn, what never to burn, and why we chose orchard fruitwood.
What to burn
Seasoned, dry hardwood, natural lump charcoal, or a mix of both. Good hardwoods include oak, almond, and fruitwoods like peach, plum, cherry and apple. Dry wood lights faster and makes far less smoke.
Many cooks combine the two: lump charcoal for a steady bed of heat, and a few pieces of hardwood for flame and flavor.
What never to burn
Treated, painted or stained lumber. Pallets and plywood. Green, freshly cut wood. Pine and other softwoods. Lighter fluid or instant-light charcoal.
Why fruitwood
It burns clean and gives a mild, slightly sweet smoke that flatters steak, fish and vegetables without overpowering them.
Sudfire Orchard Wood is peach, plum and cherry from Central Valley orchards, sun-dried and ready to burn. Find it under The Hearths → Orchard Wood.
