I know this question will depend on where you live, but if you have hard wood and cook with wood sometime, what kind do you find to work best? I have a Sweetheart stove and don't use it all the time, but do on occasion and hope to more when I have more time to monitor when burning. I have been using Black Jack Oak, Post Oak and Hickory when I have to cut the Hickory for some reason (like to save it). I like the Black Jack really well and it cooks fast and hot. Post Oak not as well. I want to try some of the Sasafras when I have time. It splits really well and and will burn quickly, but don't know if it will burn hot enough. I have plenty of the Black Jack, but it is hard to cut and stack brush. If I used it all the time I would use the Black Jack cut into lengths of about 16" and about 2"to 2 1/2" and it would just fine. I know that it will make reall good biscuits and pies. Thanks for the thought! braggscowboy.