Ash is generally considered better for consumption compared to elm. This is primarily due to ash's higher heat output and longer burn time, making it more efficient for cooking and heating purposes. According to the U.S. Forest Service, ash wood has a higher energy content, which translates to a more intense and longer-lasting flame. Elm, while also a durable and strong wood, has a lower energy content and burns more quickly, making it less efficient for cooking and heating.

The energy content of wood is measured in British Thermal Units (BTUs) per pound. Ash wood typically contains around 8,000 to 9,000 BTUs per pound, whereas elm wood contains approximately 7,200 to 8,000 BTUs per pound. This difference in energy content means that ash wood can produce more heat for a longer period, which is crucial for cooking and maintaining a consistent temperature.

Furthermore, ash wood has a higher density than elm, which contributes to its durability and ability to withstand high temperatures. This makes ash wood a preferred choice for smoking meats, as it can maintain a steady smoke output for extended periods. Elm, while still suitable for smoking, may not provide the same level of heat and smoke consistency as ash.

In addition to its superior heat output and burn time, ash wood is also known for its versatility. It can be used for a variety of cooking methods, including grilling, roasting, and smoking. Elm, on the other hand, is more limited in its applications due to its shorter burn time and lower heat output.

In conclusion, ash is the better choice for consumption when comparing it to elm. Its higher energy content, longer burn time, and higher density make it more efficient and versatile for cooking and heating purposes.