Do you agree it starts out fresh cut at about 30% moisture content?for all the hype I hear about ash starting off as a low moisture content wood, my experience again and again is that the moisture content is similar to other types of wood. I’m in the northeast, FWIW.
A few years ago I decided that I would test this theory about you can burn Ash green or close to it, gave some to some people to use for camping and it darn near smoked them out! It has to dry just like any other wood, and when it does it is great fuelwood even utility wood as you can use it for kindling, quarter splits or big pieces.
I wonder if freshly cut (green) ash is wetter than freshly cut (white) ash. Very hard to search anywhere for green ash, since you don't know if it was freshly cut or if it was actually green ash.
https://www.hearth.com/talk/threads/fresh-cut-white-ash.60509/
I have cut ash that has been standing dead for 2 years and it test over 30%. In my experience it’s best to let it dry for 2 summers.
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for all the hype I hear about ash starting off as a low moisture content wood, my experience again and again is that the moisture content is similar to other types of wood. I’m in the northeast, FWIW.
I agree with you. We are in the same area and I need 2 summers CSS on ash or it will sizzle.
However, there is probably a difference between a healthy ash cut down and an EAB ash that has been standing dead for a few years.
I agree with you. We are in the same area and I need 2 summers CSS on ash or it will sizzle.
However, there is probably a difference between a healthy ash cut down and an EAB ash that has been standing dead for a few years.
Wow... depressing.Rotting off at the base of Ponderosa Pine dead 5 or 6 years from Pine Bark beetle.
I am in the process of trying to explain this to some of my neighbors, I'm starting to take out ash tree's that are on my property because they are looking thinned out lately with there leaves, go 20 miles south of here and there's dead ash all over (morris co.)but be careful cutting into old dead ash
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