ChrisN posted in the "Packing the Stove" thread a question on split size. I've also wondered what is optimal, but I also think that split size has some effect on seasoning times. It's obvious that less splitting means less work, but more splitting also should mean faster seasoning, BUT also faster burn times. As Chris said, larger splits should burn longer. My splits look to be about what the picture of the Morso 3610 showed. In general I split almost all logs even very tiny ones, since bark impeeds seasoning A LOT. If a log is 8" or more it generally gets split into 4 or more splits. What do you all do?