Wood ID please
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Looks too white to be red oak might be the camera making it look more red in the pics? It would have been a 20' log length with a diameter of 8-10"? Don't know if it was a branch or trunk.Werm said:
Looks just like Red Oak to me. Some Red Oak can be pretty red inside, but some is paler like the one in the pic.
I cut a log up that had bark like that, thinking that it was an oak. Soon as saw hit it I knew it wasn't. Was a really wet wood and under the bark was slimy. It was a poplar, arond my area they call it cucumber. It has moisture similar of an actuall cucumber. If you have that you will know it's soft . Just sharing one of my learnings. Hopefully you've got oak.
Yeah, thats definitely northern red oak (quercus rubra). limbs and small trees have bark like that.
red oak sure splits nice (usually)
red oak sure splits nice (usually)
WOODBUTCHER said:
I agree. Threw a split in the stove last night I cut and split last winter.....hissed and sizzled like crazy. Maybe next year.
Red Oak bark is smooth; White Oak is finer and not smooth. I have no idea about Scarlet Oak
Crazy as this will sound . . . At certain growth stages Quaking Aspen and Red Oak bark are similar. As stated above though, the slimeysheetz between the bark and the tree on an Aspen gives it away.
Crazy as this will sound . . . At certain growth stages Quaking Aspen and Red Oak bark are similar. As stated above though, the slimeysheetz between the bark and the tree on an Aspen gives it away.
(broken image removed)
This is the bark of scarlet. Hard to tell the difference a lot of times between red and scarlet without leaves and acorns.
In the fall, it's real sinchey. Scarlet oak leaves turn...well, scarlet.
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This is the bark of scarlet. Hard to tell the difference a lot of times between red and scarlet without leaves and acorns.
In the fall, it's real sinchey. Scarlet oak leaves turn...well, scarlet.
(broken image removed)
I have lots of red oak that I split last winter and spring. It sure does take a long time to season....and stinks! I am finding myself picking through the piles for smaller, more seasoned pieces. I had some that was seasoned 3 years and it was awesome. I guess I should have saved that for the colder months. Live and learn.
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