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Firewood Stacked & Delivered - Oak, Pecan, Hickory, Mesquite - $199 (SW. Austin)
Valley Vista near 290
condition:
excellent
make / manufacturer:
Texas Butcher Paper & Firewood
model name / number:
Firewood Delivered
size / dimensions:
1/4
QR Code Link to This Post
Premium Seasoned Firewood - Stacked & Delivered!
Looking for high-quality, ready-to-burn firewood in Central Texas? Weβve got you covered with Perfectly Seasoned Split Post Oak, Texas Live Oak, Pecan, Hickory, and Mesquite β all hardwoods that burn clean, hot, and long.
- PostOak
- Texas Live Oak
- Pecan
- Hickory*
- Mesquite
- β Stacked & Delivered right to your home or business
- β Pickup discounts available at our wood yard
- β Ideal for fireplaces, BBQ smokers, pizza ovens, camping, and more!
- $135 β 1/8 Cord (Approx. 2' x 4')
- $199 β 1/4 Face Cord (Approx. 4' x 4' or 2' x 8')
- $325 β 1/2 Cord (Approx. 2' W x 4' H x 4' L)
Need more? Contact us for 3/4 Cords and Full Cord pricing β we offer volume discounts!
texasbutcherpaper . com
Price List available PDF on website to view
π Pickup Location: Conveniently located at our wood yard β save more when you haul!
π¦ Delivery Available: Prompt, professional service to homes or businesses.
π₯ Stay warm. Smoke right. Cook better.
Call/Text Now or Message Us to Order!
Here's a breakdown of the flavor profiles of each of the firewood types you listed, especially as used in Texas-style BBQ and grilling: π₯ 1. Post Oak Flavor Profile: Mild, slightly sweet, clean-burning Smoke Intensity: Medium Best For: Beef (especially brisket), pork, poultry Notes: The go-to wood for Central Texas BBQ. Adds a subtle smokiness without overpowering the meat's natural flavor. Great for long smokes. π³ 2. Texas Live Oak Flavor Profile: Mild to medium, earthy, slightly stronger than Post Oak Smoke Intensity: Medium Best For: Beef, pork, wild game Notes: Burns hotter and longer than Post Oak. Some say it has a more robust aroma. Be sure itβs fully seasoned, as green Live Oak can give off bitter smoke. π° 3. Pecan Flavor Profile: Sweet, nutty, rich Smoke Intensity: Mild to medium Best For: Pork, poultry, ribs, baking (yes, even pies) Notes: A member of the hickory family. Lends a slightly sweeter smoke than hickory. Great when mixed with stronger woods to balance flavor. πΏ 4. Hickory Flavor Profile: Strong, bacon-like, hearty Smoke Intensity: Medium to strong Best For: Ribs, pork shoulder, brisket, ham Notes: Very popular in Southern BBQ. Can overpower if overused, but gives a classic BBQ flavor. Use in moderation for long cooks. π΅ 5. Mesquite Flavor Profile: Intense, earthy, bold, slightly bitter Smoke Intensity: Very strong Best For: Beef (especially steaks), wild game, grilling Notes: Burns hot and fast. Not ideal for long smoking unless cut with a milder wood like oak. Best used in small quantities or for shorter cooks. π§ Tip: For balanced BBQ, many pitmasters blend woods β like Post Oak + Pecan for brisket, or Hickory + Apple for pork. Itβs all about layering flavor.
Pink Butcher paper LARGE ROLLS:
- 18" x 1000' = $68 a roll
- 24" x 1000' = $85 a roll
Delivery to Oak Hill, Dripping Springs, Lakeway, West Lake Hills, Rollingwood, Sunset Valley, Cedar Valley, Belterra, Shady Hallow, Circle C, Bowie, Austin, Buda, Kyle, San Marcos, and surrounding areas and localities, towns and cities mostly...