Hey everyone just a quick ?. It may seem like second nature to some of you but, I'm now just starting to scrounge up wood. Does anyone have a method of stacking when you are scrounging up wood at different stages of being seasoned. What types of wood needs one year of seasoning, compared to wood that needs two years. Some stacks I've come across are cut a year ago but not split, how long does that need. Bottom line could you tell just by seeing or touching if it's seasoned. It seems it would be a lot easier if I could just have two stacks green and seasoned. I know this post is all over the place just looking for some pointers.