When comparing oak and cherry firewood, both are solid options, but each has distinct characteristics that may make one more suitable for your needs. Here’s a detailed breakdown:
1. Heat Output (BTUs)
- Oak: Oak, particularly white oak, produces 24 to 28 million BTUs per cord, making it one of the best firewoods for heat. Its high density allows it to burn slowly and provide consistent warmth, making it a favorite for home heating in wood stoves and fireplaces.
- Cherry: Cherry produces slightly less heat, around 20 to 22 million BTUs per cord. While it doesn’t burn as hot as oak, it still generates decent warmth for smaller spaces or moderate climates.
Winner: Oak, for higher heat output.
2. Burn Time
- Oak: Due to its density, oak burns long and steady, making it great for overnight burns in wood stoves or fireplaces. It requires less frequent replenishing compared to softer woods.
- Cherry: Cherry burns a bit faster than oak due to its lower density, though it still offers a relatively slow burn compared to softwoods.
Winner: Oak, for longer burn time.
3. Seasoning Time
- Oak: Oak takes a long time to season, typically requiring 1.5 to 2 years. Burning green (unseasoned) oak can lead to poor heat output and excessive smoke.
- Cherry: Cherry seasons faster, usually ready within 6 months to 1 year, making it a more convenient option if you need firewood quickly.
Winner: Cherry, for faster seasoning time.
4. Ease of Splitting
- Oak: Oak can be difficult to split, especially white oak, which is denser than red oak. It becomes particularly tough to split once dry.
- Cherry: Cherry is much easier to split than oak, making it a more user-friendly wood if you’re processing it yourself.
Winner: Cherry, for easier splitting.
5. Aroma and Smoke
- Oak: Oak burns with a neutral or slightly sweet aroma. It produces minimal smoke when seasoned properly, making it a good option for indoor use.
- Cherry: Cherry is famous for its pleasant, sweet-smelling aroma when burned. This makes it particularly popular for indoor fireplaces and outdoor cooking as the smell is mild and enjoyable.
Winner: Cherry, for its appealing aroma.
6. Creosote Production
- Oak: Oak produces low creosote buildup when fully seasoned, making it a good choice for reducing chimney maintenance and minimizing the risk of chimney fires.
- Cherry: Cherry also produces minimal creosote when properly seasoned, similar to oak.
Winner: Tie—both produce low creosote when seasoned properly.
Conclusion: Oak vs. Cherry Firewood
- Choose Oak if you need maximum heat output, long-lasting burn times, and a low-maintenance firewood option for wood stoves or fireplaces. It’s perfect for cold winters and large spaces, though it requires a longer seasoning time.
- Choose Cherry if you prefer a faster seasoning time, easy splitting, and an enjoyable aroma. It’s excellent for use in indoor fireplaces, outdoor fire pits, and cooking due to its sweet scent.
If you have access to both, you might mix oak and cherry, using cherry to start the fire and enjoy the aroma, and oak to sustain the fire for long-lasting heat.