Quote:
Originally Posted by TheGoodTexan
I've used pecan, and I like it too. Not to abundant around here though.
Everyone in Tennessee seems to use hickory....which I'm not a big fan of. It works on pork, but that's about it. And you have to be sure to strip all the bark off the wood, and split it up real nice....OR ELSE! ...you'll have some bitter food.
I've got a load of hickory out behind the house right now. I'll probably use it up on a homemade hamburger-party that I'm throwing next month.
But for everything else....it's apple. My brother-in-law has apple trees on his property, and every time we have a big storm, one of them gets blown down. He just calls me, and I go over there in my truck, with chain-saw in hand, and clean it all up for him. It's a great situation....free wood for me...free clean up for him.
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That's a good deal for you....Apple is a wood we NEVER see around here, and I've never used it....of course we have our fair share (and then some) of Pecans....I hunt on a lease that has about a 40 acre Pecan orchard...and the storm/blown over tree equation applies for me there
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It's all the same, ain't it?