I think you’re the best on UA-cam at answering questions and responding to comments, you dedicated a whole show to it. I can’t thank you enough for spending so much time with us.
I believe that the best wood for smoking meat is the wood that you have access to in your area. I owned a BBQ smokehouse for several years and I still supply wood to the new owners. I used Hard Maple, it was easy to access in my area and it has a sweet flavor. There are a lot of great woods for smoking, I wouldn't use pine or old railroad ties but other than that most wood will work great. Great video!
Definitely. Sugar Maple is fast becoming my favorite wood for grilling. Smells fantastic, gives a nice flavor, holds a coal really well, and has about perfect burning qualities for direct grilling. Other hard maples, like Norway maple are decent substitutes. Not quite as dense, but they do have the maple flavor and burn quality. I'm in NY, so that, cherry, hickory, oak, apple and Beech are all available. Stuff like post oak, pecan, mesquite, or almond that other guys swear by are not- unless you want to pay out the wazoo for the bags of chunks. I'd also add Locust to the not for cooking list. Doesn't produce good smelling smoke, and black locust is poisonous- which is why it doesn't rot. Supposedly, burning it destroys the toxin, but if you're cooking over it, why risk it? It also burns extremely hot- making temperature regulation difficult.
Good talk Chris! I enjoy reading all the comments on bigger channels like yours bickering on what’s better!!😂 I just laugh. What works for you and is available in your area is best for you! It’s a big world out there! Thanks for the talk👍🏻👍🏻GNI
G’morning Chris. I’ve said it since the beginning,, you host the best channel on UA-cam. It’s talks like this, that makes it true. Thank you for all you do, just for us to enjoy. GoodNightIrene
Opinions are like A holes we all have them. I have been cooking on an open fire most of my life. I am also a certified Chef. Depending on what you are cooking and how you prepped the food you will be cooking will depend on the type of wood you use to cook it. For example slow smoked Pork is great with apple wood. Beef is great with Cherry. But depending on how you add your spices Cherry is also good with Pork. Apple is great with Beef depending on what you use on the beef before you cook it. Ham is awesome with Apple and Cherry mixed. I do agree I never cook with any Pine . But I know many that do and love it.
So would you say it is a personal flavor thing or more of a developed taste because of what you smoke meat with or just a different flavor from different wood??? Very interesting..thanks!
I agree. Sugar Maple is also an all around good flavor for any meat, but especially pork or chicken. I also found- to my surprise- that Ash, esp Green Ash tastes rather good with grilled chicken. Nobody ever mentions it, so I never thought about it. Just use it for coals, until one day a chunk was still smoldering and smoking away when I was grilling chicken cutlets.
@@pyroman6000 You may think its nuts but some day try soaking Apple wood in Whisky for 24 hours then let that smoke on any meat. I have also smoked with Cherry wood soaked in Whisky for 24 hours. I just cut the wood up in little nuggets MMMM . Just typing this out is making my mouth water.
Nice chat Chris. You have a great outlook on life. The value of good friends and family, good campfires, old whiskey and looking forward to (not regretting) another honest day of work is second only to good health. Hope you continue to be blesses with all of the above. GNI
Man awesome ,I love these vids,need a part two.lol, I bet it's hard to talk,joke and interact with camera like you're talking in person with someone??? But you make it look easy,thanks Chris
You're a good man, Chris! I really respect the experience you have in the firewood realm. Additionally, I am acutely aware of the work that is required to maintain a UA-cam channel. Thank you!
When it comes to cutting wood, or for that matter about anything that has a combustion motor. THERE IS NO REPLACEMEMT FOR DISPLACEMENT! With that said - for a saw a guy needs to balance between displacement and weight for extended use. More saws is the key to keep cutting. Start with the bigger saws then progress down to the smaller saws to fight fatigue.
Pine is definitely fine. And I’ve burned a bit of box elder and it works just as good as pine. Yes both don’t put out the same as harder hard woods but they are perfect for campfires or for “shoulder season”
Good morning Chris. Hey I enjoy these fireside chats ( reminds me of Red Fisher when I was a kid- LOL) - nice to be able to listen in the background while i am doing my morning chores. Growing up, my grandma used to tell me that she hoped I would be rich in life - rich with friends, not money. :)) Have a great weekend - enjoy the whiskey!
