Side-by-Side Comparison
Outdoor Living
Firewood Cords vs. Grill Sizes
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
Firewood Cords
Grill Sizes
Firewood is legally defined by weights and measures as a Full Cord comprising exactly 128 cubic feet (4×4×8 ft / 3.62 m³) of tightly stacked wood. A Face Cord (Rick) measures 1/3 of a cord (42.7 cu ft) using standard 16-inch split logs seasoned to below 20% moisture.
Barbecue gas and charcoal grills standardize primary cooking surface areas: 2-burner compacts (300–400 sq in / 15–20 burgers), 3-burner standards (450–550 sq in / 25 burgers), 4-burner+ large stations (600–750+ sq in), and the classic 22-inch charcoal kettle (363 sq in).
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Governing Standards
|
NIST Handbook 130 / EPA Burnwise Wood Burning Standards | ANSI Z21.58 (Outdoor Cooking Gas Appliances) / HPBA Guidelines |
|
Full Cord Volume
|
Exactly 128 cubic feet (3.62 m³ / 3.24 cu meters solid volume) | — |
|
Full Cord Dimensions
|
4 feet high × 4 feet wide × 8 feet long (1.22 × 1.22 × 2.44 m) | — |
|
Face Cord (Rick) Volume
|
42.7 cubic feet (1.21 m³) | Exactly 1/3 of a full cord | — |
|
Face Cord Dimensions
|
4 feet high × 8 feet long using standard 16-inch long logs (1.22 × 2.44 × 0.41 m) | — |
|
Standard Split Log Length
|
16 inches (40.6 cm) | Universal stove & fireplace standard | — |
|
Split Log Diameter
|
3 to 6 inches (7.6–15.2 cm) across split face | — |
|
Seasoned Moisture Target
|
Below 20% internal moisture content (EPA Clean Air requirement) | — |
|
Small 2-Burner Grill
|
— | 300 to 400 sq in (1,935–2,580 cm²) | 20,000–26,000 BTU | 12–16 Burgers |
|
Medium 3-Burner Grill
|
— | 450 to 550 sq in (2,900–3,550 cm²) | 30,000–38,000 BTU | 20–25 Burgers (Universal) |
|
Large 4-Burner+ Grill
|
— | 600 to 750+ sq in (3,870–4,840 cm²)| 44,000–55,000 BTU | 28–35 Burgers |
|
22-Inch Charcoal Kettle
|
— | 363 sq in (2,342 cm²) primary grate | 22.5" diameter (Weber standard) |
|
Warming Rack Area
|
— | Adds 100 to 200 sq in elevated secondary indirect cooking area |
|
BTU per Square Inch Rule
|
— | 70 to 100 BTU per sq in of primary cooking area for optimal high-heat searing |