Quote:
Originally Posted by CarolinaQue
I think that red oak is one of those woods that needs to be well seasoned before using. THe stuff I have used was less than a year seasoned and it had a very strong flavor to it. Same with cherry for me. I like it much more after it's seasoned for closer to a year.
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I've got some northern red oak that has been cut and seasoning for 3 years, I burned some this summer and it still had wisps of steam coming from it. I let my black cherry splits season 9-12 months, depending on size.