Howdy! I like the videos been watching awhile now....I do have a question I have a separate single row stacked hickory it's in the sun and wind but it looks like it has a mildew all over it probably like 6 months old split right after I cut the tree
Back in the 70's and eighties my father inlaw and a good friend of mine use to only want sassafras wood to smoke their meet and I'll tell you they had the best smoked chicken I've ever tasted, and haven't had since, they passed in the early 90's. Why don't I hear about sassafras for smoking anymore. Great informative video, thanks Chris
There are a lot of strong warnings about using sassafras for smoking meats, especially in regards to the safrole which has been said to possibly cause cancer and/or liver damage. Hard to know what's true anymore but a lot of times when it comes to truth, where there's smoke, there's fire so to speak.
My restaurants are liking a combination of red/white oak and black cherry for pork and chicken more and more. They chose to go away from the maple and hickory. I can tell you that those woods combined with the basting sauce they use is flat-out addicting. Last time my family and I visited, we talked about it for a week.
i can give you a tip, for once. if you like whisky then give "OBAN" whisky a try, it is utterly fabulous. its expensive BUT for a very good reason. nectar for the soul Chris.
As for wood and dulling chainsaw teeth, if the trees grow in sand soil the ground spray sure gets into the bottom 36 inch. After a little rain and the droplets dry on your car- ever notice the dust circles, same happens with the bark absorbing and is a killer to the chain. Only thing left for fireside chats is "best whiskey"
I went to the UP years ago and stopped at a place that had smoked fish. A gentleman was out tending the smokers. I asked him what kind of wood he uses to smoke with. He said whatever is on the pile. So I walked over to his firewood pile. There was maple oak and beach. There was no pine or spruce all hardwood. Before that I always thought they only uses fruit or nut wood. I have used fruit and nut woods and mesquite. Peace
The question for smoking meat is such a loaded question. It depends a lot on what meat you are smoking and even more so how long you are smoking it for. If you are smoking for half hour with hickory you will be fine but if you smoke for 3 hrs with it your meat will get bitter. Oak is good for a longer smoke but not the best for a short smoke. Don't sleep on walnut either. It's one of my favorites for pork butts
Few wks ago I got the ez doo battery powered dremel. Makes touch ups quick and easy to get back to cutting. I 1st got the corded one but the tip got bent now it's out of balance and wobbles. Not sure if I got a bad one or what or from using too much pressure on it causing it to fail after 2 yrs. It was only out $40 so not losing sleep over it bc I got the portable one now which I really like.
Whiskey drinking wood is the best kind! For that, I use whatever is free, lol. Maintenance dumps all the tree service wood out back, and anyone who wants it is welcome to take it. So true inre length. Too long is a problem for those without saws, tight storage, or smaller fireboxes/pits. So is too big- those who are paying a premium for ready to burn wood, generally don't want to have to split it. Me, I like splitting wood! So I'm glad to save the $$, and buy the odd sized stuff, the chunks, and the heating size stuff. I'm more concerned about species, as it's for a grill. If you have Sugar Maple, Cherry, or Apple, I'll take whatever shape or size, lol. End cuts and cookies? YES, please- those split into nice grill chunks. My guy tosses all of his mixed hardwood and heating wood loose into sheds in big piles. (chunks, cookies, oddballs, ugky gnarly knots included) Lets them season for 2 years, and sells em. Never had a problem. The stuff stacked outside sometimes needs a bit of time, but it's also 2 yrs old min, so dries quick. The sheltered wood has no mold, fungi, or shrooms, nor is it grey.
I had one chain on my processor last over 20 cords. Full cords. It was all oak I was cutting I sharpened it after about 23 full cords. Most times I get 10 or 12 cords. Peace
Stihl chains for also made out of a harder metal than the Oregon ones and they stay sharper way longer... I started running Oregon they're cheap on Amazon I never realized how fast they got dull until I switch back to the stihl ones what a difference
Yes to Pro level saws! unfortunately some or most consumers believe that just because they buy one of the big 3 they are buying quality when in fact it may just be another consumer homeowner saw not knowing the difference between the 3 different levels/grades of saws and only look at the price.
