I'm guessing y'all have a different strain of white oaks. Most of our TX white oaks are called post oaks, and are used by almost all BBQ restaurants and serious home BBQ cookers. I'm guessing your white oaks have straighter healthier trunks, and are used for planks. On our farm, we have red oaks, white oaks, pin oaks, and water oaks. Punky older water oaks get burned, and healthy reds and whites get split and used for my big smoker.
I believe the only reason the white oaks around here are more valuable is because there is a huge barrel manufacturing plant in Lebanon MO. I have heard they supply a very high percentage of barrels world wide for wine and whiskey production. They specify Missouri white oak. (I think). Either way, I’ll take it. When the Missouri state forester walked our woods he noticed a large number of post oaks. He said they looked similar to a white oak, but can’t be used for barrel production. My timber value dropped dramatically (in my imagination).
12 yr old pond, 1 ac, 15' deep. RES, YP, GS, FHM (no longer), HBG (decreasing), SMB, and HSB (only two have been seen in 5 yrs) I think that's about all I should put in my little pond. Otter attack in 2023.
