… I have studied btu charts and understand that hickory has more btu's but want real life experience…
I think the answer is… it depends. BTU charts are a great reference, but I wouldn’t live and die by them. The BTU charts are developed using a mathematical formula based primarily on weight of seasoned wood… or, the
potential BTU’s of the firewood. But, in the real world, there’s more to it than that; the burning characteristics of a particular wood species will influence how many of those BTU’s can, or will be radiated from the firebox, and at what rate.
For example, many charts list Douglas Fir and Box Elder as equal (or close to equal). I’ve burned both and can tell you they are not… A firebox full of Douglas Fir will make my little furnace so hot it becomes hard to stand close, but a firebox full of Box Elder won’t even make me sweat unless I set the dampers wide open. The two may be (about) equal in
potential BTU’s, but getting that heat extracted at a useful rate is two entirely different things.
The red and white oaks are another example. The red oaks start relatively easy, burn good, heat well and coal-up nicely in near any appliance, but if you load-up your firebox with one of the white oaks and use the same damper/vent settings you’ll probably have a disappointing, smoldering fire that doesn’t heat well… white oak just needs more air to burn right (in most appliances, my experience).
Oak vs. Hickory? Which makes better firewood? I’d say it probably depends on a whole bunch of things… like type, brand and size of appliance, chimney set-up, amount of draft, cast or steel firebox, EPA or non-EPA, CAT or secondary, etc., etc., etc. What may be “better” for me may not be “better” for you… and the next guy might think we’re both nuts.