I just need a little clairification. When I hear you all talking about "cherry" I automaticly think of wild or black cherry or "hard" cherry as the Amish call it. I'm assuming thats what you are talking about. My question: My folks have 3 cherry trees that we picked tart cherries from for years for pies and jelly and such. They did not make it through last winter and are just standing dead with no leaves. I'm assuming it is ok to use this type of cherry as it is a "fruit wood", but I just thought I'd throw it out there and get some opinions. Thanks.