I haven't made this one in a while but I still HATE seasoning oak! I just got done moving some red oak that I cut in Nov. of 2010, split in Jan of 2011 stacked it in the spring of 2011. I had it on pallets with ash making one row and the oak making the other with a 16" gap between rows. The ash is pretty much good to go and the oak is still in the 30's on the bigger pieces!(which are what I consider medium, nothing bigger than 6 inches across)
I have absolutely no idea how the guys who season in cubes ever get oak to to season. These were my last double rows, I've been moving everything to single rows with 6' or so between them. This is one of the main reasons why. I don't need this wood this year so it's not a big deal just irritating that after two + years it's still no better than fresh split ash. Too bad all the ash will soon be gone around here.
Attached a picture of the stacks from last year...
I have absolutely no idea how the guys who season in cubes ever get oak to to season. These were my last double rows, I've been moving everything to single rows with 6' or so between them. This is one of the main reasons why. I don't need this wood this year so it's not a big deal just irritating that after two + years it's still no better than fresh split ash. Too bad all the ash will soon be gone around here.
Attached a picture of the stacks from last year...