There are probably many different opinions on this but I thought I'd make a thread to pull them together. Allow me to frame the question... Where I live many of the trees that I cut are deadfall and not that big around, especially as you get to the top of the tree. As I cut and split the wood I began to realize that there seemed to be a breaking point where it didn't make sense to split the small stuff. So my question is: how small is too small to split? And, of course, we have to ask how is the seasoning time affected for an unsplit round of x length? I'll start with what I usually do but it's only 2 seasons so I still consider myself a noob. If it's bigger than 4 inches in diameter, I split it in half. Less and I burn it whole. It does season slower than the split stuff.