like yourself I'm up here in the great Pacific Northwest. For years since 1978 I've heated our home in our fireplace insert wood stove to offset the high price of baseboard electric heaters. We have since removed all the baseboard heaters and upgraded to a modern efficient heat pump.
But I still prefer the dry bone penetrating heat of a good wood fire. In those years when I heated almost exclusively with wood I went to the woods with my USFS wood cutting permit and cut split and stacked around eight cord a year.
I did both soft (fir, pine, tamarack & cedar) and hard woods (oak, alder, maple, chinqupin, apple, pear, and cherry). All the soft woods are from trees that do not produce leaves. All these species produce copious amounts of resin and turpentines. These woods will all burn hotter and faster than the hardwoods.
I submit that these woods when used in a campfire to cook burgers, franks or marshmellows quickly there is little or no harm done. It's when you build a fire with them then shut the air down till they begin to smoke that you will begin to have health & taste issues. The copious amounts of resins and creasote contained in all the needle bearing trees (conifers) will begin to condense out of the smoke and produce a film of creasote and soot on your food stuffs. This stuff is really dangerous (cancerous)
Thats why almost anybody in the know will never advise you that it's okay to smoke food using any conifer. It's another matter entirely using a cedar plank to lay your salmon fillet on while smoking. Your typically not charring the plank. The aromatic cedar oils are mixing and mingling with the salmon to produce a sublte taste effect that many enjoy.
Near as I can tell all the hardwoods are decidious trees (leaf bearing I think)
Hope sharing some of what I've learned about wood has been of some help.