Working on a poplars here. I wonder if it's worth heating with it, burn it in a pit OR, pile it up randomly, as a cottontail rabbit shelter. I'm sure, it won't take too long before it turns into compost though.
It is just a running joke between us...I am lucky and have a lot of new friends so Tony is no longer my newest best friend now he is just an old used worn out old best friend! Haaa!
Think about it like this. Why does every big box store sell 100 different types of potato chips or 100 different types of soda / pop or if your from a southern state seem like everything is a coke no matter what it is lol. The USA is the largest importer and exporter of butter cookies again many different names for this product. They all have the same ingredients. All chainsaws in the same cc range are basically clones of each other. On smoking woods don't be afraid to try different types you will find one that fits your taste. We sell bundles or bags of chunks many different species of wood. One of the most popular is a mixed bag of labeled chunks. Buy it try it don't like it try something else. Yes I burn wood the type I burn on any given day changes depending on temperature and wind direction or even the day of the week. If the wind blows towards the neighbors it's cherry walnut if it's blowing away from them it's pines or other smelly junk wood like cottonwood.
I do not know..I assume the hydraulic pressure can be adjusted some how on it...we can and do adjust the bar speed for the size and kind of wood on it though. Chain speed is fixed as far as I know....good question. I will have to ask Andrew Easton when I see him in September at the Green Bay logging convention!
Time of year and person running machine as well, cable skidded wood in the winter/snow is usually not a problem I have seen a few loader operators that seemed to grab near as much dirt as wood.
another thing to consider is where the tree came from, trees coming from an area east and south of a tilled field will have a lot of sand in the bark from wind storms that cross the field picking up sand and depositing it in the bark of the trees. The rougher the bark the more area to collect the sand.
I feel like white ash deserves some more credit for being a potential smoking wood. I've never smoked with it personally, but whenever I burn it I get a very pleasant aroma off it and would like to try it to cook with. Any opinions from anyone?
Why are the cheap clone chainsaws so popular with some people? I bought them to see how long they would last. They are definitely less reliable, but are also durable if you look past the cheap plastics. Durability and reliability are two different things.
Haaaaa! No way! Ever! Not one of them. I believe in taking care of my own business/life and helping others as much as I can, if everyone did that we would not need them at all.
here you go.....the best truck is.....yr 2000-2005 chevy/gmc 2500hd.....best chainsaw is....any pro stihl or husquavarna.......best smoking fire wood apple, becuase you cant sell full cords of apple if you segregate wood apple is always smoking wood
A great fireside chat Chris. What I would like to know is what is your recipe for the Whisky Sour. I can get it on line but can you please let me know your mix. Graham UK
I think you’re the best on UA-cam at answering questions and responding to comments, you dedicated a whole show to it. I can’t thank you enough for spending so much time with us.
Thanks for watching, there will be more !
I believe that the best wood for smoking meat is the wood that you have access to in your area. I owned a BBQ smokehouse for several years and I still supply wood to the new owners. I used Hard Maple, it was easy to access in my area and it has a sweet flavor. There are a lot of great woods for smoking, I wouldn't use pine or old railroad ties but other than that most wood will work great. Great video!
Yup, all wood burns and all wood smokes...but pine and railroad ties would be bad !
I would place Birch on the do not use list too, if you do it right you can make adhesive from the bark
Definitely. Sugar Maple is fast becoming my favorite wood for grilling. Smells fantastic, gives a nice flavor, holds a coal really well, and has about perfect burning qualities for direct grilling. Other hard maples, like Norway maple are decent substitutes. Not quite as dense, but they do have the maple flavor and burn quality. I'm in NY, so that, cherry, hickory, oak, apple and Beech are all available. Stuff like post oak, pecan, mesquite, or almond that other guys swear by are not- unless you want to pay out the wazoo for the bags of chunks.
I'd also add Locust to the not for cooking list. Doesn't produce good smelling smoke, and black locust is poisonous- which is why it doesn't rot. Supposedly, burning it destroys the toxin, but if you're cooking over it, why risk it? It also burns extremely hot- making temperature regulation difficult.
Good talk Chris! I enjoy reading all the comments on bigger channels like yours bickering on what’s better!!😂 I just laugh. What works for you and is available in your area is best for you! It’s a big world out there! Thanks for the talk👍🏻👍🏻GNI
Yup, some people like to put down others to make themselves look bigger and better but in reality it makes them smaller. How you help others matters.
