Quote:
Originally Posted by Mo-Dave
I know I have hickory as soon as my chainsaw makes its first entry wound, no mistaking the smell if you know what it smells like. Best way to tell is get a small sliver and light it up. Personally I would use it in chunks now and not at 6 months or a year. As I have said many time, I like mine green, unless that is all you are using for heat and smoke, then it needs some seasoning.
Dave
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You are right about the smell. I broke the hickory handle on a splitting maul, and cut the head off with a miter saw. Just cutting through the handle released that tell-tale scent! There was not doubt it really had a hickory handle.
