Once again,good information Joe. Thing I find here in NZ is that there are a myriad of Interpretations re.what is seasoned/dry. Costs $350 for just cut pine,$500 for properly seasoned pine. Taking into consideration extra flue fouling,less heat output etc the quality pays divedends. Cheers from HB NZ
When you take care of a customer like the one that only wants the oak a certain way for their restaurant- That is definitely when you can charge a premium price for your product. Who else is going to get them exactly what they want? This was helpful showing the differences in wood and how they age.
You have upped your game Joe and when a customer has a certain need that hardly anyone can take care of then they will hang onto that supplier like their livelihood depends on it because it does.
Hi Keith - it’s Big Rodders in Ireland. I have a number of 1/2 cord stores and maintain a diagram of them. I date each one when filled so I can accurately calculate the age of each one. This also enables me to monitor my monthly usage, which I find interesting.
moisture meter. ive had plenty of maple threw the years that looked fresh cut or near to it but had a moisture of 15 percent prefect to burn.the sun is what makes wood darken in color.
I love when you talk about hickory and the bugs. I can see your body try not to go into convulsions! Ha ha ha. Elaine from Canada here noticing the yard is nice and full. What a great feeling. Thanks for the tour and lesson on species and stacking techniques. Enjoy the t-shirt weather, we had snow again yesterday.
Your firewood yard reminds me of an excellent winery. Be it grapes or wood, taking great care and pride in selecting, processing, aging, and delivery, results in quality products that earn premium price and excellent reputation. 😊
I used to cut and burn about 12 cords of wood every year. If you cut logs that are seasoned the split wood will still be light in color. I found that seasoned wood is much easier to split than green wood. I would rather have wood that has a few mushrooms and a little dry rot on the outside. When I cut timber for saw logs I let the tree tops remain in the woods for one to two years before I cut it into firewood. Been doing it that way for thirty years and it works for me.
FIFO where i come from means Fly in Fly out, usually used to describe mine workers where the mines are in remote locations. Workers will work 2 weeks on site, then they fly home for two weeks, or a similar pattern.
Good morning! Thanks it sure is. Plus this weather has been awesome and has permitted me to get ahead on production. I am gearing up for "Oak Month." Ugh. Wake me up when it ends
Honestly Bob I have gotten away from it. I just know that the wood is seasoned simply by how long I have had it. I have tested it so much with a moisture meter that I can "just tell." I hope that makes sense
Even if its in logs, if the butt of the log is or would have turned gray, its dry or dead as people in my area call it. If people ask if its seasoned, i tell them yes because its dry enough to burn and is premium. If theres wavy lines on the edge of the wood where the bark is or its grayed over, its seasoned.
My seasoned wood looks like that because I dry it out of the sun and elements in ibc totes. Got a 40x50 building for drying wood in Arizona. I can dry oak in weeks at zero cost
Definitely agree with you Joe, seasoned firewood is key. Smaller splits also mean the wood drys faster which leads to a faster turn around on your inventory. The biggest thing is you listen to what your customers want and make it happen for them, hence they will pay more for the service that is consistent, on time, and above their expectations. Time for a cold Dr Pepper. 👍🏻👍🏻
Hi Joe - it’s Big Rodders in Ireland. I guess you’ll pay for all this fine weather by getting an extra dose of lake effect icing later on in the winter.
Joe, I can tell you once-a-upon-a-time worked for a corporation in planning, inventory, ordering and such, even if you wouldn't have mentioned so many times over the years. That kind of thought about directional stacking to avoid mold, mushrooms, and general conflict issues isn't common. First in, first out really drives the point home. I have always stacked at home north-south just because of prevailing winds being westerly more often than not throughout the year dries wood a bit faster. You have an even better reason, lol. Hopefully your area avoids an additional bug issues that cause tree damage. This year I noticed some sporadic Hickory tree death here in NW Ohio. Last thing we need. Getting kinda scary with how many tree species have been lost already. Fall color isn't the same anymore without the Elm and Ash trees.