G’morning Chris. I’ve said it since the beginning,, you host the best channel on UA-cam. It’s talks like this, that makes it true.
Thank you for all you do, just for us to enjoy.
GoodNightIrene
If you think about drying wood it’s obvious that stacked wood has less surface open (for drying) than loosely “stacked” wood.
yup.
Thanks so much for always watching even if you are being paid to do so at work! HAAAA!
@@InTheWoodyard not paid
Opinions are like A holes we all have them. I have been cooking on an open fire most of my life. I am also a certified Chef. Depending on what you are cooking and how you prepped the food you will be cooking will depend on the type of wood you use to cook it. For example slow smoked Pork is great with apple wood. Beef is great with Cherry. But depending on how you add your spices Cherry is also good with Pork. Apple is great with Beef depending on what you use on the beef before you cook it. Ham is awesome with Apple and Cherry mixed. I do agree I never cook with any Pine . But I know many that do and love it.
So would you say it is a personal flavor thing or more of a developed taste because of what you smoke meat with or just a different flavor from different wood??? Very interesting..thanks!
I agree. Sugar Maple is also an all around good flavor for any meat, but especially pork or chicken. I also found- to my surprise- that Ash, esp Green Ash tastes rather good with grilled chicken. Nobody ever mentions it, so I never thought about it. Just use it for coals, until one day a chunk was still smoldering and smoking away when I was grilling chicken cutlets.
@@pyroman6000 You may think its nuts but some day try soaking Apple wood in Whisky for 24 hours then let that smoke on any meat. I have also smoked with Cherry wood soaked in Whisky for 24 hours. I just cut the wood up in little nuggets MMMM . Just typing this out is making my mouth water.
@@danelionheart5881 interesting idea. I have some meh whiskey i could sacrifice for the experiment.
@@pyroman6000 I would never use the good stuff lmao.
Nice chat Chris. You have a great outlook on life. The value of good friends and family, good campfires, old whiskey and looking forward to (not regretting) another honest day of work is second only to good health. Hope you continue to be blesses with all of the above. GNI
Thank you so much Larry...same to you and yours!
Thank you for the fire talk learning a lot 🏆🇺🇸
Thanks for watching!!
The next commen size after .404 is .750" or 3/4" inch.
Not used on any handheld tools worldwide.
Only used on machines.
Yup, harvesters.
Great video Chris. I know have done some these in the past and glade you continue to do them. Have a great day Sir. GNI
Yes I will...thanks!
Man awesome ,I love these vids,need a part two.lol, I bet it's hard to talk,joke and interact with camera like you're talking in person with someone??? But you make it look easy,thanks Chris
Glad you enjoyed it, more to come!
You're a good man, Chris! I really respect the experience you have in the firewood realm. Additionally, I am acutely aware of the work that is required to maintain a UA-cam channel. Thank you!
Thanks for that!
When it comes to cutting wood, or for that matter about anything that has a combustion motor. THERE IS NO REPLACEMEMT FOR DISPLACEMENT! With that said - for a saw a guy needs to balance between displacement and weight for extended use. More saws is the key to keep cutting. Start with the bigger saws then progress down to the smaller saws to fight fatigue.
Yes yes and yes!!!
Pine is definitely fine. And I’ve burned a bit of box elder and it works just as good as pine. Yes both don’t put out the same as harder hard woods but they are perfect for campfires or for “shoulder season”
Yes! Exactly!
I have space restrictions so stacking is what works,fortunately I stay a year ahead and cover the top- always dry!
Yup, stacking does save space for sure!
I agree with the friends comment!! Like these fireside chats!! We're able to hear what others comment. Stay Hydrated and Have a Safe Day
Thanks, I will do some more!
Good morning Chris. Hey I enjoy these fireside chats ( reminds me of Red Fisher when I was a kid- LOL) - nice to be able to listen in the background while i am doing my morning chores. Growing up, my grandma used to tell me that she hoped I would be rich in life - rich with friends, not money. :)) Have a great weekend - enjoy the whiskey!
Yup, good friends are way more valuable than any amount of money!
That statement about friends is great. Nothing is worth more than good friends. I am older also and the new chain on a saw is exciting for me.
