I wonder if putting some unseasoned wood splits behind my stove in a rack would speed up seasoning. I put a few splits behind the stove last night and monitored the temps with my digital thermometer gun. The peak temp of the wood was 187 degrees Fahrenheit. The only concern I would have is what temperature does wood ignite or even start to smoke. I poured water on the wood before I hit the sack and it hissed from the temp. What do you folks think?