BBQ Wood - Advice needed
I have 20, forty year old plus, fruit trees, including peach, apricot and apple trees that are no longer producing to a level that justifies the amount of water needed to keep them alive as I live in the high desert in Nevada and water is at a premium.
My question is, how should I harvest them (cut them) for BBQ grill? My chipper will handle up to a four inch round, but should I just cut them into hunks about two inches long for the Weber, or should I make chips?
When I do a pit BBG I just throw in several 2 to 3 foot sections, but I am thinking more about what I need to do for BBQ'ing on the grill.
Thank you in advance for any assistance or advice.