Right on!!!
Here in Scandinavia we smoke a lot of fish, and here Beech is considered #1.
Nice! Most people use what they have or can get.
Great video, fun to listen to your stories and experiences. 👍👍🇺🇸
Glad you enjoyed it!
Howdy! I like the videos been watching awhile now....I do have a question I have a separate single row stacked hickory it's in the sun and wind but it looks like it has a mildew all over it probably like 6 months old split right after I cut the tree
That can happen, it will still burn just fine!
Good stuff. Hope you do this type of video again!
That's the plan! Thanks!
Great video Chris, my only comment is..Woodhounds..What a Great Community to be associated with.
It sure is! Thanks for being one of us!
As always, great information Chris.GNI
Glad it was helpful Mr. Bill!
Good morning Chris nice fire 🔥 😊
Thanks for watching!
Tony is missing😊
We will do another chat soon together!
Nice to see you relaxing once in a while. 😉👍
Yes, thank you!
Back in the 70's and eighties my father inlaw and a good friend of mine use to only want sassafras wood to smoke their meet and I'll tell you they had the best smoked chicken I've ever tasted, and haven't had since, they passed in the early 90's. Why don't I hear about sassafras for smoking anymore. Great informative video, thanks Chris
There are a lot of strong warnings about using sassafras for smoking meats, especially in regards to the safrole which has been said to possibly cause cancer and/or liver damage. Hard to know what's true anymore but a lot of times when it comes to truth, where there's smoke, there's fire so to speak.
My late Uncle made a big BBQ for the church, and he always seemed to make the best cakes and BBQ.
We do not have it here, but I have smelt it in Indiana and it does smell good!
Interesting!
nice!
I am 72 and although I appreciate a new chain I think it's still second place to sex. Maybe I need to buy a different chain LOL.
Haaa! I agree! But both are good!
My restaurants are liking a combination of red/white oak and black cherry for pork and chicken more and more. They chose to go away from the maple and hickory. I can tell you that those woods combined with the basting sauce they use is flat-out addicting. Last time my family and I visited, we talked about it for a week.
Good to hear! I like any grilled or smoked meat!
Hi Chris,Edward from Vermont,heading to the woods tomorrow 👍
Sounds great!
i can give you a tip, for once. if you like whisky then give "OBAN" whisky a try, it is utterly fabulous. its expensive BUT for a very good reason. nectar for the soul Chris.
I will check it out..thanks!
Good wiskey is not meant to be mixed.
I'm glad I'm not that old
I used to Log in central WI., and, they used to have nice Shagbark Hickory. I wouldn't travel to the south east US to get it.
Yup, we do still have some there.
Have you ever used a bar closer and if so your experience with them?
For refinishing/dressing the rail on a chain saw bar? no...I usually just put a new one on when they get worn out.
Chris,in this episode it seemed like 👍 you were getting to parched sitting next to the warm bond stove 😮😊❤
Yup, I fixed that after the talk!
Morning all
Hello!
As for wood and dulling chainsaw teeth, if the trees grow in sand soil the ground spray sure gets into the bottom 36 inch. After a little rain and the droplets dry on your car- ever notice the dust circles, same happens with the bark absorbing and is a killer to the chain.
Only thing left for fireside chats is "best whiskey"
Yup, the ground sand spray is a real thing and it does dull the chain!
GREAT VIDEO!!!
Thanks!!
Enjoyed your Q&A👍👍👍
Thanks!!!
Hi Chris have a good day (Ty Ron ( Hi Jean have a good Day
Thanks Ron...you too!
I went to the UP years ago and stopped at a place that had smoked fish. A gentleman was out tending the smokers. I asked him what kind of wood he uses to smoke with. He said whatever is on the pile. So I walked over to his firewood pile. There was maple oak and beach. There was no pine or spruce all hardwood. Before that I always thought they only uses fruit or nut wood. I have used fruit and nut woods and mesquite. Peace
Thanks for the info!!
The question for smoking meat is such a loaded question. It depends a lot on what meat you are smoking and even more so how long you are smoking it for. If you are smoking for half hour with hickory you will be fine but if you smoke for 3 hrs with it your meat will get bitter. Oak is good for a longer smoke but not the best for a short smoke. Don't sleep on walnut either. It's one of my favorites for pork butts
Thanks for the input!
