[brenellic2000]

Your cooked, chicken presumably at 180oC, high-lights a major problem. The innards are cooked by heat conduction through the blood (******* above was an adjective, b....y) in the adjacent cells/muscular tissue... but dry timber only has air in its cells - and air is a brilliant insulator of heat!

Depending on duty, kiln drying is usually carried out at 150-180o Fahrenheit (I still can't work in this new fangled centigrade stuff) but at 100-130oF for a better grade of finished timber. In both cases, an equilibrium point is reached between ambient and internal conditions (hence a moist, baked cake). Depending on specie of timber, if you cleave a piece of seasoned 2"x2", it'll likely be dry at its core, but cleave a piece of 4"x4" and it'll still be quite damp at its core, although its surface will soon air-dry! The irony is that preservative/-cidal chemcials are better absorbed through moist cell walls than dry! Have fun!