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Seasoning timber is about carefully drying out the planks of timber in order that they don't distort, twist or warp, and that they will be workable. Timber which is too wet cannot be machined or easily worked with hand tools. Badly seasoned timber will change from straight flat planks coming out of the sawmill to being curved twisted and warped.
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There are 2 general methods of drying timber: (1) Air drying or natural seasoning, and (2) Kiln seasoning (1) |
Timber Industry Moisture Content
Kiln Drying
Large
bales or stacks of timber are dried out at a time. The planks
are laid neatly in layers spaced 20mm or so apart. Small 'stickers'
are placed between each layer also. The idea is to allow air
to circulate around all surfaces of each plank
Natural Seasoning:
Here the stack of timber is put up on blocks in the open air.
The stack is covered with a lean-to roof, raised off the ground
and roofed, in order to prevent rising damp or rain from penetrating
the timber stack. The wind passing through the sides of the stack
will eventually dry out the timber. This is a cheap way of seasoning
but takes time.
