In this method, the wood is cooked through natural air, hence it is called air cooking. The wood is stacked very carefully to allow free circulation of air between the individual pieces. The length of the stack is equal to the length of the pieces of wood. Protect the stack from strong winds, rain and extreme heat. Therefore, a roof of suitable material should preferably cover the stack. Moisture loss from wood occurs through the simple process of evaporation.
This method of seasoning is cheap and simple and does not require skilled supervision, but the drying of different surfaces may not be even and uniform. The process is very slow and may take 1–4 years before the timber is properly seasoned.
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