How long to 'season' Oak after felling?

[NCAAFBALLROX]

I've got a lot of Oak & am not really sure what constitutes 'seasoned.'

Do you start the clock from when it's cut down to usable size or simply from when it is cut?

I'm going with the bark off, however I see a lot of Q restaurants that leave it on. Bark supposedly imparts an acidic taste...

Similar timetables for Pecan? Hickory? Mesquite (which I only use for direct cooking, not smoking)?

So, what say thee, HF smoke meisters?

 

[brntorng]

Trunks and large branches that have been cut, split, and stacked it will take 6 months. Three months if you split it into smaller pieces and have it out of the rain and in the heat of a Texas summer. I've always used the bark and my briskets don't have a bitter flavor. No harm, though, if you remove it. Did 3 briskets yesterday and they turned out perfectly. The oak was from some smaller branches that I cut in January and it was seasoned--dry and tough.

 

[Luke Duke]

The smaller the piece, the quicker it will season. It is also much easier on the chainsaw blade if you cut the wood while it is green.