I know I may regret asking this question, but what’s everybodys take on seasoning duration for oak. I always assumed a year would get you to a reasonable point in which to burn. A google search shows me anything from 1-4 years. I understand all the variables in play. I’ve split mine smaller than I normally would, stacked on pallets off the ground, plenty of air, not much sun. And it’s stacked up against a stack already seasoned. I was hoping for a late winter 2018/2019 for use, but may have to wait until the filling winter. I suppose a moisture meter will be in my future Thanks J-
You're correct, there a lot of variables, however 3 years is generally sufficient but 4 is great. Some oak, such as black oak, will take the full 4 years. Splitting smaller may accelerate the process some. I'm burning some red and white oak that I've been saving for 5 years and it's GREAT. Lots of sun and wind and top cover after a year or two. By the way, I burn a catalyst equipped stove so I'm quite careful about moisture content. Like the man said: I never met a cat that liked a bath!
2 to 3 years for me depending on the weather and whether I've been able to keep a roof on the stack or not. 2 years will usually get me to 20% which is kinda sorta good enough, but three is usually a few percentage points dryer and it burns so much nicer and easier. I'm burning some right now that was three years uncovered and some splits sit there for a while smoldering and sometimes I need a bit more air than usual. I'm not going to try not covering again. I'll At least have what I'm going to burn this season covered long enough to be nice and dry. I'm finding the 1 year per inch that is common belief/standard with milling pretty much transfers to firewood.
I have gotten oak that was cut down in early spring and cut split and stacked asap. Burned next winter.It’s not recommended but can be done. How “seasond” or “dry” it was I don’t know but it burned. I keep a close eye on my flue and I’m running a non epa stove. No cat or secondary air so I’m sure I would have different experience with different stoves Now that I have learned a thing or two I’m on year two of the three year plan. Slowly stuggeling to yet to year three.
I was afraid you would all confirm what I didn’t really want to hear. I guess I was really quite surprised to hear/see people seasoning for 2+ years. I never quite did the research and always assumed a year+. Makes me wonder what these folks are actually selling for “seasoned” wood. I highly doubt they’re holding onto it for that amount of time to properly season. My qache for next winter isnt as big as I like now Thanks for the input
2 years it will burn so so... 3 years pretty good. But the 4 year + mark is when it starts to become a truly great performing wood.
Small will decrease the necessary time. Sun will speed it up. You absolutely have to keep the rain off it. A rain shower will require a day of sun to get is back to where it was. If you want it dry in a year you can’t be losing days, especially if you are squeezing out the last few points of moisture. I once used a scale and a sharpie daily on a bunch of pieces of oak and was amazed at how far backwards you go when it rains.
Im going slow this year.. this is about 1/3rd of the white oak I cut this year. The earliest this wood will be touched is the winter 2020-21... its just the nature of the beast. If your low on wood for next year get some maple or black cherry. If you CSS it now, it will be ready by fall. Thats why most people stress the 3yr rule.
Looks like we are about to get way more than you this week.. I also guarantee you, our summers are torcher compared to yours. 90*, 90% humidity... skeeters, black flies, horse flys, sheep flies, no seeums... im so ready for fall again hahahahaha and its jjst the first day of spring tomorrow!!!
I thought this weeks storm was going out to sea but looks like we could get 10 inches. Another little storm.
So many variables from live/dead tree, dead tree bark on or off, how big it's split, how and where its stacked etc. I usually seek out downed or dead standing red oak and even then the moisture levels vary widely. I went to a 4 year plan several years ago and on occasion still run into splits that are pretty wet. If it's all you have and your stove can handle it it's better than no wood at all. Keep plugging away to get more wood put up and in a few years you will see for yourself the difference of well seasoned wood
These guys have it right on, I've got a non EPA furnace, & can burn small split Oak after about 18 months. That's stacked in full sun & a very breezy location. That being said, I've gotten to the point of having some 3-4 year Red Oak & the difference is night & day. Starts fast & burns long & hot. If you can, do as suggested above & get some soft Maple, Cherry, Ash, or other quicker drying wood put up now & save the Oak. You won't regret it.
Welcome to the forum classicdmax We made it a point many moons ago to not even try burning oak until it has been both split and stacked for 3 years. You might find the reading here interesting: Primer on Woodburning by Backwoods Savage
1 year is plenty in my book but it sits out in the middle of a wide open field - lots of wind and full sun. I have had it where it got plenty of afternoon sun and it couldn't compare to what gets full sun. 2 years here and most of it's bone dry.
Bought myself a moisture meter this morning from amazon, love that place!! I got more rounds coming to me from a local tree guy, as well as another casualty of the recent storms at a friends place that I’m going to get after this weekend if it’s not buried in snow....all of it is oak. Guess I’ll be alset for winter 2020/21
I'm burning some 2+ year old oak right now as I'm in a pinch and it's the driest wood I have at the moment. It burns decent. Some pieces burn very well while others I can't really dampen them down without too much reduction on flame and increase in smoke. I try to stick by the rule of not having smoke out my chimney. Have lots more oak seasoning now for years down the road along with some other long time heavy hitters like mulberry, cherry, maple, and locust. Can't wait to bust into those babies!
If you are wondering what folks are selling as "seasoned" wood, wonder no more. They can't afford to split and stack it then let it dry like a homeowner can so they do the best they can, which is cut it, split it and sell it. Throw the word "seasoned" in the ad and people seem to fall for it. It is crazy. But just look at the wood they say is seasoned and you can tell it was freshly split and most times, freshly cut too. Some may pile up logs then think they dry that way but they are not too knowledgeable. So be it...
