Yes, moisture content does affect wood-fired cooking.
The moisture content of the wood can significantly impact how the wood burns, the heat energy it provides (some measured in BTU or British Thermal Unit), and the flavor it imparts to your food.
Wet or unseasoned wood contains too much moisture, making it burn with a lot of smoke. This may cause uneven cooking and give your meal a bitter, acrid flavor.
On the other hand, the low moisture level of dry, seasoned wood makes it burn more effectively and emit less smoke.
Hardwoods with a moisture content of 20% or less are generally advised to be used for wood-fired cooking.
This ensures a consistent and efficient burn, important for achieving the perfect pizza in a wood-fired oven.