What's the best way to dry out firewood that is still "green" from a fresh cut? I keep some in the garage, but still holding water after several weeks. Water boils out the ends and it just doesn't want to burn It's pecan and oak.

Let it sit in a dry place for a year.

I have oak that has set under a covered garage for 6-8 years and still when I split it smells so good of oak and wet but quickly dries out

I guess what I am saying split at least in half and it will dry

Split it. That cuts the dry time considerably

Kiln?

Post 2 + Post 4 = EOT

CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

Shoefly! said:

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CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

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Never heard of kiln dried wood, eh?

While watching a YouTube on bbq wood the guy said he dries wood that requires it in his electric smoker. Something like 250 for 6-8 hours. His was all split and cut down to like a foot. Aims for around 10% moisture content. It all seemed a bit much to me but I did file away the electric smoker idea just in case.

Split and store in a covered area that allows airflow. It's the air movement that really does the work. My wood sheds are built as shown below to allow just that. I'll go through about 2 cords a season, but this year since we're working from home this winter I've stocked up on 3 cords. It's 5 degrees outside but a toasty 71 inside due to my wood burning fireplace .

jetescamilla said:

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Split and store in a covered area that allows airflow. It's the air movement that really does the work. My wood sheds are built as shown below to allow just that. I'll go through about 2 cords a season, but this year since we're working from home this winter I've stocked up on 3 cords. It's 5 degrees outside but a toasty 71 due to my fireplace .

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Nice Place!

If you've got the money to burn

Highly recommend wood from these guys:

At first I was like wtf, then had a good laugh, thanks for that.

AgResearch said:

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Shoefly! said:

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CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

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Never heard of kiln dried wood, eh?

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Yes, I've seen kiln dried wood but never used it to smoke meat or fish. I guess your talking about the plastic bags of wood chunks you can buy at Academy & HEB? I've looked at those bags several times and I swear I've seen pieces of pallets in those bags. I'll smoke my meats with wood that I cut up myself.

Put it on my rack in my garage.

I thought it was taboo to store firewood in your garage? Bugs, rodents, fire hazard...

Shoefly! said:

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AgResearch said:

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Shoefly! said:

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CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

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Never heard of kiln dried wood, eh?

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Yes, I've seen kiln dried wood but never used it to smoke meat or fish. I guess your talking about the plastic bags of wood chunks you can buy at Academy & HEB? I've looked at those bags several times and I swear I've seen pieces of pallets in those bags. I'll smoke my meats with wood that I cut up myself.

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Was going more toward kiln dried lumber. Sorry just my lame smart***ery

AgResearch said:

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Shoefly! said:

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AgResearch said:

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Shoefly! said:

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CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

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Never heard of kiln dried wood, eh?

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Yes, I've seen kiln dried wood but never used it to smoke meat or fish. I guess your talking about the plastic bags of wood chunks you can buy at Academy & HEB? I've looked at those bags several times and I swear I've seen pieces of pallets in those bags. I'll smoke my meats with wood that I cut up myself.

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Was going more toward kiln dried lumber. Sorry just my lame smart***ery

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No problem AgResearch , I enjoy your posts. But getting back to the wood kiln, there use to be one on a family farm between Flatonia and Cistern on Hwy.95. A crew member that I worked with back then knew the family and we would go by it when they were cooking there charcoal. The smoke plume looked like hundreds of tires burning. Needless to say the kiln got shutdown due to new EPA restrictions. Probably a good thing for air & water quality in that county.
Anyways I enjoy cutting up my own smoke wood, I dont use charcoal or starter fluid. I've used a pear burner for years to startup my woodchunks and bark. Its cleaner and there's something about starting the fire with a pear burner.

I bought one of these the other day to split my firewood. Works great.

https://www.amazon.com/Kindling-Cracker-Firewood-Splitter/dp/B01KKU8Z0Q/ref=asc_df_B01KKU8Z0Q/?tag=hyprod-20&linkCode=df0&hvadid=198090983914&hvpos=&hvnetw=g&hvrand=17767040884666565550&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9027782&hvtargid=pla-350413565024&psc=1

You can split the heck out of mesquite with that thing, its pretty awesome and durable because I've hit the metal a few times and it has stood up to the hits.

Jetescamilla has it right...roof over its head and airflow all-around. All I would add is that you could cross-hatch your stacking method, but of course that greatly expands the space you'll need.

RingOfive said:

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Let it sit in a dry place for a year.

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And if you aren't going to burn it all, burn the pecan first as it will be dry in one year and extremely light and dry in year two.

Live oak, on the other hand seems to last about a lifetime.

I try to leave dead post oaks up until I need them or they have to come down. They dry pretty good standing up.

Shoefly! said:

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AgResearch said:

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Shoefly! said:

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CEPhD said:

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Kiln?

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Ahahahaha! Only if you want to make charcoal.

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Never heard of kiln dried wood, eh?

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Yes, I've seen kiln dried wood but never used it to smoke meat or fish. I guess your talking about the plastic bags of wood chunks you can buy at Academy & HEB? I've looked at those bags several times and I swear I've seen pieces of pallets in those bags. I'll smoke my meats with wood that I cut up myself.

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The B&B brand you get at Academy is good stuff. Clean, dry, no garbage. I've gone through multiple bags of the post oak and pecan in my smoker without any problems - just good clean burning wood.

jetscamilla nailed the answer though - split the wood, stack it where air will move around it on all sides (including bottom) and let nature do what it does. You can force air movement with a fan to speed things up some, but that's about it. Seasoned wood simply takes time.