I cannot find it. Can you be more specific on the location of the information you are referring to? Like a page number or post number with the specific thread.
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...
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