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12/28/2025 0 Comments Firewood 101: Lake Oswego's Guid to Best Woods, Best Stacks, Biggest Mistakes (and how to avoid them) Josh Davies, owner of firewood delivery business "Josh the Firewood Guy" stands on a pile of inventory at his Oregon warehouse Baby, it’s cold outside. As Lake Oswego heads into our historically iciest season, Lake O sat down with second-generation Oregon firewood business owner and expert Josh Davies, aka “Josh the Firewood Guy,” for the no-fluff guide to seasoned firewood, the best local woods for fireplaces and wood stoves, and the most common firewood mistakes (and how to avoid them). Lake O Magazine: What types of wood do you usually deliver around Lake Oswego? JOSH: I try to use locally available firewood's like Alder, Cherry, Douglas Fir, and Maple which I can buy in bulk and keep available all season. I do collect smaller quantities of other species such as Madrone, Ash, and Walnut, but they do not typically last long in my inventory. Lake O Magazine: Which woods are best for heat versus a long, steady burn? JOSH: Typically the heat of your fire comes down to how seasoned the firewood is while the duration of that heat varies based on species. Sometimes it's better to combine a lighter wood such as Douglas Fir or Alder with a denser firewood such as Black Locust or Oak in order to make your fire easy to start and simple to maintain once it's going. Lake O Magazine: How do you season your wood, and how long does it take before it’s ready? JOSH: I receive loads of kiln-dried firewood in bulk during the summer which I stack under my barn immediately. Seasoned and green log loads arrive and are cut to length and stacked on pallets. The rule of thumb when it comes to seasoned firewood is softwood takes one year to cure and hardwood takes two years. This process can be sped up or slowed down depending on how much sunlight is reaching the stack and how well it is covered. Wind also helps firewood dry extra fast.  A 3rd generation in training: Josh's sweet kiddo and the family fur-baby inspecting inventory Lake O Magazine: How can a homeowner tell if their firewood is properly seasoned? JOSH: The biggest give away for green wood is smoke or hissing. If you see too much smoke or moisture bubbling out the side of a burning piece then you know you have excessive moisture. If every piece in the load you receive has bark I would also consider this a sign that the wood is not properly seasoned. Also, if bark shows no signs of detaching from the wood it is still green. Excessive sap on Douglas fir or other conifer woods is also a give away. Try banging two flat pieces together. If you hear a dull "thud" instead of a sharp "clink" then the wood is either wet or green. Keep in mind that while wet firewood is not ideal, it is certainly better than green firewood. Lake O Magazine: What’s the best way to stack and store firewood so it stays dry and pest-free? JOSH: Keep space between the wood and the ground so bugs and rain doesn't seep into the pieces from below. If you are stacking on concrete, this isn't too much of a problem. Keep a small gap between the wood and your house so you can put a tarp over it and properly tuck it down the back of the stack. This also keeps the wood from making a mold mark on your house if you stack a freshly cut green tree or wood with a lot of rain/moisture in it. Covering the wood with a good water proof tarp is hands down the best way to preserve the integrity of your pile. Lake O Magazine:What are the most common mistakes you see people make with their firewood? JOSH: Not properly storing your wood before weeks of rain can erase a summer’s worth of drying and make your life harder. A simple $10 tarp can save you a lot of heartache. Another common mistake is buying a large quantity of the densest firewood possible without a lighter firewood to accompany it. Newer firewood burners can have a difficult time lighting the densest hardwoods from scratch. Lake O Magazine: Have you noticed any new trends—like people buying wood for fire pits or pizza ovens? JOSH: Covid really seemed to spark a heightened trend of outdoor pit burning. It makes sense as this was one of the few socially distanced activities available at the time. I often notice the areas that were hit hardest by the previous year’s storms call me early the next season as they have bad memories of getting trapped in their home with no power or firewood for heat. People buying “cook wood” are few and far between, currently.  Neatly stacked bundles of wood stay clean and dry in Josh's large Forest Grove warehouse. Lake O Magazine: What’s your best “pro tip” for someone new to burning wood this winter? JOSH: My best advice is get your supply squared away early before the weather gets wet and store it properly with a tarp. Get a mix of lighter wood to get the fire going and a harder wood to keep it going. Always use the coals from your previous fire to help get the next one started or use a big piece at the end of your night in the hopes it will still be smoldering in the morning. Lake O Magazine: How can people contact you if they’re interested in ordering firewood? JOSH: Texting or calling me at 503-853-6542 or visiting my Facebook business page at is the fastest way to get a response. Text or Facebook message typically works best as I can pin our conversation in my phone which helps keep track of my orders. Josh "the Firewood Guy" delivers and stacks pre-bundled firewood in a range of qualities to Lake Oswego and neighboring areas. Contact him to find out what woods are currently available and to schedule delivery.
