I am still down to crappy wood that is under seasoned and had a thread titled 'Bacon wood' and will let that one lie.. Anyway I have both small rounds and large splits the rounds maple and birch and the splits oak. They measure about 17% on the outside and 23 to 24% on the inside. I have been splitting them down to approximate 2 X 3 size and letting them sit in the heated space for a day. How far am I away from well seasoned? I can get 550 degree stove top temps and around 280 to 300 on the surface on the flue if the thermometers are to be trusted..sigh.. I need to go out in the shop and finish the mount for my flue probe to get that one right. I don't care if the stove top is 50 degrees off but do care that the flue is hot enough. The local wood situation has me thinking coal for next year..