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Hackberry vs Red Oak

CrystalRiver1

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I know that red oak carries a few more btu's than hackberry.
Yet, the hackberry I'm looking at is in a wide open field, already downed, and about 60 ft long, very little limbing to be done.
The red oak is piled in some super high crazy stacks or in massive rounds that will require a hellava lot of noodling.

Is the red oak going to be worth the extra labor or not?
What would be your preference?
 

Ronaldo

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I know that red oak carries a few more btu's than hackberry.
Yet, the hackberry I'm looking at is in a wide open field, already downed, and about 60 ft long, very little limbing to be done.
The red oak is piled in some super high crazy stacks or in massive rounds that will require a hellava lot of noodling.

Is the red oak going to be worth the extra labor or not?
What would be your preference?
Hackberry is good. Gotta get it split and off the ground for it to dry and remain good.

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Rob Stafari

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Take them both and mix them up! Variety is the spice of life! Red oak is nice though. Once the big rounds are noodled into quarters they split up real easy real quick with a maul into a big pile O BTUs. Plus you get the fun of sharpening up your chain, watching noodles fly. If you have room to dry and store bags of noodles they also make an excellent kindling/fire starter.
 

Wolverine

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Red oak is my favorite firewood. It's worth any extra effort, it splits with little effort and burns long and strong. Takes a while to season but you'll love it. Like Rob said above, I keep noodles to start fires. A handful or two and some splitter scraps and you're good to go.
 

RI Chevy

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I wood take both. I burn most everything I cut except pine. I don't really do not cut much soft wood.
Obviously some woods burn better than others.
Very interesting about the noodles. I didn't really even thing about using it.
I will try some next year after it dries out.
 

Hinerman

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I know that red oak carries a few more btu's than hackberry.
Yet, the hackberry I'm looking at is in a wide open field, already downed, and about 60 ft long, very little limbing to be done.
The red oak is piled in some super high crazy stacks or in massive rounds that will require a hellava lot of noodling.

Is the red oak going to be worth the extra labor or not?
What would be your preference?

I would definitely take the hackberry. Only you can decide if the red oak is worth it. If you are low on wood then it probably is worth it. If you have plenty of sources for red oak, or 2-3 yrs. supply, then it probably isn't. I hate working trees that have been pushed and stacked, I don't care what it is. "Super high crazy stacks" could be dangerous too, which would not be worth it.
 

CrystalRiver1

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Me too...that was definitely what I was alluding to when I described those stacks.
Mostly about 9-12 ft high...kinda zigzaged and menacing looking!:eek:
Landowner says the coyotes are thick as thieves around the piles for some reason.
I figure it most be plenty of varmits to chew on up in the piles...:babeando:
 

CR888

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As Rob Safari says about variety is true when it comes to firewood. I'm happy when my wood stack contains burning options that help control burning. Sometimes a piece of fast burning wood is what the fire needs. More options the better IMO.
 

Mastermind

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I do love the way the cherry smells... and tastes after the meat has been through the smoker.

It's a great wood to have around in my opinion. But, I'm trying my best to eradicate it everywhere my cattle roam.
 

RI Chevy

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I just cut a damaged swamp cherry tree yesterday. About 18" at base. They seem very susceptible to ant damage. This tree had some damage, but no ants in tree right now.
Does smell nice when dried out and burned.
Cherry coals up nice when burned like Apple wood. Decent BTUs.
 
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Ronaldo

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I just cut a damaged swamp cherry tree yesterday. About 18" at base. They seem very susceptible to ant damage. This tree had some damage, but no ants in tree right now.
Does smell nice when dried out and burned.
Cherry coals up nice when burned like Apple wood. Decent BTUs.
Almost every Cherry we cut around here has ants working in it.
Why don't you like it in the cattle pastures?

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