Got another load of Black Cherry from the cabin in northern Wisconsin. When we cut this last weekend there was so much sap that our chain saw had tremendous difficulty cutting. Its a newer Stihl well running saw very well sharpened chain. near the wound where the branch/liter had fallen down from the tree (still attached) there was sap running/dripping out when we cut close to the wound. My question is does this amount of sap present in the tree when its cut effect the quality good or bad of the smoke after the wood is seasoned? has anyone ever done any type of comparison to a tree that had heavy sap when it was cut to one that was maybe cut with low sap say in the winter?