Howdy hoarders. I have just split up some apple wood. Felled it yesterday, so it is as green as can be. Splits are on the slender side and I have well ventilated lean-tos. What's your estimate on seasoning time to get it to 15 to 18% moisture, ready for burning, based on your experience.
The thinner pieces should be good to go in about a year, but any thicker pieces and especially ones with a lot of bark will need 18 months to 2 years. I believe the drying chart in our resource section recommends 2 years.
Ive recently been cutting apple. Giving it over 12 months before I sell. Harvested from small trees and I split small too. Our resource chart recommends 24 months. Firewood BTU & Drying Chart
Quickly becoming mine too after my recent cold smoke of some cheese. Don't wanna try any other wood as how much better could it get?
Splits were 2 years for me, never could get rounds to dry. Even small ones after 3 years still held some moisture. Boy did it burn hot though. I burned all kinds of wood in the Englander 30NC before we moved and apple was the one I thought would melt it.
I’ve been through tons of apple. If I split it small to medium, 1 year would suffice. With it being not very straight, there was always lots of air space between splits. Where I stack gets lots of wind and full mid-day to evening sun exposure. Lotta variables with dry times. That being said, I do believe a bit more than 1 would be best.
You say that now but you’ve obviously never tried apricot. I have a hard time using anything other than apricot anymore
Youve mentioned that before and have my eye out for some. I scrounged plum and sold it to a smoker customer last year. Her oldest daughters rental has some peach trees growing in the yard. I mentioned to her asking the landlord for some if they prune. Not sure of others are apricot or not. I have eight species I sell but have only used four of them myself. Apple, cherry, hickory and oak. Beech, maple. mulberry and pear the others. I may add sassafras this year.
How many cords is that? Kinda thank full I don't have to cut any more with the small trees I was dealing with. Just not looking forward to stacking it even though i "edited" the logs pretty good.
I have burned apple had some big strees un pruned blow over with saturated ground then high wind. Trunk close to 20” diameter, Burned ok in 1 year better in 2 years. Sorry before FHC no pics or moisture content just feel
Ha ha, northern Vermonter, touche! Size matters and you´ve got me beat on the pile! What county are you in? Used to go to school in Lyndonville. lukem, indeed the smoker is a good option, but I don´t smoke... in either sense of the word. What is the going rate these days for green smoker wood like apple and hickory. What are the commercial bbq outfits paying, I wonder? Thanks if anyone know goin price and will share. If I keep it and don't fine a smoker guy who wants some or all of it, I'll count on a bit over a solid year for the smaller splits.. Thanks for the advice.
As for smoker wood; never thought about it trimmed fruit trees before snow let’s see Apple cherry plum pear BUT maybe chipping better than burn pile not close up but you get idea
IIRC that ended up being about 16 cords. All from a $1 permit to cut on Knouse Foods orchards. Kram if that was directed at me, I was born, raised and still live in Adams County PA. I got my start in burning wood with years of apple because the local orchards rotate varieties of trees due to demand and eventually old age. Some of what I cut was around 50 years old. Adams apple
