As others have said, there are a ton of variables here, but really it all boils down to learning your cooker and what size splits work best to run at your desired cooking temperature. And knowing how to make use of any scrap you may have doesn't hurt either!
I also agree that having a stick burner pretty much requires having certain tools at your disposal in addition to a good wood supplier. My supplier will split logs to a certain specification I have dialed in for an extra $30.00 per 1/4 cord. I ask for all white oak (well seasoned), all splits (no rounds), 16" length, and 3-4" diameter with minimal bark. The majority of what I get fits that spec, which saves me a ton of work and is well worth the extra charge.
But since wood grows in all shapes and sizes and splits the way the wood wants to split, sometimes certain pieces are still too thick, or too long. So I have a small 6.5 ton electric wood splitter in my garage if I need to split down a large batch, a large kindling cracker next to my wood rack out back if I just need to split one or two pieces down or make some kindling, and a black and decker alligator chain saw to cut splits down length wise when they're too long. This allows me to ensure I can get any wood down to whatever size I want.
It also allows me to use the same wood for whatever purpose I need it for, since I use wood for a lot of different cookers. And chances are, if you have a stick burner, you probably also have a few other types of cookers. I buy by the 1/4 cord for my stick burner, but I also use a few cookers that use chunks, including the Weber Smokey Mountain 22.5" my 22.5" Weber Kettle, and now a new Ooni Karu 16 Pizza oven. I go through my wood pile and look for longer splits, then use the alligator saw to cut off a 4" chunk, and I'll fill a big tub with those chunks, so I have all the fuel I need for the stick burner and also the charcoal cookers that use chunks for smoke flavor (or to get the heat up to 850-900 for the pizza oven). A couple other tools that are great for a stick burner are a propane weed torch, and small leaf blower with a variable speed trigger, which works GREAT for getting your initial fire going, or stoking a fire when needed.
And last... I still sometimes run in to a piece that is just too dense, maybe has a little too much moisture and I know it isn't going to burn super clean.
I don't generally have many of those, but when I do come across one, they now get set aside and used for cold smoking sausage, since cold smoking doesn't require as clean of a burn and according to Chud's BBQ (one of the best BBQ Youtube channels IMO) "you actually want slightly dirty smoke for cold smoking". I'm certainly no expert on cold smoking sausage, but I'll take Chud's word for it and I've not had any bad taste on the few batches I've made that way.