Cooking wood is hardwood cut, split, and seasoned specifically to burn in a smoker or grill, where it works as both the heat source and a flavor ingredient. It differs from firewood in one way that matters: cooking wood is separated by species, so you know exactly what is going in your firebox. Firewood is a mix of seasoned hardwoods sold for heat.
That distinction is the whole job. When you order Post Oak from us, you get Post Oak. We identify species at the bark-on log, before anything is split, and we keep it separated through the entire seasoning process.
We carry Post Oak, Hickory, Red Oak, Mixed Oak, Mesquite, Pecan, and Cherry. Each burns differently and puts a different flavor on the meat.
Post Oak is the backbone of Central Texas barbecue. It burns clean and steady with a mild smoke that will not overpower beef, which is why it is the standard for brisket and long cooks.
Hickory provides a classic smoke profile and is a little stronger and a little sweet. It suits pork and chicken, and it stands up well to ribs and shoulders.
Mesquite is no wall flower and is the boldest wood we sell. It burns hot and fast with a heavy, distinct flavor that works best on steaks, fajitas, and shorter, hotter cooks. Most cooks use it in smaller amounts or blend it.
Red Oak is an East Texas favorite with milder than Post Oak flavor and easy to work with. It is a good general-purpose smoking wood when you want oak character without much bite. Use with brisket, pork or sausage!
Least popular woods, but still great for smoking. Pecan is in the hickory family but gentler. It is a good choice for poultry and pork, and for cooks who find hickory too strong.
Cherry burns mild and slightly sweet, and it helps darken the bark on poultry and pork. Cherry is available in bags and boxes rather than bulk.
The right size depends on the size of your firebox, not on how much you cook.
Sticks are full splits, cut 16 to 18 inches. They are what an offset smoker or stick burner runs on, since the wood provides the heat as well as the smoke.
Chunks are smaller pieces sized for kamados, drums, small smokers, and charcoal grills, where charcoal carries the heat and the wood is there for flavor.
Boxes hold either sticks or chunks and are built for shipping. A box of ours weighs 30 to 40 pounds and is as full as we can get it!
Bags are our box alternative at our wood yard, good for trying a species before you commit to more.
Bulk - Wood sold in bulk is sold by the cord, half cord, and quarter cord, delivered or picked up at the yard. A full cord is a stack 4 feet tall and 16 feet long, roughly 96 cubic feet. A full-sized pickup bed holds about a half cord.
We sell our seasoned cooking wood to 10 to 15 percent moisture content. That range lights easily, burns clean, and still carries real smoke flavor into the meat.
Wood above 25 percent is too wet to cook with, and green wood runs 30 percent or higher. Wet wood smolders instead of burning, throws a heavy dirty smoke, leaves food tasting bitter, and builds creosote in your pit. Much of the energy goes into boiling off water instead of cooking.
Wood dried down near 5 percent has the opposite problem. It lights fast, burns hot, and burns up quick, and it gives off little smoke and less flavor. You go through noticeably more of it to hold a temperature.
Being straight about the tradeoff: very dry wood weighs less, and less weight means cheaper shipping. That is a real benefit. The catch is that a lighter box does not go as far. Our boxes weigh 30 to 40 pounds because the wood is seasoned for cooking rather than dried down for freight.
Good smoke is thin and almost clear, with a faint blue tint. Thick dark smoke usually means there is too much moisture in the wood.
How we get there. We air dry naturally in the yard whenever time and inventory allow, and finish in the kiln when we need to. The yard is more than five acres, which gives us room to split, stack, and hold wood by species while it seasons properly instead of pushing everything through a kiln to move volume. "Kiln dried" has become a selling phrase in this business. The more useful answer is the number, and ours is 10 to 15 percent.
How to check it yourself. A moisture meter is the reliable way. Split a piece and press the pins into the fresh inside face, since reading the outside or the end grain gives you a number drier than the wood actually is. Without a meter, seasoned wood feels light for its size, shows cracks across the end grain, and gives a sharp hollow ring when you knock two pieces together. Wet wood is heavy and gives a dull thud.
How to store it. Stack it off the ground so air moves underneath, in single or double rows rather than one big heap. Cover the top and leave the sides open, because wrapping a stack completely traps moisture against the wood and undoes the seasoning.
Cooking wood, charcoal, or both. Cooking wood provides heat and smoke together, which is why an offset or stick burner runs on wood alone and why species and moisture matter most in that setup. Lump charcoal provides steady heat with very little smoke, which is what you want for grilling, for kamados, and as the heat base in a drum or kettle where you add wood chunks for flavor. Plenty of cooks use both. We make our lump charcoal on site from the same oak and hickory we sell as cooking wood, so you know what is in the bag.
Assuming oak is oak. Post Oak and Red Oak burn and taste differently, and a load labeled only "oak" tells you nothing about which you are getting.
Buying on price per piece. Wood dried down for shipping weight burns up faster, so a cheaper box can cost more per cook.
