Wood-Burning vs. Propane Fire Pits

There's nothing quite like gathering around a fire pit on a cool evening — but before you buy, the fuel type decision matters more than most people realize. Here's how to choose.

The case for wood-burning. Wood fire pits deliver an authentic campfire experience: real crackling sounds, natural smoke aroma, and an open flame you can actually cook over. Our 28" Square Stone Gray Fire Pit and 29" Square Wood-Burning Fire Pit are built for exactly this — permanent, statement pieces that anchor a backyard with natural stacked-stone aesthetics and 360° fire views. They're ideal if you entertain regularly and want a focal point that looks like it belongs.

The case for propane.  Propane fire pits win on convenience: no wood to store, no ash to clean, no smoke in your guests' faces. You control the flame with a knob. If you want ambiance without the maintenance, propane is the practical choice.

The 3-in-1 middle ground.  Our 25" Round 3-in-1 Fire Pit with Grill Grate burns both wood and coal, includes a cooking grate, a lid that converts to a table, and a lattice design that controls sparks. It's the most versatile option if you want to grill, entertain, and keep things flexible.

Quick decision guide:

You want an authentic fire experience → wood-burning stone fire pit

You want a low-maintenance ambiance → propane

You want to cook, entertain, and have flexibility → 3-in-1 grill fire pit

How to Use Your Fire Pit as a Grill: A Beginner's Guide

Most people buy a fire pit for ambiance. Then they realize they can cook on it — and everything changes.

Start with the right fire pit. Not all fire pits are grill-ready. You need a model with a cooking grate and stable support. Our 25" Round 3-in-1 Fire Pit is purpose-built for this: it includes a 24" cooking grate, accepts up to 20 lbs of firewood or coal, and has sturdy legs that stay stable on uneven ground.

Build the right fire. Use hardwoods like oak, hickory, or cherry for cooking — they burn hotter and cleaner than softwoods. Let the fire burn down to glowing coals before placing food on the grate. Cooking over open flame is for show; cooking over coals is for flavor.

What to cook

Direct heat (coals): Steaks, burgers, corn, peppers, skewers

Indirect heat (edge of grate): Whole chicken, ribs, thicker cuts

Cast iron on the grate: Eggs, sauces, anything you'd do on a stovetop

Safety basics: Keep a bucket of water or sand nearby. The 3-in-1's lattice design helps contain sparks while always maintaining a clear perimeter. The metal lid doubles as a table when you're done — cover the pit to safely extinguish coals.

Pro tip: The lid also works as a windbreak while cooking. Position it upwind to shield your coals and maintain consistent heat.