Thermal shock resistance is still hard to beat" - yeah, but here's something people skip over. Silica dust is the real killer. Inhaling that stuff from mixing or cleanup is no joke, and a lot of guys act like it doesn't matter for a few pours. Olivine might cost more and need more care, but it's way less harmful if you're doing this regularly. I'd rather deal with a slightly rougher finish than risk lung problems down the line. Plus, for big iron pours, you can always preheat your mold to compensate for silica's lack of thermal shock. It's an extra step, but it works.

Tbh that rock hammer story hits close to home.

Yeah, I've learned the hard way that home improvement is just a game of "how mad do you want to be at yourself today.

always the dumb stuff" - story of my life bro.

Wait, he said live wood as in still growing? That doesn't make sense. You can't smoke with a tree that's still in the ground. I think he might have meant green wood, like freshly cut logs that haven't dried out yet. Green wood gives off a different kind of smoke, more steam and moisture, but it can make the meat taste bitter if you're not careful. Honestly, seasoned hickory is the standard for a reason. Dead trees that have been dried properly are what most competition guys use around here.