LOG OFF- Ash vs. Oak

[NordicSplitter]

Next spring I'm thinking about getting another Log Load. Now I'm already sitting on wood for 2019/20 season, so I don't really need it but.....since I am that far ahead and I know just how long it takes to properly season Oak, I thought I'd throw this out there for some feed back. Either Load will cost me $500 and I will get 10-12 face cords. From a BTU standpoint Oak has a slight advantage but Ash season's so much quicker. For those experienced with Oak....Make your case.........the thread is yours..

 

[jeff_t]

When I had the big BK, I would get the longest burns with oak that had been around for 4-5 years. That's because the coals were crazy and would last forever. For super cold weather, though, I would fill it with ash. It burned hotter and more completely, for a faster, more complete reload without messing around burning up coals.

The PE, on the other hand, would see a higher peak temp for a longer time with the super dry oak vs ash, maple, and beech.

I like to keep a good mix on hand. For four years out, I'd look at what I already have available. But I guess it depends on what your stove likes.

 

[bholler]

If they are the same price and you dont have to worry about dry time get the oak for sure more btus per chord.

 

[NordicSplitter]

If they are the same price and you dont have to worry about dry time get the oak for sure more btus per chord.

Some Oak though can be gnarly and a pain to split while Ash splits easy all day. Just one more thing to factor in...since I do most of my splitting by hand.

 

[bholler]

Some Oak though can be gnarly and a pain to split while Ash splits easy all day. Just one more thing to factor in...since I do most of my splitting by hand.

True most ash does split nice but it can get gnarly to

 

[firefighterjake]

Variety is the spice of life . . . get some of each.

 

[Stinkpickle]

I would probably go with oak, because i use it for BBQ, also.

 

[jeff_t]

I would probably go with oak, because i use it for BBQ, also.

Hmmm. I use a little white oak now and then, but I use white ash a lot. I find it a mild and neutral flavor that works well with a lot of meats.