Needs Pictures: 0
Results 16 to 18 of 18
Thread: Seasoning local timbers
-
4th March 2022, 02:09 PM #16.
- Join Date
- Feb 2006
- Location
- Perth
- Posts
- 27,793
That's what I've generally been doing for the last 15 years.
But it also depends on what you are cutting. Small logs are easier to handle and some types of trees don't come along all that often - I have sort of quarter saw a few small fruit trees with my small milling rig which can easily hold a half cylinder in an upright position.
This is only a bit of jarrah but it shows haw it can be held. Most bandsaw mills can do this as well.
gripper1.jpg
-
4th March 2022 02:09 PM # ADSGoogle Adsense Advertisement
- Join Date
- Always
- Location
- Advertising world
- Posts
- Many
-
7th March 2022, 09:05 PM #17Novice
- Join Date
- Feb 2022
- Location
- Wollombi
- Age
- 53
- Posts
- 13
seasng local timber
Oh that's, saved me a lot of mucking about, happy to hear about the properties of the different timber. I had a little out door table and chair setting that was given to my some as a present. It was made of wattle and right enough, it twisted out of cut not too long after it was exposed to the elements.
Regards
Brian
-
19th March 2022, 09:16 AM #18
We have 7 kilns and dry around 320m3 per month.
All our sample boards get end sealed with brushable ormoniod or duraseal.
If you want to put a lot of weight on a stack that is air drying, Get hold of some Schutz containers and fill with water, and sit them on top of your stack. Each one full of water weights 1 ton.
If the timber you are drying is prone to checking or collapse, you can slow down the inital moisture loss by draping hession down the sides of the stack. this still allows air movement, but slower.
Once you get to Fibre saturation point (FSP) you can cut the hession off to get full air flow.
Don't use a fan on one side. the other side will be higher M.C.
You don't want this.
All our kiln fans reverse every 2 hours to get even M.C.
All our hardwood gets stripped out in 6ft wide x 6metre long packs and left to air dry for no less than 6 weeks before entering the kilns.
Grafton has an EMC of 15 to 17 % so even if left for years air drying, we still have to kiln dry to reach final MC of 9 to 14%Hooroo.
Regards, Trevor
Grafton
Similar Threads
-
Best local timbers for handling hammers?
By DSEL74 in forum HAND TOOLS - UNPOWEREDReplies: 80Last Post: 13th January 2015, 07:21 PM -
Seasoning some burl
By Onezero in forum WOODWORK - GENERALReplies: 3Last Post: 14th December 2011, 05:19 PM -
seasoning mahogany
By weisyboy in forum SMALL TIMBER MILLINGReplies: 6Last Post: 11th January 2008, 07:28 AM -
help with seasoning
By gavin e in forum WOODTURNING - GENERALReplies: 1Last Post: 4th March 2007, 12:08 AM -
Seasoning just-cut logs
By Stuart in forum TIMBERReplies: 5Last Post: 19th December 2003, 08:06 AM