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Where Lake Oswego feels just a little bit more like Italy's Lake Como Step in from the Lake Oswego drizzle and through the doors of Nicoletta’s Table & Marketplace and it feels like you’ve ducked off a busy piazza into a neighborhood trattoria somewhere in Italy—only this one happens to be tucked into a shopping area in Lake Oswego. By day, Nicoletta’s is part Italian café, part gourmet market, part gathering spot. By night—especially during the holidays—it’s warm lights, clinking glasses, and the kind of convivial buzz that makes you want to linger over one more course.
A seat for every mood One of the charms of Nicoletta’s is that it has a space for every mood. There’s the lively marketplace side, with its wood-burning oven, bar seating, and a front-row view of pizzas sliding in and out of the flame. There are elegant private spaces—perfect for holiday dinners, book clubs, or team celebrations. Our favorite, though, is a cozy corner private room you pass where chairs are draped in soft sheepskins. It's a little Alpine moment that has all the Northern Italy apres ski vibes. In milder weather, the back patio opens up, and well-behaved pups are welcome to join. Inside, you can belly up to the bar, tuck into a quiet corner, or sit at the chef's counter and watch the awesome kitchen team at work. However you like to “do” dinner, Nicoletta's has a spot that fits. On many evenings, a musician settles in at the grand piano or plays guitar, adding a live-music soundtrack that’s become part of the Nicoletta’s lore and a draw for date nights. Pasta that tastes like a plane ticket Nicoletta’s describes itself as a trattoria with an Italian soul and local roots, and the menu backs that up. Hand-pulled pastas, wood-fired pizzas, and generous antipasti are the stars here. On any given visit you might spot:
And yes, there’s pizza. Baked in that glowing wood-burning oven, Nicoletta’s pies are quietly in the running for some of the best in town—more on that in an upcoming Lake O Magazine pizza round-up (sign up here to get your free copy!) Dessert might mean sorbetto or gelato from the market case, an olive oil cake, or a rich chocolate something that pairs nicely with a digestivo from the bar. Take home holiday magic If your December calendar is heavy on school concerts and office parties but light on time to cook, Nicoletta’s Gourmet2Go section is a holiday lifesaver. The marketplace stocks fresh pastas, sauces, hand-made lasagnas, charcuterie, and other ready-to-bake dishes, along with focaccia, sweets, and Italian pantry treasures like olive oils, vinegars, and specialty salts. It’s also a go-to source for hostess gifts—think a bag of fresh pasta and pesto, a bottle of good olive oil, a gorgeously wrapped panettone (Italy's version of fruitcake) or a little assortment of Italian sweets for your “hostess with the most-est” list this year. Carolers, cocktails, and a visit from the Grinch For the holidays, Nicoletta’s leans all the way into festive. Expect twinkling décor, seasonal spritzes and cocktails on the drinks list, and a lineup of events that has included everything from roaming carolers to visits from Santa and the Grinch himself. This year’s schedule may vary, so check their website for dates and details. Whether you’re popping in for a “conscientiously sized” lunch from their very reasonable midday menu, settling in for a long dinner with live piano, or swinging by to pick up fresh pasta and focaccia for a cozy night at home, Nicoletta’s has a way of making room for one more—one more person, one more story, one more course. And really, that’s what the holidays are about in Lake Oswego: a place at the table, good food, and the feeling that, for an evening at least, we’re all family. |
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