Well-seasoned or kiln dried is a must. Seasoned wood is wood that has been cut and allowed to dry out to reduce the water content. Usually, the seasoned wood needs to be cut and split and then left under cover with a good air supply for around a year before use. The best woods for stoves are:

Ash – widely considered to be the ultimate fuel, burns steady and gives great heat

Oak – Another great fuel, burns slowly and steadily but needs seasoning for around 2 years

Beech – Burns like Ash but not as efficient and has a higher moisture content

Other woods include Cedar, Hawthorn, Maple, Rowan, and Apple. See your wood supplier for more details. Never burn wood that has been varnished, painted treated or wet unseasoned timber.