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Posted By Bacffin,
Nov 25, 2012 at 7:01 PM
Isn't it great to look at things differently now and then!
Glad I am not the only one.....
Pass the scotch while your at it!
I have some 4 yr old red and white oak I just don't burn. Not sure why but I don't?? I think cause it helps form a back to my shed that's open on all sides and screens my activity and stuff in the shed from the "weird and crazy" neighbors. But I do take pieces from it from time to time to make kindling. If I wanted to impress I might pull a load from it for a day of burning?
I don't have any "private stock" If I need to to prove the value of my wood burning to visitors I show them my very low fuel bills fo the last few winters! I'm thinking of framing the last 3 years of fuel bills and hanging them around the wood burner,
The value of the private stock is when its below 0F, blowin better than 20 for extended periods and your sole source of heat is wood. There is a time and season for the whole food chain: punk/junk/uglies, low-mid density wood, high quality wood and those special occasions when you break out the private stock.
great thread !
OF COURSE i have a private stock! it got left behind a few cords of newer splits and i didn't want to move it up to the front rows. but its the sweetest of the sweet in my humble opinion.
3 year seasoned
i save these for the coldest nights...which realy don't happen much around here anymore. we used to get -20 every year but haven't seen that in a while and i sure do miss it. winter is my favorite season.
You do know you just jinxed us all, right?
well...at least i know that those on this forum will be fine regardless
Private stock geographically dispersed around the property to in sure availability in storms or extreamly soft ground.
Top shelf includes, Black Locust (looks to be petrified) don't know if I'll ever burn it, White oak 1/4 rounds (probably 5 yrs seasoned), Mulberry that I haven't tried yet although understand it throws sparks.
This is Great I knew you were all out there lurking in the darkness. The seasoned pros had/have know idea we exist. Keep it coming
I have a about 1/3 cord of mullberry and black birtch each I think I will put in the locked cabinet next for those specical occasions!
I got a new one for the vintage....Chestnut!! I have 3" to 4" diameter stump regrowth that are all over my property. They are all standing dead and have been for a few years. Just for kicks, I cut one and bucked it up. I burned a couple last night and it lasted forever and smelled great.
Chestnuts roasting on an open fire....
I'd cut it all to poles and then cut it all to length in a saw buck.
Good Scotch or Bourbon has a different taste than the average stuff, the moment that BTU's from oak feel better than cottonwood Ill get picky, now the only thought to what I am burning at a given time is outside temp, and reload schedule.
I have an ol' whiskey barrel I can cut up and try too!
Those White Oak barrel staves are great to use in BBQ grill and/or smoker.
If I could get osage orange here, that would probably be my private stock.
I am holding out on burning my apple and black locust until deep winter. Does that count?
Have some close to 4 yr seasoned white and red oak. Can't bring myself to burn it as its made it this long. Maybe a face cord or a bit more?
Great idea - I have some chestnut sprouts here also - gotta get on that. Private stock for company consists of short ,fat white oak chunks to cook pizzas in front of.
I'm not cooking pizza when company is over I have the thing cruising. To show the heat I get. If I can have a pizza in my stove its pretty cold in there!
We had our supper club at our house last night. The blaze king was going, but there wasn't much to show! No show here folks!
Still, the sweaters were coming off and one of the guys was super impressed. He grew up on a farm and he spoke of all the work it is to run a stove...the constant loading and cleaning of the flue. He couldn't believe it when I told him of 24 hour burn times and cleaning was more of a check than a necessity every year.
People still haven't gotten the memo....
A bit off topic...sorry...
I keep all my species separated, I like it that way, I do have small stacks of red cedar, cherry, and honey locust that will be burned on special occasions.... Hey why not? They may not produce hotter heat but I know exactly where and when I got them this past year with all of my scrounging....(honey locust won't be ready for another 2 years, so I have a good supply of the private reserve. This year I'm burning a big mix from when sandy hit as well as the Norway maple that I took down from my house, but, after that for 2014-2015, I only have beech, black locust and red oak. Oh and the private reserve stuff too....
My "private stock" isn't for the stove... it's for the smoker... apple, pear, cherry, and hickory... I've got quite a bit of bitternut in the "regular" stacks... I use them to mitigate the aroma of the locust....
Oak whiskey barrels would be my go to stash. Then Apple, Pecan, pear, hickory, and mesquite (which i havent heard much about on Hearth) All for the smoker. But that is a three time a week thing so its not stashed away. Except my precious whiskey barrels.
I never burned locust. My guess is it stinks?
I have a stash of it. It is amazing; burns nice and hot. Doesn't smell bad in my fireplace insert!