Freshly cut firewood needs to season for at least 6 to 12 months before it's ready to burn. Hardwoods like oak and ash typically take 12 to 24 months, while softwoods such as pine can be ready in as little as 6 months.
Try burning unseasoned wood and you'll notice straight away. It hisses, smokes, and struggles to hold a flame. Most of the energy goes into boiling off moisture rather than heating your home. Worse, that excess moisture creates creosote buildup in your chimney, which is a real fire hazard.
Below, we'll cover how long different wood types take to season, what you can do to speed things up, and the signs that tell you your firewood is ready to burn.
How long to season firewood: Quick answer
Most firewood needs at least 6 to 12 months to season properly. Aim for a moisture content of 20 percent or less before you burn it. As a rule, hardwoods take longer and softwoods dry faster.
- Hardwoods like oak and beech: 12 to 24 months
- Softwoods like pine and spruce: around 6 to 12 months
What is seasoned firewood?
Seasoned firewood is wood that has been dried to a moisture content of 20% or below. Freshly cut "green" wood contains up to 50-60% moisture - roughly half its weight is water. Burning it at that stage wastes energy boiling off moisture rather than producing heat.
In the UK, firewood sold in volumes under 2 cubic metres must legally meet the Ready to Burn standard, which requires a moisture content below 20%. This applies whether you're buying logs from a local supplier or a garden centre.
Seasoning happens naturally when wood is split, stacked and left to dry over time. The process allows moisture to evaporate from the wood fibres, leaving you with logs that light easily, burn efficiently and produce far less smoke.
Read next: Using a chainsaw to cut logs for the winter
How long does it take to season firewood?
Most firewood takes between 6 months and 2 years to season fully, depending on the wood type and how it's stored.
Hardwood seasoning times
Oak, ash, beech and birch need 12 to 24 months to dry properly. Oak is particularly slow due to its dense grain. In wetter parts of the UK - Scotland, the West Country - allow the full two years to be safe.
Softwood seasoning times
Pine, spruce and larch season faster, typically 6 to 12 months. They're less dense, so moisture escapes more quickly. The trade-off is they burn faster and produce less heat per log.
Pro tip: If you're felling or cutting your own wood, an EGO Power+ cordless chainsaw lets you process logs quickly. The sooner you get them split and stacked, the sooner they'll be ready to burn.
How do you season firewood?
Seasoning firewood is straightforward. It just takes a bit of preparation and patience. Here's how to do it properly.
1. Cut and split the wood as soon as possible
The seasoning clock starts once the wood is split and the inner grain is exposed. Whole logs dry very slowly because the bark holds moisture in. Split each log into smaller pieces to increase surface area, because smaller splits dry faster.
If you’re cutting your own firewood, the EGO CS1814E makes it easy to cut logs down to stove size quickly and consistently. Then split the rounds with a sharp axe or log splitter so air can reach the grain and the wood can start drying properly.
2. Stack it off the ground
Never stack firewood directly on soil or grass. Ground moisture will seep into the bottom layer and undo your work. Use pallets, bricks or a proper log store to raise the stack and allow air to circulate underneath.
3. Maximise airflow
Stack logs in a single row where possible, with small gaps between each piece. Air circulation is more important than sun exposure - it's what actually draws moisture out of the wood. Position your stack so the cut ends face the prevailing wind.
4. Cover the top, not the sides
Protect your stack from rain with a tarp or sloped roof, but leave the sides open. Wrapping the whole pile traps moisture inside and encourages mould. You want rain off, air in.
5. Wait
Give the wood time. How long to season firewood depends on the species - check back after 6 months for softwoods, 12 months or more for hardwoods.
How to speed up firewood seasoning
If you're working with green wood and want to burn it sooner, a few adjustments can shave months off the drying time.
- Split smaller. The smaller the pieces, the faster they dry. Splitting logs into quarters exposes more surface area to the air. For quicker seasoning, go even smaller - pieces around 10–15cm in diameter will dry noticeably faster than chunky rounds. The trade-off is they'll burn faster too, so you'll get through more of them.
- Choose the right location. Pick the sunniest, breeziest spot you have. Airflow matters more than direct sunlight, but both help. Avoid garages and sheds - they feel dry, but without proper ventilation they trap moisture and encourage mould.
- Stack in single rows. A single row of logs dries far quicker than a deep pile. If space is tight, leave gaps between pieces and stack in a criss-cross pattern at the ends to let air circulate through.
- Start in spring. Wood split and stacked in March or April benefits from a full summer of warm, dry weather. Cut in autumn or winter and you're already behind. The wood will sit damp through the cold months and won't start drying properly until the following spring.
- Use a moisture meter. Guessing is unreliable. A basic moisture meter costs under £20 and takes the uncertainty out of the process. Test a freshly split surface (not the weathered outside) and look for readings below 20%.
Even with all these steps, there's no real shortcut. Hardwoods still need 12 months or more. But get the preparation right and you'll hit that target consistently, rather than hoping for the best.
What to remember when seasoning firewood
Plan ahead and you'll never be caught short. Most firewood takes 6 to 12 months to season - longer for dense hardwoods like oak. Cut and split your wood in spring, stack it properly, and by the following autumn you'll have seasoned firewood that lights first time and throws out serious heat.
If you're processing your own timber, an EGO Power+ cordless chainsaw takes the hard work out of the early stages. After that, it's just a matter of airflow and time. There's real satisfaction in burning wood you've seasoned yourself: cheaper than kiln-dried, better for your stove, and one of the few heating methods where a bit of effort now pays off for years to come.