This thread brings a whole new multi-sense perspective to Oak seasoning time. I live in SE PA, in the middle of a nice wood lot where unfortunately the big 80-100 year old Red Oak are dying at a rate faster than I can process them at the rate I am willing to work. So, every October - April, I cut, split, and single rank stack about 12-16 cord depending on the snow. 90% of the trees I cut down have been standing dead long enough to loosen at least, or lose all bark. Still, when cut and split my moisture content is in the mid to high 30's, frequently hitting 39%. In my experience these splits will season out 2-3% per month, of course depending on the weather. April is not a good seasoning month. So, this wood seasons a full year, and is RFU in 12 months at something under 20% on the mm. At my volumes, I don't have a storage problem. My stacks start moving in September, so I am replenishing those same stacks for next year as soon as one clears. It's kind of a rhythm method.
Now, on to the reason for following posts like this:
In my little elementary school, one class per grade, maybe 20-25 students per grade, so something over 100 kids. There was a kid puke incident/week. And, our janitor/handyman/boiler monitor would bring mop and bucket to clean up the result, then spray that industrial strength disinfectant/deodorant stuff in a wide circle around the offended spot. I found the smell of the spray almost, but not quite, as bad as the puke.
First time I thought of that experience in about 60 years. Thanks for the memories!
