Seasoning oak firewood takes 1 to 2 years for optimal results, depending on the conditions. Oak is a dense hardwood, which means it retains a lot of moisture and takes longer to dry than other types of wood.
Here’s a breakdown of what to expect during the seasoning process:
Factors Affecting Seasoning Time:
- Splitting: Splitting the oak into smaller pieces accelerates drying. The more surface area exposed, the quicker the moisture can escape.
- Stacking: Proper airflow is crucial. Stack the wood off the ground in a crisscross pattern or use a wood rack, ensuring airflow on all sides.
- Covering: Keep the top of the stack covered to protect it from rain or snow, but leave the sides open to allow for ventilation.
- Climate: In areas with low humidity and warmer climates, oak may season faster. In colder or wetter climates, it can take up to 2 years or more.
After around 18 to 24 months, properly seasoned oak firewood should have a moisture content of less than 20%. You can test this using a moisture meter. Seasoned oak will be lighter, darker in color, and will produce a hollow sound when two pieces are knocked together.
Attempting to burn oak that hasn’t been fully seasoned can result in a fire that is difficult to light, produces excessive smoke, and provides less heat.