Wood is providing supplemental heating for my house in Northern Virginia and I have a few questions about seasoning wood. I'll end up going through all the wood that's been cut, split, and seasoned, and I'm trying to figure out when the rest of the wood will be good.
Here's what I have -
-Locust. Was dead, but still standing. Cut and bucked a few weeks ago and is now split and stacked.
-Ash. Was dead, but still standing. Cut and bucked, but not split.
-Large oak. Currently alive and standing. Will cut and buck in early December.
-Cedar. Was alive and green. Cut and bucked a few weeks ago but not split.
-Cedar. Dead. Needs to be bucked and split.
All of this is sitting outside, uncovered.
Any thoughts or suggestions?
Thanks!
Scott
Here's what I have -
-Locust. Was dead, but still standing. Cut and bucked a few weeks ago and is now split and stacked.
-Ash. Was dead, but still standing. Cut and bucked, but not split.
-Large oak. Currently alive and standing. Will cut and buck in early December.
-Cedar. Was alive and green. Cut and bucked a few weeks ago but not split.
-Cedar. Dead. Needs to be bucked and split.
All of this is sitting outside, uncovered.
Any thoughts or suggestions?
Thanks!
Scott