How do you season wood

Keep it in log form?? No,no,no. split it as soon as possible, then stack it in rows prefereably in the sun and wind,cover only the top and that will give you the best seasoned wood. Never keep it in log form. It simply wont ever dry in the centre.

Let it season in the sun and wind once you have split it, and then to the woodshed.

Take my word for it. I have burning for 30+ years and am still learning. Last year thru my green wood into the woodsheds and it still isn`t burnable. You can only get away with that if it is already semi-seasoned.

Just do it right the first time, otherwise you will be trying to burn wood that isn`t ready and getting no heat from it. Plus if it isn`t nice and dry you will have creosote "hell"..

I like mine with some pepper, salt, and some of emeril's seasoning.
NO just stack it in full exposure to sun an wind. If I have mine cut, split, and stacked by the end of Apr then it is good to go the same fall.

NEWJACK said:

they claim that if you split it too early the wood will go up like a match stick.

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And whats the problem with that? Sounds good to me.

crazy_dan said:

I like mine with some pepper, salt, and some of emeril's seasoning.
NO just stack it in full exposure to sun an wind. If I have mine cut, split, and stacked by the end of Apr then it is good to go the same fall.

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I prefer a little Zatarans Creole seasoning, and a huge HolzHausen in the side yard.

Split it, stack it, leave it, burn it.

Personally I think were talking about two different things here. One being seasoning and the other being water content. I just cut and split six logs approx. 12 feet long and 2 feet across of red oak. These logs were cut 2 years ago and the bark was almost completely off. Now it is my opinion that this wood is seasoned(not green) but has still a high water content. I would never burn this wood until it was split and sat covered for at least 3 or 4 months. In my case not until next year. If anyone has cut down a still standing barkless dead oak you will notice the wood is seasoned but has to high of a water content to burn correctly. I would put a question to this seller about how long ago he cut this,what type of wood and is the bark falling off. But the overall bottom line is you have to cut split and wait.

Would Tabasco give it extra heat?

It depends on how you are burning it. I prefer wood that is not completely seasoned to burn in my fireplace. Very well seasoned wood burns very very quickly. I usually split in half or burn whole a few 'unseasoned' rounds on the weekend to get a longer burn in the fireplace.

I think you get some seasoning from log rounds, but not enough to call it seasoned wood.
I usually cut mine in rounds in the winter, split in early March, stack in sunny area for two years, then move to the wood shed to finish it out.
When its out in the sunny area I don't cover it. Its all about exposure to wind, sun and if it rains...thats just part of the deal.

I don't mean to hijack the thread, but a friend just offered me some logs that were cut two years ago and have been sitting at her place since then. Some locust, some oak, I think. If the wood's been sitting in log form, do you think it is still usable as good firewood? I'd have to split and season it, but I won't use it until next winter at the earliest. She gave me the impression that the logs are two or more feet in diameter.

If the wood's been sitting in log form, do you think it is still usable as good firewood? I'd have to split and season it, but I won't use it until next winter at the earliest. She gave me the impression that the logs are two or more feet in diameter.

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Heck yeah. If it's been sitting on the ground you may have a layer of punky stuff but the rest will be good. I prefer the bigger diameter too...gives you more options as to what size you can split. Sounds like good stuff to me.