http://www.naturalresources.umd.edu/Publications/Rural%20Enterprise%20Series/RES_11Shiitake.pdf"To grow shiitakes, green oak logs are cut (5" x 48") in
the spring and inoculated with spores (also called
spawn), which are purchased from commercial sup-
pliers. Different strains are better suited for different
environmental conditions. Using the most appropriate
strain for your area will be a large factor in the suc-
cess or failure of your operation.
Inoculation is perhaps the most time-consuming op-
eration in shiitake production. The process of inocula-
tion begins with taking harvested, cut-to-length logs
and drilling rows of holes about 6 inches apart along
the length of the log. Logs average 35-40 holes each.
Hole depth and diameter will vary depending on the
type of spawn used. To prevent bacterial or fungal
competitors from entering the log, each inoculation
hole should be sealed with a thin coat of hot wax us-
ing a sponge.
After inoculation, logs should be stacked in a shaded
forest location or covered with 60 percent shade
cloth. Proper moisture content is critical for optimal
incubation and should be monitored regularly. Logs
should never dry out, but should not be so wet as to
produce mold. It is important to allow the bark to dry
out between waterings. Good air circulation will help
to prevent molding. Fruiting can be initiated by soak-
ing the logs in a creek or water tank. This is usually
done every few months to time the fruiting of the
logs.
Logs will begin to fruit between 6 to 18 months after
inoculation and will continue to produce mushrooms
for about three to five years, depending on log di-
ameter. Growers report the second and third years
after inoculation as the most productive, with double
the production of that during the first and fourth
years."
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still in the process of thinking what else it could have.Anyone else with more ideas? 
