Chiles
Senior Cook
I need some advice from the "been there and done that" crowd.
I split a bunch of cherry that I picked up at my uncles farm. These pieces were well over 30" in diameter and it took all I had just to roll them to the splitter. Here is my concern...
This was an old tree that was hollow in the center. When I split the wood, the inner rings were white with mold and I found a few termite colonies. I spent the better part of the day splitting off the outer pieces which means my pile of usable wood was smaller then the stuff that I am trashing.
How picky are you guys about what you cook with? I am using the test of: If I would not eat off of it, I am not going to cook with it.
I split a bunch of cherry that I picked up at my uncles farm. These pieces were well over 30" in diameter and it took all I had just to roll them to the splitter. Here is my concern...
This was an old tree that was hollow in the center. When I split the wood, the inner rings were white with mold and I found a few termite colonies. I spent the better part of the day splitting off the outer pieces which means my pile of usable wood was smaller then the stuff that I am trashing.
How picky are you guys about what you cook with? I am using the test of: If I would not eat off of it, I am not going to cook with it.