The easiest way, but not the most effective method of seasoning timber, is to stack it outside. The timber is laid out as seen in the diagram below. It is normally placed in a hut / building, with two sides open to allow air to circulate. The roof and two other sides keep the timber relatively dry. The circulation of the air slowly dries the timer. However, this techniques does not give a precise moisture content. This is because air circulates freely and carries moisture, depending on the weather and the time of year.

The spacing sticks keep the seasoning boards a short distance apart. The air flows between each of the seasoning boards, allowing them to dry slowly. In this way warping is kept to a minimum.

The seasoning time varies depending on the thickness of the wood boards and the time of year. Usually three to four months for 25mm softwoods. The time is doubled, for wood twice as thick. Hardwoods of 25mm thickness require about six months and up to at least a year for 50mm boards.