Firewood Seasoning

[Marine5068]

Great Lakes area Of North America is mostly temperate but can be humid.
We have some of the largest temperature ranges in North America.
Can be 101* F in Summer and down to -31* F in Winter
Our Summer can get very humid at times too.
It's all the water from the lakes here.
Can take 2-3 years to dry Oak and other hard wood species like Sugar Maple, Hickory, Ironwood (Hop Hornbeam), Elm, etc.
Ontario alone has over 250,000 lakes as well so you can imagine the mosquitoes and black flies when it gets bad. Does make for great sportfishing too like catching that Trophy Musky.
We actually plan outdoor work or events on how bad the bugs are at the time...LOL.

 

[dave_dj1]

I usually do some salt and pepper along with a dash of garlic powder
LOL

 

[bulletpruf]

Ok, have been splitting and stacking the oak and ash. I have a little bit more than a rick or face cord of oak (right now it's 8' x 5' x 16") at least that much more oak to split. Not easy to split the big pieces with the maul; the last 10 rounds are the biggest, and it's slow going with the maul. May have to use the splitter, or at least some wedges.

Lots of ash to do, too, but it was standing dead, and should be easy to split.

Picked up a moisture meter; about $20 for a highly rated one on Amazon. The oak (was alive when cut; was bucked a few days ago) is right around 35%. The standing dead ash and locust are both around 15%, so both are dry enough to burn (needs to be under 20%). The seasoned oak that I have is around 10%. Seasoned cedar is about the same.