Depends on who you ask? I am with the dry family. 2 bbq restaurants here use green; one uses hickory, the other pecan. Cut one day, cook with it the next!!! Competition cookers like seasoned. A friend does catering for several hundred sometimes; he likes seasoned also.
This was a decent size elm with a heavy lean. I did a face cut, went to the back cut, the tree laid down with no barber chair. I kept easing into the back cut trying to release the tree from the stump: big mistake. The tree released, all the tension from the limbs on the ground shot the tree...
I would like to try one myself. they are pricey, so not sure they are worth it. you posted a video of a review of one awhile back; the Fusion XP pro, one of the more reasonably priced 2011s
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