Thanks for the talk!!
I always enjoy your conversations no matter what the topic!! 👊🏻🔥🪵
Thanks for listening!
Few wks ago I got the ez doo battery powered dremel. Makes touch ups quick and easy to get back to cutting. I 1st got the corded one but the tip got bent now it's out of balance and wobbles. Not sure if I got a bad one or what or from using too much pressure on it causing it to fail after 2 yrs. It was only out $40 so not losing sleep over it bc I got the portable one now which I really like.
Yup, they do work well!
Pine is fine!!!!
YESSSS!
Good Friday morning Chris thanks for the chill fire 🔥 wood chat!! 🪵 and have a great weekend..
Thanks Bobby! You too!
🤘
Thanks!!!
Whiskey drinking wood is the best kind! For that, I use whatever is free, lol. Maintenance dumps all the tree service wood out back, and anyone who wants it is welcome to take it.
So true inre length. Too long is a problem for those without saws, tight storage, or smaller fireboxes/pits. So is too big- those who are paying a premium for ready to burn wood, generally don't want to have to split it. Me, I like splitting wood! So I'm glad to save the $$, and buy the odd sized stuff, the chunks, and the heating size stuff. I'm more concerned about species, as it's for a grill. If you have Sugar Maple, Cherry, or Apple, I'll take whatever shape or size, lol. End cuts and cookies? YES, please- those split into nice grill chunks.
My guy tosses all of his mixed hardwood and heating wood loose into sheds in big piles. (chunks, cookies, oddballs, ugky gnarly knots included) Lets them season for 2 years, and sells em. Never had a problem. The stuff stacked outside sometimes needs a bit of time, but it's also 2 yrs old min, so dries quick. The sheltered wood has no mold, fungi, or shrooms, nor is it grey.
Sounds like some good wood!
Good morning Chris!!😀😀
Hello Al!
I had one chain on my processor last over 20 cords. Full cords. It was all oak I was cutting I sharpened it after about 23 full cords. Most times I get 10 or 12 cords. Peace
Yup, they last a long time on processors!
Excellent fireside chat Chris!! GNI!!
Thanks!!!
You should try 325 chain with 9 tooth sprocket on your 562 XP, it will cut as fast if not Fastener than your big saw ;)
Maybe I will give one a try!
@@InTheWoodyard I run my Stihl 362 with that setup to cut my firewood and never go back to the oem setup.
Stihl chains for also made out of a harder metal than the Oregon ones and they stay sharper way longer... I started running Oregon they're cheap on Amazon I never realized how fast they got dull until I switch back to the stihl ones what a difference
okay.
I personally Chris like applewood mainly Hickory and also some cherry and for chicken wings I just love pecan
Nice stuff!
Yes to Pro level saws! unfortunately some or most consumers believe that just because they buy one of the big 3 they are buying quality when in fact it may just be another consumer homeowner saw not knowing the difference between the 3 different levels/grades of saws and only look at the price.
Yup, pro saws are best in each line.
Working on a poplars here. I wonder if it's worth heating with it, burn it in a pit OR, pile it up randomly, as a cottontail rabbit shelter. I'm sure, it won't take too long before it turns into compost though.
It burns hot and fast!
@@InTheWoodyard Thanks for sharing the info. 👍
Why is Tony your ex friend now? Hahaha. He is a great guy and great channel, watch yours, Bert’s and Tony’s consistently! Stay safe. Nice fire btw!
It is just a running joke between us...I am lucky and have a lot of new friends so Tony is no longer my newest best friend now he is just an old used worn out old best friend! Haaa!
@@InTheWoodyard my bad, I knew the running joke, just did not hear that right. Great videos as always.
Think about it like this.
Why does every big box store sell 100 different types of potato chips or 100 different types of soda / pop or if your from a southern state seem like everything is a coke no matter what it is lol.
The USA is the largest importer and exporter of butter cookies again many different names for this product. They all have the same ingredients.
All chainsaws in the same cc range are basically clones of each other.
On smoking woods don't be afraid to try different types you will find one that fits your taste.
We sell bundles or bags of chunks many different species of wood. One of the most popular is a mixed bag of labeled chunks.
