Chipped away at the red oak yesterday… cut, split and stacked all but the main trunk which I pulled off the gravel drive into the grass and rolled it up onto a few splits.. felt great being off work, starting a new stack and getting a little hoarding done.. I’ll get a cord of wood out of this tree.
If you've never let oak sit for three or four years you don't know what a premium firewood it can be. Been there, done that. When it comes to oak I really believe it's more aging than seasoning. Aging works for dead standing, too. Aging is a tough standard to define because there's really no way to measure or qualify it. It just burns <better>.
