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Our go-to heating wood. Red and white oak are dense, burn long and hot, and hold a steady fire through a cold Georgia night in any wood stove or fireplace.

A dense hardwood that burns clean, throws strong heat, and leaves a great bed of coals for overnight burns.

Lights easily and splits clean. Heat output rivals oak, though it burns a little quicker, which makes it a great all-around choice.

Catches fast and burns with a pleasant aroma. Its papery bark works like a built-in fire starter.

A dependable mid-range hardwood with solid heat. A good value for everyday fires.

A resin-rich softwood that lights instantly and burns fast. Best for kindling, campfires, and cool fall or spring evenings.

Bold, savory, bacon-like smoke. The classic for pork shoulder, ribs, and beef. Use it lightly or blend it with a milder wood for poultry.

Medium, earthy smoke that's hard to overdo. A long, even burn and a dark bark make it the brisket and sausage standard.

Sweet, nutty, and rich. Works with almost anything, from chicken and pork to beef, fish, and vegetables.

Mild and fruity, with a deep mahogany color on the meat. Excellent on ribs, turkey, chicken, and brisket.

Light and subtly sweet. Ideal for poultry, pork, fish, and smoked cheese.