Morning Joe!! Those mushrooms are called Turkey Tail!! They have medicinal properties that date back to the Indians. Oak produces turkey tail. Just some useless knowledge on a rainy morning. 😂
“Small splits is worth more money.” Couldn’t have been said any better. I split my wood even smaller than you do,…and my customers absolutely love it, lol. Sellers around here don’t split wood small. They just “quarter it up,” and then sell it. As you know,…it takes time to split wood down to a smaller size. I think their mindset is all about quantity. So they’ll sell more wood for a cheaper price.
@ absolutely. I promised myself that I would not sell, nor deliver firewood in bulk,…especially by the cord. I would only do it if a customer bought multiple 1/4 cords. That’s the only way I would do it.
I understand why you stack . But it just takes time I don’t have . I put my cherry , pecan , hickory in totes . The rest goes in piles . You are the only one I know has as much cherry wood as I do .
Firewood is a lot of work. BUT doesn’t the independents fell great. I’ve been self employed my whole life. Other thzn driving school bus and tour bus part time, I’ve never had another job. 45 years in lawn care!!
It sure is warm for November in Ohio. I might just take some of my firewood and put it back in the woods. 😊. Just kidding. No way I'm doing that. Too much work.
4:28 That dry seasoned stuff looks bonkers... which I wish I had access to but you won't find that in South Africa anytime soon...why...well it's simple ...the people sells wood that is not dry...wet firewood...if you don't ask how old it is you will never know unless you test it... and then you end up burning wet firewood but if I open my own firewood selling business then I will probably be the only firewood supplier in SA that sells dry fully seasoned firewood that is ready to burn right now and trust me its going to look as grey as that!🪵
... all of that hard work and ... you actually look happy ... congratulations you've reached one of life's sweet spots
Living the dream Ron!
Excellent job showing the visual differences for those that don't know what to look for. Keep up the great work!
Thanks for watching Rus
Once again,good information Joe. Thing I find here in NZ is that there are a myriad of Interpretations re.what is seasoned/dry. Costs $350 for just cut pine,$500 for properly seasoned pine. Taking into consideration extra flue fouling,less heat output etc the quality pays divedends. Cheers from HB NZ
I have found this to be the best way to make a $ with firewood
The large woodyard is paying off for you, Joe! It was a nervous, but great, decision. 👍👍
Sure was. It seems I always have one foot on a banana peel though Dave
When you take care of a customer like the one that only wants the oak a certain way for their restaurant-
That is definitely when you can charge a premium price for your product. Who else is going to get them exactly what they want?
This was helpful showing the differences in wood and how they age.
Thanks John. It seems I have limited competition out here even though there are a lot of firewood producers
You have upped your game Joe and when a customer has a certain need that hardly anyone can take care of then they will hang onto that supplier like their livelihood depends on it because it does.
Good information, Joe. I am trying to get a heads start on my Woodyard for next winter. So far, about 9 cords split and stacked😉👍
Sounds like you have been busy Dan. Keep it going buddy!
Good for you Joe keeping that ever changing inventory correct, I would need a diagram probably.
It's funny to me that I do get a little mixed up but I can always remember what is where.
Hi Keith - it’s Big Rodders in Ireland. I have a number of 1/2 cord stores and maintain a diagram of them. I date each one when filled so I can accurately calculate the age of each one. This also enables me to monitor my monthly usage, which I find interesting.
It’s a great feeling to be ahead of the game. Peace
Sure is William!
Nice . I am waiting on a load of 2 year old Hickory logs to come in a 2-3 weeks !!
Great discussion, Joe! Solid advice as always!👍
Thanks for watching. Seasoned firewood is where it's at!
Great video and your woodyard inventory is impressive!
I'm getting there for sure. Been busy with the nice weather
moisture meter. ive had plenty of maple threw the years that looked fresh cut or near to it but had a moisture of 15 percent prefect to burn.the sun is what makes wood darken in color.
I love when you talk about hickory and the bugs. I can see your body try not to go into convulsions! Ha ha ha. Elaine from Canada here noticing the yard is nice and full. What a great feeling. Thanks for the tour and lesson on species and stacking techniques. Enjoy the t-shirt weather, we had snow again yesterday.
