Trust me.. It's easier to just pick up a bag, tear it open and pour briquettes into the chimney starter.
I personally don't know anyone that cooks BBQ using pure wood around my area. I live in a highly residential area just 10 miles north of down town Milwaukee along Lake Michigan. Growing up in South Texas I had access to seasoned Mesquite wood within arms reach year round. I miss that part of outside cooking that I've started to purchase local BBQ smoke wood from the surrounding area. My cost is $30 for about 120 pounds of seasoned split 16" long logs. It's not any cheaper than buying bags of charcoal since I need to burn so much of it.
Right now I have about 200 pounds each of seasoned Cherry, Black Cherry, Red Oak, Sugar Maple, Silver Maple, Shag Bark Hickory and Red Delicious Apple wood.
I have approx 3,000 pounds of Red and Golden Delicious Apple wood that I cut down last Fall drying that still needs to be processed.
I also have a huge Pear Tree in my yard that needs to come down due to insect rot at the base. Hopefully it won't fall on its own before I can get to it this summer.
I also buy the pre packaged wood chunks of Pecan and Mesquite since these two species of trees don't grow in this climate.
But having all this wood means having storage space for it. I'm lucky to own a large residential lot that is 94 feet wide X 400 feet deep. The back 1/4 acre is wooded and gets plenty of sun. This gives me plenty of space to stack wood out of sight.
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