From the Pit — Central Texas

The Right Wood Makes the Cook.

Post Oak, Mesquite, Pecan & Hickory — air-cured twelve to twenty-four months, never kiln-rushed, for the people who take fire seriously.

For over three decades, Chief Firewood has done one thing and done it right: produce the finest cooking wood in Texas. From our yard in Smithville we harvest, split, and slow-season premium hardwood the old way — by time, not by shortcut.

Most firewood is kiln-dried in a matter of days and hurried to market. Ours cures in the open air for a year or two, developing the lactones and vanillins — the natural sugars — that give clean smoke its sweetness. The result burns even, throws less bitter creosote, and eats better than anything rushed.

Backyard pitmasters, championship cooks, wood-fired pizzerias, and restaurants that won't compromise on smoke have kept coming back since 1990. Grab a cord and find out why.

Shop the Wood ▸ Restaurant & Bulk

Field Notes № I

The Woods on Offer

№	Species	Character	Best For
I	Texas Post OakThe Flagship	The gold standard of Central Texas barbecue — mild, steady, and clean. Lets the meat lead.	Brisket · Ribs All-day smokes
II	MesquiteThe Bold One	Assertive, earthy, unmistakably Texan. A fast, hot burn with big character.	Direct grilling Beef · Fajitas
III	PecanThe Sweet Cut	Rich and nutty with a gentle sweetness — a crowd-pleaser that plays with anything.	Pork · Poultry Sausage
IV	Hickory & FruitwoodOn Request	Classic hickory bite or delicate fruitwood — plus chiminea wood, cut to order.	Ribs · Cheese Cold-weather fires

Field Notes № II

Why We Let Time Do the Work

“Slow seasoning is what builds flavor. You cannot hurry a fire’s worth of sweetness.”

Harvested Responsibly

All timber is cut eco-friendly from Texas hardwood — the right species, at the right time.

II.

Air-Cured 12–24 Months

As it seasons, the wood develops and retains more lactones and vanillins — the natural sugars behind sweet, clean smoke.

III.

Burns Clean, Eats Sweet

Low moisture means an even burn, far less bitter creosote, and flavor kiln-dried wood cannot match.

— never kiln-dried, not once since 1990 —

The Catalogue

Cut & Sized to Order

Cordwood

Full & Half Cords

Delivered and racked. The workhorse for serious smoking.

Pizza-Oven Minis

Small-Format Logs

Cut for wood-fired ovens — quick to light, easy to feed.

Double-Split

Extra-Split

Catches faster and burns hotter, for grills and quick cooks.

Restaurant & Bulk

Standing Orders

Volume pricing for pizzerias, pits, and commercial kitchens.

The Service

Delivered Right. Kept Right.

Chief Firewood · No. ①

White-Glove
Delivery

Austin Area & Nationwide

Free wood racks with roofsweather-proof
Lockable doorsyour wood stays yours
Timely, scheduled deliveryAustin area
Shipped nationwidefree · lower 48

Order & Schedule ▸

◆ Notice to the Trade ◆

To Pitmasters & Pizzerias

Consistent species, consistent moisture, consistent flavor — delivered on a schedule so your pit never runs dry. Bulk pricing for restaurants, food trucks, and commercial kitchens across Texas.

Talk to a Wood Expert ▸

The Record

Wood Experts Since 1990

Chief Firewood was built on a simple, stubborn idea: that the wood is half the cook. Not an afterthought, not a bag from the gas station — the foundation of the flavor.

From our yard in Smithville, Texas, we harvest, split, and slow-season premium hardwood for the people who take fire seriously. No shortcuts, no kiln-rushing. Just Texas hardwood, cured by time, delivered with care — the same way for more than thirty years.

When you order from Chief, you’re not buying firewood. You’re buying seasons of patience, stacked and ready to burn.

1990Established in Smithville, TX

34+Years of craft

12–24moAir-seasoned, every cord

4+Hardwood species