On our place we have several pin oak which is in the red oak family. Many more limbs and the bottom limbs tend to point down. Smoother bark and a bit stronger in smell. A bit harder to split because of the knots. Still good firewood.
Wait. , "red chowder"??? That stuff is soup! Proper chowder HAS to be white. My wife is from RI and we have this difference of opinion all the time. Chowder is milk/cream based. Tomato based = soup lol Sent from my SM-T280 using Tapatalk
A few more BTU. I give it an extra year to season though. Or give it a primo spot to season. I find red is easier to split. White can have a vanilla-ish smell when you split it.
Owb is hungry! She gets a steady diet of whatever the hell I can find. Coming season will be red, Norway, and sugar maple, pine, cherry, black walnut, and some hickory and red oak when it gets down to "damm it's cold" temperatures. There are others in the stacks, but that will be the primary diet... because that's what I found for free. I have some Apple put aside too, but I love smoking with it so it hurts whenever I burn some.
