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Eastern Red Cedar: Softwood, low heat output, easy to ignite, medium smoky, tends to pop and sparks quite a bit - fair - best for kindling.

Eastern White Pine: Softwood, low heat output, easy to ignite, medium smoky, few pops and sparks, fair - best for kindling.

Elm: Hardwood, low heat output, not easy to ignite, smoky, sparks little, not a great choice but if you must - must season for a very long time - relatively damp wood. My advice is to stay away from using it.

Gum: Hardwood, medium heat output once going, realtively easy to ignite, a little smoky, few sparks and pops, like Elm - must season a long time.

Hard Maple: Hardwood, high heat output, not easy to ignite, very little smoke, sparks when poked, excellent choice.

Hickory: Hardwood, high heat output, not eay to ignite, somewhat smoky, this is excellent stuff - favored by chefs and others for smoking meat.

Larch: Softwood, medium heat output, easy to ignite, a bit smoky, sparks and pops, fair wood good for kindling - excellent for exciting the fire.

Locust: Hardwood, very high heat output, difficult to ignite, very little smoke, sparks when poked, excellent - very dense wood - burns with very intense heat.

Mesquite: Hardwood, high heat output, not easy to ignite, can be smoky, sparks when poked, excellent and aromatic, great for smoking foods.

Oak: Hardwood, high heat output, not easy to ignite, little smoke, sparks when poked, excellent burning wood.

Redwood: Softwood, low heat output, easy to ignite, medium smoky, can spark a bit, fair but best for kindling.

In the next in the series I will list woods S-Y