Buy it try it don't like it try something else.
Yes I burn wood the type I burn on any given day changes depending on temperature and wind direction or even the day of the week. If the wind blows towards the neighbors it's cherry walnut if it's blowing away from them it's pines or other smelly junk wood like cottonwood.
YUP!
Now I want a whisky sour but it's only 10 am... Have you ever used a carbide chain?
No just the standard ones.
Its never to early for wiskey on a friday.
What type of fire pit is that? That baby just keeps cooking and no smoke !
It is a WARMBOND....great smokeless stove!!
What type of stove do you have ?
I have 2 one is a Warmbond and the other is a Holzoffer.
@@InTheWoodyard is one of those the one in the video ?
7 tanks daily cutting hdpe black pipe for recycling.
If I'm out in williston north dakota it's 2 gallons a day
Nice!
Good work!
👏👍🏻👏🔥
thanks!
A new chain doesn’t compare!🤣
New is good!
the best wood is free
That is a good price!
Where do you get the wood that burns for well. LOL
Not sure what you are asking but...the woods.
How do you adjust the chain speed on the processor
I do not know..I assume the hydraulic pressure can be adjusted some how on it...we can and do adjust the bar speed for the size and kind of wood on it though. Chain speed is fixed as far as I know....good question. I will have to ask Andrew Easton when I see him in September at the Green Bay logging convention!
Biggest thing I found was how the logs were handled in the woods. Skidded or the use of a fordworder
Time of year and person running machine as well, cable skidded wood in the winter/snow is usually not a problem I have seen a few loader operators that seemed to grab near as much dirt as wood.
Yes and the time of year too...frozen ground and snow make for nice clean wood!
Yup, me too!
another thing to consider is where the tree came from, trees coming from an area east and south of a tilled field will have a lot of sand in the bark from wind storms that cross the field picking up sand and depositing it in the bark of the trees. The rougher the bark the more area to collect the sand.
Also along gravei, dirt roads
I feel like white ash deserves some more credit for being a potential smoking wood. I've never smoked with it personally, but whenever I burn it I get a very pleasant aroma off it and would like to try it to cook with. Any opinions from anyone?
I have one place that will use it and he says it is good wood...
My best is pecan wood
Good stuff!
Why are the cheap clone chainsaws so popular with some people? I bought them to see how long they would last. They are definitely less reliable, but are also durable if you look past the cheap plastics. Durability and reliability are two different things.
I am against the direct copying of products..it is unethical but China is like that so... no thanks.
@InTheWoodyard unless it is a Zenoah clone, buy once and cry once via OEM. Once my clones die, they die.
Good Morning Woodhounds!(--;
Morning bud
Where u from?
@@kirkchatwin6160 Ohio
Hello Greg!
👍🏾🍺🪵🔥
Thanks!
Hello everyone
Hello Stanley!
Good morning all!
Hello!!!
You need to run for office. 👍👍
Haaaaa! No way! Ever! Not one of them. I believe in taking care of my own business/life and helping others as much as I can, if everyone did that we would not need them at all.
here you go.....the best truck is.....yr 2000-2005 chevy/gmc 2500hd.....best chainsaw is....any pro stihl or husquavarna.......best smoking fire wood apple, becuase you cant sell full cords of apple if you segregate wood apple is always smoking wood
Okay!! Now we all know! No more discussion! Haaa!
@@InTheWoodyard just trying to poke the bear
Jack Daniels and Dr Pepper over crushed ice is great around the campfire
Yup, tasty!
Question: whatever happened to posting every other day??
It will happen some time in the future, maybe this fall/winter??
A great fireside chat Chris. What I would like to know is what is your recipe for the Whisky Sour. I can get it on line but can you please let me know your mix. Graham UK
Nothing fancy at all, whisky and Squirt (sour soda)
Do you a Tony not get on anymore? I was wondering why you corrected yourself saying ' good friend, ex friend...'
Scrap that I see you are joking.
I have a lot of friends and Tony is still on the list...for now! Ha!
"I like big saws and I cannot lie" 🎵🎵🎵🎵
That would be a good remake...to bad I can not or should not sing!!!
It’s not healthy to put the laptop on ur legs this way.
okay?
@@InTheWoodyard not good for the testicules