I have aquired a sizable amount of apple limbs, about 3-4" diameter (80 or so pounds). They are freshly cut and green. My thought is to chunk them and pack the pieces in onion sacks and hang them for some time in the loft of my garage (not the attic). It gets somewhat warm up there in the summer. Am I on the right track? How long (ballpark) should I wait to use them? How would I know when they are properly seasoned? Thanks for the help. I will not have access to the net on the weekend, but I'll check back Monday morning.