I have access to a few portable propane forced air heaters. Wondering if it would be worth it to set them up next to some stacks of fresh wood to get the seasoning process working? or would it just be a waste of propane?
http://www.northerntool.com/shop/to...kw={keyword}&gclid=CN7X1MK4zLMCFYuZ4AodIEUAaQ
http://www.northerntool.com/shop/to...kw={keyword}&gclid=CN7X1MK4zLMCFYuZ4AodIEUAaQ