Thank you all. This kind of civil discussion on these topics is invaluable to me. I've been watching about every bowmaking video I can on youtube recently, and its taught me a ton (enough to get a decent start at least). However, you can only learn so much from one persons experiences translated into a short video for the internet. Getting your hands dirty and actually having a conversation with people that have been doing this for years goes a looong way.
I hope I can get enough good staves out of these to be able to try some both the pre-shaping and also the fully seasoned route. I think I'd lean towards using some of the less optimal staves for the earlier bows, for practice chasing rings and getting a feel for this wood. I'll try to save the best for when I think my skill level is up to the task. I'm in the Blue Ridge area of Va, so there's no shortage of hickory, eastern red cedar, etc to keep me occupied while I wait on these. I see the benefits of getting some of the mass of the wood reduced to speed up drying times. I also know there are other chemical processes goin on in the wood other than just moisture loss, so I get that the extra time for truly 'seasoned' wood will lead to a better end product. When you're making beer/wine/whiskey, sure it'll get you drunk as soon as its fermented... but it sure as hell isn't the same product as when you slow down and let it age and develop properly.
Max, I'm probably 6-7 hours from Nashville, so that could be an option. I'm very close to Roanoke VA, and I just joined the local archery club here... There's an event held there called S.T.A.R (Sherwood Traditional Archery Rendezvous), have you been to, or heard anything about that one?