cliffcarter
is one Smokin' Farker
I've got a good sized pile of red oak sitting on pallets in my backyard, been there for 1 1/2 years, been split for 9 months. It should be dry as all get out IMHO, but when I burned some as a test before I used it to cook with it smelled sour and some of it steamed as if it was still green. My question is to you guys that use red oak to cook with is- how long do you let it season before you use it?