Yes, I’ve got a Brennenstuhl meter that is reasonably good.
In the house, wood stabilises to about 6-7%. Seasoned under cover, about 12-14%.
If you bring wood inside, of course the outside and end grain dries first, so it helps to rip a piece in half and measure the inside. Use it regularly and you’ll get a feel for it.
If your seasoned wood cracked at the end grain, it probably wasn’t sealed.
