Growing your own firewood?

Schmoke · 02-10-2013, 07:18 AM

I keep cutting, cutting ... but I don't re-plant.

I still have many years' worth of oak and maple to cook with, but I still have to buy my apple & cherry.

It would be nice to plant some fruit trees, and other fast-growing hardwoods, so I can have a self-sustaining stash of wood. Cutting what I grow.

I Googled for fast growing hardwoods, and the Empress tree came up a few times. Can grow 8 ft/year, so I'm thinking I'll have usable empress wood in no more than five years.

Has anyone cooked with empress?

CarolinaQue · 02-10-2013, 07:29 AM

A large tree doesn't necessarily mean a mature tree. Most trees take 10 to 20 years to fully mature. And from what I understand, a mature tree is what you want for cooking wood. I was taught that 20 year old and up in age was the best wood for cooking. I have found that younger cherry trees don't put off a very good smoke, even after drying for a couple of years.

cliffcarter · 02-10-2013, 07:50 AM

It's not about how tall trees grow but how thick they get, it is going to take many years for any tree to grow to a usable thickness. Cut down a 6" maple(trunk diameter), if you have one, and count the rings. You'll be surprised at how old it is.
I duplicated your search and the best cooking wood I saw listed was nutall oak.

Schmoke · 02-19-2013, 04:42 AM

>> It's not about how tall trees grow but how thick they get

Sounds like something an old girlfriend mentioned to me many years ago. Sigh.

I'm agreeing with the consensus, it will take MANY years (not to mention I can't move away) to make a project like this practical.

And I have never seen 'empress' or 'nutall' mentioned when favorite woods are discussed.

Project on hiatus.

J

columbia1 · 02-19-2013, 10:52 AM

Wild Cherry grows extremely fast!!
I have 10 year trees that are already 40' high with 8-10" on the butt.

cliffcarter · 02-19-2013, 11:33 AM

Quote:

Originally Posted by columbia1

Wild Cherry grows extremely fast!!
I have 10 year trees that are already 40' high with 8-10" on the butt.

I counted the growth rings on a 5" diameter piece of black cherry last week after I posted in this thread, it was at least 30 years old.

columbia1 · 02-19-2013, 11:54 AM

Here is some fresh cut wild cherry, seems to be around 14 years

rcbaughn · 02-19-2013, 01:28 PM

We cut most of ours too, hickory and the such, but yeah we don't have access to Alderwood, pecan wood or fruitwoods. Well, I could get some of those wood varieties but I'd either make someone very sad they don't have their pecans anymore or I'd get shot for ruining someones fruit tree! I'll probably have to keep resorting to buying those kinds from Wally World unless I find someone that will let me hack their trees down. I'm too impatient to try and grow my own that's for sure.

DownHomeQue · 02-19-2013, 03:04 PM

i have cooked with all kinds of woods and I can't tell a difference at all in mature trees and smaller trees.. i am burning the wood for fuel... All that about burning a mature tree... i don't listen too.. i just burn small hot fire with dried wood.. I have been doing so for 15+ years... and have always had great results..

cliffcarter · 02-19-2013, 08:27 PM

Quote:

Originally Posted by columbia1

Here is some fresh cut wild cherry, seems to be around 14 years

Must be all that rain you get in Washington, if I can I'll post a pic of the black cherry I have. The growth rings on yours are huge, over 1/4" per year. Mine grow about 1/16"-3/32" per year.

jacksedona · 02-19-2013, 08:31 PM

i only use hickory i love the smoky flavor-here in arizona wild mesquite is all over but i prefer hickory. tell us more about your homemade mortarless bread oven

thank you

http://thebarbecuemaster.net

BBQMaverick · 02-19-2013, 08:45 PM

Here is some cherry I got from an 80 ft tree earlier this year. Nice splts and the discs will be split into chunks.

Hoss · 02-19-2013, 09:28 PM

Quote:

Originally Posted by BBQMaverick

Here is some cherry I got from an 80 ft tree earlier this year. Nice splts and the discs will be split into chunks.

Dang!!! You ALREADY used the rest of it????

U a cookin dude!

JRDINCC · 02-19-2013, 10:18 PM

I use wood from a 30+ year old olive tree growing out back. About a 24 inch trunk. I chunk up pieces from about 3 inch diameter branches.

