White ash. I cut 5 cords of that last winter. Yes, good burning.

Oaks have a distinctive smell when cutting, a smell that I don't care for. But ash has a much better smell, closer to poplar, which smells somewhat like vanilla. And ash is fairly easy to split, although you have a few knots in that pile.

For smoking ribs, I prefer apple. But cherry is good too. We don't have pecan or mesquite in NJ. Never tried those.

Yes that's ash, burns great

Thanks for the replies! The Ash is becoming plentiful in our old neighborhood (started about 1958). The trees have gotten large and dangerous due to rotted forks (from holding water. Two of three 18-24â dia limbs have blown off the 36âÂÂ+ dia tree during the last two fronts. I have reported some to the City when the limbs extend over the street and can go at any time. With the documented picture and address The City usually gets on it quick (cutting it back past the streetâÂÂs easement). My point is that IâÂÂm not the first to see the danger (from the home owners to many City Employees traveling by daily).

I have had good apple flavored meats here from Restaurants. Most Homeowners and BBQ Businesses go with our strong supply of Mesquite, Pecan, Hickory for flavors and Live Oak, Black Jack Oak, for heat (vs Red Oak and Post Oak's bitter flavor). All woods are seasoned a year, except some know how to use a small piece of green Hickory (âÂÂthe last 30-45â minutes of the smoking).

A typical example of deteriorating Ash trees in our old neighborhood. There are still two large sections of Ash on the street over. There is a section off the large section that you can not see probably as long. I was too tired to take more and I feel my racks will be filled from what I have. My Body Said Enough!!