Someone asked about seasoning firewood a few days ago. Lotta replies and opinions. This was in the Kansas City Star today - info from the Chimney Safety Institute (didn't know there was such a thing) *"Seasoned" means the wood has dried six to eighteen months. Longer is better. (I do mine a year minimum) *Freshly cut wood can be up to 45% water, if burned it generates a lot of smoke and ash. *To tell if wood is seasoned look for cracks at the end, bark that pulls off easily. *Dry wood will weigh less than green because much of the water has evaporated. *Well seasoned wood makes a "clunk" when two pieces are knocked together. *Stack wood off the ground with spaces between the pieces for air circulation. *Cover the stack with a tarp to keep off snow and rain. (Black plastic works well, absorbs heat and acts as a small scale kiln) *Do not stack wood close to your house, a woodpile looks like heaven to termites. Peculiarjane and I stacked 4 trailer loads yesterday. We took down 5 large trees to clear an area of our yard. Osage orange and black locust, heating wood. Wood truly is the heat source that warms multiple times.