I still haven't fired up my wood furnace for the year. And we're going to have highs in the 60s all next week
Yes sir Joe. Thats some good stuff Buddy. Love when those cages of wood i have get Tanned and that awesome grey Sunbleach on it.
Love the look of seasoned firewood. Awesome stuff ain't it Red?
@@ohiowoodburner absolutely 💯 ❤️
Your firewood yard reminds me of an excellent winery. Be it grapes or wood, taking great care and pride in selecting, processing, aging, and delivery, results in quality products that earn premium price and excellent reputation. 😊
Nice analogy Alan. I may use that one day LOL
I used to cut and burn about 12 cords of wood every year. If you cut logs that are seasoned the split wood will still be light in color. I found that seasoned wood is much easier to split than green wood. I would rather have wood that has a few mushrooms and a little dry rot on the outside. When I cut timber for saw logs I let the tree tops remain in the woods for one to two years before I cut it into firewood. Been doing it that way for thirty years and it works for me.
Hi Joe. You have a great looking inventory! High quality firewood is always in demand. You'll be busy delivering this season. Another great video!
Thanks Pete!
G'day Mike, that oak is magic, mushrooms growing out of the ends and Maraweegee plants in between the rows 😵💫👍.
Thanks for watching Ish. Still having warm weather...feels like Australia!
FIFO where i come from means Fly in Fly out, usually used to describe mine workers where the mines are in remote locations. Workers will work 2 weeks on site, then they fly home for two weeks, or a similar pattern.
Good morning Joe, looks like your woodyard is working out great👍🇺🇸
Good morning! Thanks it sure is. Plus this weather has been awesome and has permitted me to get ahead on production. I am gearing up for "Oak Month." Ugh. Wake me up when it ends
How often do you test the moisture in your wood stacks, especially Oak? (If you do it regularly at all.)
Honestly Bob I have gotten away from it. I just know that the wood is seasoned simply by how long I have had it. I have tested it so much with a moisture meter that I can "just tell." I hope that makes sense
Thank you for the great lesson. Always great ro learn
Your new name really should be Professor Woody.🤠👍👍👍👍
haha. That could work!
Joe ,your wood yard is amazingly well maintained and very organized separating different species 😮😊❤
Thanks Todd. I seem to separate oak, hickory, cherry and beech. All of which I can sell to backyard smokers who will pay a premium
5 years. Amazing, but not surprising. The level of effort put into your business means success. My question - how level is your yard???
Even if its in logs, if the butt of the log is or would have turned gray, its dry or dead as people in my area call it. If people ask if its seasoned, i tell them yes because its dry enough to burn and is premium. If theres wavy lines on the edge of the wood where the bark is or its grayed over, its seasoned.
Great job Joe!!!!!!
Thanks Chris
I stack too. I throw my scraps and cookies in between my rows about half way up or more to keep them from leaning. Especially on oak over the winter.
My seasoned wood looks like that because I dry it out of the sun and elements in ibc totes. Got a 40x50 building for drying wood in Arizona. I can dry oak in weeks at zero cost
Hello I have some mesquite wood with holes but 10% are they good, thanks
Good video and walk around your woodyard 👍
Thanks Lyle
Definitely agree with you Joe, seasoned firewood is key. Smaller splits also mean the wood drys faster which leads to a faster turn around on your inventory. The biggest thing is you listen to what your customers want and make it happen for them, hence they will pay more for the service that is consistent, on time, and above their expectations. Time for a cold Dr Pepper. 👍🏻👍🏻
Nice post Crazy Man. Total agreement with you
Hi Joe - it’s Big Rodders in Ireland. I guess you’ll pay for all this fine weather by getting an extra dose of lake effect icing later on in the winter.
That is always the risk. If Lake Erie doesn't freeze in the winter we are a high risk of big snow events
Looking good Joe.! 🔥
Thanks Circle
joe your log yard looks great good video
Thanks Mr L! This weather has been awesome and I have been able to do a lot!
Very nice video Joe... appreciate it!👌👍
Thanks! Glad you enjoyed it Yusri
Even when we get t-shirt weather in November, Joe has something to say about our weather here in Ohio.
