I've been cutting standing dead Elm the past few weekends. Bark-less, it burns like it's been stacked for years. I've been passing on the standing dead Hackberry because I've let rounds go too long before splitting before and the wood rots. There is so much of it where I'm cutting that I thought I'd cut some and try it in my stove. Turns out that it burns as easily as the Elm, only much hotter. The end cuts show the black lines of decay but the wood is still hard. I split several 12" rounds and it is as dry as the smaller limb wood. I'm guessing that the wood was saved by the bark falling off. I have a Jotul F600, so there is no way of tricking it into burning less than well seasoned wood. This discovery will allow me to get many years ahead on my wood supply.