Trusting a label with no chain behind it. Once wood is split and bagged, the bark is gone and honest identification is genuinely hard. Most of the time that is a supply chain problem rather than dishonesty. It is why we identify at the log instead.
Using too much strong wood. Mesquite on a long brisket cook is the most common way to overpower good meat.
Treating seasoning as an afterthought. You cannot fix wet wood with fire management. It will smolder and taste like it.
You can pick up at the yard on US 69 between Kountze and Warren, Texas. We sell to the public, and you are welcome to walk the stacks and ask what anything is.
We deliver bulk cooking wood and firewood throughout Southeast Texas and the Houston area in our own trucks. Bulk deliveries are dumped rather than stacked by default, and stacking can be arranged.
Boxed cooking wood and charcoal ship to the lower 48 through UPS and FedEx, which is how cooks outside our delivery area get Southeast Texas Post Oak.
"What can I say (The wood yard of America) I made a trip this evening to pick up some wood chunks and the quality and price were spot on. Not to mention they have just about every kind of wood A bbq enthusiast could ask for. You can tell the owners truly take pride in the product they provide." — Jordan Hopson
Delivery area and details → https://blwoodproducts.com/delivery-area
Bulk cooking wood → https://blwoodproducts.com/bulk-cooking-wood
Firewood for heat and fire pits → https://blwoodproducts.com/firewood-1
More reviews and a look at the operation → https://blwoodproducts.com/why-us
Please reach us at buckgore@blwoodproducts.com if you cannot find an answer to your question.
We are located on US 69 between Kountze and Warren Texas. GOOGLE MAPS
We offer the following species by the stick, boxes(sticks or chunked), bags, or in bulk.
We also make our very own Premium Lump Charcoal, which is available in small and large bags. Yard prices are different from website, contact us for more information.
It depends on what's on the grill — Post Oak for brisket and long cooks, Hickory for pork and chicken, Mesquite for steaks and fajitas, Pecan for poultry when you want a milder smoke. Read our full breakdown: Which Cooking Wood Should You Use? →
Let me know once it's pasted in, or if there are more FAQ items you want to add or polish.
Firewood is cut and split for heat — a mix of seasoned hardwoods, safe for burning indoors (fireplace, wood stove) or outdoors (fire pit), and safe to cook over too.
Cooking wood is the same hardwood species and the same cut (16-18 inches), but segregated by species rather than mixed — so you know exactly which wood you're getting, every time.
We sell to the public. Let's make your backyard the best-tasting spot in town.
We offer regional delivery to Southeast Texas and Houston. Local delivery starts at $25, which covers a round trip under 25 miles from the Wood Yard of America. For locations farther out, estimate about $2/mile round trip.
Delivery is dumped, not stacked, by default. If you'd like your wood stacked, that's available for an additional fee — just let us know when you place your order.
Contact us for a detailed quote based on your location and any add-ons.
Delivery times vary depending on the shipping option selected and the destination.
Firewood is delivered dumped by default. If you'd like it stacked, that's available for an additional fee — just let us know when you place your order.
We offer free shipping on our boxed wood products.
Wood is heavy and bulky! A half cord of wood is more than 2,000 lbs and measures 40"x48"x52". Therefore shipping outside of our regional delivery area does require coordination with a 3rd party shipping company. It may also result in extra fees for packaging.
Please contact us to coordinate!
Stack wood off the ground on a rack or pallet, away from your house's foundation, and cover the top (not the sides) to allow airflow while keeping rain off. Good airflow keeps wood dry and helps prevent pests.
Our cord of wood is a 4 foot tall stack of wood 16 feet in length. The wood is cut to fit most standard fireplaces and offset smokers, which is 16-18 inches in length. (~96 cu ft)
Half cord is 4 foot tall stack of wood 8 feet in length, and quarter cord is 4 foot tall stack of wood 4 feet in length.
We can absolutely cut your wood to your preferred length, but we add a 25$ extra charge to every quarter cord of wood we cut. Please use our webform to submit a request or give us a call.
Please note, that specialty cuts are not guaranteed to be seasoned. We offer kiln drying in lieu of seasoning, but that is also an extra fee.
A full-sized pickup truck (e.g., Ford F-150, Chevy Silverado, Ram 1500, etc.) with a standard bed can typically hold approximately 1/2 cord of our wood.
Wood Specifications: Our cooking wood and firewood is consistently cut to a length of 16-18 inches.
Visual Estimate: An 1/2 face cord translates to about 4 full rows of wood stacked neatly to the top of the bed sides.
Variable Capacity (Short Beds & Toolboxes)
Please be aware that your truck's configuration can significantly impact capacity. If your truck has a shorter bed or a large toolbox, the usable volume decreases and typically that will only accommodate between a quarter to a 1/3 of a face cord.
We're always happy to help!
We will gladly load your truck bed with your order when you arrive at our yard. Just pull up!
However, be aware that the offloading is where the real workout begins—that part is all yours! 😉
We are not that tech saavy and are way too busy to be going through your personal data. We take our customers' privacy seriously. We do not share any personal information with third parties without explicit consent.
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