Still no clarity on what's even being discussed. What is fresh or seasoned wood?
I might have missed something...But I think the OP ask if (paraphrasing here) if:
dry wood is worth paying more for than fresh timber to cut a frame...
My view it is not at all worth more money for dry wood, and as Josh pointed out, there are many other questions to ask about that wood, which I do most certainly agree with.
If there is more "clarity" needed, perhaps it's in having those questions answered that Josh shared...I can see that, but only to a point.
Dry or otherwise, it's just different not better or worse, that's all.
That is a perspective, and every Timberwright I have worked with would never choose a dry timber over green if they had a choice, it would seem some here feel otherwise, and that is fine.
As to "better or worse" I think the PE I have worked with for 30 years plus would say there are some huge differences...both good and bad...between dry and green timbers.
Then again, we are on a spectrum of experiences, understanding, and valuation here in this portion of the discussion. If someone like beating the living hell out of themselves and their tools working dry timber, go for it, as in that regard you can still get great joinery and beautiful frames...I know, we are doing right now...but she is a gnarly beast to get to compared to unseasoned timbers...
