Sweetgum...since I moved down here and started burning wood for heat in my burner/stove, I've been told by the locals to avoid using Gum (Sweetgum) wood because it produces more creosote (and as you've shown, is a bear to split green). But I've learned (if I get this right) that creosote is more of a problem with most any wood that is not seasoned properly. So do you find that properly seasoned Sweetgum burns fine without producing a lot of creosote? (or should I have done a search?...:monkey: )
Kevin