If you're seasoning whole logs, I think about 6 or more months. If you cut the logs into disks several inches thick to be split later into chunks, then a couple months will probably be enough. If you want it ready sooner, stick a couple chunks in an oven with a pilot light or in the cooker - on the food grate - when you're smoking something else.
When the wood starts to split, it should be ready.
Oh, and welcome to the BBQ Brethren.