What's best to burn in my new(ish) chiminea?
I have access 'by hook or by crook' to an abundance of different types of wood, some seasoned, some a bit fresher, in my locality.
Hardwood, I presume will burn steadier and for longer..
What is best to use?

I have access 'by hook or by crook' to an abundance of different types of wood, some seasoned, some a bit fresher, in my locality.
Hardwood, I presume will burn steadier and for longer..
What is best to use?
