For my saw this morning that is. Got these logs all cut up and ready to split. Cherry is my absolute favorite to cut. It doesn’t dull the chain too bad, it’s relatively light for when tossing the rounds into a pile and I just love the aroma.
Only got two problems with cherry 1. Not very good heat wood 2. Most of the cherry I get has poison ivy on it. Almost like the poison ivy is attracted to it more than other trees
I too love the smells from cutting and processing cherry. Only issue I have, if it’s nice and straight I can’t bring myself to buck it. Have to break out the csm.
I burnt more cherry this past heating season then I ever did before, and have no complaints. Have a lot in the stacks for this heating season too. I have used for smoking meats and cheese too, but not my favorite.
Cherry is the absolute best all around burning firewood if you don't care about BTUs. Lights easily, low in smoke and sparks, and produces great flames. It seasons in half the time of firewoods such as oak and hickory. It isn't an abundant tree, so drop everything if I get the opportunity to snag it.
I like everything about cherry except I never seem to get good flames out of it no matter how dry it is. Another bonus of cherry is that the bark comes off easily.
That's a nice pile of rounds. I like cherry for the reasons you mentioned too. I like to take it camping, smells great to sit around the campfire.
Nice! Cherry is a wood that I’ve never seen, but am most curious about. I’d love to snag a truck load of it.
I bring an extra 6-9 pieces of different firewood to customers that are fixated on one type. Cherry is that extra firewood and brings in more demand.
As far as heating with it, I consider cherry to be shoulder season wood...better used for campfires, smoking, etc. I processed some last spring, think I'm gonna try n sell most of it, I'd rather make some bucks on it than get mediocre heat from it. Maybe it works better in cat stoves?
My plan had been to process it for smoker wood. think I still will. But some of the larger stuff, I may set aside for milling.
Anytime I get cherry I process it for smoker wood or lumber One of my customers likes it for his smoker and Ricky blazin I am sure will take it all if we get any for his smoker JB
My woods is still trying to regen from when Cherry was red hot in the 80s and loggers just went crazy on it.
I’ve never tasted a difference. I started putting the wood into a Weber grill kettle to get it going so the initial tannin from the bark doesn’t go into the food
I could not tell you everything tastes like barbecue sauce to me I am sure Ricky Blazin could tell you he is a great cook JB
