I have to admit I laughed while reading this post. That is something I've never given thought to! All of our wood is good though.
Isn't it great to look at things differently now and then!
I have to admit I laughed while reading this post. That is something I've never given thought to! All of our wood is good though.
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,
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?
I have an ol' whiskey barrel I can cut up and try too!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!
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 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 never burned locust. My guess is it stinks?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....
I never burned locust. My guess is it stinks?
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