Thread: Seasoning just-cut logs

Hi stuart
I just got something simular, some golden cypress, I sealed the ends with wax, ordinary candle wax melted in a pot and brushed on.
I think it will work, all ya gota do is stop the moisture from escapeing from the end grain.
Cheers, Allan

I always get it milled ASAP whilst it is still green. Some people have told me to split the logs using wedges if you can't get it milled quickly.

The day or two between getting the green log and getting it milled I paint the ends with a special paint made especially for the job.

I then paint the ends of the planks with the same paint after it has been milled. It is then sticked out weighted down a bit and covered to keep the rain off. I stick it out in a cool dry spot to slow down the seasoning process.

Allowing at least one year per inch of thickness I get reasonable results. I then have access to unique timber and the price is very cheap.

Ideally you should be putting down timber a couple of times per year to have an endless supply of timber. One day I will do more of it.

One day I will purchase a moisture meter so I don't have to estimate when it's seasoned.

No doubt others can give you far more information than my amateur and limited but rewarding experiences in seasoning timber.

- Wood Borer

why would you bother keeping bits that small?
I cut up bits that size into 300mm lengths most days and leave for firewood.

Cheers for the advice guys. Re firewood- true, but I'd rather f*** up something small & insignificant learning how to do it properly, than to start with something important/significant, and end up with firewood!

glenn k

I do the same.......... unintentionally........ hahahahaha