It's the best place I believe to find it. Also, I believe that's where the best source is. If you want, do a search on it, on google. Good Luck!

Also, what I've read is that not all Fatwood is the same. It's not suppose to be a generic term.

did a little research and it sounds like the term "fatwood" originated with longleaf pine trees because while logging the stump was used to harvest the resin "fat" kindling, as far as I can tell the term started in the Georgia/Florida area and was not species specific.

yeah, generally coniferous trees are ideal. Sharp and I collected some very nice fatwood from a fir stump once, but most of what we use is ponderosa pine. As I've heard it explained: once the tree dies, gravity pulls all the sap down into the trunk, where it hardens and impregnates the wood

Good stuff, I keep two pieces in my PSK

but remember not all conifer trees/stumps have the right amount
of resin in them, you need the right conditions for the fat wood to
develop.

Shaolin,

I think that the magnesium shaver style fire-starters are really intended for extreme circumstances in a very wet situation. In those conditions it could potentially be a lifesaver. Other than that possible use, your warnings about the ferocity of the magnesium combustion is spot on. Magnesium is a component in solid rocket motors and in powder form is considered to be extremely dangerous. I know, I’ve used it. So don’t use powdered magnesium for a fire starter. Use Fatwood!

One of the biggest magnesium recycling plants in the world is (was) 12 miles from my house. A couple years ago it went up in flames. It burned for days. I could see the sky lit up at night from my house. The fire started on a skid holding 6,000 pounds of magnesium.

Pics of the event:

WOW!

I remember that fire and the news coverage - it was awesome! <img src="/ubbthreads/images/graemlins/eek.gif" alt="" />

Waste aside, and possible poison aside, you don’t want to cook over softwoods because they don’t give your food a good flavor. And it’s specifically the resins and pitch—exactly what makes fatwood a great fire starter—that will make your burger taste like turpentine. Use only enough fatwood to get your fire started, and only at the beginning.

This has got me thinking: If fatwood is so fat, why do they also call it lighter wood?

Good question Implume, lol