BBQMaverick · 02-20-2013, 08:42 AM

Quote:

Originally Posted by Hoss

Dang!!! You ALREADY used the rest of it????

U a cookin dude!

No (I said some of it). I gave some away, had already put some up to dry in the barn and just flipped a quick picture that day.

02-10-2013, 07:18 AM	#1
Schmoke Is lookin for wood to cook with. Join Date: 12-17-12 Location: Mineral, VA (Pittsburgh PA native) Downloads: 0 Uploads: 0	Growing your own firewood? I keep cutting, cutting ... but I don't re-plant. I still have many years' worth of oak and maple to cook with, but I still have to buy my apple & cherry. It would be nice to plant some fruit trees, and other fast-growing hardwoods, so I can have a self-sustaining stash of wood. Cutting what I grow. I Googled for fast growing hardwoods, and the Empress tree came up a few times. Can grow 8 ft/year, so I'm thinking I'll have usable empress wood in no more than five years. Has anyone cooked with empress? __________________ Brinkmann Southfork. Grill Dome. Homemade mortarless bread oven. KCBS member ... primarily so I can get into Restaurant Depot.

02-10-2013, 07:29 AM	#2
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	A large tree doesn't necessarily mean a mature tree. Most trees take 10 to 20 years to fully mature. And from what I understand, a mature tree is what you want for cooking wood. I was taught that 20 year old and up in age was the best wood for cooking. I have found that younger cherry trees don't put off a very good smoke, even after drying for a couple of years. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

02-19-2013, 04:42 AM	#4
Schmoke Is lookin for wood to cook with. Join Date: 12-17-12 Location: Mineral, VA (Pittsburgh PA native) Downloads: 0 Uploads: 0	>> It's not about how tall trees grow but how thick they get Sounds like something an old girlfriend mentioned to me many years ago. Sigh. I'm agreeing with the consensus, it will take MANY years (not to mention I can't move away) to make a project like this practical. And I have never seen 'empress' or 'nutall' mentioned when favorite woods are discussed. Project on hiatus. J __________________ Brinkmann Southfork. Grill Dome. Homemade mortarless bread oven. KCBS member ... primarily so I can get into Restaurant Depot.

02-19-2013, 10:52 AM	#5
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	Wild Cherry grows extremely fast!! I have 10 year trees that are already 40' high with 8-10" on the butt. __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

02-19-2013, 11:54 AM	#7
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	Here is some fresh cut wild cherry, seems to be around 14 years __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

02-10-2013, 07:50 AM	#3
cliffcarter Full Fledged Farker Join Date: 02-21-11 Location: Old Town, Maine Downloads: 0 Uploads: 0	It's not about how tall trees grow but how thick they get, it is going to take many years for any tree to grow to a usable thickness. Cut down a 6" maple(trunk diameter), if you have one, and count the rings. You'll be surprised at how old it is. I duplicated your search and the best cooking wood I saw listed was nutall oak.

02-19-2013, 01:28 PM	#8
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL Downloads: 0 Uploads: 0	We cut most of ours too, hickory and the such, but yeah we don't have access to Alderwood, pecan wood or fruitwoods. Well, I could get some of those wood varieties but I'd either make someone very sad they don't have their pecans anymore or I'd get shot for ruining someones fruit tree! I'll probably have to keep resorting to buying those kinds from Wally World unless I find someone that will let me hack their trees down. I'm too impatient to try and grow my own that's for sure. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

02-19-2013, 03:04 PM	#9
DownHomeQue Full Fledged Farker Join Date: 10-11-12 Location: Jonesboro. AR Downloads: 0 Uploads: 0	i have cooked with all kinds of woods and I can't tell a difference at all in mature trees and smaller trees.. i am burning the wood for fuel... All that about burning a mature tree... i don't listen too.. i just burn small hot fire with dried wood.. I have been doing so for 15+ years... and have always had great results..

02-19-2013, 08:31 PM	#11
jacksedona Take a breath! Join Date: 03-11-12 Location: phoenix,arizona Downloads: 0 Uploads: 0	i only use hickory i love the smoky flavor-here in arizona wild mesquite is all over but i prefer hickory. tell us more about your homemade mortarless bread oven thank you http://thebarbecuemaster.net __________________ alan weber smoker,one touch,go anywhere,masterbuilt