Y'll got me worried about seasoning Oak. This year, the guy who cut split and delivered it called it Oak and Maple (I can't tell by the bark, but I can tell it's not evergreen). I buy green in early April and let it sit in the sun until November (16" length, North/South single row elevated 6",sandy ground on one side, asphalt on the other, no foliage, no shade, windy, nearest object is 20 feet to either side, ... this row is very sunny and exposed). It has always worked for me, but I thought hey, maybe I was wrong, maybe I just don't know what seasoned wood is. I went out an bought a wood moisture meter from Harbor freight, and tested some splits ( ones with 4 months in the sun)... Ends were ~10% , middle was about ~20%. I'm reminded of the guy who,when caught in flagrant dilecto by his wife, defended his fidelity with the comment " who you going to belive, me or your own lying eyes" So there are many possibilities 1) I used the meter wrong and y'all are right 2) I used the meter right it ,but it reads wrong, and y'all are right 3) the meter reads correctly, and I have to believe my own lying eyes Maybe it's the wind.. I'm on a barrier island and the breezes are great Since the meter is in question, I'm thinking of a bake test.. weigh the splits before, and the cook them at 350 for 30 minutes, and weigh again, attribute the difference to moisture. Sounds like good science, but I'm afraid my wife would call for the guys in the white coats. While I was testing last night she asked:"Do you know what the measurement is supposed to be?" I looked cross-eyed at her and she answered her own question; "of course you do, whaddaya call it.. heat.com, heart.com?"