What's the seasoning time for gum? I split some in March this year. Was wondering when it'll be ready
From my experience, once gum is split, it dries fast. I would have zero reservations burning it this winter.
Not sure on the drying, but it "does lose it's flavor on the bedpost overnight." Old timers will get it!
Milled some black gum for my BIL. It sat for a little over 1 year then we took it to a wood shop and planed it. Shop owner put a MM on the fresh wood and it read 13-20%. This sat in a stickered stack under roof but outside with good airflow.
Like most fantastical claims such as Bigfoot or Loch Ness monster sightings, pics or it didn't happen.. Just kidding! I've never been able to split gum. Twist, mangle, smush? Yes. Split? No way
I try my best to avoid Gum like the plague! Although, I do get it occasionally and burn it. I won't burn it until it's at least 2 years seasoned.
I accidentally “scored” one black gum log around February 2022. I split it right away, and stacked it top-covered in partial shade. At about the one year mark I had to move the particular pile it was in. When I got to the gum, the pieces definitely weren’t ready yet. I’m assuming they will be by this winter, having gone through 2 summers. Where they are now, they’ll probably dry for another 2 years before I get to them. I’m in no rush.
35 ton of Whooooooop A$$ and it moaned and groaned through a few pieces here of gum! I gave the rest away! I will only take something 8" or smaller so I don't have to split it anymore. This is New Jersey Sweet Gum...
I’ve experienced that once with gum. Learned pretty quick, after about 2-3 rounds the rest was chucked to the side.
Yeah, I figured as much you had to come across it... Very plentiful down here... It's a good burning wood and a (Fair) BTU, it's just the processing
We have New Jersey Sweet Gum everywhere in Oklahoma, lol. I hate that stuff; I would rather have elm, and I don't like it either...
I have one Sweet Gum tree in the yard (I've killed every other one that has come up!) It's about 80 ft tall, in an opening where it spread out a lot of branches, which when cut and "split" looked like those green onion flowers that caterers use for garnishes... But on the bright side, they are one of the best woods to grow shiitake mushrooms on. But on the dark side, I'm using it to shade a large chicken pen.... Wonder what that wood will smell like?