But im not complaining
What type or make/model of moisture testing device do you use?
I have a cheap one from Harbor Freight.
Looks good Joe
Thanks Frank!
My bbq joint also wants bigger splits of oak, must be for longer burns. They do briskets.
It seem to depend on the type of smoker they use. This one has an electric smoker that provides the heat. The wood goes in a trap door for smoke.
just a little salt and pepper and you can legally sell as seasoned firewood
haha. And some thousand island dressing too!
Joe, I can tell you once-a-upon-a-time worked for a corporation in planning, inventory, ordering and such, even if you wouldn't have mentioned so many times over the years. That kind of thought about directional stacking to avoid mold, mushrooms, and general conflict issues isn't common. First in, first out really drives the point home. I have always stacked at home north-south just because of prevailing winds being westerly more often than not throughout the year dries wood a bit faster. You have an even better reason, lol.
Hopefully your area avoids an additional bug issues that cause tree damage. This year I noticed some sporadic Hickory tree death here in NW Ohio. Last thing we need. Getting kinda scary with how many tree species have been lost already. Fall color isn't the same anymore without the Elm and Ash trees.
I still see a number of healthy elms out there but ash seems to all be goners. Thanks for the nice post Cody.
Morning Joe!! Those mushrooms are called Turkey Tail!! They have medicinal properties that date back to the Indians. Oak produces turkey tail. Just some useless knowledge on a rainy morning. 😂
Interesting to know. It seems I've lived My Life by avoiding mushrooms LOL
@ not even on pizza???
Great info from a "seasoned" pro!
har har. Nice one Snobster!
@ohiowoodburner Takes one to know one 😉
Nice video joe
Thanks Ralph
Great content!
Thanks H2
“Small splits is worth more money.” Couldn’t have been said any better. I split my wood even smaller than you do,…and my customers absolutely love it, lol. Sellers around here don’t split wood small. They just “quarter it up,” and then sell it. As you know,…it takes time to split wood down to a smaller size. I think their mindset is all about quantity. So they’ll sell more wood for a cheaper price.
...and doing quantity sales as a sole proprietor isnt a fun lifestyle!
@ absolutely. I promised myself that I would not sell, nor deliver firewood in bulk,…especially by the cord. I would only do it if a customer bought multiple 1/4 cords. That’s the only way I would do it.
Good by Freedom
Thanks Joe
My old friend JOE, HOWDY BUDDY::::)))))))
Hello Wade!
I understand why you stack . But it just takes time I don’t have . I put my cherry , pecan , hickory in totes . The rest goes in piles . You are the only one I know has as much cherry wood as I do .
For me it is time well spent. I could not imagine having 60 cords of firewood in a pile lol
@ well I stack some in totes but the rest goes into piles
There is a guy close to me tgat sells firewood, he has tree guys drop it he splits and sells it same season, no way its dry.
that is a popular way of selling firewood. This is an explanation of why I don't have much competition out here
Firewood is a lot of work. BUT doesn’t the independents fell great. I’ve been self employed my whole life. Other thzn driving school bus and tour bus part time, I’ve never had another job. 45 years in lawn care!!
5:08 I see so!!! You won't find better firewood anywhere in Ohio!
Thanks for the compliment Yusri. I don't want to be arrogant but I do agree with you
It sure is warm for November in Ohio. I might just take some of my firewood and put it back in the woods. 😊. Just kidding. No way I'm doing that. Too much work.
haha... warm for sure. Supposed to be in the 60's next week. I still haven't fired up my furnace yet
And now I'm itching...
It is a real condition.
I am seasoned! 🤨🤨🤨
I am probably on that list too Arne
4:28 That dry seasoned stuff looks bonkers... which I wish I had access to but you won't find that in South Africa anytime soon...why...well it's simple ...the people sells wood that is not dry...wet firewood...if you don't ask how old it is you will never know unless you test it... and then you end up burning wet firewood but if I open my own firewood selling business then I will probably be the only firewood supplier in SA that sells dry fully seasoned firewood that is ready to burn right now and trust me its going to look as grey as that!🪵
I keep using this to show that I don't seem to have any competition. I like it that way