There isn't any advantage to seasoning in the round or even very much oversized as I see it. The larger the timber, the greater the stresses as it dries. 1x and 2x stock doesn't check very much compared to larger stock. It is hard to keep a pile of round stock piled safely or supported adequately.
The surface checking and movement of the fresh sawn brace mentioned earlier was caused by too harsh a drying environment. If the surface dries enough to shrink before the core has begun to shrink, the buttons are gonna pop. As soon as drying stress ecxceeds tension perp, a check initiates. Much like tearing a piece of cloth, it may be relatively hard to start the tear, but once begun it keeps tearing pretty easily. Oak needs a pretty mild drying environment.
PEG might help reduce checking but can cause finishing problems. Other glycols have been reported to have some of that benefit... they dry very slowly and might help to keep the surface cells bulked while the core loses some moisture. Remember a cell doesn't begin to shrink until it is below around 28%.
Moisture content is basically the same winter or summer, sometimes even higher in winter with no transpiration going on. Always way above the fiber saturation point of around 28%.
