I've recently gotten my hands on some post oak that was pushed down over a week ago to put up a new fence. What does the OB recommend to do to season before use and whats an appropriate amount of time for wood to go from green to seasoned?

I always thought "seasoned" = dried.

Stack it where you get good airflow, give it about a year and it will be seasoned. Maybe when the wood starts to split on its own from lack of moisture?

Dried is pretty much what I think of too, just curious if anybody believes in stripping the bark off or anything different. Year seems to be the consensus. Thanks

The bark will start coming off when the wood is dried and cured. Depending on the time of year it is cut and rainfall, it will take a couple of years before it is fully cured. You can burn it sooner, but it takes time and low humidity for the wood to dry out. We try to keep an "inventory" of dead trees. I have success in letting the whole tree or the limbs cure and dry before cutting.

Cut split stack ready to burn in 2-3 months depending on weather!

+ on what fishing said. It"ll be ready this fall/winter.

Split about 1 years worth of wood and stack it with good airflow. Keep the rest of the wood in cut pieces ready to split, and split them when inventory is running lower, giving them at least 3-4 months to dry after splitting.

I have some oak from Ike that I just split this spring, and a good bit of it was still good enough to BBQ with, although I did lose about half to rot.

In my experience, green is easier to split.

And once split, quicker to dry.

Tony's. You can season anything with that stuff!

Seriously, though.....I keep about half a cord of post oak handy for smoking delicious meats. I cut, split and stack. Usually about 6 months of seasoning on it before it gets used. If the bark doesn't readily come off then I deem it not ready yet and grab from elsewhere in the pile.