Time and time again we see the words, "Seasoned wood" used in this forum. Yet, time and time again, when further questioned, many own up to the fact that their wood just is not seasoned. They get creosote, logs sizzling in the stove, hard to light fires, can't get temperatures up, etc. So, what exactly is seasoned wood? When you purchase seasoned wood from a supplier, is it really seasoned? Or did the supplier just say it was seasoned? Well, they have to make a living... How do you season your wood? Does different types of wood take different lengths of time to season? As for me and my house, we'll burn seasoned wood! This is how we do it in the backwoods by this savage: Cut during winter (Sap is down. Birds aren't nesting. Much better than sweating in summer and swatting skeeters and other pesky insects. And what about those yellow jackets?!) Cut this winter what you will burn next winter, or better yet, two winters ahead or further. Starting right after Thanksgiving we'll be cutting for the heating season of 2014-2015 (maybe sooner depending upon how much wood we give to the needy). We stack the wood in the winter, then when it starts warming some in the spring, that is when we do the splitting and final stacking. Some final stacking gets done in the winter but only that wood which does not need splitting. The wood is stacked up to 4' in height, rows vary in lengths depending upon where we are stacking at the time. Wood is also sorted according to type (softer woods for spring, fall and daytime burning; harder woods for winter and nights). Wood is left uncovered! This allows for better evaporation of moisture that is in the wood. Wood pile gets covered in late fall or early winter. If excessively wet fall it may get covered earlier. The cover is top only, never the sides or ends. Once covered, stays covered until wood is used. On snowy days, stay indoors in warm, toasty house! Put extra log on fire to make clothing come off of certain bodies. Have cold drinks on hand. Enjoy!