 Poplar
Here, the greenish grained wood you guys are referring to is called "gofer"
wood, meaning add one stick and gofer another. I burn quite a lot of it, and tend to call it an "understorey" wood, because I layer it under harder woods.
It's fine, really, classed as a semi-hardwood. In woodworking terms, it's desirable, because it can be, machined quite cleanly, holds a good, tight line, and paints well. If you can get offcuts, gofer it. It doesn't have the BTUs of harder woods, but it burns bright.
It has virtually no oil, so I think it's scent will be about neutral for pizza.
I'd bow to more expert opinion, but I think aspen is somewhat different. With that, I have no experience.
Cheers,
Jim |